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Knives are an indispensable kitchen tool. They can be used for chopping, slicing, and dicing, among other tasks! However, if you do not maintain your knives, they will become dull after only a few minutes of use. Here are some tips for keeping your knives last longer and performing more effectively. 

Regarding knife care, what you should and should not do is quite apparent. However, some rules are not always about what you can and cannot do but also about maintaining your blades so that they are always ready efficiently. Care for your knives is essential. It will make food preparation and cooking more accessible and enjoyable. From sharpening to cleaning, everything is covered in this blog post! Learn how to properly maintain your knives by reading on. What is the first step when purchasing a new knife? You go shopping and buy one in a store, correct? Not so quickly! They will soon become dull without proper care, making food preparation difficult. This guide will teach you everything you need to know to care for your knives like a pro, from the types of knives best suited for various tasks to proper storage techniques. 


They all have blades and handles, so kitchen knives are comparable to other knives. However, kitchen knives are typically longer and thinner than most others. They range from blades that are incredibly sharp and precise for cutting small ingredients to edges that are robust and durable for cutting vegetables or chicken bones. The best kitchen knife set will include blades of various shapes and sizes. Chopsticks, kitchen shears, forks, tongs, spatulas, etc., do not fall under this article’s “knives” category. 

 Knives should never be kept together in a drawer, especially when stored! Blades should always be stored out of direct sunlight when not in use. Because photosensitizing agents in the sun’s rays can cause damage to kitchen knives and dull their blades, keeping them in a cabinet or on a rack is the most effective way to protect them from these elements. 


Sharp knives are more effective than dull ones because the blade of a sharp knife glides through an object with less effort and, as a result, with greater control. A sharp blade can also cut deeper into an ingredient without requiring additional force, which significantly reduces the risk of sustaining an injury. 

Sharpening your kitchen knives is one of the most important aspects of maintaining their condition and functionality. The frequency with which you sharpen your blades may vary from person to person, but it is advised that you do so every six months (or even sooner). If you lack the confidence to complete the process on your own, find someone who does. 


Before cutting something, it is essential to sharpen and maintain your knife by honing it; applying moderate force against a steel rod (or whatever material you’re comfortable with) is all required. This will straighten any bends in the metal but will not sharpen it; for that, a whetstone and actual pressure and motion are needed. 


Before sharpening a knife, you must ensure that it is clean and free of any grime or dirt, as this can dull the blade. Then, align any bends in the metal by running it across a steel rod (or whatever material you’re comfortable with) with moderate pressure. Lastly, you will use a whetstone or an electric tool to sharpen the blade’s edge by applying actual pressure and motion. 

There are three primary methods for sharpening knives; the first two are the most traditional, and both use water as a lubricant, while the third is electrically powered. 

 Water stones function similarly to oil stones, but they use water for lubrication instead of oil, making them more environmentally friendly. Using this method, you will rub the blade against a whetstone with sufficient pressure to sharpen it to your liking. 

Before using oil stones to sharpen your blades, you are required to apply oil to the stone. Then, you pass them back and forth along one side of their surface until they are sufficiently sharp. When finished, you flip the blade over and repeat the process on the opposite side. 

Electric knives use a ceramic or another mineral (typically aluminum oxide) rotating wheel when sharpening blades. This occurs because as it turns, the metal of your knife is raked across its surface under constant pressure until it is sharpened. 

Last on this list is a butcher’s steel rod (also known as honing steel), which is less traditional than the others and does not sharpen anything; instead, it straightens and polishes any bends along the edge of a blade. These can be found in hardware stores and are typically less expensive than whetstones. 

Maintain the cleanliness of your knives by washing them with soap and water after every use or placing them under running water whenever you remember. To maintain their sharpness, run them across metal rods or pull them back and forth across stones lubricated with oil or water until they are sufficiently sharp. Remember to maintain your blades so that they never dull. 


