"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cookware and Accessories > Knives
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 03-06-2016, 07:31 PM   #1
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 45,628
Can You Explain This to Me??

I came across the linked article on Twitter and found the recommendation a bit unbelievable. What do you think?


Here's the simple mistake you're making with your knives
__________________

__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 03-06-2016, 07:47 PM   #2
Master Chef
 
Aunt Bea's Avatar
 
Join Date: Mar 2011
Location: near Mount Pilot
Posts: 7,469
I'm a knife wiper!

The idea of doing it to keep the knife from getting dull seems a bit odd to me, maybe an old carryover to the days of carbon steel.
__________________

Aunt Bea is offline   Reply With Quote
Old 03-06-2016, 07:51 PM   #3
Chef Extraordinaire
 
Dawgluver's Avatar
Site Moderator
 
Join Date: Apr 2011
Posts: 24,998
Knife wiper here too.
__________________
She who dies with the most toys, wins.
Dawgluver is offline   Reply With Quote
Old 03-06-2016, 08:08 PM   #4
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 23,172
Sometimes I wipe, sometimes I don't; it depends on how much energy I have and what else I'm doing. When I don't, I put it on a folded dish towel we keep on the counter next to the sink, so it's not a hazard.

I don't believe it extends the life of the knife, though.
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
GotGarlic is offline   Reply With Quote
Old 03-06-2016, 08:19 PM   #5
Executive Chef
 
larry_stewart's Avatar
 
Join Date: Dec 2006
Location: Long Island, New York
Posts: 3,229
The dullness Im not sure I understand.
that being said, my wife did put one of my better knives away once, without thoroughly wiping it dry, and it did develop a spot of rust. This spot was not on the cutting edge, so it didn't affect the function.
But, I guess if the water does react with the metal on the cutting edge, it could affect the cutting function.

But then again, what do I know Im just thinking out loud ( which could be dangerous)
larry_stewart is offline   Reply With Quote
Old 03-06-2016, 08:44 PM   #6
Executive Chef
 
RPCookin's Avatar
 
Join Date: Apr 2005
Location: Logan County, Colorado
Posts: 2,858
I always dry them immediately and put them back in the block.
__________________
Rick
RPCookin is offline   Reply With Quote
Old 03-06-2016, 08:50 PM   #7
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 45,628
Quote:
Originally Posted by RPCookin View Post
I always dry them immediately and put them back in the block.

Me too. But how does leaving them wet make the dull?
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 03-06-2016, 08:51 PM   #8
Executive Chef
 
salt and pepper's Avatar
 
Join Date: Jun 2011
Location: Montana
Posts: 2,572
I do the same.........
salt and pepper is offline   Reply With Quote
Old 03-07-2016, 09:33 AM   #9
Master Chef
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 9,539
Quote:
Originally Posted by Andy M. View Post
Me too. But how does leaving them wet make the dull?
My guess is that the cutting edge is so thin, and if SS is left with debris on it, or if hard water dries on it (high mineral content) and leaves mineral deposits on the sharp edge, that could cause corrosion, depending on the ph of both the water, and minerals. With a sharp knife, blemishes that would be meaningless on the side of the blade could harm the cutting edge. After all, we are trying to get that edge to a micro-thin dimensions. But, without a microscope to inspect the before and after results, I'm simply taking my best guess.

Seeeeeeya; Chief Longwind of the North
__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- http://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Old 03-07-2016, 07:24 PM   #10
Head Chef
 
Zagut's Avatar
 
Join Date: Mar 2012
Location: Friendship,MD.
Posts: 1,298
I can't explain the rational behind the article.

Seems to me the writer is espousing what he/she heard. Might be an old wife's tale or not.

I think Aunt Bea is on the right track based on this statement.

"Leaving knives out to dry will make them dull faster and over time could cause rust."

I use a lot of carbon steel knifes and always wipe my knife But not because of keeping the edge.

Be it shop or kitchen an edge can only be as sharp as you want to keep it.
Zagut is offline   Reply With Quote
Old 03-08-2016, 12:36 PM   #11
Assistant Cook
 
Join Date: Sep 2015
Location: Baltimore MD
Posts: 32
I've heard this before. I have made this a practice with my good paring knives, but I tend to beat up chef knives (plus I cant afford a good chef knife yet) so I don't care if they air dry. I never put any knives in the dishwasher except butter knives and cheap steak knives
MSoups is offline   Reply With Quote
Old 10-29-2016, 02:22 PM   #12
Senior Cook
 
Join Date: Aug 2012
Location: New Hampshire, USA
Posts: 295
Yes, dullness makes sense.

