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6 Sharp Ways to Make That Expensive Set of Knives Last and Last

Leonard Volodarsky

6 Sharp Ways to Make That Expensive Set of Knives Last and Last

October 23, 2015

When you spend good money on a set of knives, the last thing you want is to wear them out quickly. You want your knives to last and last. Here are six tips to help you make that happen,

Always Wash Your Knives by Hand

Never, ever, ever stick your knives in the dishwasher. Your knives risk being banged around and dented. Even if you can’t see the damage, your knives will lose sharpness quickly.

When hand washing, we recommend always using the soft side of the sponge, never the rough, scrubby part — and, really, hot water and dish soap are all you need.

Always Dry Your Knives Thoroughly

Knives that are left wet run the risk of rust and erosion. Little parts of your knife’s blade will actually start to erode away, leaving you with a knife that won’t cut through much at all.

Be sure to dry your knives with a soft cloth or paper towel before storing.

Never Place Your Knives in a Drawer Unprotected

Not only do you run the risk of cutting yourself when reaching into the drawer, your knives will get banged around in the shuffle. Banged-around knives result in bent blades.

Store your knives in a knife block or a protective sheath.

Never Swipe the Cutting Edge of a Blade Across the Cutting Board

When chopping and slicing, never clear the board with the sharp edge of the blade. Over time, you’ll bend and dull the blade. Always flip your knife and swipe with the dull edge of the blade.

Never Cut on Stone

A stone or marble cutting board will wear your blade out quickly. It’s better to cut on something more porous, such as wood or plastic, to avoid damaging the sharp edge of your knife.

Keep ’Em Sharp

It’s important to regularly sharpen your knives, and we recommend using a honing steel to do so. 

Hold your honing steel vertically, cushioning the tip on a dishrag for stability, then place your knife perpendicularly against it, at 90 degrees.

Tilt your knife half way up, to 45 degrees.

Finally, split the difference between that and the steel, to 22 degrees, then swipe the blade toward you, from butt to tip, alternating sides.


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