Always store knives away from direct sunlight. Because photosensitizing agents in the sun’s rays can cause damage to kitchen knives and dull their blades, keeping them in a cabinet or on a rack is the most effective way to protect them from these elements. 

It is recommended that you wash your knives by hand with soap and water after each use – do not soak them in water for extended periods, as this can lead to rusting, which can occur when moisture combines with certain chemical elements used during manufacturing. If your knife’s blade has a wooden handle, take extra care when washing it because if it gets too wet, the wood underneath could swell and eventually crack, and leaving it out in a warm, dry room could cause it to warp. 

The best way to store knives is in a block or on a knife rack, and you should maintain a clutter-free kitchen (this can damage blades because they could get buried under loose items). Please ensure the surfaces on which you place them are made of wood or polyethylene, which are more eco-friendly than other materials. Protecting your knives will always increase their longevity; be careful not to scratch any nonstick pans when reaching for them. 


To maintain the quality of your blades, you must purchase each knife according to its intended use. 

  • Chef’s knife is a versatile kitchen knife. 
  • Cleaver: Large blade used to cut through bones and tough meats. 
  • A paring knife is a small kitchen knife with a short blade designed for cutting fruits and vegetables with precision. 
  • Boning or fillet knife is a thin, sharpened piece of metal designed to be inserted under the skin of raw meat and around delicate bones without harming either. These are ideal for serving non-bread items such as pastries and cakes. 
  • Santoku – a Japanese blade with a curved edge and a smooth front tip, intended for cutting small items by pushing the sword from its heel to its end. 
  • Bread knife – a long, sharp-edged, serrated-along-one-side piece of metal that is ideal for slicing soft bread. A carving knife is a flexible, elongated blade used to carve or serve large portions of cooked meat. Sharpening steel* is a metal rod used to hone knives before each use to restore their form. 

There’s a good chance that you won’t use every knife you see, so you shouldn’t purchase them all. “When in doubt, leave it out” is the best motto to follow when purchasing knives, so buy each one according to its intended purpose. 


Carbon and stainless steel are the primary metals used to manufacture kitchen knives. Carbon steel blades are comprised of chromium, manganese, nickel, and molybdenum (this type is also referred to as “high-carbon”), whereas stainless steel blades contain more chromium than carbon (the metal responsible for the brownish hue; it aids in rust resistance). 

When choosing between these types, it is also essential to consider the effect each will have on your blade after extended use: Blades made of stainless steel tend to lose their sharpness over time because they cannot retain a cutting edge. Due to the material’s interaction with the acids in tomatoes and other foods, they have also been reported to discolor food (it will turn the food black). On the other hand, carbon steel blades tend to retain their sharpness longer than stainless steel blades because they can be sharpened more frequently and are simpler to sharpen. When carbon blades lose their edge, they can be restored using a whetstone (a piece of stone used for grinding down metals) or sandpaper. 


Knives typically have a “balance point” determined by observing where the blade meets the front of the handle. This is crucial information because if your knife’s balance point is too high or too low, it will require you to apply excessive force when slicing and dicing, which could result in injury. 

Six to ten inches from the blade’s back edge is considered neutral, but some knives have an unbalanced design that makes them more comfortable to hold in certain positions. You must experiment with various lengths until you find one that feels comfortable in your hand. 


Some individuals prefer to put their knives in the dishwasher, but this is not advised as it can cause the blades to rust. Dishwashers are typically powerful machines that utilize harsh detergents and boiling water (over 120 degrees Fahrenheit), which can be difficult on traditional flatware. 

Instead of placing your knives in the dishwasher, hand-wash them like any other flatware or cutlery. Place a kitchen towel between each strainer’s blades before closing it to prevent them from becoming scratched. After washing your knives, place them on a clean dish rack with a paper towel underneath, so they don’t drip on the countertop. 


It is recommended that you wipe your blade with a clean cloth after each use. After this, you should apply mineral oil to the edge to prevent it from deteriorating over time. 

