One of the most popular kitchen scenes in almost every city kitchen is a housewife trying in vain to cut up a chicken or defrosted fish with a dull knife.
A situation that leads directly to quarrels and other misunderstandings between spouses, because not even a week has passed since the knives were sharpened.
We will tell you what actions housewives take that lead to knife blades becoming dull.
Regardless of the composition of the material from which the blade is made, you need to store, wash and use the knife wisely, otherwise you will have to sharpen it more often than once a week.
First mistake
It is not without reason that the manufacturer sells knives in covers or stands. They prevent the sharpened part of the blade from contact with the surface and other objects, which is why the metal loses its sharpness. If there are no such devices, then it is worth getting a magnetic holder, which will save you from this trouble.
The worst option is to store knives loosely in a desk drawer.
Mistake two
The knife should also be used correctly. They say that the blade gets dull most quickly after cutting bakery products.
For this case, a special knife with teeth is provided.
Mistake three
You should not wash knives in the dishwasher. The reason is the high temperature of the water that is supplied when washing dishes - this is not the best option for washing knives. Also, do not use compounds with abrasive properties for this.
And finally, be prepared for the knives to become dull when in contact with glass, greens and sour foods, when frequently dropped and when knives are used for other purposes – opening canned food and other items.
