How to dispose of a new kitchen knife before use? How to deal with the new knife before use?

How to dispose of a new kitchen knife before use? There are a lot of kitchen utensils in the family kitchen, the kitchen knife is one of them, if you are cutting vegetables, the kitchen knife is more blunt will feel very troublesome, in fact, the kitchen knife we also have to maintain it in our daily life, which is closely related to the service life and sharpness of the kitchen knife. Especially for the kitchen knife that we just bought, we have to open and clean it, and we can't use it as soon as we buy it.

So what do we do with the newly bought kitchen knives?

1. Cleaning. When we buy kitchen knives, we will find that there is a lot of dust on the kitchen knife, and the environment in which it is located does not allow it to be clean, plus there will be dust on the kitchen knife during this period of transportation, and sometimes it will be contaminated with harmful substances, so when buying the kitchen knife, the first thing is to clean the kitchen knife, not directly with clean water, because clean water does not have the function of washing, we can use rice water to clean, rice water is a natural cleaning agent, and the washing effect is very good.

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Purchase. 2. Open the front.

Normal family sharpening is to use a whetstone, when using a whetstone, the kitchen knife should be tilted at an angle of 30 degrees, and the knife should be evenly sharpened from top to bottom for about one or twenty times, remember not to sharpen the knife back and forth, must be sharpened in the same direction with the same force, but the whetstone is very troublesome to use, we can use the sharpener, the sharpener is simple to use, and the effect of sharpening the knife is also very good, not only can you sharpen the kitchen knife, but also the fruit knife and boning knife used at home as long as it is a metal knife can be used. However, it should be reminded that ceramic and serrated knives cannot be sharpened.

The first step is to clean the new kitchen knife, because there will be some harmful substances and unpleasant odors on the new kitchen knife during the forging and transportation process. You can use the rice washing water after washing the rice to clean the kitchen knife, the rice washing water is a natural cleaning agent, and it is harmless and very practical.

The second step, after the kitchen knife is cleaned, you can open the front, if you have a whetstone at home, you can use a whetstone, if you don't have it, you can use a ceramic bowl to turn it upside down.

Hold the knife in your right hand at an angle of 30 degrees, and sharpen the knife evenly from top to bottom for about one or twenty times, remember not to sharpen the knife back and forth, you must sharpen the knife in the same direction with the same force, as shown in the figure below, the front and back of the knife are sharpened by the same principle.

The third step is to apply a little cooking oil to the kitchen knife after the kitchen knife is opened, which can maintain the kitchen knife well and prevent it from rusting or oxidizing.

The newly bought knife should be cleaned with clean water, and the usual maintenance should be paid attention to:

1. Knife water grinding method: when the knife is blunt, add water and grind back and forth on the whetstone at an angle of 15 degrees to 20 degrees.

2. After each use, the knife should be cleaned with warm water and detergent, washed and dried, coated with anti-rust oil or cooked cooking oil, and then placed in a ventilated and dry place to ensure that it is kept away from water sources and gas channeling tools to prevent rust. Note: Stainless steel knives exposed to carbon monoxide gas will produce yellow spots, which should be prevented.

3. For knives that have not been used for a long time, it is best to apply a layer of anti-rust oil or lubricating oil on the surface of the blade to prevent the blade from rusting.

4. If the kitchen knife and scissors are rusty, you can use a piece of sweet potato to wipe it carefully several times, and then wipe it clean with a rag.

5. If the knife is unfortunately rusty, stick some lubricating oil on the cotton cloth and gently wipe the rust scar, and it is easy to remove the rust scar.

6. If the opening and closing of the blade becomes unsmooth, the reason is likely to be that the shaft part of the folding knife is stuck with dust, sand, and debris in the pocket, so it needs to be cleaned regularly. You can carefully brush around the shaft with a fine clean brush in warm water and apply some lubrication.

