Professional Knife Care Guide

21+ years of professional kitchen experience condensed into the essential knife care techniques that actually matter.

Daily Knife Maintenance

Proper Cleaning

• Hand wash immediately after use with warm soapy water
• Never put knives in the dishwasher - heat damages handles and dulls blades
• Dry immediately with a clean towel to prevent rust
• Clean the entire blade, not just the cutting edge

Safe Storage

• Magnetic knife strips are best for professional kitchens
• Knife blocks can harbor bacteria - keep them clean
• Edge guards for drawer storage protect blades and fingers
• Never toss knives loose in drawers

Sharpening Your Knives

Honing vs Sharpening

Honing (with a steel) realigns the edge between sharpenings. True sharpening removes metal to create a new edge.

When to Sharpen

Home cooks: every 2-3 months with regular use. Professional kitchens: weekly or when the knife struggles through paper.

Sharpening Options

Whetstones: Best results, requires skill
Professional service: $3-5 per knife, convenient
Pull-through sharpeners: Quick but removes more metal

What NOT to Do

• Never cut on glass, stone, or metal surfaces
• Don't use knives as screwdrivers or can openers
• Avoid cutting frozen foods - it chips the blade
• Don't leave knives soaking in water
• Never catch a falling knife - let it drop