Do not Slight the Knife Blades.
In nearly all cases the blade of the knife requires different treatment from the handle. If it be of unplated steel it must be thoroughly polished every time it is used. If it be of silver, or be silver-plated, a careful washing with soap and water, and a thorough drying, will be all the daily care that is required,—a thorough cleaning about once a week sufficing to keep the blade perfectly clean. There should be a knife-board for the steel knives. Boards covered with leather that come for this purpose may be purchased at any first-class kitchen furnishing store.
To clean the knives have at hand a pan of clean, soapy water and a soft cloth. Hold the knives in the left hand and wash the blades with the cloth, only wiping the handles with the wet cloth, unless they be silver, in which case wash them thoroughly with the soap-suds and cloth. Sprinkle the board with some knife-polish. Hold the blade flat on the board and rub back and forth until it is polished. If the stain be hard to remove, dip a cork in the strong soap-suds, then in the polishing powder, and, laying the blade of the knife perfectly flat on the board, rub with the cork until the stain disappears. Now wipe the polish off with a soft cloth and rub the blade with a piece of chamois skin. The handles of the knives should be protected while the blades are being polished. Have a long, narrow bag of Canton flannel to slip over the handle while the blade is being rubbed.