Basic Tool Maintenance

Posted at 10:00 am on 05/07/2015
Knives - Hand Wash -Dishwashers can nick your fresh edges. Cut on wood,bamboo,or plastic - glass or stone cutting surfaces will dull a fine edge quickly. If you have wooden handles, oil once or twice a year. One such item for treating your wood products is Butcher Block Food Safe Oil it revitalizes your wood products.
Scissors - Kitchen Scissors  wash & dry after each use,take apart if possible. 

Fabric Shears - use only on fabric.  Kids, husbands, paper, and scotch tape all take their toll. 
General / Household scissors - anything goes, keep a couple around for quilt - free abuse. 
Pruners, Loppers, Hedge Trimmers - Clean when you notice sap building up on the blades. Alcohol is a great solvent, and has the added benefit of killing pathogens, perform the on-the-spot magic of spit & scrape with a knife.  Oil once or twice a year with WD-40, not a heavy oil or grease, this will keep them working smoothly and prevent  rust from forming, especially during the off-season.
Axes, Hatchets, Mattocks, Machetes - Be careful, do not use if handles are loose or cracked!  Keep reasonably clean, oil with WD-40 once or twice a year.
Restore Shine- Your trusty trowel has seen better days, but it has sentimental value.  To clean off the rust, simply stick the corroded metal in a raw onion half and carefully wiggle it around to release the juices.  Let sit in the onion for 1 hour, then rinse away any residue and wipe dry with a lint-free cloth the bulb's enzymes split the rust-forming bonds between iron and oxygen.
Regular maintenance of your kitchen knives insures a lifetime of cooking pleasure. The key to keeping your knives sharp and long-lasting is to keep the edge of the blade aligned. With regular use, any knife's edge will lose its sharpness. Under magnification, you would see that the cutting edge takes on a wavy S-shape. It is important frequently to re-align the edge of the blade with honing steel or ceramic, to keep the edge of the blade straight, or eventually these S-shaped curves will bend back over themselves and permanently damage the knife.

Sharpening your cooking knives on a periodic basis will not only extend the life of the blade, it is also a safety rule!.

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