A Comprehensive Guide to Knife Care & Maintenance - Element Knife Company

Keeping your knives in top shape doesn't have to be complicated, but it's essential for anyone who loves cooking. Whether you're a seasoned chef or a home cook, taking care of your knives ensures they perform at their best and last for years. From sharpening tips to choosing the right cutting board, our comprehensive guide covers everything you need to know to keep your blades sharp, safe, and ready for any culinary challenge. Let's dive into the do's and don'ts of knife care to make your kitchen experience even smoother!

General Dos & Don'ts

Image of dishwasher rack
Photo by Wendelin Jacober

NEVER PUT YOUR KNIFE IN THE DISHWASHER

Avoid dishwashers and soaking, as they can damage the handle and cause the blade to rust. High heat can expand materials, leading to cracks or loosening rivets and connections. The high-pressure environment in dishwashers can force water into the knife's handle, which can degrade the materials. Additionally, harsh detergents can promote rusting, even on stainless steel. Remember, "stainless" means "stain-less," not "stain-free." Stainless steel knives, especially those with higher carbon content like Japanese and some European knives, can still rust if exposed to extreme conditions, such as soaking or repeated dishwasher cycles. While the rusting won't be as severe as with carbon steel knives, it's still best to hand wash and dry them immediately!

IT'S NOT A HAMMER OR SCREWDRIVER

Knives are delicate tools not meant for hammering or applying excessive force. Avoid using them on hard items like frozen foods, candies, or bones. Also, refrain from using twisting motions, especially when dealing with thick-skinned vegetables like squash. Stick to a smooth forward and back or up and down motion. When mincing herbs or garlic, use light pressure rather than grinding the edge into the board.

Home chef cutting vegetables on a cutting board
Photo by Kristina Snowasp

CUTTING BOARDS MATTER

The type of cutting board you use is crucial for maintaining your knife's edge. Soft materials like end-grain wood and Japanese Hi-Soft rubberized boards are ideal as they help with edge retention and prevent chipping. Avoid hard surfaces like glass, marble, stainless steel, or granite countertops, which can quickly dull your knives.

KEEP IT TO CUTTING

Avoid using your knife to scrape food off the cutting board, as this can roll the edge or pull burrs over, making it dull faster. Instead, use the flat side of the knife or a bench scraper. Regular honing can help maintain the knife's edge between sharpenings, ensuring the burrs are aligned for optimal performance.

KEEP IT CLEAN & DRY

Wipe your knife regularly to keep it free of moisture and debris, even if it's stainless steel. A clean work area is also essential for safe and efficient cooking and reduces the risk of cross-contamination. Keep a damp towel handy to wipe down your knife and cutting board frequently.

KEEP 'EM SAFE

Proper storage is critical to keeping your knives in good condition. Options like knife guards, blocks, or rolls can protect the blade and make your kitchen safer. Avoid storing knives unprotected in drawers, as this can dull the blade and pose a safety risk when reaching in.

Nakiri cutting daikon on a cutting board

KEEP IT SHARP

A sharp knife is safer and more effective. Regular sharpening is essential—every 3 to 6 months for home cooks and even more frequently in professional kitchens. Dull knives require more pressure and can slip, increasing the risk of cuts. Sharp blades ensure cleaner cuts and heal faster if you do get nicked.

A More In-Depth Look at Caring for Alloy Types

STAINLESS STEEL

For steel to be considered stainless, it must have a minimum of 13% chromium by weight in the alloy recipe. Keep in mind that stainless steels can rust in adverse conditions. As mentioned earlier, stainless steel is not stain-free; it is stain-less. Simply explained, and why it is important, is the added chromium, which bonds with oxygen from the air, creating chromium oxide. It is a clear, hard "skin" that adheres to steel. If this skin is damaged, i.e., by scouring pads or corrosive chemicals, the exposed steel can rust before the skin repairs itself, which takes about 24 hours. Stainless steels with higher carbon content, such as those used in Japanese and even some European knives, can still rust if exposed to extreme conditions like soaking or frequent trips through the dishwasher. That's another reason never to put any knife into a dishwasher or even allow it to drip dry. Furthermore, the high heat and water jetting conditions will wreak havoc on the handle. Typically, stainless knives require less care since they don't easily rust.

CARBON STEEL

Carbon steel knives are reactive to anything that has an acidic pH and are prone to rust. The blades will spot and stain, forming a patina. This patina is a light layer of oxidation. A healthy cultivated patina will help act as a protectant against rust. A well-developed patina will be within a brown-to-gray scale of coloration. Note that rust is red, and rust can develop rapidly when steel oxidizes too quickly, which can occur within minutes if the knife is left wet or soaked in the sink. A patina is much like the seasoning on a cast iron pan. As you gradually build a robust, durable layer, your pan becomes non-stick. The patina can aid in protecting food products and picking up odors or tastes from carbon steel. Furthermore, as the patina develops, it gives the knife a unique beauty.

Depending on the alloy, carbon knives will rust at varying rates. It is essential to wipe the blade dry during heavy use and after washing. If rust forms, remove it using a rust eraser or fine-grit wet/dry sandpaper. Avoid heavy abrasives like metal scouring pads or the abrasive side of a sponge, which can deeply scratch the carbon blade and create a place for water to sit, promoting heavy rust and potentially leaving permanent damage.

Never put a carbon steel knife through a dishwasher, let alone any knife, for that matter. This will heavily rust the blade. When storing carbon steel knives, it is recommended to use a light coat of Tsubaki oil or mineral oil. This protects the steel from humidity. These food-safe oils will not get tacky when exposed to air for long periods of time and will not turn rancid.

Japanese style kitchen knives with damascus finish

A More In-Depth Look at Caring for Blade Finishes

It's normal for a knife's finish to get scratched with use. While expecting a knife to remain flawless is unrealistic, you can keep it looking good by avoiding harsh abrasives and treating it gently. Specialized finishes, like those achieved with ferric oxide or techniques to create a misty (Sokasumi) or mirror finish, can enhance the blade's appearance. These finishes, however, can be damaged by abrasive cleaning or scouring pads. Wash knives with warm, soapy water to preserve these artistic finishes, and avoid using steel wool or heavy abrasives.

The Wrap Up

Taking proper care of your knives is more than just a routine—it's an investment in the longevity, safety, and performance of one of the most vital tools in your kitchen. Following these simple guidelines ensures that your knives stay sharp, functional, and beautiful for years. Whether it's choosing the proper sharpening method or handling your blades with care, every small step you take adds to your knives' overall lifespan and functionality. With a bit of attention and maintenance, your knives will reward you with precision cuts, durability, and a much better cooking experience.