Wash your knife with dish soap and hot water after each use. Rinse with clear water. Air-dry or pat dry with clean paper towels. Handle kitchen knives carefully by their handles; don't pile them into the sink or dishpan, but wash them one by one and rack them with handles up.
Wash knives by hand with dish soap and water. Use a soft sponge and avoid abrasive tools like steel wool. Washing knives by hand instead of in the dishwasher preserves the sharpness of the knife and prevents rust. It also maintains the integrity of the handle, which can be damaged in the dishwasher.
Cleaning a knife:
Keep the knife blade and handle clean with soap and water to avoid slipping. Hand wash knives. Never put knives in the dishwasher as it dulls the blade. Lay knives flat, never on the back or edge.
Isopropyl alcohol is the easiest way to 'sanitize' a blade, and won't harm the steel at all. As an added benefit, alcohol is a great way to displace water from the nooks & crannies in knives. I've started using it to flush the residual water out of my folders after washing them. Works like a charm. Edited to add:
Professional cutlery should only ever be cleaned by hand. Some knives will have specific instructions about cleaning, but in general, the only things you'll need are hot water, mild soap and a soft sponge.
A knife must be cleaned and sanitized immediately after use, especially when switching between different types of food like raw meats and vegetables, to prevent cross-contamination.
High-quality kitchen knives do not belong in the dishwasher.
Although the damage is often not immediately visible, the dishwasher will dull your knives over time. The detergents in the machine attack the blades. They contain salts that contribute to corrosion and thus to wear and tear on the knife blade.
Dish soap is designed to remove grease and food residue, and it is safe for use on knives. Just be sure to rinse them thoroughly to remove any soap residue that may affect the taste or texture of food.
You only need three things to quickly remove rust spots from your knives: white vinegar, a tall cup and a scrub sponge. Once you've gathered your materials, the rest is very easy and will only take a few minutes per knife. Fill the glass with enough white vinegar to submerge the entire blade of the knife.
Apply food-grade mineral oil to your blade and handle.
We recommend applying a few drops of food-grade mineral oil to a towel, ideally one designated specifically for this task, and rubbing it into the blade and handle, taking care not to cut yourself on the edge.
Never put them in the dishwasher.
High quality blades should never go in the dishwasher. The abrasive detergent, high heat, and jostling with other dishwasher items will cause the blade to dull prematurely and give your knife nicks in the edge. The wooden handles will also crack and loosen over time.
While bleach can be a helpful cleaning agent for some surfaces and materials, using bleach on knives is generally not recommended. Knives, especially those made with high-carbon steel, are susceptible to corrosion, pitting, and discoloration when exposed to bleach or other harsh chemicals.
Dry with a towel: Take a clean dish towel or paper towel, and dry off your knife, completely. Use your fingers to feel for moisture: Feel the blade and handle with your fingers when you're finished with the towel. You do this to confirm that the knife is totally dry.
We mentioned earlier that it's good to wash with warm or hot water, and the reason is that it makes drying your knives, and all of your dishes easier. Warm and hot water evaporate more readily off the blade, so it will be easier to dry your knife fully. Please make sure your knife is bone-dry before storing it.
Never leave knives soaked in a sink full of soapy water. You may injure yourself by putting in your hand to take them out. Soaking knives also increases the risk of corrosion. Remember, corrosion resistant doesn't mean that the knife will never rust regardless of how it is used.
Soak your knife in white vinegar and allow some time for it to sit and get to work. If it is highly rusty, leave the pocket knife in the concoction longer. Then, scrub it with a sponge to remove rust. The acetic acid in the vinegar is a powerful rust remover.
Wash your knife with dish soap and hot water after each use. Rinse with clear water. Air-dry or pat dry with clean paper towels. Handle kitchen knives carefully by their handles; don't pile them into the sink or dishpan, but wash them one by one and rack them with handles up.
Sanitizing: After washing, it is advisable to sanitize the knife. An effective sanitizing agent can be a water and bleach solution. Be sure to rinse the knife thoroughly after sanitizing to remove any chemical residue that might contaminate your food. Drying: Dry your knife right after washing and sanitizing.
Vinegar, baking soda, lemon, and even potatoes have proven their mettle in the battle against oxidation. These natural remedies offer safe and effective ways to restore your knives' shine and sharpness.
Rubbing alcohol plays a critical role in disinfecting the knife, especially the blade. It's excellent for removing sticky substances and ensuring the knife is sanitized, making it safe for use in food preparation or first aid situations.
Run the knife under warm water or wash it in a container/bowl with warm water and a mild dish soap solution. Completely submerging the handle in water is safe for most materials, except for wood and a few other sensitive materials. A drop or two of soap is all you need to clean the entire knife.
A kitchen knife should be sharpened every 1-2 months. Hone every week if you prefer a razor-sharp edge. For your professional chef's knife, you should have your knives professionally sharpened every 1-2 years. However, you might also still choose to sharpen them yourself every 2-3 months.