The Foundation of Knife Care
Investing in a quality chef knife is just the beginning. Proper maintenance ensures your knife performs at its best for decades.
Daily Care
- Hand wash only: Never put quality knives in the dishwasher. The harsh detergents and high heat will damage both blade and handle.
- Dry immediately: Water spots can lead to corrosion, especially on high-carbon steel.
- Use proper cutting surfaces: Wood or soft plastic boards only. Glass, marble, and metal surfaces will dull your edge.
Sharpening vs Honing
Many people confuse these two essential tasks. A honing rod realigns the microscopic edge of your blade and should be used regularly. Sharpening actually removes metal to create a new edge and should be done every 6-12 months depending on use.
Storage
Store knives in a block, on a magnetic strip, or with blade guards. Never toss them loose in a drawer where edges can be damaged.