I've read that one should hand-wash knives, and I mostly buy that. I've also seen advice that one should dry them immediately and put them away.
Why shouldn't knives air-dry? Aside from the unsightly water stains, is there any downside to letting knives air-dry?
Edit: We have Henckel full-tang knives. Rust is a real concern -- we had them sharpened, and the shop did a lousy job -- the edges are ragged.
It's to prevent rust. Rust requires oxygen and water to form. The longer you leave your knives wet or damp the more likely you are to develop rust.
Water stains, rusting (depending on the sort of knife you have).
Another concern, if you knives have wooden handles, is warping.
Possible Duplicate: How should I care for my knives? At home i have this knife: http://www.bedbathandbeyond.com/product.asp?SKU=11097073&RN=1038& I picked that one up several.... Is the one i have worth keeping or should i purchase a new one? Does anyone know of a chain store (or local store in the LA area) that i can take it to to get it re-sharpened? And what should i be doing to maintain it's usefulness after it's re-sharpened? I assume the answer to the 2nd part of question 2 is this: How should I care for my knives? - specifically the part about getting honing steel
I have a couple of nice Japanese kitchen knives, and a whetstone in two grades. I can sharpen them reasonably well using the stone, but does anyone have any good tips for improving my sharpening skills?
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Possible Duplicate: Good ways to store coffee? I opened a new bag of roasted coffee beans yesterday and put them in a plastic box - a box with a good seal, with clip-down sides. And I put the box in the cupboard. Is there a better way to keep the beans? It'll take probably a few weeks for me to get thru the beans. I heard that the cool of the refrigerator is good, but that the beans... is that the bags might help because the beans wouldn't be exposed to air and possible moisture each time I open the box.
Living on an orchard, we grow many more apples than we can eat and so store them in the garage throughout Winter where it's cold. They are in a box, but with air circulating around them and newspaper between each of the layers of apples. Why does the skin of the apple go 'waxy'? Also, how can this be prevented?