How to Care for Your Knives

02 Cleaning Your Knives

01 Proper Storage

• Use a magnetic knife strip or a knife block — never toss knives loose in a drawer.

• Blade guards or knife rolls protect edges during transport.

• Keep knives separated to prevent edges from chipping against each other.

• Store in a dry location to prevent moisture damage and rust.

• Hand wash knives immediately after use with warm soapy water.

• Never put quality knives in a dishwasher — the heat and detergent damage the edge and handle.

• Dry immediately with a soft cloth to prevent water spots and corrosion.

• For carbon steel blades, apply a thin layer of food-safe mineral oil after drying.

• Honing doesn't sharpen — it realigns the microscopic edge of the blade.

• Use a honing rod before every cooking session to maintain the edge.

• Hold the rod vertically on a stable surface and draw the blade at a 15-20° angle.

• Ceramic rods work best for harder Japanese steel; steel rods suit softer German blades.

03 Using a Honing Rod

04 When to Sharpen

• If your knife can't cleanly slice a ripe tomato with gentle pressure, it needs sharpening.

• Professional chefs should sharpen every 2-4 weeks depending on usage.

• Home cooks typically need professional sharpening every 3-6 months.

• Regular honing extends the time between sharpenings significantly.

05 Cutting Surface Matters

• Always use wooden or plastic cutting boards — they're gentle on the blade edge.

• Never cut on glass, stone, ceramic, or metal surfaces.

• End-grain wooden boards are the best choice for edge preservation.

• Replace worn cutting boards with deep grooves that can trap bacteria.

06 General Maintenance

• Don't use your knife as a can opener, screwdriver, or prying tool.

• Avoid cutting frozen foods or bones with fine-edged knives.

• Use the right knife for the right task — a paring knife shouldn't handle butternut squash.

• Invest in quality knives and maintain them - they'll last a lifetime.