When storing your knives, avoid exposing them to water or other liquids for extended periods, as this can result in long-term damage and a foul odor when you retrieve them. If you store your knives in a wooden block, avoid placing anything on top of it, as this will accelerate the warping and deterioration of the wood underneath the blades. 


It would help if you always sharpened your knives before using them. To accomplish this, place a wet towel on a flat surface prepared with a whetstone. Once the stone is in front of you, position your blade at a 20-degree angle and make several long strokes from the bottom of the knife up its length. You can also go back down after ascending, but it’s best to alternate sides to remove any metal particles accumulated over time. Repeat this process until you can feel a noticeable difference on the blade. 


As soon as your knives become dull, they should be sharpened. This can be accomplished by placing a damp towel over a whetstone-prepared flat surface. Once the stone has been placed in front of you, place one hand firmly on the bottom of the knife’s handle and the other gently on the blade. Then, with slow but consistent pressure, move the blade back and forth along the entire length of the stone until both sides of the blade have an evenly cut edge. 


Choosing a cutting board is crucial because using a different one can affect the sharpness of your knife and the texture of the food after you’ve finished preparing it. Conversely, if you do not respect your cutting board, it may become more challenging to clean and less durable. Here is what you should remember: 

  • Plastic: These are generally preferred by frequent knife users because they are easier on both blades and countertops. However, plastic boards are typically unsightly and require more space than wood or bamboo. In addition, they are more likely to break after just a few uses since they are naturally fragile. 
  • Wood: These are typically more expensive than plastic or bamboo cutting boards, but they are the most durable option. They do not warp easily over time and require very little maintenance, which is why some people prefer them, even though they tend to be harder on your knives and countertops than bamboo ones. 
  • Bamboo: Cutting boards made from this material tend to cost more than wood, but they’re gentler on your knives and have a more natural aesthetic. Additionally, bamboo boards require less maintenance than plastic or wood alternatives. However, you should avoid placing hot pans directly on them, as this could eventually cause them to warp. 

Wooden boards are the best option due to their durability and propensity to withstand years of use without showing signs of wear. Plastic cutting boards with an anti-slip bottom are recommended if you want something lightweight. Flexible nylon boards should only be used if aesthetics are of no concern, as they typically come in bright colors and appear tacky compared to other options. 

Some people like to rest their knives on a cutting board while cooking, but you should avoid doing this because it can cause the blade to become dull or chip more quickly. 

Try placing the handle of your knife on the board so that only the blade protrudes over the edge. This way, if you drop your knife by accident, it won’t fall entirely through and injure someone (or even worse). Always put safety first when using pointed blades like paring knives by holding them with one hand while securing your food with the other. When precise cuts are required, have the edges close to where their tip meets the cutting board for added stability. 


Cleaning your knives immediately is essential because it allows food particles to move more freely along the blade’s edge. Leaving these fragments behind will accelerate the dulling of your knife, so be sure to clean and dry it after every use. 

If you rinse or wash your knives in water, the best way to dry them is with a cloth towel rather than allowing them to air-dry. This method is superior to hanging your forks and preserves their appearance if you prefer new pieces over worn ones. Even if rust spots develop over time, they are simple to remove with one of those scrubbers explicitly designed for this purpose (and come in all shapes and sizes). 


Most individuals place their forks in a drawer and leave them there for months without realizing that this can damage the blades over time. If you’re one of the many individuals who do this, be aware that it’s essential to store your knives upright (handle first), as placing them on their sides could cause them to become stuck and dull quickly. 

 If you have more than two or three knives, consider purchasing a knife block, so you no longer have to worry about safekeeping. Thus, they will always be within reach and able to stand independently when necessary. However, if you have limited space in your kitchen, a magnetic strip mounted to the wall will serve the same purpose. 

 If you’re willing to put in the extra time and effort, this is a DIY project you should seriously consider undertaking (especially if there are children in your home). When properly stored, your knives will remain sharper for longer and provide a safer alternative to leaving them out for anyone to see and use without your permission. 


