How to keep a knife sharp as long as possible.

It is better to purchase kitchen knives from high-quality steel right along. If a knife you have chosen is cheap, made of poor steel, no matter how you store it, it will still fast dull.

How to store knives:

• store knives in a special knife block so that their blades do not come into contact with hard objects;
• use knives only for their intended purpose;
• cut food with a knife only on cutting boards, with a softer surface than the metal from which the knife itself is made: wooden cutting boards, made of food grade plastic;
• scrape off the remnants of food from a cutting board or plate with the back, flat side of the blade, but not sharpened;
• do not wash the knives in the dishwasher;
• it is advisable to sharpen knives once a week, and not wait for the knife to dull to the edge;
• if you cannot sharpen knives correctly, then it is better to use the services of professionals. Sharpening your knife correctly is an art.