How to Take Care of Your Knives
Investing in quality knives is an important decision for any cooking enthusiast. But to preserve their performance and durability, it's essential to know how to care for them properly. In this comprehensive guide, we reveal all the secrets to maintaining your knives like a pro.
The Appropriate Cutting Technique
The way you use your kitchen knives on a daily basis has a direct impact on their longevity and sharpness.
The Ideal Cutting Movement
Your quality knives are designed to be used with a smooth, gliding slicing motion, never with a vertical chopping motion. Imagine you are sawing wood with a handsaw: slice your food with a similar motion, intentionally pushing the knife forward and downward as you slice, then bringing it back towards you.
Always pay attention to the placement of your fingers relative to the knife . Your skill level and experience should determine the speed at which you cut. When using a new chef's knife for the first time, it's best to slow down and appreciate its precision and effortless cutting ability.
What to Avoid
Never use your kitchen knives on bones, joints, or frozen food. Quality knives are designed for precision slicing, not for crushing hard materials.
When cutting hard foods like winter squash, pineapples, or watermelons, use a sturdy chef's knife . If the knife gets stuck in the food, never twist it sideways to free it, as this could damage the blade. Instead, lift the knife straight up and continue cutting.
Helpful tip : To cut hard vegetables like squash, heat them briefly in the microwave to soften them slightly before cutting.
The Cutting Surface: A Crucial Element
The cutting board you use makes a big difference in keeping your knives sharp. A good cutting board will help maintain a razor-sharp edge for much longer.
Recommended Surfaces
Cutting boards made of medium-hardness wood , such as hinoki or acacia, are preferred. They are gentle on the blades while providing a stable and hygienic surface.
Surfaces to Avoid
Cutting boards made of tile, ceramic, synthetic, marble, granite or any type of glass are not recommended and can be very hard on your knives , quickly dulling their edge.
Washing and Drying: The Golden Rules
It is crucial to protect your investment by washing your knives by hand with a mild dish soap.
The Correct Washing Method
- Hold the knife flat against the bottom of the sink
- Gently wash the exposed side with warm soapy water.
- Turn the knife over and repeat the process.
- Rinse thoroughly
- Dry immediately with a cloth
What to Avoid
Never use soaps containing citrus extracts or bleach, as these can promote rust. Never leave your knife soaking in a sink full of soapy water. It's hard on metals to be immersed in water for extended periods, and it's dangerous to reach into the sink.
Dishwashers are absolutely out of the question . High temperatures, harsh detergents, and impacts with other utensils can seriously damage your quality knives .
Instant Drying
After hand-washing your knives , dry them immediately with a soft, absorbent cloth. Leaving water or moisture on your knives can cause rust. Thorough drying will help maintain your knives properly. Letting them air dry for a short time before storing them also helps.
Appropriate Storage
It is best to store your kitchen knives in a wooden knife block , a knife tray in a drawer, a knife case or a knife box.
Never store your knives unprotected in a drawer where they will rattle against other utensils. This will quickly dull the blades and pose a danger when opening the drawer.
Maintenance of Wooden Handles
Hand washing is also the best way to care for the wooden handles of your knives . Although the wood has been stabilized, it is natural wood and, like all wood, it will tend to shrink in very dry environments and swell in very humid environments.
The handle color may change slightly over time due to hand oils and the natural color change of the wood caused by oxidation and/or exposure to light. This is not a defect, but a natural part of the process that gives your knife character.
Carbon Steel Maintenance
If you own carbon steel knives , they require extra care to prevent rust and corrosion on the edge.
Immediate Cleaning and Drying
Immediate cleaning and drying are essential for carbon steel knives . Over time, the edge will darken, developing a patina that will help protect it from rust and corrosion.
Do not attempt to remove this patina – it's a good thing! If you start to see orange or brown colors developing, this must be treated immediately with a specialized care kit or by consulting a professional.
Sharpening: Maintaining the Edge
Even with the best care, your knives will need to be sharpened regularly to maintain their optimal performance.
When to Sharpen?
A well-maintained knife should be sharpened when you notice it's not cutting as easily as it used to. A simple test: if your knife slips on the skin of a tomato instead of slicing through it easily, it's time to sharpen it.
Sharpening Options
You can use a whetstone , a honing steel, or have your knives professionally sharpened. For premium knives , we recommend having them professionally sharpened at least once a year.
Conclusion: Knives That Last a Lifetime
Taking care of your kitchen knives isn't complicated, but it does require consistency and good habits. By following these knife care tips, you'll preserve the performance, beauty, and durability of your quality knives for decades.
Remember: a well-maintained knife is not only more efficient, but also safer to use. Invest a few minutes after each use to clean, dry, and properly store your knives , and they will reward you with years of impeccable service.
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