High quality knives can last a lifetime. But not all knives are keepers, and simply trashing a knife can be dangerous (not to mention wasteful). What to do when the life of your knife has run its course? The chefs at Stack Exchange have the answers.
How do you throw away a kitchen knife (or for that matter, any knife)? It seems extremely dangerous to just throw it in the dumpster, even if it's wrapped up well. - JustinP8
See the original question.
Michael at Herbivoracious Answers:
First of all, consider donating it to Goodwill or another charitable organization. Even if it is barely usable by your standards, it might help someone else out. Whether giving your knife away or throwing it out, I think it is sufficient to put some duct tape over the edge and then wrap it in a couple layers of bubble wrap. (Image via StockMonkeys.)
Joe Answers:
I agree on the Goodwill thing, but it pains me to think of putting tape on a knife blade?someone's going to have to clean it off, and that risks someone getting injured.
Instead, find a piece of cardboard that's longer than the blade of the knife, and more than twice the depth of the blade with an inch (~3 cm) or more to spare. Fold the cardboard in half, so it's now roughly larger than the size of the blade, and then place the blade so the back of the knife is against the fold (you can do it the other way, but you'll risk dulling the knife?cutting paper isn't good for knives), then tape it down.
You want to make sure it's well compressed, so the knife is being held in by friction. You could always sandwich something rubbery in there to help with the friction.
JYelton Answers:
Check with your local recycling companies. We have a metal recycling facility that will accept kitchen items such as small appliances, utensils and dishes made of aluminum, tin, stainless steel, etc. It may be worthwhile to simply add the knife to their scrapheap where things will be melted down and recycled. Far better than disposal, in my opinion.
Caleb Answers:
If you're intent on throwing the knife out, before you wrap it, take a hammer to the edge. You don't need to hit hard?the edge is obviously pretty thin, so it won't take much to roll the edge. Just place the back edge of the blade against something hard and heavy?anvil, concrete block, etc.?and tap firmly all along the sharp edge until sufficiently dull.
Illustration by Sean Gallagher.
Find more answers at the original post here. See more questions like this at Seasoned Advice, the cooking site at Stack Exchange. And of course, feel free to ask a question yourself.
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