Sep 12

Caring for Your Kitchen Knives + Chicago Cutlery DesignPro Giveaway

Chicago Cutlery DesignPro Knives

Okay, so you've splurged on those three basic knives that should be in every kitchen. I'm guessing you'd love some tips on caring for them, right?

There's nothing worse than trying to muscle through your chopping with a dull and damaged knife. You may as well being using a plastic butter knife! Taking good care of your knives will ensure that you get the most out of your investment.

Knife Care Tips

Don't chop or cut directly on your countertop -- Not only can you damage your countertop, but using a knife on marble, granite, etc. can damage your knife blade. Wood or bamboo cutting boards are the best choice.
Skip the dishwasher for knives -- Cleaning knives in the dishwasher can knick and dull the blades, and the extreme heat in the drying cycle can damage the handles.
Don't leave knives laying in the sink -- Leaving knives laying in the sink leaves them open to being scratched, or the blades could get bent or break. Not to mention it's dangerous for anyone who may be washing dishes!
Dry knives thoroughly before putting them away -- Damp blades can cause a knife block to develop mold or mildew and can damage the handles as well.
Don't throw knives into one utensil drawer -- Again, this leaves them open to being scratched or dented each time the drawer is opened. Protective blade covers are inexpensive, and some knives even come with these covers.

I mentioned last week that I've been testing out some of the new Chicago Cutlery DesignPro Knives as part of the Chicago Cutlery brand ambassadors program through Mom Central. I'm still loving these knives and have been using them daily! We prepare grilled veggies often when grilling out, and these knives have really sped up the slicing and dicing process.

Chicago Cutlery wants to send one lucky Unsophisticook reader a shiny new DesignPro Chef's Knife, valued at $34! To enter, just share what your family's favorite knife-intensive meal is to prepare.

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Every reader has three methods available to enter this contest. Choose one each of any combination of method one, two, or three for up to a total of 3 entries!!!

If you are reading this in your email or feed reader, please CLICK HERE to visit the original blog post to enter. Email entries will not be counted.

Methods of entry:

1. Leave a comment.  Tell me what your family's favorite recipe is that really puts your knife skills to the test!

2. Subscribe to the Unsophisticook newsletter to have the latest recipes and tips delivered right to your inbox! You must confirm your email subscription for it to be a valid entry! Leave a separate comment letting me know you have done so. If you’re already a subscriber, simply leave a separate comment letting me know you’re already subscribed.

3. Follow Unsophisticook on Pinterest to share your latest finds. Come back and leave a separate comment letting me know you've done so!

Prize:

Chicago Cutlery DesignPro Chef's Knife (ARV $34)

This giveaway ends at 5:00pm EST on Tuesday, 8/18/12 and is open to all U.S. residents 18 years or older. I’ll use And the Winner Is to select the winning comment. Winner will be notified by email and must respond within 48 hours of notification to claim their prize. Good luck!

I wrote this review while participating in a Brand Ambassador Campaign by Mom Central Consulting on behalf of Chicago Cutlery and received products to facilitate my post and a promotional item to thank me for taking the time to participate.

by Tara | 87 comments

  • Nicole G

    I subscribe via email. Thx for the second chance - great giveaway!!

  • Katherine Smith

    My family's favorite recipe that requires all my ninja-like knife skills is my beef and vegetable stir-fry. Not only do I thinly slice sirloin, but I also julienne carrots, bamboo shoots, mince garlic, chop onions and broccoli - and sometimes other vegetables for a delicious and healthy stir-fry! It's a real challenge keeping my so-so chef knives sharp enough for my tastes and I've always wanted to try Chicago Cutlery. Thank you for the chance!

  • Katherine Smith

    I also already subscribe to your newsletter! Again, thank you!

  • Kim B

    My knife skills get tested by tzatziki (sp?). My recipe needs finely diced cucumer, garlic, and mint, and fine mincing isn't my stong point.

  • http://none renee

    i would love to win a set mine are put threw the test of time every summer when the summer corn comes in and i have to cut it off by hand to make my familys fav fried corn or my seven layer salad that doesnt have seven layers but more of the few layers i have to cut into tiny pieces and not blender can do it as well as by your mommys hand it is my secret ingrident

  • Will

    Perfect for chopping fall's harvest. And definitely helpful with pumpkins!

