The four habits that extend an edge's life
A well-cared-for kitchen knife holds its edge longer, cuts more cleanly, and reduces the risk of injury — a dull knife that slips is more dangerous than a sharp blade. Four simple habits account for most of the difference: hand-wash it, dry it immediately, store the blade protected, and cut on a suitable surface.
Hand-wash — never the dishwasher
Heat, prolonged moisture, and contact with other metal cutlery damage the edge and can dull or pit the blade, even stainless steel. A simple hand-wash in warm soapy water, right after use, is enough.
Dry it right away
Never let a knife soak or air-dry: standing moisture promotes corrosion, especially on Japanese knives and carbon steel blades. A quick wipe with a towel after washing solves this.
Store the blade protected
A knife loose in a drawer chips against other utensils — and poses a cut risk. A knife block, a magnetic strip, or failing that a blade guard protect both the edge and your hands.
Choose the right cutting board
A glass, marble, or ceramic board wears down the edge with every cut — the equivalent of cutting on concrete. Choose wood or soft plastic instead, gentler on the blade.
And still, the edge dulls: that's normal
Even the best care won't stop the edge from gradually wearing. A honing steel (see our honing steel guide) extends the effect between sharpenings, but professional sharpening remains necessary roughly every 6 months for household use. See all our prices and book online for a drop-off at the Auderghem workshop.
