Professional Chef Knives
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You just spent good money on a quality knife. Now what? Proper care determines whether that blade serves you brilliantly for 20 years or becomes a dull disappointment within months. The good news is that knife maintenance isn't complicated. You don't need expensive equipment or hours of practice. Just follow some basic principles and your knives will reward you with decades of reliable performance.
Professional chefs treat their knives like surgeons treat their scalpels. Not because they're precious about their tools but because a well-maintained knife is safer, faster and more enjoyable to use. A sharp blade requires less pressure and gives you better control. That means fewer accidents and better results. Let's talk about keeping your knives in top condition.
Never put your knives in the dishwasher. Ever. The high heat warps handles, dulls edges and causes rust spots even on stainless steel. Detergents are too harsh. Your knife bangs against other items chipping the edge. It's a terrible idea all around.
Wash by hand immediately after use. Hot water, a drop of dish soap and a soft sponge. Clean from spine to edge to avoid cutting yourself. Rinse thoroughly and dry completely with a towel. Don't let knives air-dry in the rack. Standing water causes spotting and corrosion especially near the handle junction.
Acidic foods like tomatoes and citrus can pit the blade if left on too long. Salty foods accelerate corrosion. Onions and garlic leave stubborn odours. The solution? Clean promptly. Don't leave your knife sitting on the cutting board for an hour after prep. Thirty seconds of washing now prevents problems later.
Carbon steel knives need extra attention. They rust if you look at them funny. Dry them obsessively. Some cooks apply a thin coat of food-safe mineral oil after washing. It's not strictly necessary for stainless blades but it doesn't hurt. Oil creates a protective barrier against moisture and prevents spotting on polished finishes.
How you store knives matters as much as how you clean them. Throwing them loose in a drawer damages edges and is genuinely dangerous. Every time you rummage around you're dulling your knives and risking cut fingers. Don't do it.
Knife blocks are the traditional choice. They protect edges and keep blades accessible. The downside? Slots can harbour bacteria and moisture. Make sure knives are completely dry before inserting them. Consider blocks with horizontal slots so you're not dragging the edge against wood every time you remove the knife.
Magnetic strips mounted on the wall look professional and save counter space. They display your knives beautifully and provide excellent air circulation to prevent moisture buildup. Just make sure the strip is strong enough to hold your heaviest knife securely. And be careful when placing and removing blades. Letting a knife smack against the magnet can chip the edge.
Drawer inserts with individual slots work brilliantly if you have the space. Each knife sits separately protected from impacts. Blade guards made from plastic or felt are cheap and effective if you need to store knives in a regular drawer. They're also essential for transporting knives safely.
Whatever storage method you choose keep knives away from heat sources. Don't mount that magnetic strip next to the oven. Heat degrades the temper of the steel making it softer and unable to hold an edge properly.
This confuses people constantly. Honing and sharpening are completely different processes. A honing steel doesn't sharpen your knife. It realigns the edge. With regular use the blade's microscopic edge folds over slightly. You can't see it but you can feel it when the knife doesn't cut as cleanly. Honing straightens that edge back into position.
Use a honing steel every few days if you cook regularly. Hold the steel vertically with the tip resting on a cutting board. Place the knife against the steel at a 15-20 degree angle. Draw the blade down and across the steel in a smooth arc from heel to tip. Alternate sides. Five to ten strokes per side takes about 20 seconds. It's not complicated.
Sharpening actually removes steel to create a new edge. You're grinding away metal to form a fresh sharp angle. This is necessary when honing no longer restores cutting performance. How often depends on use. Professional kitchens sharpen weekly. Home cooks might sharpen every few months. Browse our sharpeners collection for quality sharpening tools.
Whetstones are the traditional method favoured by professionals. You'll need at least two grits: a coarser stone around 1000 grit for shaping the edge and a finer stone at 3000-6000 grit for polishing. Soak water stones for 10-15 minutes before use. Hold the knife at the correct angle and push the blade across the stone as if you're trying to shave off a thin layer. Maintain consistent pressure and angle. It takes practice but produces exceptional results.
The key to whetstone sharpening is finding the right angle and keeping it consistent through the entire stroke. Most people struggle with this at first. Try marking the edge with a permanent marker. If you're hitting the right angle the marker will be removed evenly. Too steep and you'll only mark the very edge. Too shallow and you'll miss the edge entirely.
