Mastering the art of knife care: Preserving your investment in blades

Investing in high-quality knives is a decision that pays off every time you step into the kitchen. Whether you’re a professional chef or an enthusiastic home cook, properly caring for your expensive knives is essential to maintain their performance, longevity and aesthetic appeal.

Remember, a well-cared-for knife isn’t just a tool – it’s a testament to your dedication to the culinary craft!

READ: First-time buyers: What to look for when buying a knife set

In this guide, we will explore the key steps to ensure that your prized knives remain sharp, safe and ready for any culinary challenge.

1. How to store your knives properly

Storing your knives correctly is the first step towards maintaining their sharpness and preventing damage. Avoid throwing them into cluttered drawers where they can rub against other utensils.

Instead, consider these storage options:

• Magnetic knife strip: A magnetic strip on the wall is an excellent way to display your knives while keeping them easily accessible and preventing contact with other utensils.
• Knife blocks: Wooden or bamboo knife blocks with designated slots for each knife help protect the blades from damage. Make sure the blades slide easily in and out without excessive friction.
• Blade guards or sleeves: If you need to store knives in a drawer, invest in blade guards or protective sleeves to prevent blades from scratching against each other.

2. How to wash your knives

Always hand wash your knives to preserve their edge and finish. Avoid using harsh detergents and abrasive sponges, or placing them in the dishwasher, as these can lead to dulling, rust and damage.

Follow these steps for proper hand washing:

• Rinse immediately: After using your knife, rinse it under warm water to remove food residue and prevent any acids from affecting the blade.
• Gentle scrubbing: Use a soft sponge or cloth along with a mild dish soap to gently scrub the blade. Avoid using abrasive scouring pads or brushes that can scratch the surface.
• Dry thoroughly: Dry the knife immediately with a clean towel to prevent water spots and potential corrosion.

3. How to hone your knives

Honing helps maintain the sharpness of your knife between sharpenings. A honing steel, also known as a sharpening rod, is a handy tool for this purpose.

Here’s how to use it:

• Hold steady: Hold the honing steel vertically in one hand, with the tip resting on a stable surface.
• Proper angle: Hold the knife at a 15- to 20-degree angle against the steel. Start at the base of the blade and swipe it down and across the steel in a sweeping motion, from the heel to the tip.
• Repeat on both sides: Repeat the process on the other side of the blade, alternating sides until you’ve completed a few swipes on each side.

4. Get your knives professionally sharpened

While honing helps maintain the knife’s edge, regular sharpening is necessary to restore the blade’s sharpness. Depending on usage, you may need to sharpen your knives every six to 12 months.

Professional sharpening services or using sharpening stones at home are recommended methods.

• Professional service: Taking your knives to a professional sharpener ensures precise and consistent results. They have the expertise and equipment to restore your knives’ original sharpness.
• Sharpening stones: If you’re confident in your skills, sharpening stones can be used at home. Follow the instructions carefully, as an improper technique can damage the blade.

5. How to safely handle your knives and cutting surfaces

Using your knives safely and on appropriate cutting surfaces is crucial to prevent accidents and damage.

• Cutting boards: Opt for cutting boards made of wood, bamboo or soft plastic. Hard surfaces like glass or granite can quickly dull knife edges.
• Proper techniques: Use proper cutting techniques to avoid unnecessary stress on the blade. For example, avoid using the knife as a can opener or for tasks it isn’t designed for.
• No hard objects: Never use your expensive knives to cut through bones, frozen foods or other hard objects. This can chip or damage the blade.

Why we love Wüsthof knives

Wüsthof is known for their dedication to craftsmanship and maintaining high-quality standards. Their knives are precision-forged from a single piece of high-carbon stainless steel, resulting in exceptional durability, sharpness and balance.

READ: Ask the professionals: Chefs share top tips on buying your first knife

Beyond merely embodying exceptional craftsmanship, the Wüsthof brand is synonymous with longevity, and when properly cared for, Wüsthof knives can last a lifetime – making them a worthwhile investment for both professional chefs and home cooks.

The expansive array of Wüsthof offerings caters to an extensive range of culinary demands – from chef’s knives to paring knives, bread knives and more, Wüsthof’s repertoire is an embodiment of true excellence, designed to align with every culinary pursuit. And, now, as they unveil their new Classic Colour range, the tradition of craftsmanship finds expression in five captivating shades.

Borne from the essence of crafting and presenting gourmet marvels within the cosy confines of your home, the contemporary hues in the Classic Collection are inspired by variety of culinary elements. Presenting Velvet Oyster, Purple Yam, Coral Peach, Pink Himalayan Salt and Tasty Sumac: these dynamic hues encapsulate not only an ardour for culinary artistry but also the aesthetics that grace unique culinary endeavours.

Ready to upgrade your kitchen with an expertly crafted knife set? Find out more about Wüsthof Knives.