Professional Knife Care Guide

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

By Scott Bradley, Professional Chef•Published: November 10, 2025•Updated: November 10, 2025

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

About Scott Bradley

Professional Chef • 24 Years Professional Kitchen Experience

Professional chef with 24 years of restaurant experience including Pizzaiolo at Purple Café, Kitchen Manager at Mellow Mushroom, and line positions at Feierabend, Il Pizzaiolo, and Paragary's. A.A.S. Culinary Arts from Seattle Central College, B.S. Business Administration from University of Montana. Every product tested through real professional kitchen use or extensive long-term home testing.