How Do I... Store and Care for Knives?
Keep your knives in tip-top shape with our expert tips for storing and maintaining these kitchen essentials
A sharp knife is without a doubt the most important tool in your kitchen, allowing you to fly through your prep work quickly, efficiently and safely. We asked Amy Bott, spokesperson for kitchen firm Minimax, for her advice on how to keep your sharp knives looking and performing their best.
How do you keep sharp knives in top condition?
Always cut on a wooden or plastic board, wash and dry your knives by hand, and maintain the blade with sharpening. Never cut anything frozen or try to use the tip of the knife for leverage, as this can chip or bend the blade.
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Always cut on a wooden or plastic board, wash and dry your knives by hand, and maintain the blade with sharpening. Never cut anything frozen or try to use the tip of the knife for leverage, as this can chip or bend the blade.
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How should you wash them?
Avoid the dishwasher – knives can get knocked around inside the machine and the hard water can damage the blades. Instead, wash them by hand in hot, soapy water and dry them immediately with a tea towel to prevent rusting.
Avoid the dishwasher – knives can get knocked around inside the machine and the hard water can damage the blades. Instead, wash them by hand in hot, soapy water and dry them immediately with a tea towel to prevent rusting.
How should you store them?
Store them in a block, on a magnetic wall strip, in a knife wrap, a protective sheath – whatever will protect the blades. If knives are stored loose in a drawer, this could blunt or damage the blades and void any warranties. Wherever you choose to store them, make sure knives are well out of reach of children.
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Store them in a block, on a magnetic wall strip, in a knife wrap, a protective sheath – whatever will protect the blades. If knives are stored loose in a drawer, this could blunt or damage the blades and void any warranties. Wherever you choose to store them, make sure knives are well out of reach of children.
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How often should you sharpen knives?
As soon as you feel a little resistance when cutting. This will vary from knife to knife, depending how often they are used.
As soon as you feel a little resistance when cutting. This will vary from knife to knife, depending how often they are used.
What’s the best way to sharpen them?
It you have experience with knife sharpening, a sharpening steel or whetstone is best. They will both restore a fine, polished edge to your knives. For the novice, a pull-through sharpener works well as you don’t have to guess what angle you need to hold a knife when sharpening.
It you have experience with knife sharpening, a sharpening steel or whetstone is best. They will both restore a fine, polished edge to your knives. For the novice, a pull-through sharpener works well as you don’t have to guess what angle you need to hold a knife when sharpening.
A sharpening steel: This is the most common sharpening method, but it can be a little tricky to get the angles right. Either sharpen freehand or supported with the steel tip placed downwards on a firm surface. As you gain experience, you can move from the supported method to freehand.
With the freehand method, hold the steel in one hand and the knife in your dominant hand, and tilt the knife so that there is a 15- to 20-degree angle between the blade and the steel. Using light pressure, guide the edge of the blade down the steel. Repeat six to eight times on each side of the blade.
Image: Minimax
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With the freehand method, hold the steel in one hand and the knife in your dominant hand, and tilt the knife so that there is a 15- to 20-degree angle between the blade and the steel. Using light pressure, guide the edge of the blade down the steel. Repeat six to eight times on each side of the blade.
Image: Minimax
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A whetstone: This is a gentle and effective way to sharpen knives, consisting of a combination of various abrasive grits. Stones have two different sides; one with a fine grit and one with a coarse grit. The coarse side (the pre-sharpening stage) grinds away roughness, while the fine side sharpens and polishes.
Start by soaking the stone in water for five to ten minutes. When no more air bubbles appear, the stone has absorbed the optimum amount of water. The water combines with small particles released from the stone to form an abrasive substance that allows the sharpening to take place, so it’s important to continue applying water during sharpening.
Starting with the coarse side up, place the stone on a slip-resistant surface and move the blade back and forth using light pressure at a 15- to 20-degree angle. Starting at the tip of the blade, pull the blade over the stone through to the middle and down to the base. After a short time, a fine edge will develop. Turn the knife around and work on the other side of the blade. Repeat six to eight times per side. Then repeat the whole process using the fine side of the whetstone.
Start by soaking the stone in water for five to ten minutes. When no more air bubbles appear, the stone has absorbed the optimum amount of water. The water combines with small particles released from the stone to form an abrasive substance that allows the sharpening to take place, so it’s important to continue applying water during sharpening.
Starting with the coarse side up, place the stone on a slip-resistant surface and move the blade back and forth using light pressure at a 15- to 20-degree angle. Starting at the tip of the blade, pull the blade over the stone through to the middle and down to the base. After a short time, a fine edge will develop. Turn the knife around and work on the other side of the blade. Repeat six to eight times per side. Then repeat the whole process using the fine side of the whetstone.
A pull-through sharpener: Place the sharpener on a firm surface and, keeping a firm hold on the device, guide the blade of the knife at a 90-degree angle into the slot. Using light pressure, pull the knife straight from base to the tip, being careful not to pull the knife backwards and forward. Repeat six to eight times.
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Image: Minimax
Did you find this story useful? Tell us in the Comments section below. And don’t forget to like, share or bookmark this story – join the conversation.
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Read organising stories
Image: Minimax
Absolutely – a quality kitchen knife is made with stronger materials and better craftsmanship than a cheap one, and can last you a lifetime if properly cared for.
If you invest in a quality knife, it’s imperative to look after it. This includes honing, sharpening, washing and storing it properly.