Yes, a knife is made of steel (usually) and steel, of course, is very strong. That is why steel is the usual choice when a knife maker decides to make a knife. What a knife user needs to understand is that the cutting edge of the knife — when it is sharp — is very, very thin. It needs to be thin to cut well and be considered sharp.
Knife Edge Cross-Section Graphic |
Everything wears, and a knife, even cutting soft material will slowly lose the sharp edge.
Your job is to keep your sharp knife as sharp as possible as long as possible!
Simply put, don't let the the sharp edge of the knife touch anything but what you are cutting, the cutting board (wood or plastic), the wooden storage block. Simple as that — case closed.
When a knife is put into a sink the edge can be damaged by the hard sink, or by hitting another knife, plate or utensil. Not to mention that that is bad for fingers that might reach into a sink of water not seeing the knife. Remember, a sharpened knife is sharp. Placed in a dishwasher the knife may be rattled by the water spray and bang against other metal items.
I feel that a knife should be properly handled while using it, used with a wood cutting board, and then simply rinsed, wiped dry and put away. Soap and water can be used if you think necessary, then dry and put away. Anything less than these procedures will cause the knife to lose sharpness faster than necessary.
Some people treat their knifes with no respect. I will sharpen sewing scissors, and the owner will say "Nobody touches these, they are just used for sewing." I imagine this same person will carelessly throw a knife in the sink. Drives me nuts!
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