7 Tips for Wholesale Damascus Steel Knife Blanks
Knives with blades made of Damascus steel prove to be perfect helpers in the kitchen. Anyone who knows the sharpness of a Damascus knife will certainly not want to do without this excellent cutting tool when preparing food. The care that is given to the high-quality cooking utensil determines its lifespan. Improper use can be just as harmful as incorrect rinsing or sharpening. So ere we present 7 must care tips for wholesale Damascus steel knife blanks:
1. Use of Damascus Knives
A Damascus chef’s knife is intended for cutting food, with the exception of very hard products such as bones and frozen food. The risk of outbreaks is high at extremes of this type. If a damask knife is misused as a bottle opener, damage to the blade is guaranteed.
2. Sharp Cutting Technique
Damascus knives are not suitable for chopping food. Even the traditional Japanese paring knife called nakiri, which is very similar to a cleaver, must not be used like one. Damascus knives are much thinner than cleavers, which are primarily used to cut bony meat. Lever and push movements are also not easily put away by Damascus knives. Ideally, the knife glides easily through the cut material. Put on the front and let off the back while cutting, the process that is appropriate for a damask knife takes place when cutting vegetables.
3. Cutting Pads for Damascus Knives
Hard boards are next to harassments for Damascus knives. Boards that are made of solid plastic, glass, ceramic, marble, slate, porcelain, stainless steel or some other metal use Damascus blades properly when cutting. Hairline cracks may form or the cutting edges may break off. The blades also wear out much faster on rigid surfaces, so they have to be sharpened more often. Soft plastic mats give in to knife pressure and protect the blade. Among professionals, wooden chopping boards are a favorite for damask knives. The natural material is flexible and durable. The assumption that smooth documents are more hygienic is not true. Research has shown that wooden cutting boards have the edge when it comes to purity. Tannic acids in wood have antibacterial properties. Every time the knife cuts into the wood, the germicidal effect occurs. Tannic acid is increasingly present in the woods of walnut, oak, robinia, larch, pine and beech.
Due to their disinfecting effect, these types of wood are very popular in the manufacture of cutting boards. The sweet grass bamboo also has plant substances with an antiseptic effect. It is best to use a separate cutting board for vegetables, meat and fish. After use, clean by hand with water that is as hot as possible and brush in the direction of the grain with dishwashing detergent or vinegar for additional germ control. Then absorb the moisture with a cotton cloth and let the board dry thoroughly in the air. Every time the knife cuts into the wood, the germicidal effect occurs. Tannic acid is increasingly present in the woods of walnut, oak, robinia, larch, pine and beech. Due to their disinfecting effect, these types of wood are very popular in the manufacture of cutting boards. The sweet grass bamboo also has plant substances with an antiseptic effect. It is best to use a separate cutting board for vegetables, meat and fish. After use, clean by hand with water that is as hot as possible and brush off in the direction of the grain with dishwashing detergent or vinegar for additional germ control.
4. Clean the Damascus knife
Just like wooden cutting pads, damask knives are misplaced in the dishwasher. Handles made from this natural material swell when exposed to moisture and become brittle. A washing cycle in the machine is also a torture for the blades. On the one hand, dishwashing detergent and regeneration salts clog the sensitive cutting edges, on the other hand, the different temperatures of the individual wash cycles put a strain on the structure of the steel. Caring cleaning of damask knives takes place by hand, either directly under running water or with the help of a cloth or sponge. Food scraps should not remain on the blade for a long time, as they can lead to unsightly stains on the blade. A longer stay in the water promotes rust formation. Therefore, only bring the knife into contact with water for as long as necessary and dry it off carefully immediately afterwards.
5. Oil the Damascus knife
Occasional oiling will protect the blade from rust. Acid-free camellia oil is an excellent anti-corrosion agent for damask knives. Put a few drops on a cloth and rub the blade and handle with it. A thin film is enough. Knives with wooden handles benefit from another positive effect. By treating with camellia oil, the color and grain of the wood come out more strongly. Then place the knife on a clean surface so that all of the oil can be drawn in. If knives are not used for a long time, rubbing the blade with camellia oil offers the best possible protection against rust. The oil is obtained in China, Vietnam and Japan from the seeds of various camellia species from the tea plant family. But please do not confuse it with tea tree oil,
Warning: Cloths soaked in camellia oil develop heat when drying and tend to self-ignite. Spread out the rag and let it air dry after use so that the heat does not build up.
6. Keep the Damascus knife
Together with other knives in the cutlery drawer, scratches on the blade are unavoidable. High-quality Damascus knives have a single place in a knife block to protect them from wounds. Or they can be stored in a dry state in a box or box after each use.
7. Sharpen Damascus knives
Even the sharpest knife needs to be sharpened at some point. The generally preferred solution for damask knives are water stones. They are easy to handle and available in different grain sizes. In the case of very blunt cutting edges, a coarse sanding is recommended, followed by a fine sanding. Before use, water stones must be soaked completely with water so that grinding sludge is created during sharpening. Usually a few sanding strokes from each side are sufficient. Alternatively, there are other whetstones for Damascus knives , for example Belgian chunks, for sharpening Damascus knives .
Proper use and thorough care give Damascus knives a long service life. Under these conditions, knives with Damascus blades have performed loyally in the kitchen for decades.