Maintenance. Use cotton terry cloth, flannel cloth or deerskin to gently wipe off the residual oil and dust on the knife body, and then evenly coat the knife body with cotton yarn dipped in a little knife oil. After three minutes, the original cotton cloth is vigorously wiped back and forth, the purpose of which is to remove impurities on the cutting surface and promote the chemical change of calcium phosphate.

If you do not keep the knife every day or live in a humid place, you must apply a thin layer of anti-rust oil before returning the knife to the sheath to avoid contact with the air. However, if it can be maintained regularly every day, the blade will be kept smooth and shiny.

If you do not keep the knife every day or live in a humid place, you must apply a thin layer of anti-rust oil before returning the knife to the sheath to avoid contact with the air. However, if it can be maintained regularly every day, the blade will be kept smooth and shiny.

Place a long towel on the table, lay the blade flat on it, wrap a small piece of wood in cloth or leather, and rub the flat side back and forth on the blade to make it slightly warm.

Here's how to handle a new kitchen knife for the first time:

1. Clean and dispose of the new kitchen knife first. This is because during forging and transportation, there are harmful cleansing substances and unpleasant odors on it. You can wash the kitchen knife with the water after washing the rice. The water used to wash rice is a natural detergent, which is harmless and very practical.

2. After the kitchen knife is cleaned, it can be processed with a grinding wheel, if there is a grinding wheel at home, you can use a ceramic bowl to knock it down, tilt the knife in the right hand 30 degrees, and grind the knife evenly from top to bottom about 20 times, remember that the knife can not go back and forth, be sure to grind it in the same direction with the same force, and the front and back of the knife are knives with the same principle.

How to maintain kitchen knives

After each use of the kitchen knife, wipe it clean with a cloth, then dry it, and apply a little oil, which can prevent the knife body from oxidizing and rusting, and losing its brightness and sharpness. If the kitchen knife is not used for a long time, it should be coated with a layer of oil and stored in newspaper or brown paper wrapped on the outside to avoid rust. If the kitchen knife is rusty, you can soak it in rice washing water and wipe it off to remove rust; You can also use radish slices, potato slices, and shallots to rub the rust repeatedly to remove rust.

It is best not to use a kitchen knife to chop hard objects such as bones, and you can use a special machete to cut bones. When choosing a kitchen knife, the first thing to look at is its blade, if the blade is straight, then it proves that the knife is sharpened better when it is sharpened, and it can be used directly.

Hello, you can discard or give the scrap ** station. If discarded: The blade of the kitchen knife is sharp, and it is easy to injure others by accidentally discarding it in the trash can, so you can use a blunt object to smash the blade before discarding; Then wrap the kitchen knife tightly with newspaper or paper shell and wrap it tightly on the outside with adhesive tape; To prevent the garbage picker from picking it up by mistake, you can also write on the newspaper or paper shell that it is a kitchen knife and throw it in the trash can.

In addition, kitchen knives belong to the garbage, so please throw them in the garbage can when discarding. In addition to throwing garbage cans, you can also ask the scrap station to see if they need to be killed. 

It is not advisable to use a new kitchen knife directly because it may be contaminated with a lot of dust and bacteria. It is recommended to rinse several times with clean water and then wipe off the water with a rag. In addition, some new kitchen knives do not have a sharp edge, and it is necessary to use a special sharpener to open the edge.

It is not recommended to use a newly bought kitchen knife directly.

It is not recommended to use the newly bought kitchen knife directly, although the surface of most new kitchen knives looks relatively clean, but when the kitchen knife is displayed on the shelf for a long time, it is easy to be contaminated with dust and bacteria, so the first thing that the newly bought kitchen knife needs to do is to clean and disinfect, you can directly rinse it with water several times, and then wipe off the water with a rag.

After rinsing the newly bought kitchen knife, you also need to open the kitchen knife, because some merchants will not directly sell the kitchen knife with a sharp edge for safety. If you buy this kind of kitchen knife, you need to use a special sharpener to open the edge.