Lemon is a highly effective cleaning agent that can remove stains from your knives while they are still wet (after washing). Halve the lemon and rub it along the blade’s edge for approximately one minute before thoroughly rinsing and drying it. Then, polish them with a soft cloth until they shine as if they were brand new. 

Similarly, lemon juice and baking soda mixtures made into a paste-like consistency with only two parts of water per powder are effective. Using a sponge or towel, apply this mixture to your knives and leave it on for at least five minutes before rinsing with water. Use an old toothbrush to scrub away stubborn stains, and then rinse the blade again before thoroughly drying it. 

 If you notice rust beginning to form on the blade of your knife, there is a simple way to remove it without having to purchase any particular products. Grate a small lemon and use its juice as an abrasive cleaning agent capable of removing even the most stubborn stains. 

This method only applies to blades made of stainless steel or chrome, as iron blades will rust much more rapidly when exposed to air. The citric acid causes this reaction in lemons, so keep this in mind before using lemons to make homemade lemonade or anything else where their flavor may be desired. 


Due to the additional carbon content, carbon steel blades are more susceptible to rust than stainless steel or chrome steel blades. If this is your preferred type of knife and you’ve taken good care of them thus far, it’s time to teach you how to keep them as shiny and new as possible for as long as possible without spending too much money on expensive equipment. Carbon steel knives are typically more complex than standard stainless steel knives and require special care to maximize their longevity. 


It’s easy for food particles and liquids to become lodged underneath the blade, so wiping your knife clean as frequently as possible while cooking is essential. In this manner, they will not rust as quickly because they will be less exposed to humidity and moisture, as evidenced by the accumulation of grime around their edge. 


At a minimum, you should always wash and dry your knife before using it for food. This will not only improve its appearance and make it shiny enough to eat directly from, but it will also reduce the likelihood of rusting, which can occur when water or other liquids become trapped underneath the blade (especially if food particles manage to get stuck in them). 


Use a sharpening or honing steel on the same side of the blade of your carbon steel knife before using it to cut any food. This will prevent you from accidentally scratching and damaging your cutting board or, worse, causing dents and even chips along its edge. In addition to reducing the risk of accidents, honing your knife before cooking will make it sharper than ever, reducing the likelihood of mishaps each time you use it. 

Rust is more likely to form on blades that have been cleaned excessively with water throughout their lifetime, so avoid leaving them out in the open for more than thirty minutes and thoroughly drying them afterward. Additionally, avoid using your knives to cut through water or other liquids, as this may cause rust to form on the blade. 


After determining how rusty your carbon steel knives are, you can use a bit of lemon juice to remove any rust spots that have already formed. This necessitates using abrasives or other chemical-based cleaners, as the plain water is ineffective against even the most minor instances of rust. 


Patina is a chemical reaction that occurs naturally when carbon steel knives are exposed to moisture, oxidation, and acidic foods over time. It is obviously more noticeable on blades with higher carbon content and becomes even darker after excessive cleaning or sharpening. If the patina has already formed on your carbon-steel edge, you should have it refurbished by a skilled knife specialist so that it can regain its former luster. 

This does not imply that you should abandon your cherished cutlery forever, as the issue may be due to improper care rather than actual damage. This indicates numerous methods for preventing rust from destroying your prized weapons without breaking the bank or spending more time maintaining them than necessary. 

Preparing your carbon steel knives for patina formation is also essential, as foods containing vitamin C will stain them. This means that tomatoes, lemons, and other acidic foods will gradually turn the blade from its usual silver color to black. Fortunately, this discoloration is purely aesthetic, so there is no need for concern when using or washing these knives after noting how long it takes for this to occur. 

Some owners consider the patina on their carbon steel knives a natural part of the knife’s lifespan, while others remove it out of necessity. Patinas are essentially rust layers that form on the surface of a blade after prolonged contact with corrosive substances such as lemon juice. 

