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Knives are one of the most important tools in the kitchen and in many businesses.
They can help you prepare and cook your food and help butchers and chefs do their jobs.
In this post, we’ll talk about a critical aspect of storing a knife so you can use it for a long term basis. And the related topic of our today’s post is:
Does hot water dull knives?
Does Hot Water Dull Knives?
Knives are the most important tools in our kitchen when it comes to cooking. When cooking, we need sharp knives in order to cut the meat, vegetables, fruits etc easily.
But no matter how careful you are, cutting or chopping with knife for a long time may cause the blades to accumulate fatty acids which usually requires hot water to properly rinse off.
When this happens, the hot water can make the knife worse. To prevent such condition, you need to make sure not to leave the hot water on your knife and immediately wipe with a dry towel after wash.
· Use Quality Knives Like These To Avoid Dulling Issue
- Wusthof Classic Ikon Cook’s Knife, 8″, 2 Lb, 8 Inch, Black
- Zelite Infinity Chef Knife 8 Inch, Damascus Japanese
- Zwilling J.A. Henckels Professional S, Chef Knife, Kitchen Knife, German Knife, 8 Inch, Stainless Steel, Black
· Can Or Can’t
The idea that hot water will dull your knife is a popular one in the knife community, but in truth, it depends a lot on a few factors.
To get the most life out of your blade, you should avoid harsh chemicals when cleaning, but when it comes to hot water, there is a bit of a debate. In most cases, you want to avoid hot water with your knife. In some cases, you can actually use hot water to clean your knife. It all depends…
So let’s say, you’re a butcher and cut meat on a daily basis, in this case you have to use hot water to clean your knife because fat that’s accumulated on your knife can only be effectively clean via using hot water.
The same goes for when you use the knife but cutting butter, using it to spread chocolate etc.
However, if your use case is just to cut vegetables which usually a vegetarian use case than you don’t have to use hot water for your knife because there’s no requirement.
· A Rule Of Thumb
The normal temperature of water is close to room temperature, not too hot or too cold. To get the best results of your knives, don’t use water that is either too hot or too cold.
This is because both hot and cold water can cause the blades to crack or warp on a microscopic level can’t be seen via our eyes.
If you use water that is either too hot or too cold, you might damage the knives. Especially, it can dull the knife in the case of hot water.