You’ve invested in high quality knives which you love cooking with. Nice- But how do you go about caring for them so they stay sharp and looking fantastic for years to come? Here are our Top 10 Do’s and Dont’s on knife care:
Don’t clean your knives in the dishwasher
Don’t use the wrong knife block
Don’t leave your dirty knives lying in the sink
Don’t leave you knives out to dry
Don’t store your knives in a cutlery drawer
Whilst it might be tempting to put your knives in the dishwasher it’s all too easy for the blades to become damaged by the other items in the machine or the harsh alkaline detergents used in dishwashers.
A traditional wooden knife block where the knife rests on the sharp edge can blunt the knife. Good knife blocks avoid this by storing the blade at a high angle, supporting the side of the blade or holding the blades in suspension so that the sharp edge doesn’t have to support the full weight of the knife. If you have a traditional knife block simply store the knife upside down to avoid.
Not only can this be dangerous for whoever washes the dishes, it’s also bad for your knives — the blade can get scratched, the tip can bend or break and corrosion can start if you leave them for a long time.
It’s tempting to stack your knives on the draining board or in rack with your other utensils. However, this can lead to nicks in the blade, early corrosion or a build up of mould and mildew.
Storing your knives this way is a bad idea as it’s easy for your blades to get nicked, or for the tips to become damaged. If you must keep your knives in a drawer use protective sheaths to adequately protect them.
Do clean your knives as soon as you’ve used them
Do sharpen your knives, but only when they need it
Do hand wash your knives
Do polish up your knife skills
Do use the right chopping board
It sounds an obvious one, but it’s easy to get absorbed in your culinary creativity and leave your knives used and dirty, lying on the side. The quicker you get them clean dry and stored away the better.
There’s a temptation to sharpen your knives too regularly. As a starter, aim to sharpen your knives once or twice a year but adapt that based on your own personal usage.
Nothing fancy is required here. Just use hot water, a mild detergent and a clean cloth. Once you’re done, dry them up straight away to prevent any mould or mildew forming on the metal surfaces.
Too much chopping can quickly damage your blades. In nearly all cases you should be rocking or sliding if you’re using a knife. See our knife skills videos to learn how you should be using your knives.
Choosing the right chopping board is critical in order to maintain the sharpness of your knives. Glass, marble or metal are simply too hard and can easily damage your knife. Instead, wooden cutting boards are the best choice.
So there you have it. Everything you need to know in order to get the very best from your favourite knives and to keep them in tip-top condition.