Chefs love and care for their knives.
After all, the kitchen
Since they’re so important, chefs generally spend a lot of money on their blades to ensure that they have top-quality tools to increase efficiency in the kitchen.
However, buying an expensive kitchen
To ensure that your blades remain sharp and functional for many years, you need to take proper care of your blades.
And in this guide, we’ll be showing you how to take care of kitchen knives and ensure that they will stay reliable in the kitchen for many years to come.
So, if you’ve been wondering how to maintain kitchen knives, you’ve come to the right place.
Read on to learn more.
Related:
How to Take Care of Kitchen Knives
Hone & Sharpen Regularly
The first thing you have to do to ensure that your blades last you a long time is to hone and sharpen them regularly.
Remember, honing is different from sharpening.
To hone a
Honing a
Before every use, we recommend running your
Sharpening, on the other hand, doesn’t need to be done as often.
The more you use your
However, for most chefs, sharpening them once every year is enough.
It’s best to sharpen your knives with a whetstone, as this is considered the best method by most bladesmiths.
Keep in mind that whetstone sharpening requires a lot of skill and practice, so if you aren’t confident with a whetstone we recommend bringing it to a professional
Clean & Dry After Every Use
Another thing to always do with your knives is clean and dry them after use.
NEVER put a good
After using a
Start by rinsing the
Once you finish washing the
You can use a clean dish towel to dry your
Store Them Properly
After you wash and dry your knives, it’s important to store them properly.
We do not recommend storing your knives in a
The best way to store knives is with a magnetic
A magnetic
On top of that, magnetic strips allow you to proudly display your
If you don’t have a magnetic
Knife rolls are designed to safely store each of your blades while also allowing you to easily carry them around with you.
If you’re a professional chef who works in different kitchens, a
Always Use a Cutting Board
Another great way to keep your blade’s edge razor-sharp is to always use a cutting board.
To slice through ingredients, a
And no matter what material the blade is made of, the thin edge is susceptible to damage when it comes into contact with hard surfaces like concrete or a countertop.
So, we always recommend using a cutting board to protect your blade from damage.
Additionally, it’s important to use the right cutting board.
Most chefs recommend wooding chopping boards as they treat the edge of your blade very nicely, are very easy to cut on, and also provide a nice aesthetic.
But if you don’t have a wooden chopping board at your disposal, you can also use a plastic one.
Just make sure that the plastic is food safe and BPA-free to ensure your food remains safe and sanitary.
What NOT To Do With Kitchen Knives
Put in the Dishwasher
One of the worst things you can do to a kitchen
While there are many brands that claim their blades are “dishwasher safe” we always advise against using dishwashers for knives.
Dishwashers are convenient, we fully understand that.
However, the wash cycle of the dishwasher is very harsh and your knives can get thrown around and bang up against other utensils.
This damages the edge of your blade and can result in your
Leave on the Sink
When you leave a
Chemicals from different food and ingredients can cause corrosion and damage to the blade, which is why you have to clean your
Leaving a
Store with Utensils
As we mentioned earlier, the way you store your knives is very important.
For many people, storing their knives in the same cabinet as the utensils is the way to go.
And while this might be convenient, we do not recommend storing knives in a utensil drawer.
In the drawer, your knives can rub up and bang against different utensils whenever the drawer is opened and closed, slowly dulling out the blade.
Additionally, storing your knives in a
When you store knives in a block, pulling the blade out of the slot and putting it back in can damage the edge.
This is especially true with blocks that are made out of hard materials.
If you have to use a
Cut Without a Cutting Board
Hard surfaces spell trouble for kitchen knives.
So, when you cut and slice ingredients directly on the kitchen counter, your blade’s edge will come in contact with the hard surface and lose its sharpness.
On top of that, you might also risk chipping your
The same goes if you use hard chopping boards made of granite or marble.
We give these knives a quick twirl and review, and then we pass them on to a few lucky home chefs!
Conclusion
And there you have it, a comprehensive guide to keeping your kitchen knives safe and sharp.
Since a good set of kitchen knives can cost us a lot of money, it’s integral that we maintain our blades to ensure that they stay functional for many years to come.
Some chefs claim that they’ve used the same
Whether you have a premium set of Wusthof and Shun knives or a budget set of Chicago Cutlery blades, it’s very important to maintain and take care of kitchen knives.
And with the information from our guide, you’ll be able to keep your blades working in the kitchen for a very long time!
Ryan Leavitt
Hi my name is Ryan Leavitt a Marine Corps Veteran and currently an over the road trucker (Long Haul). I am no expert chef but am enjoying preparing my own meals on the road and testing all the different knives.We give these knives a quick twirl and review, and then we pass them on to a few lucky home chefs!