I’m not completely sure, but I believe that the knife was the first cooking tool ever created by man. Ages ago, man used knives to hunt and gather their food, and when he learned how to make fire, the knife was a major tool in food preparation as well. Today, the knife remains as one of the most important tools you could have. The ubiquitous knife is used everywhere, from homes to restaurants to cruise ships.

However, even if we know that the knife is a very important piece of equipment, it’s sad to see that very few people know how to properly handle and care for a knife. A friend once jokingly told me that perhaps it’s because knives don’t have instruction manuals.

One of the things that really annoy me is watching people use knives incorrectly. But then, no one showed us how to use knives properly whe we were little. Our parents just told us that knives were dangerous and to keep away from them. Knives may not come with instruction manuals indeed, but that’s not a reason why people shouldn’t learn to use them properly.

First, learn how to hold the knife properly. Basically, there are three ways to hold a knife, but it depends on the kind of knife and what is it going to be used for. For cutting against a board, a knife should generally be held with the thumb and forefinger gripping the blade. Grip the handle with your other three fingers. When you want to cut hanging meat, for example, hold the knife in a dagger-like fashion for proper leverage. When using a small knife to turn or peel, it should be held with one or two fingers gripping the blade, with the othersthe rest around the handle.

Learn also how to care for your knives. A wooden board should be used for chopping and cutting. Plastic boards require more cleaning, and they are not quite as gentle on the edge of a knife as wooden boards. Get a board with the end-grain as a cutting surface, rather than side grain. Why? The end-grain is the least abrasive surface to cut against, and side-grains will chip off eventually.

Always store a knife in a way that protects the blade, such as a plastic sleeve or a paperboard. Clean a knife after using it, then dry and store. Do not wash knives in a dishwasher, no matter how convenient it may seem. Always protect the knife’s edge against other hard surfaces. To properly sharpen a knife, the best way is to use a knife sharpener with an abrasive, diamond surface. Using a whetstone needs lots of experience to achieve a fine, razor’s edge.

Azlan Irda is the co-founder of AfterKnife.com, which provides high-quality knives and supplies. Visit our website to get all the pocket knives and supplies you need.

Azlan Irda is the co-founder of AfterKnife.com, which provides high-quality knives and supplies. Visit our website to get all the kershaw knives and supplies you need.

- Azlan Irda