How to care for kitchen knives

Whether you’ve got yourself a full set of knives or you’re just starting your collection, these handy knife care tips will help you become a master in the kitchen.

How to protect your blades


Tossing your knives into a drawer with other cutlery can damage the blades and could permanently damage it. Keep your knives in a safe spot, such as in a countertop knife block, on a magnetic wall strip or within drawer inserts or knife sheaths. This helps to extend the life of your knives and keeps your kitchen tidy.


Knives last longer when they’re washed by hand using mild soap and warm water. Putting them in the dishwasher will dull the blade and destroy the finish due to harsh detergents and the drying cycle. To avoid rusting, be sure to dry your knives before storing and try not to leave them soaking in the sink.


A quality knife should last for years. However, if there are large chips in the blade, the rivets are loose or the tip is bent or broken (from dropping the knife, for example), it’s best to invest in a replacement.


It’s a good idea to sharpen your knives regularly. Not only does a sharp knife improve the precision and speed of your cutting, it also helps to keep your fingers safe – dull knives can slip during use. A whetstone is your best bet at achieving a flawlessly sharp blade. A steel can be used for straight-edged knives, while a knife sharpener is a quick fix best used on cheaper knives as it can chip away at the blades.

Frozen Food

We don’t recommend using any knife to cut frozen food as it will quickly blunt the blade and could permanently damage it, however if you do, a serrated knife (the Bread Knife or Steak Knife) is better than a flat edged knife (the Cook’s Knife or the Santoku Knives). We recommend that you always defrost food prior to cutting.

WARNING: keep out of reach of children
SHARPENING: A sharpener should not be used on serrated edged knives