How to Care for Your Knives

Equipping yourself with quality kitchen knives is important, as is taking proper care of them. Here are a few tips for keeping this precious kitchen tool sharp.


1. Sharpening

It is recommended to sharpen your knives between each use. It is required if you are looking to restore the edge of a dull blade. Sharpening is done using a sharpening rod, of which there are many models to choose from. The most important thing is to select one that is longer than the knife you want sharpened. Ideally, it should be about 2 inches (5 cm) longer than the knife.

2. Honing

When sharpening isn’t enough to restore a dull, worn-down knife, it should also be honed. You can do so using a honing rod. Unlike a sharpening rod, which is made of steel, the honing version is diamond-coated. This technique should best be left to a professional.

3. Hand-wash

The dishwasher should be avoided when it comes to cleaning knives, especially if they have a wooden handle. The blades, even if made of high-quality stainless steel, can still stain and rust. The best way to wash your knives is to rub them with a damp cloth and a bit of dish soap.

4. Cleaning and protection

Wipe your blade starting from the back towards the sharp edge and progressing from the heel (the part opposite the tip) towards the tip. Wipe the handle quickly, especially if it is made of wood. In this case, take care to apply mineral oil to the handle’s surface to renew the wood finish and protect it from moisture.

5. Adapted storage 

To avoid irreparably damaging the blades and to protect yourself from cuts, don’t store your knives in a drawer along with other utensils. Instead, place them in a knife block on the kitchen counter for easy access. An in-drawer knife holder, such as this bamboo storage box, also works. Its cork interior separates the blades and protects them from scratches. A protective cover or blade guard also makes storing your knives easier.

6. Cutting surfaces

Knives can quickly lose their sharpness when used on hard surfaces. Glass, ceramic and marble can be unforgiving to your blades. To chop food, it is therefore best to use a wood or plastic cutting board.