I saw somewhere that Eric Ripert got himself a custom-made 56k Louis Vuitton case to hold his knives.
All I can say about this is… beautiful. That’s the care and excitement that all chefs should show to their tools. After all a knife is your best friend when it comes to cooking. Especially if the knives are expensive. I am not saying you should spent 56 000 on a case, absolutely not. What I am saying is that
you should take care of your tools, always have them clean and organized.
Do you want to:
• expand the life of your knives
• have them work more efficiently
• keep them as clean at all times
• keep them in the same state as you first got them
If so then follow my tips.
There are some important things you have to do.
- Clean your knives after using them. Don’t leave food to sit on
it for a while. Clean them immediately.
- Dry your knife. Right after cleaning it dry it with a towel.
Don’t let them air dry since that can cause rust.
- Cut on wooden or composition cutting board. If you cut on
glass, metal, marble or similar surfaces you will eventually
damage the blade.
- Never wash your knives in your dishwasher. This is probably
one of the worst things you could do to your knife. After
excessive washing in the dishwasher they will start chipping.
So if not in the dishwasher how am I supposed to wash my knives?
Isn’t this the most effective way to clean them?
You have to wash them by hand if you want them to last longer.
- Soak them for a bit in warm soapy water.
- Rinse the knife removing the soap residue
- Dry the knife. As I mentioned above you should never leave your knives wet.
- Store your knife in one of the following
• On a magnetic rail or block
• In a traditional knife block
• In the box the knife was bought in