How to Care for Your Knives to Ensure Longevity and Maintain Sharpness

If you've invested in high-quality knives, it's essential to give them the care they deserve. Proper maintenance ensures you'll always have a razor-sharp blade ready to go. But before we delve into knife care, let’s first discuss the basics of knife safety.

Knife Safety Tips

The best knife advice I ever received came from a sous chef I worked with years ago. He told me, "A falling knife has no handle." This serves as a reminder to never try to catch a knife that’s falling off a counter or cutting board. While it may feel like instinct to grab it, remember: a damaged blade is a minor inconvenience compared to a trip to the emergency room.

Proper Knife Grip

The Way You Hold a Knife Matters for Safety

The safest and most controlled way to hold a knife is the two-finger pinch. Grip the knife with your dominant hand, pinching the base of the blade just above the handle with your thumb and index finger. Your index finger's knuckle should rest along the spine of the knife, with the fingertip pointing down toward the blade. The rest of your fingers should curl around the handle, with the blade resting on your middle finger. This hold gives you maximum control over the knife, especially the tip, while also providing better leverage for cutting.

Kitchen Knives Should Only Be Used for Cutting Food

Once you’ve mastered holding a knife properly, it’s important to use it in a way that doesn’t damage the blade. Always use knives strictly for cutting food. Don’t use them for tasks like prying open cans or ripping through packaging. These actions can not only damage the knife but can also be dangerous due to the pressure involved, which might cause the knife to slip. And never cut in mid-air or hold items in your hand while cutting—always use a cutting board for safety.

Why Keeping Your Knife Sharp is Essential

A dull knife is more dangerous than a sharp one. While using a sharp knife may feel intimidating, it’s actually the safest choice. A dull blade requires extra force to cut, increasing the likelihood of slippage and injury. A sharp knife cuts effortlessly through food with minimal force. Regular honing and sharpening are essential for maintaining both the safety and performance of your knife.

Honing vs. Sharpening

Honing and sharpening are both methods to keep your knife’s edge in optimal condition.

What is Honing?

Honing is the process of running your knife’s blade along a honing steel or rod to realign the edge. It doesn't sharpen the blade but restores its alignment, making the edge feel sharper. Over time, regular use causes small dings and wear that distort the edge, and honing straightens it out without removing material from the blade.

To maximize the lifespan of your knife, it’s important to hone it after each use. You’ll need a honing steel, which you can find online or at the same place you purchased your knife. Hold the steel in your left hand at a slight upward angle, tilted away from you. Grip your knife in your right hand, and with the edge facing the base of the blade, position it on top of the steel. Tilt the knife at a 20-degree angle and pull it towards you down the steel, moving the blade to the right. Finish with the tip of the knife near the steel handle. Repeat on the other side, alternating between 5 to 7 passes. Always move cautiously, as drawing the knife toward yourself can be risky.

Sharpening Your Knife

Unlike honing, sharpening involves grinding down the knife's edge to remove material and create a sharper, thinner blade. There are several ways to sharpen a knife, but the two most common methods are using a tabletop sharpener or a whetstone (or sharpening stone ) in the kitchen.

Extra Tips for Maintaining Your Knife's Sharpness

Once you’ve put the effort into sharpening your knife, it’s crucial to maintain the edge to extend the time between sharpening sessions. While knives are made from tough, durable steel, the edges are still delicate and require proper care to stay sharp. Always use a plastic or wooden cutting board—never glass. Glass boards can quickly dull your knife’s edge.

When using a cutting board, resist the urge to scrape your knife across it to push onions into a pan or move diced vegetables. This is a big mistake. Scraping the blade against the board damages the edge, making it dull faster and requiring more frequent sharpening. In the long run, this can even ruin your knife. Instead, flip the knife over and use the blunt spine to gently push food to the side.

Proper Cleaning and Storage

If there's one rule to remember, it’s this: Never, under any circumstances, place your knife in the dishwasher. The banging around, combined with the heat and pressure from the water, will ruin your blade. Similarly, don’t drop your knife in the sink, as clattering against the metal can dull the edge. After using your knife, either leave it on your cutting board until you're ready to clean up or wash it immediately by hand, dry it thoroughly, and store it properly. This simple routine will significantly prolong the life of your blade.

Ultimately, the best storage option for your knife depends on your kitchen setup. By regularly honing, sharpening, and following good cleaning practices, you can keep your knife in excellent condition for years to come.