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    How to care for kitchen knives


    Sharp knives not only make food preparation easier, but also ensure safety in the kitchen. We therefore give you useful tips on how to care for your knives properly, including washing, storing, using and, of course, sharpening.


    How to care for knives: 3 essential rules

    1. wash them properly,
    2. store them safely,
    3. regularly bruste them.
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    1. How to wash knives properly


    After use, wash the knife with water and a soft sponge with an adequate amount of mild detergent. Then dry it immediately with a soft clothto prevent corrosion.

    Knives should always be washed by hand, not in the dishwasher. The high temperatures at which the dishwasher operates, as well as the solvents contained in the washing tablets, can damage both the blade and the handle. The damage usually does not occur suddenly, but the dishwasher accelerates the wear of the blades.

    Dishwashing products


    Quality knife and dishwashing products

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    2. Where to store knives safely
    Never store knives on top of each other in the drawer. This is the most common way to damage or dull them. There are several ways to store knives correctly:
    • Knife blocks and stands are easily accessible, safe and protect the blade well. However, you must take into account that they will take up some space in the kitchen.
    • Magnetic rails allow quick access to knives and save space on the kitchen counter as they can be hung on the wall. However, the knives are not protected from the dust and grease that can occur in the kitchen.
    • Drawer inserts or protective sleeves comes in handy if you only have room for your knives in the kitchen drawer with your other utensils or if you frequently transport them. The disadvantage of protective sheaths is the lengthy removal of knives from them.
    Blocks and knife racks


    The best knife racks according to customer reviews

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    3. What to sharpen knives with
    Knives should be sharpened regularly. Ideally every one to two weeks, depending on the frequency and intensity of use. Various knife sharpening tools can be used to sharpen knivestools:
    • Aiming - all types of knives can be sharpened quickly and easily. At the same time, it does not sharpen too dull a blade and is more suitable for regular sharpening than actual knife sharpening.
    • Brousek - sharpens the blade quickly and is suitable even for beginners. Sharpens the knife less precisely than a whetstone.
    • Grinding stone - allows very precise focusing. It is suitable for sharpening all types of knives and has a long service life. Sharpening with a whetstone requires some skill and is more time consuming.
    Saws and grinders


    The best knife sharpeners and knife sharpeners according to customer reviews


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    How to use the knife correctly

    Proper use of the knives is absolutely crucial for their longevity. Slicing should only take place on suitable surfaces such as wooden or plastic cutting boards. These damage the blade only minimally.

    At the same time, remember that many raw materials can damage or dull the blade. For example, citrus fruits or other acidic foods, whose acid can erode the surface of the knife. The knife should be rinsed immediately after slicing.

    However, frozen foods, nutshells or bones are also at risk. So clean the knife thoroughly and then sharpen it after cutting such difficult ingredients. Better still, use more suitable tools such as cleavers.


    Regular knife maintenance

    Regularly check the blades for wear and possible damage. Minor damage can be repaired by grinding, but major defects are very difficult to repair and often cannot be repaired.

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    When should I have my knife professionally sharpened?

    Regular professional sharpening significantly extends the life of the knives. Always do it in the following cases:
    • If the knife is very dull and ordinary home sharpening no longer restores its sharpness.
    • If the blade is visibly damaged.
    • The knife cannot be sharpened evenly along the entire length of the blade by conventional sharpening.
    • At least once a year even if the knife does not show any of the above conditions.
    FAQ
    The most frequently asked question
    What are the most common mistakes in knife care?
    Washing in the dishwasher, incorrect and late sharpening, cutting on unsuitable surfaces, storing knives loose in the kitchen drawer.
    How often should I sharpen my knives?
    Ideally every week or two, depending on the frequency of use. Once a year then professionally.
    Can I wash my knives in the dishwasher?
    It is not recommended because the dishwasher can damage the blade and the handle of the knives.
    What is the best way to store knives?
    Knife blocks, racks, magnetic strips or inserts for kitchen drawers or protective sleeves.
    What type of cutting board is suitable for cutting?
    The best are wooden or plastic cutting boardsthat dull the knife edge less.
    When is it appropriate to have my knives professionally sharpened?
    If the blades are badly worn or damaged, it is advisable to have them professionally sharpened.
    When is it time to replace the blades?
    If your knives are so damaged that they can no longer be sharpened, it's time to look for new ones.