In the kitchen, the butcher's knife ought to be treasured and esteemed above all other cutting tools. A good butcher's knife has a keen edge, a stiff spine, and a good grip on the handle. Any good knife can give you many years of service provided you take care of it. The butcher's knife is no different. Therefore a reasonable good quality butcher's knife can be a very good long-term investment. There are some basic things you should know about regarding knife care. Some finer points are just as important.

Use

A butcher's knife principal use is to cut meat. The meat knife is strong and efficient, provided it is used and maintained properly. It can be used for cutting many other things, such as potatoes, onions, watermelons, and the tougher vegetables. A butcher's knife should be sharp, so it should be handled with respect. Most cuts of meat are pretty easy to trim but separating bone joints takes some care and experience.

Sharpening

A new knife will not need to be sharpened right away but the edge should be maintained regularly. A butcher's knife comes with a beveled edge and any number of knife sharpeners can be used to good effect. Some sharpeners require more skill than others. The sharpening steel for instance takes some getting used to but with practice it can give you a good cutting edge on your knife.

Many fixed beveled sharpeners will keep your knife in good shape also, but you will eventually need to sharpen with a stone. A stone usually has two grades of coarseness. Stone sharpeners also come in two varieties for lubrication; one uses water and the other oil. The one that uses water is more flexible. The stone should be laid flat on a damp cloth on an even surface and the knife worked over it. Keeping the blade wet as well as the stone, abrasion should be at about 20 degrees on both sides of the knife. I usually have a fruit handy to test my new edge on.

Wash

Never wash a cutting knife in the dishwasher, especially not the butcher's knife. The hot cycle of the dishwasher is especially a big NO, NO. The hotter cycles can cause the metals and materials to expand, which can eventually loosen the handles and handle fasteners. The water spray can also knock and jar the knife, causing the blade to lose its edge. Hot water in the dishwasher will also mess with the tempering of the steel. Weak or soft steel looses its edge quickly and needs constant sharpening. Some knives become so soft that they become a cheap imitation of what they once were and are not worth keeping.

Hot water should not even be used for hand washing or rinsing a butcher's knife as it can degrade the tempered steel. Some items including the cutting knives should not be put in the dishwasher at all. The butcher's knife should be washed in a ritualistic manner for safety and proper maintainance.

When you wash the butcher's knife hold it without letting go. The edge can and should be sharp. Wash the knife in warm soapy water with a non-abrasive cloth or sponge. Rinse also with warm or cold water. Polish dry with a dry tea towel and put away in its proper place.

Storage

The storage of the butcher's knife is as important as the washing of it. Ideally it should have a place in the knife block. If you do not have a knife block, have a special place for your butcher's knife and above all protect its blade. If it comes with a blade shield, use it. You can even store you butcher's knife in the cutlery drawer if it has a blade shield. Keep in mind, storing your knife with other kitchen and dinning utensils will scratch and nick the side and handle of your prized knife.

Learn more about this author, Jobie Weetaluktuk.
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