How to Maintain Kitchen Knives: Sharpening, Storing, and Cleaning
Last updated: August 2025
Knowing how to maintain kitchen knives is essential — a sharp, reliable blade is the single most important tool in your kitchen. Whether you’re dicing onions, slicing herbs, or carving roast chicken, a knife that glides through ingredients makes cooking faster, safer, and more enjoyable.
Professional chefs know this well. They invest in high-quality knives and care for them meticulously — not because they’re picky, but because a properly maintained knife can last decades. With regular sharpening, proper storage, and smart cleaning habits, the same is true in a home kitchen.
This guide will show you exactly how to care for your knives so they stay sharp, safe, and reliable. You’ll learn:
- The difference between honing and sharpening (and why you need both)
- The best storage options for keeping blades safe and sharp
- Cleaning practices that extend the life of your knives
- Which cutting boards protect your knives and which to avoid
- Answers to the most common knife maintenance questions
Table of Contents
Click below to jump to a section:
- Why Knife Care Matters
- The 6 Essential Kitchen Knives
- Sharpening vs. Honing
- Protecting Your Knives When Not in Use
- Best Cutting Boards for Protecting Your Knives
- Cleaning Your Kitchen Knives
- Final Knife Care FAQs
Why Maintaining Knives Matters
Q: Why is a sharp knife safer than a dull one?
Sharp knives require less force to cut, so they’re less likely to slip. Dull knives make you push harder, which is when accidents happen.
Q: Can a good knife really last a lifetime?
Yes — many professional chefs still use knives they bought decades ago. With proper care (regular honing, occasional sharpening, careful cleaning, and safe storage), a quality knife can last for life.
Q: Does knife care really make cooking better?
Absolutely. A sharp knife gives you cleaner cuts, which means herbs stay fresh instead of bruised, vegetables cook evenly, and proteins like fish or chicken look better on the plate. Good knife care improves both safety and your cooking results.
The 6 Essential Kitchen Knives Every Home Cook Should Know
Before diving into sharpening and care, it’s worth asking: which knives do you really need? Most home cooks don’t need a giant block set. Just a few versatile, well-made blades will handle nearly every task. To help you decide, we’ve created a dedicated guide:
👉 Read our full guide: Cut Like a Pro — 6 Kitchen Knives Every Home Cook Should Own
This companion post walks through the six most important knives — chef’s, Santoku, paring, bread, cleaver, and fillet — with tips on what each is used for and how to choose the right one. Pairing that knowledge with the care practices in this guide ensures your kitchen is fully equipped and your blades last a lifetime.
Sharpening vs. Honing
One of the biggest misconceptions about knife care is that sharpening and honing are the same thing. They’re related, but they serve very different purposes. Honing keeps a sharp knife aligned; sharpening restores a dull knife to life. Both matter if you want your blades to last.
Hold the steel vertically with the tip resting on a cutting board. Place the knife at about a 15–20° angle and sweep the blade down and across the rod, alternating sides. A few passes before each cooking session is enough to keep the edge aligned.
Whetstones take practice, but they give you the most control and the sharpest edge. Most stones are double-sided: a coarse grit for repairing dull edges, and a fine grit for polishing to razor sharpness. Soak the stone before use, keep your angle steady, and let the grit do the work.Types of Sharpening
- Whetstone (Sharpening Stone): Best results, full control, but requires practice.
- Pull-Through Sharpeners: Quick and cheap, but remove a lot of steel and shorten knife life.
- Electric Sharpeners: Fast and convenient, preset angles, but aggressive on blades.
- Professional Service: Reliable and consistent, but costs add up if you send knives often.
Bottom line: Hone frequently, sharpen occasionally. Whetstones give the best edge; pros are a good fallback; pull-throughs and electrics are best for inexpensive knives, not premium ones.
Q: How often should I hone?
Home cooks should hone once a week, or even before each cooking session. It only takes a few passes to keep the edge aligned.
Q: How often should I sharpen?
Most knives need sharpening every 2–3 months with heavy use, or twice a year for lighter use. If honing doesn’t restore the edge, it’s time to sharpen.
Q: Can I oversharpen a knife?
Yes. Every sharpening removes metal. That’s why honing is so important — it delays the need for sharpening and helps your knives last longer. Over-sharpening with pull-through or electric devices can grind blades down prematurely.
Protecting Your Knives When Not in Use
The simplest way to protect the edge — and your fingers — is with a blade guard (also called a knife sheath).
Many professional chefs keep their knives in a knife roll or case. It keeps their blades protected and transportable.
At home, it’s not complicated — there are lots of options:
Knife Blocks
- Classic countertop option if you’ve got the real estate.
- Best if it has horizontal slots (less edge wear).
Magnetic Strips
- Space-saving and keeps knives visible.
- Safe for blades if used properly (place gently, slide off sideways).
Blade Guards
- Inexpensive and versatile.
- Great for drawer storage or travel.
Best Cutting Boards to Maintain Sharpness
The surface you cut on makes a huge difference in how long your knives stay sharp. The right board cushions the edge, while the wrong one will dull or even chip your knife. Here’s what to know about different types of cutting boards:
Acacia boards are naturally water-resistant, tough enough for everyday prep, and gentle on knife edges. They also double as attractive serving boards for cheese or charcuterie.
👉 Our favorite: Zavis Green Acacia Wood Cutting Board with Juice Groove
1. End-Grain Wood (Maple, Walnut, Cherry)
- The “gold standard” for knife care — blades slip between vertical wood fibers instead of cutting into them.
