KotiChef

Proper care begins with how you use your knife. Avoid cutting on glass, stone, or metal surfaces, which will rapidly dull even the best blades. Always use wooden cutting boards, particularly edge grain designs that are gentler on your blade (we cover this in depth in our cutting board lesson). Avoid twisting the knife while it's in contact with the board. Never use your kitchen knife to cut frozen foods, bones, or non-food items, which can chip the edge or permanently damage the blade.

The distinction between honing and sharpening is crucial but often misunderstood. Honing realigns the microscopic edge of your knife without removing material. When you cut, the thin edge can fold slightly to one side (especially with the softer German steels we discussed earlier), reducing cutting efficiency. A honing steel pushes these folded sections back into alignment. Sharpening, by contrast, actually removes metal to create a new edge when the old one has worn down. A properly maintained knife might need honing before each use but sharpening only a few times per year.

To test if your knife needs honing or sharpening, try the paper test. Hold a sheet of standard printer paper by one edge and try to slice through it with your knife. A sharp knife will slice cleanly with minimal effort. If the knife tears the paper or won't cut it at all, it's time for maintenance. For a more subtle test, try slicing a tomato—a properly sharp knife should cut through the skin with minimal pressure.

Clean your knives by hand immediately after use, using warm water and mild soap. Never leave knives soaking in water or in the sink where they can damage other items (and where others might not see them). Dry your knives completely before storage to prevent water spots or potential rusting. Store knives either on a magnetic strip, in a knife block with horizontal slots, or with blade guards in a drawer—never loose in a drawer where they can damage other utensils or be damaged themselves.

Different knife materials require slightly different care. Carbon steel knives will develop a patina over time and require more immediate cleaning to prevent rust. Stainless steel is more forgiving but still benefits from prompt cleaning. The dishwasher is never appropriate for quality knife blades regardless of what manufacturers claim—the harsh detergents, heat, and potential for the blade to strike other items will damage your edge and potentially the knife itself.