How to Care for Chef Knives

Care for chef knives carefully to preserve their useful life.

An accomplished cook often considers his kitchen tools indispensable. Although some kitchen gadgets are costly, they can greatly simplify a cook's work in the kitchen. Investing in quality kitchen knives, for example, will serve any cook well as he uses the knives daily to prepare food. Once you make an investment in high quality cutlery, maintain your knives properly to ensure they will last. Because a chef knife is so versatile, it may be the knife you reach for most often as you cook. Care for chef knives properly and they will remain useful.

Things You'll Need

• Wood or plastic cutting board
• Dish-washing detergent
• Soft dishcloth
• Dish towel
• Honing steel

Instructions

1. Use your chef knife only on a wood or plastic cutting board surface to preserve the cutting blade. Using a chef knife on glass or metal surfaces will quickly damage your knife blade. Use controlled chopping and cutting strokes with the knife blade and avoid striking it forcefully against any surface because this will damage the knife blade.

2. Wash the chef knife by hand immediately after you use it. Moisten the dishcloth with water and add a small drop of dish-washing detergent. Rub the dishcloth along the blade of the knife to clean any food residue from the knife blade and then wash the handle briefly. Rinse the knife completely under warm water and dry it immediately with the dish towel.

3. Store the chef knife in a knife rack or butcher's block. Never store the chef knife in a drawer where it will knock against other utensils and possibly dull the knife blade.

4. Hone a chef knife often to keep the blade adequately sharp. Hold the honing steel vertically with your non-dominant hand so the tip of the honing steel is resting on a flat surface. Hold the chef knife in your other hand. Place the blade of the chef knife against the honing steel at a 20-degree angle so the base of the knife is snug against the honing steel. Pull the knife blade down along the steel by pulling your arm back toward you. This motion will hone the entire knife blade. Reposition the knife blade on the other side of the honing steel and run the other side of the knife blade against the steel. Use medium pressure for four strokes (two on each side of the blade) and then use light pressure for two strokes (one on each side of the knife).

Tips & Warnings

• Some cooks like to hone a chef knife before every use to keep the blade sharp.

• Eventually your well-used and oft-honed chef knife will need sharpening. Sharpening a chef knife can be a difficult task to accomplish properly. Consider having your chef knife professionally sharpened every three months if you use your knife extensively.

• Never soak a chef knife in water for any time, especially if your chef knife has a wooden handle. Soaking can cause the wood to swell.

• Always hand wash a chef knife and never place it in the dishwasher because this can damage both the blade and handle.

• Never use a chef knife for anything but chopping and cutting. Using it as a prying or hammering tool will damage it.

References

• In Mamas Kitchen: How to Care for Knives & How to Sharpen Knives
• Chef Knives: Knife Information