How to Care for Your Kitchen Knives: The Complete Maintenance Guide
The only knife care guide you need — written by a professional sharpener who has seen what works (and what destroys expensive knives).
The 7 Rules of Knife Care
Never Put Your Knives in the Dishwasher
- Water jets slam blades against other items, chipping and dulling the edge
- Dishwasher detergent is abrasive and causes micro-corrosion
- The heat cycle can affect tempering on some steels
✅ Instead: Hand wash with soap, rinse, dry immediately
This single habit will extend your knife's life by years
Throw Away Your Glass Cutting Board
Glass is harder than your knife steel — every cut grinds your edge away. Switch to wood or HDPE plastic.
Hone Before Every Cooking Session
30 seconds with a honing steel or ceramic rod. Realigns the microscopic edge without removing metal.
What honing does:
- • Realigns the edge (doesn't remove metal like sharpening)
- • Takes 30 seconds per knife
- • Can double the time between professional sharpenings
- • Use every 2-3 cooking sessions for best results
Store Your Knives Properly
Knife Block
Traditional, protects edges, keeps knives accessible
Magnetic Strip
Wall-mounted, saves counter space, looks professional
Blade Guards / Knife Roll
For drawers or transport
Never Loose in a Drawer
Edges bang against other utensils with every open/close
Use the Right Knife for the Job
Abuse is the #1 cause of chips and blade damage. Here's what NOT to do:
Get Professional Sharpening 2-3 Times Per Year
A professional restores the actual edge geometry — honing only maintains it.
Dry Your Knives Immediately After Washing
Especially critical for carbon steel / Japanese knives.
- Water causes micro-corrosion at the edge (the thinnest, most vulnerable part)
- Even stainless steel can develop surface oxidation if left wet
✅ The correct sequence:
Wash → Rinse → Dry with towel immediately → Put away
Ready for Razor-Sharp Knives?
Good knife care is 90% daily habits, 10% professional maintenance. Follow these rules and your knives will last decades. When it's time for that professional edge, we make it easy.