If you love cooking, you’ve probably invested in a good set of kitchen knives. But owning great knives is only half the battle—taking care of them properly is what keeps them sharp, safe, and long-lasting. Whether you’re wielding a high-end Japanese blade or a trusty old chef’s knife, here’s how to keep your knives in top condition for years to come.
1. Store Your Knives Properly (No, Not in the Utensil Drawer)
Tossing your knives into a drawer with other kitchen tools is a surefire way to damage the blades—and possibly your hands. Instead, store your knives safely using one of these methods:
Magnetic Knife Strip – Keeps blades accessible and prevents them from knocking against each other.
Knife Block – A classic option that protects your knives (just make sure it’s clean and dry inside).
Blade Guards – Great for keeping knives protected if you store them in a drawer.
Knife Roll – Perfect for chefs and serious home cooks who need portability and protection.
2. Always Hand-Wash Your Knives (Seriously, No Dishwashers!)
We get it—throwing everything in the dishwasher is tempting, but your knives deserve better. Dishwashers expose blades to extreme heat, harsh detergents, and rattling, which dulls the edge and weakens the handle over time. Instead:
✔️ Wash knives by hand with warm, soapy water. ✔️ Dry them immediately to prevent rust and corrosion. ✔️ Store them properly to avoid damage.
3. Use the Right Cutting Surface (Hint: No Glass or Marble!)
Your knife’s worst enemy? Glass, marble, or ceramic cutting boards. These hard surfaces dull blades quickly, making cutting more difficult (and dangerous!). Instead, opt for:
✅ Wooden cutting boards – Soft on blades, long-lasting, and naturally antibacterial. ✅ Plastic cutting boards – Gentle on knives and easy to sanitize.
Avoid cutting on metal trays, granite countertops, or plates unless you want to send your knife straight to the sharpening service.
4. Hone Your Knife Regularly (It’s Not Sharpening, But It Helps!)
Honing and sharpening are not the same thing. While sharpening removes metal to create a new edge, honing simply realigns the blade to keep it cutting cleanly between sharpenings.
How to hone your knife properly:
Use a honing rod (steel or ceramic) and hold it at a 15-20° angle.
Swipe the blade lightly along the rod from heel to tip, alternating sides.
Do this every few uses to maintain the knife’s edge.
5. Get Your Knives Professionally Sharpened
Even if you hone your knives regularly, they’ll eventually need professional sharpening. A dull knife makes cooking frustrating and even dangerous, so don’t wait until your blade struggles to slice a tomato. Send your knives to Chef Sharp for expert sharpening—we’ll restore their razor-sharp edge so you can chop, slice, and dice with ease.
The Bottom Line
Taking care of your kitchen knives isn’t difficult, but it makes a world of difference. With the right storage, washing habits, cutting surfaces, and regular sharpening, your knives will stay sharp, safe, and ready for whatever’s on the menu.
Need professional sharpening? Chef Sharp is here to help—send your knives to us and experience the difference a sharp blade makes!