Caring for your knives

With a few easy care tips, your knife will last you a lifetime. Here's how to make the most of it. 

1. Never put it in a dishwasher!

Rinse with warm water and wipe dry after use and it'll look great for years. Chemicals and heat in the dishwasher can potentially cause damage to the blade and handles or even chipping if your knife knocks against other items.

2. Always cut on a wooden chopping board

Don't cut on a glass board and avoid plastic boards too, at best they will blunt your knife very quickly and in some cases might lead to your knife chipping.

3. Avoid hacking at bone, frozen food or dense vegetables

Extremely thin blades are designed to slice not twist or hack so take care with your cutting action.

4. Honing & sharpening tips

It's easier to keep a sharp blade sharp than to bring it back from being blunt. Once every week or so, give your knife a few strokes on a ceramic honing rod followed by a leather strop to keep the edge razor sharp.

Eventually you will need to sharpen your knife using a whetstone and for most people it's usually once a month if you're cooking every day at home or once a week if you're in a busier environment as a professional chef.

A 1000/6000 dual sided whetstone will be ideal for most people and deliver great results without having to buy multiple stones. 

5. Show off your knife

We recommend storing your knife on a magnetic wooden rack or stand, not in a drawer or knife holder. It won't get knocked against other items and you get to show it off in the kitchen when you're not using it!

Carbon steel care

If you've bought a carbon steel knife instead of stainless, learn a more about carbon steel care here.