How To Care For Your Kitchen Knife

What's the best way to wash kitchen knives

• Clean your knife in warm soapy water, using a brush or washing up sponge. Take great care when wiping the blade with sponge not to cut your fingers.
• Take the knife out of the water and dry carefully, then put away immediately. Always make sure your knives are bone dry before putting away, in order to prevent any risk of deterioration to either the blade or the handle.
• Never leave knives in a sink of washing up water - the water can damage the handles. Plus there's a risk someone else may put their hand in the water without knowing the knife is there.

Can you put knives in the dishwasher?

No. For all kitchen knives, avoid the dishwasher. Harsh chemicals, heat, and potential for knocking against other items can damage knives. Plus the extremely high temperatures can melt any glue keeping your handle attached to the blade.

Why shouldn’t I put my knife in the dishwasher?

Putting knives in the dishwasher can seem convenient but can harm both the knife and dishwasher. Here’s more detail and information on why it’s a bad idea to put knives in the dishwasher:

1. Dulls the edge. Jets of water push knives against racks and other items, which can lead to nicks and even little chips. The dishwasher's harsh environment is not a good place for high quality kitchen knives.
2. Corrosion risk. Dishwasher detergents are abrasive. They can cause corrosion and rust on knives.
3. Handle damage. Water temperature and detergent can damage knife handles. Materials like wood can warp, crack, or lose their finish. Plus glues may melt in the high temperatures - and your handle may detach from the blade.
4. Safety hazard. Reaching into a dishwasher and touching a sharp blade can cause injury. It’s safer to wash knives by hand. Then place them immediately back in their block, rack or knife drawer.

Hand washing protects your knives. Use warm, soapy water and dry immediately. This preserves their sharpness, appearance, and longevity. Treat your knives with care, and they’ll serve you well for years to come.

How should I store my knives?

Storing knives properly is crucial for their longevity, and safety. Here are some of the ways we recommend storing your kitchen knives:

• Knife block. A common choice. Blocks keeps blades separated and protected. Ensure blocks are clean and dry to prevent bacteria growth. Some knife blocks include magnets to prevent the blades from moving.
• Magnetic wall strip. These strips are good for saving counter space and they allow easy access. Ensure it's installed away from high-traffic areas, and out of reach of children, to avoid accidents.
• Drawer inserts. A safe option for drawer storage. Drawer inserts keep knives organised and prevent them from touching, protecting their edges.
• Knife case or roll. Ideal for those with limited space or chefs on the go. They protect each knife individually, great for transporting.

Browse all knife blocks and storage here

Avoid loose storage in drawers. It’s dangerous and can damage the knives. If storing knives loose in a drawer is your only option, make sure to use knife guards (pictured below) to protect the blades, and your fingers.

Whatever method you choose, ensure knives are clean and dry before storage. This maintains their condition and ensures your kitchen remains a safe environment. Proper storage is key to preserving the quality and sharpness of your knives.

How to sharpen a kitchen knife?

"A good way to tell when it's time to sharpen your knives is when you struggle to cut through a tomato with ease"

Firstly, identify how often you personally need to sharpen your knife. This will depend vastly on how often you use it. As a rule of thumb, as soon as you find it a little difficult to slice through a tomato skin, it's time to sharpen your knife.

Browse all whetstones and knife sharpeners

There are different tools used to sharpen a knife, and maintain a smooth edge:

• A whetstone offers control over the sharpening process. These comes in various grits for different sharpening stages (ie in the same way sandpaper comes in different grades of coarseness)
• Honing rods, often seen in kitchens, don't sharpen but maintain the knife's edge. They're essential for daily upkeep.
• Guided 'pull through' sharpeners are great entry-level tools while you build up confidence to use a whetstone. But arguably offer less intuitive sharpening.

We recommend a whetstone at Sous Chef, to give you the most control over your blade's sharpness. Once you've mastered the simple technique it takes no time, and is a very satisfying part of knife care routine.

Watch Sous Chef's knife expert Kristin explain how to use a whetstone in under three minutes:

How to protect your knife's sharp edge:

1. Use the right cutting surface. 

   Always cut on wooden or plastic boards. Hard surfaces like glass can dull your knife’s edge very quickly.

2. Clean your knives after use. 

   Wash knives by hand with mild soap and water. Dishwashers can damage knives over time. Dry immediately to prevent rust.

3. Sharpen your knives regularly. 

   A sharp knife is far safer than a dull one. Use a sharpener steel weekly and a whetstone for sharpening every few months.

4. Store knives correctly. 

   Keep knives in a block or on a magnetic strip. This protects the blade and keeps them within easy reach. Read our expert guide on How to store kitchen knives here for full details.

5. Use knives for their intended purposes. 

   Your knife is made for cutting food, so don’t use it for opening boxes, cutting through aluminium foil or for prying things open. Use the correct knife for the task in hand, to avoid damage to the knife or accidental blade slips and injuries.

6. Handle knives with care. 

   Cut with controlled, smooth motions. Forceful hacking can damage the blade and be dangerous.

7. Respect the knife’s edge. 

   Avoid cutting through bone with knives that are not designed for it. Use a cleaver or a boning knife instead.

8. Dry your knives thoroughly. 

   Moisture leads to rust. After washing, dry your knife completely.

9. Regular inspection. 

   Check your knives for wear or damage. Address issues promptly to keep them in top condition.

Top tips from the team:

Holly Thomson, food editor at Sous Chef says:

“Always use the back (spine) of your knife to scrape food off your chopping board, not the blade. This is more effective, and also saves your blade from blunting.”

Kristin, knife buyer at Sous Chef says:

“Avoid using your knife on frozen food or bones if it's not suitable for it. This can damage the blade, and will also likely void any warranty the knife may have.”

How to make your knife last longer

Maintaining a kitchen knife is key to ensuring it performs well and lasts long.

• Knife care starts with proper cleaning after each use. Drying your knife immediately after washing is just as important to prevent rust, especially for knives made from carbon steel.
• Regular honing keeps the knife’s edge aligned, which should be done every few uses. However, honing doesn't replace sharpening; using a whetstone a few times a year restores a sharp edge and ensures precision cutting.
• Storing knives properly also plays a critical role in maintenance. Using a knife block, magnetic strip, or protective sleeves protects the blades from damage and keeps them sharp.
• Avoiding misuse of your knives, like using them as a can opener or to cut through frozen foods, prevents damage to the blade.
• Finally, periodically inspecting your knife for wear and tear, such as chips or loose handles, allows for timely repairs or replacement.