Particularly if you have been cutting acidic food like tomatoes. I always rinse my knives and dry them off with a towel, sometimes more than once per meal cooked, and always before putting them away. No steel is truly stainless/corrosion proof. Stain-resistant is closer to the truth.
Stock Pot is offline   Reply With Quote
Old 10-31-2016, 06:07 AM   #13
Sous Chef
 
Join Date: Mar 2010
Location: Calosso, Piemonte
Posts: 807
My father was great with knives. He always invested a lot of money in them, and kept them in immaculate condition. He would clean the blades immediately after use, and always put them away straight away. He invariably sharpened them before use. I've followed in his footsteps, not because I know what I'm doing, but because I learned it from him. I'm useless at sharpening them though, and that's become OH's job in our house. We also have serrated-edge table knives (very popular in Italy, everybody uses them in the home) with blades made from not-so-high quality stainless steel and plastic handles. Very good for slicing lemons and tomatoes etc. as well - and lots of other uses as well. I've never left any of my knives in water for long periods of time, especially when a friend of ours years ago told me that prolonged soaking would damage them, causing rust. I try to take care of them, too, because of the ever-increasing price if I had to replace! Mine are Sabatier knives, not the most expensive in the world, like a good Japanese knife, but very suited to the use that a keen cook puts them to.

di reston


Enough is never as good as a feast Oscar Wilde
di reston is offline   Reply With Quote
Old 10-31-2016, 06:16 AM   #14
Certified Cake Maniac
 
LPBeier's Avatar
 
Join Date: Feb 2007
Location: The Great "Wet" North
Posts: 20,245
The MAC knives I got at school came with specific instructions with their lifetime guarantee.

- NEVER put them in the dishwasher (especially the commercial ones but home ones are almost as bad). It really does dull them and can pit them as well. We saw it happen to a few people and these aren't cheap knives!
- ALWAYS dry by hand (as Andy's article said). Watermarks can weaken the surface of the knife over time.
- ALWAYS clean your knives immediately (this one I think is a little overkill) tomatoes were mentioned but garlic is another bad one - it dries onto the knife and becomes hard to remove
- NEVER soak knives. It is bad for both blade and handle.

There are a few more, but I think you get the idea...
__________________
Living gluten/dairy/sugar/fat/caffeine-free and loving it!
LPBeier is offline   Reply With Quote
Old 10-31-2016, 06:29 AM   #15
Wine Guy
 
Steve Kroll's Avatar
 
Join Date: Mar 2011
Location: Twin Cities, Minnesota
Posts: 6,347
Most kitchen knives these days are stainless steel, and a lot more forgiving, I think.

I inherited a bunch of my dad's commercial butcher knives, which are all high carbon steel. Very high maintenance knives. I don't use them all that much, except for a certain boning knife that I like. But forget cutting a tomato with it. I've left it sitting on the counter while eating and come back 15 minutes later to find dark spots on it from the acid in foods. A little Bar Keeper's Friend cleans it right up.

Some of dad's knives date from the 1940s. They still sharpen up nicely and hold their edge. But I don't use them for every day tasks. And I rub them with a little food grade mineral oil before storing, as even the moisture in the air will cause them to rust in a few months time.
Steve Kroll is offline   Reply With Quote
Old 10-31-2016, 08:29 AM   #16
Master Chef
 
expatgirl's Avatar
 
Join Date: Mar 2006
Location: Texas girl living in Kazakhstan
Posts: 5,568
I'm jealous.......I have nothing but relatively cheap knives....would kill for my grandfather's pocket knife.....it could remove fine down hair off an arm.....I know, cause he did when I got stung by a bumble bee......
__________________
The only difference between a "cook" and a "Chef" is who cleans up the kitchen.
expatgirl is offline   Reply With Quote
Old 10-31-2016, 08:56 AM   #17
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 45,628
I thought the article was crap when I read it. Aside from the statement that moisture will dull a clean knife, they mentioned that old wives tale about dull knives being more dangerous. But...

...if it's on the internet, it must be true.
__________________

__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off





Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 10:56 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2019, Jelsoft Enterprises Ltd.
×