- Self-healing: cuts close up, so the board lasts longer.
- Downsides: heavy, more expensive, and require oiling.
2. Edge-Grain Wood (Acacia, Teak, Maple, Beech)
- Lighter and more affordable than end-grain, but still gentle on knives.
- Acacia stands out for being durable, water-resistant, and beautiful — a versatile everyday choice.
3. Plastic and Silicone
- Plastic: Dishwasher-safe and great for raw meats, but scars quickly and wears faster than wood.
- Silicone: Flexible and nonslip, but can stain and hold odors.
4. Bamboo
- Attractive and eco-friendly, but quite hard — can dull knives faster.
- Often made from glued strips that may split over time.
5. Glass, Stone, or Marble
- The worst choice for knives. These surfaces dull or chip blades almost immediately.
- Use them for serving only, never for prep work.
Q: What cutting board is easiest on knives?
End-grain wood (maple or walnut) is gentlest on edges. Edge-grain acacia is an excellent everyday balance of durability, price, and knife-friendliness.
Q: Can I use wood boards for meat?
Yes, but sanitize thoroughly after use. Many home cooks keep a plastic board for raw meats and reserve wood for produce, bread, and cooked foods.
Q: Are bamboo boards bad for knives?
Bamboo is eco-friendly but harder and more brittle than most hardwoods, which can dull knives more quickly than acacia, maple, or walnut.
Q: Why avoid glass or marble boards?
They look sleek but are extremely damaging — even one session can dull or chip your edge. Save them for serving, not chopping.
Bottom line: If you can, invest in two boards — a durable wood board for daily prep and a plastic board for meats. Acacia is our favorite everyday balance of performance, durability, and beauty.
Cleaning Tips to Maintain Kitchen Knives
One of the fastest ways to ruin a good knife is improper cleaning. Harsh detergents, high heat, and soaking in water can dull blades, loosen handles, or even cause rust. The good news: cleaning knives the right way only takes a few seconds.
The high heat and harsh detergents can warp handles, pit steel, and bang knives against other utensils. Always wash by hand.
After washing, dry knives right away with a soft towel. Leaving them wet, even briefly, can cause spotting, corrosion, or handle damage.
Best Practices for Cleaning Knives
- Wash by hand: Use mild dish soap and warm water right after use.
- Avoid soaking: Extended water exposure can swell wood handles and encourage rust.
- Use the right sponge: A soft sponge or cloth is safest. Abrasive pads can scratch the blade.
- Handle with care: Always wipe away from the edge to avoid accidents.
- Store dry: Make sure knives are completely dry before putting them into a block, sheath, or drawer.
Q: Can I soak knives in soapy water?
No. Prolonged soaking can loosen handles and promote rust. Wash and dry right away instead.
Q: What if my knife has stubborn stains?
Make a paste of baking soda and water, gently rub with a soft cloth, and rinse. Avoid steel wool or anything too abrasive.
Q: How do I clean wooden-handled knives?
Wash quickly with soap and water, then dry immediately. Occasionally rub the handle with food-safe mineral oil to keep it conditioned.
Q: Can dishwashers ever be safe for knives?
Not for quality knives. Even “dishwasher safe” labels don’t prevent long-term damage. Hand washing is always best for preserving sharpness and longevity.
Bottom line: Treat knives like the precision tools they are. A quick hand wash, immediate dry, and proper storage will keep them sharp, safe, and beautiful for years.
Final Knife Care FAQs
Q: How long should a quality knife last?
With proper care, a high-quality knife can last decades — even a lifetime. Stainless steel knives often last 10–20+ years, while carbon steel can endure even longer. The key is consistent maintenance: honing, occasional sharpening, safe storage, and hand washing.
Q: Are expensive knives really worth it?
Often, yes — but only if you maintain them. Premium knives use harder steel, hold an edge longer, and offer better balance and ergonomics. That said, a mid-priced knife that’s cared for properly will outperform a neglected luxury blade. If you’re on a budget, invest in one reliable chef’s knife and maintain it well.
Q: What knife do I want — Japanese or European?
Japanese knives are lighter, thinner, and extremely sharp, ideal for precision slicing of vegetables, fish, and other delicate prep. European knives (German or French styles) are heavier, tougher, and more versatile. They excel at bigger jobs like breaking down poultry, cutting through squash, or handling bones and harder ingredients. Choose Japanese if you want finesse and precision; choose European if you need durability and power.
Q: Should I oil my knives?
Carbon steel: Yes — apply a thin coat of food-safe mineral oil after drying to prevent rust. Stainless steel: Usually doesn’t need oiling, except before long storage. Wooden handles: Benefit from occasional oiling to prevent drying or cracking.
Q: Can good knife care actually improve my cooking?
Absolutely. Sharp, well-maintained knives cut cleanly and efficiently, which means fresher herbs, evenly cooked vegetables, and proteins that look and taste better. Proper knife care makes prep faster, safer, and elevates the overall quality of your dishes.
Q: How do I maintain kitchen knives at home?
To maintain kitchen knives, hone them regularly to keep the edge aligned, sharpen as needed to restore sharpness, wash by hand, dry immediately, and store safely in a block, sheath, or magnetic strip. Consistent carekeeps knives sharper for longer and extends their lifespan.
Conclusion
Maintaining your kitchen knives isn’t complicated: hone regularly, sharpen as needed, clean by hand, and store them safely. With consistent care, even one good knife can last for decades and transform the way you cook.