By coating your blades in mineral oil before use, you can prevent these from ever forming, as the oil will neutralize any oxidation that may form on edge itself. This also extends its lifespan if done consistently whenever it meets moisture and humidity. 


Ceramic knives are advantageous to have around the house because they are sharper than other types of blades. They are also straightforward to clean and maintain, but only if you consider that the material is fragile and prone to chipping or cracking. 

To properly care for ceramic cutlery, never use it on hard surfaces such as glass cutting boards or marble board tops, as doing so could cause the blade to shatter instead of merely scratch it. 

Also, it is best not to leave your knives wet, as water will cause their finish to corrode and develop unsightly stains at various angles. Acidic substances such as lemon juice and vinegar react with the material, so it is best to avoid using them after having your knives refurbished by a professional. 

Applying mineral oil to ceramic blades is an additional method for caring for ceramic cutlery. It can eliminate rust and stains caused by vitamin C-rich foods such as citrus fruits and tomatoes. In addition to preventing discoloration and extending the blade’s shelf life, this will prevent discoloration by removing the oxidation that forms on edge. 


Some numerous online articles and videos explain how to maintain your knives, but not all of them are accurate. One video recommended water and soap, while another suggested only oil. As a result, it is difficult to determine what works and what doesn’t when reading every single post only adds to the confusion for most people, as their similarities make them difficult to distinguish at first glance. 

Thankfully, there is a way to circumvent this issue and avoid wasting time by actually reading between the lines, so here is a quick guide. 

Wash your knives under running water instead of soaking them or using dish soap. This water runs through both holes in the handle where the blade meets the handle and through the slot on the other side. 

Never use a machine to dry your knives, as doing so will remove the oil and moisture that prevents rust and corrosion after washing. If you’re concerned about cutting yourself, you can use a paper towel to pat away excess water rather than rub it off. 

Avoid dishwashing liquid whenever possible, as the scents and chemicals used in most brands tend to react negatively with stains and discoloration, making it more difficult to spot them afterward. 

One of the best ways to take care of your knives is to place them in a dishwasher bag before placing them in the machine, as these bags are typically treated with an antibacterial substance that prevents mold and mildew from growing over time. 

Always allow your knives to dry thoroughly after washing them at room temperature, so you don’t put them back on the drying rack while it’s still wet and risk rust, which can be avoided by drying them at 45 degrees Celsius or higher. However, this also means that if you live in an area with high humidity, you should avoid letting your knives air dry completely, as water may still adhere to the blade, making it more susceptible to rust. 

Using mineral oil on ceramic blades is one of the most dependable ways to maintain your knives, mainly if you use them occasionally after rinsing them with water instead of letting them air dry, so they don’t rust or corrode over time. 

Using vinegar and lemon juice is another method that is entirely safe for removing stains and rust, as their acidic properties act as an effective way how to clean knife stains without having to scrub them forever until they’re gone for good, which may not be ideal depending on the depth of the stain in the first place, as this will cause more damage than good. 

Remember that using bleach or hydrogen peroxide to remove stains or rust is a bad idea, as they can damage the metal’s surface over time and cause uneven coloring, making your knives look worse than they did before you used them. 

Remember that dishwashing liquid isn’t exactly safe for stain removal, but if you must use it, remember that a little goes a long way. Never pour too much dishwashing liquid into a single bowl or sink, as this will cause bubbles to form. 


Honing is not the same as sharpening, as it involves bringing the edges back together rather than wearing them down so they can easily slice through objects. Honing your knife is only possible if it is made of steel or a similar alloy that can be used to sharpen its edges over time. Since this will eventually dull your knife’s edges, you need to hone it or purchase a new one. 

Sharpening involves grinding off a significant amount of metal from the blade or knife because it doesn’t add any new ones, which only adds up over time. After all, this will cause even more damage if you continue to use a dull edge for an extended period without first addressing the issue. Depending on the blade or knife you have, sharpening your knife can be difficult, as it is possible that using a grinding wheel from your local hardware store will ruin the blade itself. 


