How to care for your kitchen knife
A good knife deserves a simple routine. Clean the blade by hand with mild soap and a soft sponge after use, then dry it promptly, including the area where the blade meets the handle. Keep sharp blades out of the dishwasher and avoid leaving them soaking in water.
Use the blade for its intended job
A chef or Santoku knife is suited to vegetables and everyday slicing. A slicing knife is designed for long cuts through cooked, boneless meat; a boning knife offers control around joints. Do not use a thin cutting edge to pry, twist through hard bones or cut on glass, stone or metal. Check the individual product page for the knife's intended use.
Sharpening and storage
Use a suitable water sharpening stone for a straight-edge kitchen knife and follow the stone's instructions. Start slowly and keep a consistent angle. We recommend a whetstone rather than a sharpening rod for these knives. Keep the blade protected when it is not in use and store it where the edge will not knock against other utensils. The i-DOO 2000/5000 grit whetstone is available for regular knife care.
Wood handles and gifts
Wipe a wood handle clean and dry it after use; avoid prolonged immersion. If a knife is a gift, check the product page for the included box or presentation, and contact us before ordering if you need engraving or a particular delivery date.
Explore our kitchen knives and knife gift collection.