Maybe it’s just me, but sometimes I feel like I still need adult supervision when I’m in the kitchen. While I’ve gotten pretty good at making my own meals, there’s still so much that I don’t know as a young adult and college student — including how to sharpen kitchen knives and clean them properly.
Recently, I bought a fresh loaf of bread from one of my favorite local cafes, and only once I got home did I realize I forgot to ask the employee if they could pre-slice the loaf for me. Don’t get me wrong, I’m confident in my knife skills — until the knife got stuck a few inches into the first slice. Luckily, it’s not difficult to sharpen a dull knife, and part of that comes from making sure it’s properly cleaned.
How do you clean knives properly for cooking?
It doesn’t matter if your knives are ceramic, stainless steel, or carbon steel; the method of keeping them clean is pretty consistent across the board. When preparing to clean your knives, hold the knife handle with one hand while using your index finger and thumb — this is called a “pinch grip,” and is crucial for knife safety when cleaning.
Next, grab a sponge in your other hand to remove any food or dirt particles from the knife. You can hold your knife against the sink or clean one side of the knife at a time while it rests on the countertop. No matter what, sponge away from the knife’s spine toward the edge to avoid any cuts in the process.
What if the grime won’t come off when I’m cleaning knives?
If any grime or stains on the knives are extra stubborn, soak the knife in some warm, soapy water for roughly one to two minutes before scrubbing again. Once the debris is off, rinse the knife one last time with soap and water.
Afterward, dry the knife with a paper towel or a cloth. While it may seem tempting to let it sit, don’t let a knife air dry. Not only can air drying dull the blade, but the air can also cause the metal knife blade to rust.
How do you remove rust from knives?
If your knives are rusty, the knife brand, Chubo, recommends making a paste with baking soda and water. Lightly coat the knife in the paste, then let it sit for an hour before rinsing it off. If you’re in need of a quicker fix, try soaking the knife in white vinegar for five minutes before washing it again with soap and water.
Can you wash knives in the dishwasher?
Any time you use knives, they need to be cleaned ASAP — and only ever by hand. While it may seem more convenient, washing knives in the dishwasher can dull the blade and contribute to rusting.
How do I keep my kitchen knives sharp?
If you watch cooking shows (or, let’s be honest, cooking Instagram Reels by goodboynoah and his bestie, Cheetah) you may have seen chefs sharpen knives with a giant steel rod. In reality, they’re not sharpening the blade, but using a technique called honing to realign it. According to culinary expert J. Kenji López-Alt, metal is malleable, and more often than not, a blade can seem dull purely due to misalignment and most often just needs its edge touched up.
How do I hone a knife?
López-Alt finds that applying a vertical grip to your honing rod is the most beginner-friendly. Make sure the tip of the honing rod is planted into your cutting board and have the heel of the knife against the top of the steel rod at a 15 to 20-degree angle.
Draw the knife down the full length of the steel rod, applying minimal pressure, and make sure to pull across the full length of the knife as well while keeping it at the correct angle. Repeat this on the other side. Afterward, drag the blade across the steel until the tip of the knife and the tip of the steel rod meet. Make sure to repeat this on both sides, doing about eight strokes per side.
What about sharpening the blade itself?
You don’t need to apply a sharpening technique unless the blade itself is truly becoming dull. Sharpening can shorten the lifespan of the knife because it requires you to scrape off larger amounts of metal so it’s often recommended to limit sharpening to twice a year. If your knife is getting stuck in something as fluffy as a loaf of bread, then it’s definitely time for some TLC.
There are a few different ways to go about it. Learning to sharpen a knife at home can be hard so if you have the money, you can ship your knives to a knife sharpening company like Mr. Leonard’s Knife Sharpening Service or Sur La Table, where they charge a sharpening fee of $7 per knife. There are also small businesses such as Stay Sharp and Accoutre, where sharpening fees range between $5 to $25.
Still want to learn? The team over at Pro Tool Reviews has an extremely detailed step-by-step guide on how to use a whetstone. Whetstones have become the standard for knife sharpening and can be purchased for as low as $10 on Amazon.
How do I store my kitchen knives?
One of the biggest mistakes people make after taking care of their knives is forgetting to store them properly. According to the American Knife & Tool Institute, kitchen knives are not like everyday utensils and should be stored separately, whether it be on magnetic strips on a cupboard or in a separate drawer. Doing this simple thing also aids in their longevity and sharpness.