Knife Care
An ice-hardened edge holds up longer than an ordinary one, but a few simple habits make any good knife last for years. These are general care tips that apply to a stainless steel chef knife with a wooden handle.
Dishwashers knock the edge against other items and dry out wooden handles. Rinse with warm, soapy water, then dry the blade and handle with a towel straight away.
Wood or plastic boards are kind to the edge. Glass, stone and ceramic boards dull a blade quickly.
A knife block, magnetic strip or blade guard protects the edge. Loose in a drawer, it gets nicked and can cut you when you reach in.
A few passes on a honing rod straighten the edge between sharpenings. With an ice-hardened blade, full sharpening is needed less often.
A chef knife is for slicing, dicing and chopping. Avoid prying, cutting bone or opening packages with it, which can chip any fine edge.
Don't leave the knife soaking in water. If the wood starts to look dry, a little food-safe mineral oil rubbed into the handle brings it back.
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