After the kitchen knife is sharpened, it is also necessary to apply a layer of cooking oil on the kitchen knife, which can avoid rust or oxidation of the kitchen knife, and the service life of the kitchen knife will be extended. And with rapeseed oil, the maintenance effect of the kitchen knife will be better.

After buying a new kitchen knife, you have to find a professional knife sharpener to "manually sharpen"."Striker"(Resharpening angle and edge) can only be used after grinding. It is impossible for the kitchen knife to be sharpened so sharply by the manufacturer, in order to facilitate transportation.

Maintenance of kitchen knives:

1)"Small collapses"Like the jagged notch should be"Roll the blade"It may be that the sharpening knife is not sharpened well when the "edge" is opened, and the uneven force on the blade after use is used.

2) Sharpening kitchen knives is a handicraft and exquisite: use "oil stone" as a symmetrical rough grinding on both sides and ensure that the angle of both sides is consistent (cleaver: 8 10 degrees, bone cleaver:

10 15 degrees), the same knife surface must be sharpened with the same angle plane (knife sharpening master's knife experience), and then use "natural fine stone" as a fine grinding blade on both sides, otherwise the meat will be "sticky to the knife (the meat sticks to the knife and cannot be pulled out)". Finally, use the female finger to "check whether the sharpener's feel is experienced)" on the blade of the knife.

3) The "cutter" for cutting vegetables cannot be used as a "bone chopping knife" to chop pork bones and cut frozen meat. Can't try to save trouble, the knife should be used as a chopping knife.

4) Don't try to use the "grinding wheel" to fly and grind quickly, otherwise it will heat up and "anneal" the blade will become soft and the knife will be scrapped! Especially the common stainless steel kitchen knives. Stainless steel is highly thermally sensitive!

Nowadays, kitchen knives are generally open-edged and can be used directly. If there is no blade, it should be sharpened first.

As for the kitchen knife which I bought newly, I wash and iron and remove an oil stain and am usable. If you're worried about not being clean, you can boil it with water for another five minutes.

The newly bought kitchen knife, don't use it directly, it only takes 3 steps, and it is sharper to use.

1. Clean and dispose of the new kitchen knife first. This is because during the forging and transportation, there are harmful substances and unpleasant smells on it. You can wash the kitchen knife with the water after washing the rice. The water used to wash rice is a natural detergent, which is harmless and very practical.

2. After the kitchen knife is cleaned, it can be processed with a grinding wheel, if there is a grinding wheel at home, you can use a grinding wheel, if you don't have it, you can use a ceramic bowl to knock it down, tilt the knife in the right hand 30 degrees, and grind the knife evenly from top to bottom about 20 times, remember that the knife can not go back and forth, you must use the same force to grind in the same direction, and the front and back of the knife are the same principle of the knife.

3. After the kitchen knife is opened on the front line, you can apply some cooking oil to the kitchen knife, which can maintain the kitchen knife well and prevent rust and oxidation.

4. If it is a special knife for Zheng wanton cooking, or if you are a chef level of the requirements, you can polish and process, usually there are experts on the street who specialize in polishing these utensils, and they are generally not used for family use.

1. Cleaning. When you buy a kitchen knife, the first thing is to clean the kitchen knife, which can be cleaned with rice washing water, which is a natural cleaning agent and has a good washing effect.

2. Open the front. When using a whetstone, the kitchen knife should be tilted at an angle of 30 degrees, and the knife should be evenly sharpened from top to bottom for about one or twenty times.

3. You can also use a knife sharpener, the knife sharpener is simple to use, and the effect of sharpening the knife is also very good, not only can you sharpen the kitchen knife, but also the fruit knife and boning knife used at home can be used as long as it is a metal knife.

4. Maintenance of kitchen knives: The kitchen knives need to be maintained and can be coated with a layer of cooking oil on the kitchen knives, which can prevent the kitchen knives from rusting or oxidizing and increase the service life of the kitchen knives.

5. The effect of rapeseed oil maintenance at home will be better, the main reason is that the moisture in the edible oil affects the effect. After maintenance, it is good to put it in a ventilated and dry place.