Washing, sharpening and storage: How to care for your kitchen knives

You own beautiful, razor-sharp kitchen knives and you enjoy them to the fullest. Every piece of meat is sliced with utmost precision, without damaging the meat too much. Vegetables and fruit are also cut into cubes, strips, slices or slivers with the greatest ease. Again, without damaging the food too much. Think, for example, of cutting an onion. With a razor-sharp kitchen knife, you will have less trouble with the substances released by the onion because real damage is avoided. A real tear-inducing situation is prevented.

Whether you are a professional or a hobby cook: You understand that high-quality kitchen knives must also be properly maintained. Below are some tips:

Washing your kitchen knives

Always wash your knives by hand. After use, rinse the knife with warm water and dry it with a clean cotton cloth. By washing the knife manually with warm water, food residues and salts do not get a chance to cause weak spots. We advise you never to put your knives in the dishwasher, as they are thus subject to long washing programs with chemicals and softening salts. Airborne rust, called rust dust, can end up on your knives and nestle in existing weak spots.

This is how kitchen knives stay sharp longer

If you use your kitchen knives daily, we recommend sharpening the knives after about four weeks. If you notice that your knives become dull faster, do not continue to cut through them for too long. In addition to losing its effectiveness, you will also have to sharpen longer to get the knife back to its desired condition. This means that you have to grind away more material. You can regularly 'touch up' a knife in between, so that the knife always continues to perform well. 

What does a dull knife look like?

In addition to noticing yourself during use that the knife is getting duller, you can also see this with the naked eye. A dull knife has a rounded edge instead of a clearly sharp cutting edge. So, examine your knives every now and then.

How do I sharpen my kitchen knife?

Sharpen your knives with a knife sharpener if a honing rod, also known as a sharpening rod, is difficult to handle. Always sharpen dull knives first with the coarse diamond sharpener, and only then with the ceramic sharpener. 

Storing your kitchen knives

Do not store your knives loose in your cutlery drawer. Besides it being dangerous when you or your family members reach into the drawer, it also damages the cutlery faster than when you store them in a knife block.

How do I know if my knife is still sharp?

There are several tests to check if your knife is still sharp. A nice way to find out if it is time to sharpen your knife is the tomato test. If you notice during the test that your knife does not easily cut through the outer skin of the tomato, you know that your knife is dull. Cutting with a dull knife can be dangerous, as the knife can slip off your food. So, pay attention to your safety during this test as well.