There are numerous methods for maintaining the sharpness of a knife, but some are more effective than others. The effectiveness of these methods depends on the type of metal your blade is made from, as some are not safe for certain alloys due to their tendency to corrode or rust over time. Using a ceramic rod is one of the best ways to maintain the sharpness of your knives because it is designed to hone your blade and polish off any bits that may have been missed on the first pass. 

Obtaining a low angle, the wet stone is an alternative method for keeping your knife sharp, which is why you should practice using it at home before bringing it with you the next time you decide that trimming something with a sharp edge is preferable to chopping something that does not require precision or accuracy. 

Other ways to keep your knives sharp include using whetstones, typically recommended for Japanese knives made of ceramic, steel, or sometimes even diamonds, as they’re the best at maintaining their blade’s sharpness over time without requiring professional resharpening. 

Instead of attempting to sharpen your knives, you can have them done by a professional who uses stones or grinders to get the job done correctly. If you want something more precise, sending them to a company that specializes in this will be the best way to maintain the sharpness of your knife without risking irreparable damage, which can be easily avoided by following our guide below. 

The use of honing steel is one of the safest ways to maintain the sharpness of a knife, if it is made of ceramic or a similar anti-corrosive alloy that prevents rust stains and maintains the knife’s edge. 

Keeping your knives in a sheath when not in use is the best way to maintain their sharpness and prevent them from rusting or corroding over time, as the sheath is completely enclosed and will protect its blades from unnecessary damage caused by objects occasionally meeting it. 


No, you do not need a different knife for each day of the week, as there are certain things you can do with virtually any blade or knife, so long as you know how to use it and so on. If your occupation requires you to carry a kitchen knife daily, this does not guarantee that it will remain sharp over time without additional maintenance. 

There are numerous types of knives available, but only a few are typically regarded as the best all-purpose tools for those unfamiliar with their use or needing something more specialized. 

 One of the most popular on the list would have to be the standard kitchen knife, which is typically equipped with stainless steel or ceramic blades, both renowned for their ability to hold an edge longer than others. Because kitchen knives aren’t designed to cause damage or do anything too dangerous, you should only use this for slicing vegetables, fruits, bread, and nothing else, as it is not intended for combat or any other dangerous purpose. 

A hunting knife is one of the best all-purpose knives due to its typical steel or titanium alloy construction, which are ideal for keeping the blade sharp over time. Hunting knives are designed to be used in the great outdoors so that game meat can be skinned or gutted while also having enough reach to deal with anything hiding in nearby bushes for those who haven’t had the opportunity to get close in time. 

 Finally, you should avoid tactical knives unless you know how to use them properly, as they are considered weapons and therefore have either extremely sharp or serrated edges that are often capable of causing unintended harm, regardless of how well you believe you can use them without accidentally injuring yourself or others. 


The care or maintenance required for your knives depends on the blade type, so serrated blades are more difficult to maintain than straight blades. This does not mean that you won’t have to do anything other than clean the teeth occasionally to prevent your knife from catching on things and losing its edge over time, as keeping your blade’s serrations sharp will always require special equipment. 

Straight edges typically do not require as much care unless you want to ensure that they remain in pristine condition without exerting too much effort. All you need is for the metal alloy your knife was crafted from to be rust-resistant, which generally prevents your knife from corroding or rusting without any issues. 

Stainless steel blades can easily rust if every drop of water that may have gotten on its surface isn’t properly cleaned and dried off or if soap isn’t used to clean the blade beforehand. Suppose you don’t regularly lubricate your blade to prevent rust stains from forming. In that case, the corrosive liquid will constantly adhere to it, which is why you should avoid doing this unless necessary, as it’s not good for the edge to become deformed in this way. 

