We the United Knives of your Kitchen Drawer, in order to form a more perfect edge, establish (and maintain) sharpness, insure kitchen tranquility, and provide for the common chef, do ordain and establish this list of Do’s and Don’ts.
PLEASE, PLEASE DON’T
- Throw us in a sink full of water and dirty dishes—we can’t swim and bruise easily!
- Put us in your fancy dishwasher—to us it is the Cauldron of the Devil, inferno heat, detergent and heavy banging!
- Use us on a glass or ceramic cutting board!
- Throw us in the drawer with those other low-life utensils!
- “Steel us,” as in that steel rod you got with us; throw it out, you don’t know how to use it
OH PLEASE DO
- Wipe us off with a warm cloth and put us immediately in a block or on a magnetic knife strip!
- Make sure these knife holders are no more than 180 degrees and one step away from your sink!
- Get a block or bar and quit throwing us in any drawer!
- Use wood or plastic cutting boards!