Knife care tips

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Always wash your knife in warm, soapy water, and dry with a clean towel and put away right after use. While some knives will survive a run through the dishwasher, many better knives will not. We have pictures to prove it.

Use plastic or wooden cutting boards. These materials have enough give to help keep your knives sharp. Wood is really the best choice... no micro-plastics in your food. Glass and ceramic cutting boards kill  edges quickly! We love Teakhaus cutting boards!

Please, stop scraping food off your cutting board with the edge of the knife. This will eventually roll the edge and dull your knife. Instead, use the spine (back) of your blade to transfer food or a dedicated scraper.

Proper knife storage is important. A loose knife rattling around in a drawer can become dull or even chipped by banging against other metal utensils and cutlery. Use a magnetic knife block to safely store and access your knives.

Use a ceramic honing rod to keep your knife’s edges in good shape. Hone your knives before each use or when they feels like they’re not very sharp. Over time, you might notice that honing your knives is less effective. That’s when it’s time to get them sharpened

Eventually, your knives *will* need re-sharpening. We recommend a professional tune-up at least once a year, but your most-loved (an used) chef's knife might need more frequent attention.