Pull-through sharpeners are convenient but controversial. They work by dragging the blade through preset angles using ceramic or carbide elements. They're fast and foolproof. Professional knife enthusiasts hate them because they remove more steel than necessary and create rough edges. But honestly? For home cooks who won't learn to use a whetstone they're fine. A slightly rough edge that's sharp beats a dull knife any day.
Electric sharpeners offer speed and consistency. Quality models produce excellent edges if used correctly. Cheap ones butcher your knife. If you're going electric spend at least £80 on a reputable brand. Follow the instructions exactly. Most have multiple stages for shaping, sharpening and honing. Don't skip stages.
Professional sharpening services are worth considering. Many kitchen shops and farmers' markets offer sharpening for £5-10 per knife. The person doing it has sharpened thousands of knives and can handle any blade type. Twice a year take your knives to a pro. Between professional sharpenings maintain the edge yourself with honing and light touch-ups.
Your cutting board affects edge longevity more than you'd think. Glass and marble boards look sleek. They destroy edges. Every cut on a hard surface dulls the blade. You can actually hear the damage. If your knife makes a clicking sound against the board you're wrecking the edge.
Wood and bamboo are ideal. They're hard enough to resist deep scoring but soft enough to be gentle on edges. End-grain boards are best because the knife edge slips between wood fibres instead of cutting across them. They self-heal and last for decades. Edge-grain boards work fine too and cost less.
Plastic boards are acceptable especially for raw meat since you can dishwasher them. They're harder on edges than wood but softer than glass. Replace them when they develop deep grooves that trap bacteria. Some cooks keep separate boards for meat, vegetables and bread to prevent cross-contamination.
Using your knife to scrape ingredients off the board dulls the edge fast. Flip it over and use the spine. Takes an extra second and saves your edge. Cutting on plates or directly on countertops is equally destructive. Always use a proper cutting board.
Leaving knives in the sink is asking for trouble. Someone else dumps more dishes in and smashes your blade. Or you reach into soapy water and grab the sharp edge. Neither scenario ends well. Wash immediately and put away.
Cutting frozen food with your chef's knife can chip the edge. That's what cheap beater knives are for. Same with bones. Use a cleaver or boning knife designed for the task. Your precision blade isn't meant for hacking through frozen chicken.
Storing knives while they're still wet invites rust and corrosion. Even stainless steel will develop spots eventually. Wooden handles can crack and split from repeated moisture exposure. Dry thoroughly before storage. Every single time.
Carbon steel requires vigilance. It stains easily and rusts overnight if neglected. After washing dry immediately and thoroughly. Many cooks develop a patina on carbon steel. That dark discolouration actually protects against rust. Don't scrub it off trying to restore the original shine.
Stainless steel is more forgiving but not maintenance-free. It can still rust especially at the edge where the steel is thinnest. Keep it clean and dry. Polish with a soft cloth occasionally to maintain the finish.
Damascus blades need gentle cleaning to preserve the pattern. Harsh scrubbing or abrasive cleaners can dull the distinctive layering. Clean with mild soap and dry immediately. Some owners apply mineral oil to enhance the pattern's visibility.
Deep chips or cracks require professional attention. Don't try to grind them out yourself. You'll ruin the blade geometry. A skilled sharpener can assess whether repair is possible or if the knife is done.
Loose handles should be addressed quickly. The gap allows moisture and food particles to penetrate causing hygiene issues and further damage. Some handles can be tightened with existing hardware. Others need professional reattachment.
Rust spots caught early can often be removed with a paste of baking soda and water. Rub gently with a soft cloth. Stubborn rust may require fine steel wool but be careful not to scratch the surrounding finish. Deep rust pitting is permanent damage.
Once or twice a year give your knives a thorough inspection. Check for loose handles, developing cracks or concerning rust spots. This is also a good time for professional sharpening if you don't do it yourself.
Quality knives last generations with proper care. Your grandmother's chef's knife still cutting perfectly after 40 years isn't unusual. But only if it was maintained properly. Neglect a £300 Japanese blade for six months and it'll be a £300 paperweight.
The effort required is minimal. Wash and dry after use. Hone weekly. Sharpen when needed. Store properly. That's it. Five minutes of care per week preserves your investment and ensures you always have sharp, safe, reliable tools ready when you need them. Check out our sharpest chef knives to see what proper maintenance can achieve.