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.
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.
Do not ever soak your kitchen knives, wash them by hand immediately after using them with a mild dish soap like Dawn and a soft sponge, dry them completely, run them on a steel a few times, or a ceramic rod then the steel if needed, and put them away. Soaking them is inviting rust.
Wash your knives by hand.
The very best way to clean a high-quality chef's knife is to wash it by hand with plain old soap and water. I try to wash — or at the very least rinse — mine right after I use it.
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.
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.
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.
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.
It's very easy to cut yourself when you're cleaning a knife. I use mild detergent, very hot water, and a dish sponge. Never put your sharp knives in a dishwasher! The caustic dishwasher detergent will dissolve the sharp edges of your knives and they will have to be re-ground to make them usable again.
Apply food-grade mineral oil to your blade and handle.
The mineral oil will create a physical barrier between the steel and everything else. If your knife was properly cleaned and dried, this guarantees your blade will look its best for generations to come. Food-grade mineral oil prevents patination and corrosion.
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.
There are three primary knives that every home cook should have in their kitchen: a chef's knife, a serrated knife (also called a bread knife), and a paring knife.
Why should you slice off a small bit of potato on the side before you begin your actual knife cuts? REMEMBER, you need to square it off (Make a flat surface on one side by cutting a small piece off) this allows the potato to lay flat on the cutting board.
Wash your knives immediately after use: It's important to wash your knives as soon as you're done using them to prevent food from drying on the blade and handle. Use hot water and soap: Fill your sink with hot water and a small amount of dish soap.
Chef Knife
Also called a cook's knife, a chef knife has a long, wide blade that tapers to a sharp point. This design allows it to rock back and forth quickly for fast mincing and chopping. They typically feature a straight edge to cut through foods smoothly in a few easy strokes.
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.
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.
Consider cleanliness. Wooden knife blocks (just like wooden cutting boards) can become breeding grounds for yeast and mold if you don't dry or clean your knives properly. The cleanest way to store your knives is in a drawer block or a magnetic strip.
Knife Cleaning Tips
Wash your knives by hand. Hold the knife by the handle. Scrub slowly and carefully. Soak stuck-on food for only a few minutes before scrubbing (never leave a knife in the sink).
Rule #4: Although certain brands claim that their knife is dishwasher safe, sharp knives should always be washed by hand in warm soapy water and dried immediately. Don't soak the knives in water as it could damage the blade.
Never Put Your Knives Away Wet
Storing your knives wet will lead to rust over time, damaging your blades. This also creates an environment for mold and bacteria to grow (gross).
Distilled white vinegar is a household favorite, your neighbor probably has a five-pound jug of the stuff in their pantry. 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.
😉 While our knives are designed to be dishwasher safe for convenience, we always recommend handwashing to protect your blades from chips and premature dulling. 🧼 Shop Henckels: https://brnw.ch/21wOSLB.
Dishwashers make kitchen cleanup fast and more efficient, but it's important to know which items are best washed by hand. While most everyday dishes are generally safe in the dishwasher, items like wood, certain pots and pans, crystal and china, and knives can be damaged by dishwasher detergent and high heat.
The hot, moist environment inside a dishwasher also promotes corrosion and rust. While stainless steel knives resist rust better, they can still develop surface stains. Carbon steel blades used for many high-quality knives are especially vulnerable.