Kitchen knives are one of the most-used tools in any home. Whether you’re chopping vegetables, slicing meat, or cutting fruit, a good knife can make the task faster, smoother, and more enjoyable. As counter-intuitive as it may sound, a sharper knife is also safer – this is because using a dull blade requires more force to cut, and it’s often then that accidents occur. Even the best knives need care to stay sharp, safe, and long-lasting. I’ve got you covered with my tips and essentials.

Afterward, be sure to check out this Epicurious 101 video presentation on knife skills. Frank Proto offers a great explanation.

1. Skip the Dishwasher

Knives should always be washed by hand. Dishwashers expose them to high heat, harsh detergents, and clattering movement—all of which can dull the blade, loosen the handle, or cause rust.

What to do instead:

• Rinse your knife right after use.
• Use warm water, mild soap, and a soft sponge.
• Avoid scrubbing pads or steel wool—they’re too abrasive for the blade.

2. Dry Immediately

Leaving knives to air-dry may seem harmless, but it can cause water spots, rust, or damage—especially near the handle.

What to do instead:

• Dry your knife right after washing with a clean, soft towel.
• Pay extra attention to the area where the blade meets the handle—this spot often traps moisture.

3. Hone Regularly

Over time, the edge of a knife bends slightly with use. Honing realigns the edge and keeps it cutting cleanly.

How to hone a knife:

• Use a honing rod (also called a honing steel).
• Hold the rod vertically, and swipe each side of the blade down the rod at about a 15–20° angle.
• Do this every few uses to keep the blade aligned and performing well.

4. Sharpen When Needed

Honing isn’t the same as sharpening. Eventually, your knife will need a full sharpening to restore its edge.

Signs it’s time to sharpen:

• It feels like you’re pushing instead of slicing.
• The blade slips off tomatoes or soft fruits.
• Honing no longer helps much.

Your options:

• Use a whetstone (great if you’re comfortable learning the technique).
• Try a pull-through sharpener (convenient, but less precise).
• Take it to a professional sharpening service (especially for expensive or specialty knives).

5. Use the Right Cutting Surface

Some surfaces dull blades quickly, even if they look nice on your countertop.

Best choices:

• Wood (especially end-grain boards).
• Food-safe plastic (good for raw meat and easy to sanitize).

Avoid:

• Glass, stone, metal, or ceramic boards—they’re too hard and damage the edge.

6. Store Safely

How you store your knives matters just as much as how you use them. Blades left loose in drawers can chip, dull, or injure someone.

Better options:

• Magnetic knife strips: easy to access and keeps blades visible.
• Knife blocks: sturdy and protective.
• Knife guards or sleeves: great for drawer storage or transporting safely.
• In-drawer knife organizers with individual slots.

7. If You Have Carbon Steel Knives, Oil Them

Stainless steel knives are low-maintenance, but high-carbon steel needs a little extra care to prevent rust.

If you use high-carbon steel:

• After drying, wipe the blade with a small amount of food-safe mineral oil.
• Do this especially if you won’t be using the knife for a while or live in a humid climate.

What to Check Regularly

• Are your knives being hand-washed and dried right away?
• Are you honing frequently enough to keep the blade straight?
• Does the knife need sharpening, or does it still slice cleanly?
• Are you using the right cutting board materials?
• Is your storage method safe for both the blade and your fingers?
• Do you need to oil your knives- are the blades carbon steel?

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