How to maintain Commercial Kitchen Knives | NWCE
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Commercial Kitchen Knives

How to maintain Commercial Kitchen Knives

When it comes to Commercial Kitchen Equipment Maintenance, it is arguably the most important consideration for a new kitchen. Maintenance will be effective even if you have had your equipment a while, but having it planned beforehand will definitely extend the lifespan. However, one of the pieces of equipment perhaps most used yet least talked about is Commercial Kitchen Knives.

In any kitchen, Commercial Kitchen Knives will see plenty of use from chopping up ingredients to final touches.  Arguably these tools may even be used more than your appliances in some cases. So NWCE have put together this page to run you through exactly how to maintain your knives.

How are Commercial Kitchen Knives made?

Firstly, it is important to understand exactly how knives are made and manufactured before they end up in your kitchen. It all begins with Forging, which is the construction and thus the resulting strength of the knife too. Stainless Steel is the most recommend material due to this, but carbon steel is a great alternative too.

Forged Blades are much stronger than stamped blades, and even ceramic despite the misconceptions. Although the sharpness of ceramic is much better, in a busy kitchen the durability just isn’t up to par. This is exactly why NWCE recommend Forged Blades, longevity and a solid design all in one.

To further this, the number one reason for reduced knife lifespans is using the wrong knife for the job. Despite how simple this sounds it is completely true, mainly resulting in wear and tear. If it is possible you will want to be spending as little as possible on Restaurant Kitchen Equipment Maintenance.

Other Considerations

In terms of other features, the bolster is definitely important as it is the bridge between blade and handle. A Recessed Bolster is definitely recommended as a result of being able to sharpen along the length of the blade. Another advantage of this is that it will extend the lifespan of your Commercial Knives.

The area between the blade and handle is actually called the tang. Essentially this is where the pressure is built up to allow you to seamlessly slice your vegetables. Along with the heel being the part furthest away from the tip of the blade for cuts which require the most pressure.

The Three Commercial Kitchen Knives you need in your Kitchen

Above any other knife the most popular is the Chef’s Knife, and this comes with good reason. The versatility of this knife means that it is worth investing in multiple in each work station. This is because it is just as good at slicing vegetables as it is a whole chicken and melons too.

Although Chef’s Knife are passible when it comes to slicing and dicing meat, a Boning Knife is much preferred. More specifically, these are great for separating flesh from meat on the bone such as with beef, fish and chicken. Their thin and narrow design allows for the cleanest cut with each slice.

Finally, Paring Knives will be the backbone of any food prep because they are easy to handle. In design, these have similarities to Chef’s Knives but are much more convenient for smaller jobs. This includes peelings, dicing smaller vegetables and coring too.

Making the most out of your Kitchen Knives

It won’t just be Commercial Catering Kitchen Equipment Maintenance services getting the most out of your knives. Any collection of knives needs to be stored with the most organisation possible, even just for safety. A standard rack will ensure that every type of knife has its place, so invest in a few!

Cleaning is always key, from your typical dish wash to sanitising down each knife after each day. Not only does this keep knives clean and hygienic, but can keep them organised afterwards with Sanitising Stations. This also prevents silverware and dishes colliding as would happen in a dishwasher.

Sharpening Knives will become so essential, and a sharpener will be one of the most important investments to make. Firstly, this prevents the need to constantly reinvest in new knives and continually re-sharpen your trusty knives. So, NWCE can most certainly point you in the right direction for sharpening services.                                  

NWCE Commercial Restaurant Kitchen Maintenance

NWCE always have the right tools for the job, especially when it comes to Commercial Kitchen Equipment Maintenance and Installations. Our ability to carry out restaurant kitchen equipment maintenance in catering, bakery, and similar establishments is second to none. This comes as a result of our team’s experience within the kitchen engineering and design industry.

All you need to do now for any maintenance, installations or repairs is to get in touch with NWCE. For many years this has been North West Catering Engineers’ bread and butter, across the UK mainland. So for your enquiries, questions and proposals simply click here now.

Learn more about Our commercial kitchens service