Ceramic knives, however, can be damaged if metal utensils are used while cooking, as they will scrape the surface over time. For this reason, you should only wash ceramic blades in warm water, avoid using anything sharp to cut through food, and do anything else that could damage its surface. 


As soon as your blade becomes dull, you will need to sharpen it with a knife sharpener, just as you would with any other hand-held device that uses friction or whetstones to ensure that your blade is sufficiently sharp for the next task. 

You are not required to use this method, as there are other ways to sharpen your knives; therefore, if the circumstances permit, you can substitute something more readily available. A good strategy would be placing an oil-soaked towel on a flat surface and then dragging your blade against it at a 20-degree angle without excessive force. 

This method is ideal for removing small bits of metal that have become adhered to the surface of your knife since the last time you used it. It is also sufficient to accomplish the task without needing additional materials. 

If you want a more thorough cleaning, try cutting into a bar of soap or soft wax instead, as these are more effective at picking up metal flecks that could rust your blade if they remain on it for too long. Just make sure not to use any solvents, such as alcohol, before employing this technique, as doing so is pointless as it leaves streaks and dries out carbon steel blades, which is undesirable. 


The good news is that unless your knife is made from a material other than steel, you do not need to use a complicated process to do this. 

When it comes to traditional knives, the first step is to secure the blade so that you can pull it against a whetstone or sharpening rod without accidentally putting too much strain on the blade’s surface. It only takes about five minutes to remove minor nicks, but if your knife is severely damaged, expect it to take long before it is sufficiently polished for the next task. 

If you insist on using some type of oil or lubricant, you may do so; just be sure that none of it ends up on the blade. You should never use anything sharp, such as a steel wool pad because it can catch on the surface and scrape off what hasn’t been polished yet. Therefore, you should only ever use water or something else soft enough for your needs. 


Let’s begin by stating that you should never attempt to sharpen serrated knives without prior experience honing blades, so this method is not recommended for beginners. Even so, it is possible only if you have the proper equipment to remove any raised material from your blade. 

Here are some suggestions for anyone interested in attempting this: 

  • Applying water to the serrations. 
  • Align a flat bar against the serrated edge of your blade before pulling it across at a 20-degree angle while applying pressure. 
  • Repeat this process until you are satisfied with the level of sharpness. Repetition is the key to achieving maximum results! 
  • The serrated edge on most standard knives is positioned behind the rest of the blade, allowing it to be sharpened similarly to a regular blade. 
  • Serrated knives are more difficult to sharpen due to the raised material on the blade, which necessitates using a sharpening rod or flat bar to remove each ridge without harming the surrounding area. 

This requires a lot more time and effort, but it’s usually worth it if you use your knife for cooking, since most people end up replacing the entire blade before ever considering having it sharpened properly. 


When it’s time to store your knives, you should use a magnetic strip or a blade block to ensure they don’t come into contact with anything else. 

If this is not possible, ensure that nothing becomes lodged between the pieces as they approach the blades, as even a stray thread or speck of dried food on the countertop can spell disaster if the knife falls and lands on its tip. 

In addition, you may end up clearing off and putting everything away too quickly without considering how those drawers will slam shut at any moment. Therefore, we recommend taking the time to do things properly rather than rushing for no reason. 

The most hazardous place to store your knives is typically near the edge of your countertop, where anything unsupported can fall off and collide with whatever is directly below. 

This may only result in the blades breaking. Still, if you’re unlucky, you’ll unwittingly turn your kitchen into a battleground without realizing it until it’s too late, so it’s best to keep them out of sight whenever possible. 


All of this will depend on the space you have in your kitchen and the other items you have stored, so it ultimately comes down to personal preference. 

Some people prefer to store their knives in a drawer, while others prefer to use a knife block that holds them all in place from the top, but they can also be stored on a magnetic strip or hung up if necessary. 

Keep in mind that some knives require more protection than others because they are made of harder materials or are especially sharp. Avoid storing anything dangerous near soft, as this could cause injuries over time. 

