Good kitchen knives are top kitchen must-haves. Whether you own just one heavy cleaver or a complete knife block set, it’s important to keep your kitchen knives in good working condition at all times. Proper maintenance prolongs a knife’s life span, prevents accidents, provides better efficiency and time management, and turns knives into excellent investments for years to come.

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To help you keep your knives in top shape, we’ve come up with 5 important tips on how to care for them:

1. Hone and Sharpen Regularly

On a regular basis give your knife a quick hone with honing steel before use. This keeps the blade sharp and keeps it from “rolling” towards either side of the edge. Have your knives professionally sharpened at least once a year, to repair small nicks and other imperfections. If you are not confident honing your knives with steel or sharpening with a stone invest in a good quality pull through stage sharpener. Watch the video below to learn more about honing and sharpening your knives.

2. Clean and Dry Knives Properly

Carefully hand wash your knives with soap and hot water. Dry knives immediately after with a clean, dry cloth. Do not leave them to air dry as it will prone to rusting and blotching. Do not ever wash your knives in a dishwasher.

3. Use the Right Cutting Board

Choose wood or plastic boards instead of glass, stone or acrylic. Wood and plastic are softer on your knives and will not damage them. Contrary to popular belief wood boards are hygienic as it contains natural antibacterial properties.

4. Store Knives Correctly

The best place for knives is storing them in a quality knife block or on a magnetic strip. This is a safe way to store knives. Avoid storing knives in a drawer with other utensils or cutlery, unless they have sheaths as they will get nicked.

5. Cutting Technique

With your larger knives try to cut with the point first then rocking down to the handle. This will avoid constant banging down of the knife and maximise the sharpness of the blade. Learn how to use knives skillfully from Chef Dale Sniffen below as he teaches you the basic techniques of how to slice, dice and chop.

Justine Murphy

Justine is marketing director and co-owner of Kitchen Warehouse. She loves entertaining and will not refuse a good glass of wine.

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