How To Maintain Kitchen Knives
Maintaining knives is pretty easy but there’s a lot of misinformation out there. There are five things to keep in mind: cutting technique, cutting surface, washing, storage, and edge maintenance.
The edge is SACRED and should be treated with respect. It should only contact the food and the cutting board. Any time it makes contact with anything else, it will dull much faster.
No glass cutting boards, no metal, no granite, and actually no bamboo or plastic either. Wood cutting boards are fantastic, end-grain being the best. A good alternative is actually the Sani-Tuff rubber cutting board; it’s affordable, easy to clean, and easy on the edges. There are nicer rubber boards from Japan that are even nicer on edges, but are a little more expensive.
Cutting technique is also important. The edge is a TINY little cross section. If it gets banged on the board like crazy, it’ll dull faster. If it’s used as a scraper, it’ll dull faster. The more controlled the cutting is, the longer the edge will last.
When finished or in-between cutting, just wipe down the knife really quick. It’s ok the knife sits for maybe a minute or so, but don’t leave knives sitting there covered in what they were cutting.
Carbon steel knives WILL develop a patina with use. The shiny cool colors are normal, but powdery,dry red is an active rust which you DON’T want.
Hand wash only. Don’t use super abrasive materials like rubber erasers or green scotchbrites; blue scotchbrite is ok. NO DISHWASHERS. Dishwashers won’t ruin the heat treat of the steel, but they will DESTROY handles and corrode carbon steel. Don’t throw the knives in the sink. Don’t throw them in a pile with other utensils to dry. Hand dry them and store them somewhere safe.
It doesn’t really matter how you store them, as long as the edges are protected and you keep them dry. In a drawer away from other things is ok. A knife block is ok. In a sheath, etc. Magnetic rack is ok, as long as you’re ok with them also getting slightly magnetic. Doesn’t really matter how, as long as the edges are safe and they’re away from moisture.
I still haven't talked about edge maintenance yet. I have the videos on actual sharpening (part one and part two), but nothing on touching up/honing/stropping. That, I think, can be its own writeup and video.