However, there are still ways to learn more about knife storage, so if you have a specific consideration that must be taken into account, you should consider reading up on the subject whenever possible. 


When the time comes, you can take several steps to ensure that your knives last as long as possible, although it is important to remember that certain blades may be harder than others if they are also more durable. 

The most common method is by using them correctly, which requires always keeping in mind the task at hand when the blade must cut through something. 

Never attempt to use a knife as a saw or begin hacking away at bones with one, as doing so will damage the blade and put incredible strain on whatever is behind it, eventually causing it to break. 

Instead, hold everything securely with both hands while applying gentle pressure to whatever you’re slicing. This will prevent you from having to use force that could injure you and damage the blade, since its sole purpose is to assist you in completing the task without undue stress. 

The following step is to ensure that your knives are well-maintained, which entails never storing them loosely, as mentioned previously, and giving them a thorough cleaning whenever possible. 

This entails wiping away any residue left behind after slicing something, or submerging them in warm water for ten minutes, after which you should dry everything again. 

Knives kept in drawers or outside their protective packaging will eventually damage the blades through chipping or bending if they come into contact with each other. 

As anyone who had a childhood similar to ours may recall from those old survival shows on television that always seemed to know what was going on, there are also some rather unconventional ways to keep your kitchen knives around for longer by using rocks whenever possible. 

In all honesty, there isn’t much practicality to this suggestion, given that stones aren’t known for being incredibly smooth or worn down by constant pounding against other rocks, but dropping a few kitchen knives into the bottom of your fish tank every so often will help you store them for longer. 

Overall, it’s fairly simple to maintain your kitchen blades without having to purchase anything expensive or invest in innovative new technology that may not be necessary today, especially if you follow the steps outlined above without doing anything too drastic, such as throwing everything into an oven or leaving it outside. 

Therefore, do yourself a favor and educate yourself on how to properly care for those knives before they become damaged; nobody wants to cook their food with scissors, do they? 


It’s one thing to store your knives properly or place them in a fish tank for safekeeping, but there are additional factors to consider if you want to ensure that everything remains sharp and in good condition. 

Again, this may seem obvious, but it’s important to check that nothing has gotten caught behind or underneath the blade before thoroughly cleaning them with soap and water. 

This entails flushing out any dirt that may have become lodged inside while looking away from whatever you’re attempting to cut until you’re finished, as it may slip off the blade if you try to catch it while it’s doing its job as opposed to scraping it clean afterward. 

Use a special blade cleaner if you have one available, as some of them will polish your knives while removing polymers and gunk left behind by what you’ve been cutting, which can be difficult to remove by hand. 

However, it is important not to do this too often, as excessive scrubbing against the blades themselves may cause damage after a short period, especially when they are more susceptible to damage than ever before; instead, ensure that you thoroughly clean everything after each use. 


We hope you found our article on how to maintain your kitchen knives informative and not too confusing. Nothing is worse than purchasing something new only to have it malfunction, but if you follow the steps above, you shouldn’t have any issues watching your budget or getting rid of old books. 

If you don’t feel up to it, plenty of free guides online cover almost everything you might need to know about cooking. These guides could save your life one day when you least expect something to go wrong. This can include avoiding accidents in the kitchen if something goes wrong, which is something to keep in mind the next time you decide which dinner recipes to prepare. 

Regardless, you should ensure that your knives are as sharp as when you first purchased them, even if the deal wasn’t the best or if you want to make a few adjustments before cooking again. This will prevent food from becoming overly adhered to the blades and being ruined by something so simple at the last minute, so take care of everything and never hesitate to seek advice from someone else if necessary. 

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You will find what you are looking for at Jody's Bakery. From classic to luxury brands, you'll find both. We will help you to select appliances that fit your needs, budget and lifestyle. Whether you want to stop by to learn more — or plan to make a major purchase — we’ll treat you like family and assist you every step of the way. Shop with us today to receive friendly and experienced help along the way.


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