  • http://outinthemsticks.blogspot.com rebecca @outinthemsticks

    We are plant based, so we put knives to the test everyday with the constant veggie chopping! I'd say I do the most chopping for salads. carrots can be a pain!

  • http://outinthemsticks.blogspot.com rebecca @outinthemsticks

    I follow unsophisticook on twitter

  • http://outinthemsticks.blogspot.com rebecca @outinthemsticks

    I'm already subscribed to unsophisticook

  • Noel

    Probably my chicken curry with all of the ingredients it has :)

  • bekee

    i don't have one specific recipe that puts my knife skills to the test, because i try to use fresh ingredients for everything, which involves a lot of chopping, slicing, and dicing. and, the more knives i have, the more help i can solicit in the kitchen! :)

  • Nilufer

    I go knife happy when I make my nacho bake. I use fresh tomatoes, onion (lots of onions), cilantro, fresh corn (off the cob), I also hid some spinach in the beans. I also don't take the time to shred cheese, I just slice off a few pieces with my knife. This knife would find a well loved place in my kitchen!

  • katie

    Cutting fruit like watermelon and cantaloupe and bread

  • katie

    i subscribe to your emails

  • Lucy

    I have to prep a ton of veggies for cold weather meals like beef stew and our famous steak and veggie chili!

  • Patricia

    I'm an email subscriber.

  • Patricia

    I follow you on Pinterest.

  • Patricia

    Probably use my knives the most when I make a beef and peppers stir fry.

  • brooke t

    actually sqaush is my son's favorite and hate cutting it because it is sooo hard!!!

  • brooke t

    Subscribe to the Unsophisticook newsletter t

  • brooke t

    I Follow Unsophisticook on Pinterest

  • barbara n

    My family loves a chop salad...with lots of vegetables which means lots of chopping

  • barbara n

    I am an email subscriber!

  • MB

    Perfect for chopping fresh veggies from the fall harvest

  • JanetP

    I chop a lot of veggies to go in my juicer. Since I got it last spring, a lot of my meals are juiced in my Omega.

  • JanetP

    I just subscribed to the newsletter - just found this site today via a link in a book on Amazon

  • Amy

    Homemade vegetable soup!

  • Amy

    I follow you on PInterest!

  • Dawn Keen

    I put my knife chopping skills to great use when I make sukiyaki.

  • Dawn Keen

    I subscribe to your emails.

  • Dawn Keen

    My parents found out about these knives years ago. I am still using the same ones they got over 10 years ago. They are fantastic.

  • Janice Gardner

    Our ninja skills are put to use making Japanese stir fry.......

    We love this meal and use our handy dandy (but dull) knives to cut up the carrots, onions and bell peppers, along with the chicken or beef to which we add tofu and sprouts.... YUM :)

  • Sandy P

    I enjoy cooking Moo Shu Pork , Egg Rolls, Chow Mein, and meatloaf with all kinds of veggies mixed in.

    I love Chicago Cutlery, would love to try their new knives!!

  • Cherise

    Hi :) My name is Cherise and I'm doing Food Tech at school. Love using your website! My family's recipe which involves heaps of knife use is Minestrone Soup...

    1 tablespoon oil
    1 onion, finely chopped
    1 garlic, pressed with a knife and peeled
    2 stalks celery, finely chopped
    1 leek, quartered lengthwise and finely chopped
    2 rashers bacon, fat removed and chopped
    2 courgettes, quartered lengthwise and chopped
    1/2 red capsicum, finely chopped
    2 carrots, finely peeled and finely chopped
    2 x 400g cans chopped tomatoes
    4 cups chicken stock
    1 teaspoon sugar
    420g can cannellini beans
    1/3 cup macaroni
    handful fresh parsley, chopped
    salt and pepper

    Heat oil, onion, garlic, celery and leek in a saucepan until beginning to soften. Add the bacon and cook for 2 more minutes. Add the courgettes, capsicum, and carrots and cook over low heat until vegetables begin to soften (about 10 mins). Add the tomatoes, stock and sugar and simmer for 10 minutes. Add the beans, pasta and parsley and simmer for 10 minutes. Season with salt and/or pepper.

  • http://twicecharmedgourmet.wordpress.com/ Maneesha

    I think Poke. It's a family favorite. The onions ginger and garlic have to be perfectly minced.

  • Katy P

    My chicken vegetable soup requires lots of knife skills!

  • Ashley

    Vegetable Soup... It takes me 2 hours just to chop everything up!

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