Know Your Knife

The tip of the knife is the most delicate part of the knife. This is ideal for slicing mushrooms. The mid-section is the most commonly used area and does the majority of the work. The heel or back 1/3 of the knife is the heavy work area, it is ideal for cutting off a bunch of celery.

Clean Knives After Use

Carbon steel knives should be washed and dried immediately after using to prevent rusting. Do not place your knives in the dishwasher. Always wash them by hand or the wood handles will gradually deteriorate and the blades will dull. This is also a good practice even with all stainless steel knives. A well cared for knife will last a lifetime and maintain it's sharpness longer.