Kitchen Knife Care
The most frequently used tool in any kitchen is undoubtedly the knife.
Knives play a central role in every stage of preparing, cutting, and arranging ingredients. The better you maintain your knives, the better the results of your cooking.
Yet many people unknowingly repeat bad habits that dull blades or damage handles.
Cleaning is a Habit
Never put your knives in the dishwasher.
High water pressure, hot temperatures, and harsh detergents can cause micro-damage to the blade and reduce the lifespan of the handle.
Wooden handles are particularly prone to warping and cracking.
After use, wash the knife gently with lukewarm water and a mild detergent using a soft sponge.
After washing, make sure to thoroughly dry the knife with a cloth or paper towel. Any remaining moisture can cause rust, even on stainless steel blades.
Safe Storage Protects Blades
Throwing knives loosely into a drawer is the most dangerous way to store them. Blades can collide, getting damaged, and it increases the risk of cutting yourself.
The best options are using a magnetic knife rack, a knife block, or a blade guard.
Knife blocks can hold multiple knives while keeping the blades from touching each other, making them safe and hygienic.
If space is limited, installing a magnetic strip on the wall works well—but be careful not to let the blades collide when placing or removing knives.
Regular Blade Maintenance is Essential
No matter how high-quality your knife is, it’s normal for blades to dull with use. Regular maintenance is key to keeping them sharp.
Sharpening and honing are two different things. Sharpening grinds the blade to restore the edge, while honing straightens microscopic bends along the blade.
Use a honing steel about once a week to realign the edge, and sharpen the knife with a sharpener or whetstone about once a month.
Dull knives force you to press harder on ingredients, which makes accidents more likely. A sharp knife is a safer knife.
Use Separate Knives for Different Ingredients
Using the same knife for all ingredients is bad for both the knife and food hygiene. Ideally, use separate knives for meat, fish, and vegetables.
Especially after handling fish, a dedicated knife helps prevent odors from lingering.
For hard ingredients, such as pumpkin or raw chicken bones, use a heavy-duty knife to avoid damaging the blade. Standard chef's knives or santoku knives can chip or bend under excessive pressure.
Handle Your Knives with Care
A good knife is more than a tool; it’s an extension of the cook’s hands. The care you give it will pay off for years.
By treating your knife with a sense of attention and care, it will continue to serve you sharply and reliably.
No special skills are needed. Just one thoughtful habit can elevate your knife to a whole new level.
Before replacing your knives, try changing the way you care for them first.
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