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STORAGE

It's never a good idea to store knives unsheathed in a drawer with other kitchen gadgets. The proper storage of knives prevents damage of the blades and harm to unsuspecting cooks. Wherever you store knives, be sure that they are completely dry and the blades are protected. A knife block that sits on a kitchen countertop and drawer inserts are the most popular ways to store knives. Magnetic wall mounts are an efficient way to keep knives accessible, but they're not a smart idea for households with children or careless adults. Tug too hard on one knife and the others could fall off - blade first. If you must store knives in a drawer, sheathe the blades with plastic guards.     Clean knives immediately after use. Hand wash with hot, soapy water and wipe dry. Although modern knives (usually made from stainless steel) don't rust and discolor like the old carbon-steel knives did, they don't benefit from handing around in soapy water. Also, never drop knives into a pile of dishes soaking in the sink. They could be dented by heavy pots and pans, and someone could be seriously injured if he or she unknowingly reaches into the water.     Don't toss knives into the dishwasher; you could nick the knives or damage any glassware already in there. And though most knives today are dishwasher-proof, over time the heat could damage the blades and wood handles.     Always use a wooden or plastic cutting board. Cutting on glass, marble, or metal surfaces can dull and eventually damage a blade. Keep in mind that wood is easier on blades than plastic, and both surfaces are sanitary as long as they are regularly washed with a disinfectant, such as Clorox, and are free of deep scratches that can act as a breeding ground for bacteria.

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