1. Hone regularly, Sharpen when necessary.

Give your knife a quick hone with a honing steel before each use to smooth the steel. Have your knives
professionally sharpened at least once a year to repair small nicks and other imperfections. Sharpen knives if they can no longer cut through a piece of paper.

2. Clean and Dry Knives Properly

Carefully hand wash your knives with soap and hot water and dry with a cloth immediately after washing. Air drying knives will leave them prone to rusting and blotching. Do not wash your knives in a dishwasher.

3. Use a Wooden or Plastic Cutting Board

Plastic and wooden boards, especially end boards, give a little as the knife hits, providing a gentle cutting surface that will not damage the steel.

4. Store Knives Correctly

Knives should be stored separately to prevent damage. A knife block or magnetic strip is ideal, or else use a sheath to store in drawers with other cutlery.

5. Cutting Technique

To keep your blade sharp, cut with the point first then rock down to the handle.

Find more information on knives in our Kitchen Warehouse Buying Guide and How To Sections. Check our events pages for knife skills workshops in your area.

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