Put the knives in a cardboard box, and they're safe to put in your trash bin. Alternatively, take the old knives to a waste collection site, a recycling center, or a donation center.
You can put kitchen knives in your kerbside general waste bin. Please wrap the blade in newspaper or card.
Drop them all blade/tip first into an empty soup or coffee (steel) can. Then wrap electrical or duct tape around the knives (and can) to prevent them from falling out, and drop the can of knives into the trash.
Most waste disposal sites include a skip for scrap metal, where you can take blunt knives and other sharp kitchen implements.
Knives that are no longer useful can be discarded in the trash.
Wondering if you can donate knives to Goodwill? The charity typically accepts the knives you keep in your kitchen, but can't take hunting knives off your hands for safety reasons. Some of these dangerous items have specific disposal methods, so check out the following tips to see how to get rid of them safely.
One of the most common ways kitchen knives get dull is through friction while cutting. Any time you slice, chop, or crush food with your knife's edge, some microscopic bits of metal get rubbed off the blade. This abrasion gradually rounds off the sharp cutting edge through repeated use.
If you have knives that are still in working order, donating them can be your best option. Kiele-Jael Stanton, a certified health-supportive chef and wellness culinary coach, says, “If you have knives that you don't want anymore, you can donate them to companies like Goodwill, Salvation Army, or secondhand stores.”
Do not leave the knife near the edge of counters or tables or in a sink full of soapy water. Use knives only for cutting food. Carry knives with the blade pointed downward. Keep knives sharp.
There are a few regular knives that may hold well over time if thrown. Heavier knives work very well, given they do not bend with ease. Kitchen knives are usually stainless steel, but if at least 3mm thick, they work reasonably better than other knives. Old butcher knives are heavy-duty, cut down to around 6-8 inches.
Some custom knife makers have large followings of collectors. Because demand far outweighs the supply, it is not uncommon for these knives to appreciate substantially within seconds of buying them from the maker. The secondary market can range anywhere from 50% to 200% of the knife's original value.
Generally for a half rotation spin, you will want to be about six feet from your target. (experiment with different distances to find your "sweet spot"). Next, grip your knife with blade facing you (handle towards the sky). Throw the knife at your target with moderate force.
Check for other common hazardous items
Other commonly missed items that require special packaging are perfumes, nail polish, hairspray, cleaning supplies, firearm accessories, knives, swords, lighters, auto accessories, and plants or seeds.
USPS permits shipping knives with any of its service offerings as long as the item is securely packed to prevent injury to postal workers handing the packages.
Recycle them
Check with your local recycling companies to see what types of materials they accept to see if your knives make the cut (pun intended). Your knives will then get added to their scrapheap where they will be melted down and recycled.
Secure this with strong tape to ensure that the blade stays well wrapped. For further safety, place the wrapped blade into a padded envelope, bubble wrap or plastic box – tape it all again, before labelling it “Caution Sharp Blade”. It can then be placed into the non-recyclable waste bin, along with your other rubbish.
The following items cannot be donated to Goodwill: Large exercise equipment. Chairs, stools, or couches. Mattresses or bed frames.
Never cut on glass, ceramic or countertops. Those surfaces are harder than a knife's edge and will quickly dull the blade. It's what you cut on that dulls knives, not what you're cutting.
For heavy-duty carbon steel blades, long serrated bread knives, broken ceramic shards, and specialty hobby knives that still pose laceration risks despite their defects, explore hazardous waste disposal methods instead.
In general, honing should be done every two to three times a knife is used. Though honing can be done repeatedly without damaging your blade, a knife does not need to be honed every time you use it. For most at-home chefs, once or twice a week is enough.
All metal knives can be taken to your local waste disposal site where there will be a skip for scrap metal.
Goodwill. While policies vary by location, most Goodwill drop-off centers will accept clean and gently used bras for resale.