Good quality chef knives are amongst your kitchen’s most important tools, and essential to the process of creating culinary delights. What’s more, they’re designed for durability and longevity, so you can count on your knives to last for years — but only if they’re cared for correctly. Properly cleaning, maintaining and storing your knives are some of the best ways to maximise their lifespan and performance.

Here at Butchers Equipment Warehouse, we’ve been a top choice for professionals looking for quality, razor-sharp, and durable knives for over 30 years, so we know a thing or two about proper knife care. We’ve put together our top five recommendations for knife maintenance, so you can keep your chef knife set in top condition.

1. Keep your knives sharp

Contrary to what some people think, when it comes to cooking, a sharper knife is actually a safer knife. Chopping with a dull blade is dangerous because it requires more pressure to slice the surface of whatever you’re preparing. When using a dull blade, you’re far more likely to slip while chopping, and if you’re applying all that pressure, it can result in a pretty nasty injury. A sharp knife should slice through food almost effortlessly. It’s this consistency and predictability that makes it easier to cut quickly.

Why not invest in a good quality sharpener, like one of our knife sharpening stones? Passing your knives over a sharpener a few times after using (and washing) them will keep your knives in top condition, increase their longevity and make the process of cooking with them more enjoyable.

2. Hone your knives

The processes of honing and sharpening knives share a few similarities, but they are not the same. Honing is the process of maintaining a sharp edge on your knife, whereas sharpening is creating a new one by removing material from the blade’s edge. Honing is used to straighten and align a blade’s edge. The edge of a blade is thin, so over time with use, the edge will start to warp and fold in on itself, affecting the knife’s performance.

If you’re looking for a good honing tool, we’d suggest considering one of our knife steels. Here at Butchers Equipment Warehouse, we stock a fantastic selection of steels from top international brands such as Victorinox, Isler and F.Dick, so you can achieve and maintain the perfect level of sharpness.

3. Use a wooden chopping board

One of the best things you can do for your knives is to use a cutting board when preparing your ingredients. But it doesn’t stop there; you need to use the right kind of cutting board. Chopping on glass, hard plastic and most countertops will dull the blade of your knife over time, making it significantly less effective (not to mention ruining your countertops). The best material for your knives to chop on, is good old wood. It’s tried, tested and durable, yet it yields to the blade, as a result the thin edge of the knife less likely to fold over on itself.

Maple is probably the most common wooden cutting board material. It’s just the right balance of soft and hard, making it great for your knives and long-lasting. Plus, the small pores in maple can prevent bacteria from growing on the surface — which is an added bonus.

4. Clean your knives correctly

It’s all too easy to put your chef knives in the dishwasher after preparing a large meal, but this isn’t actually best practice. Putting your knives in the dishwasher runs the risk of them rubbing against other utensils and getting thrust around, which will blunt your knives and undo all the sharpening and honing. That, and the combination of the chemicals in dishwasher tablets and hot water, can also seriously damage the knives. In fact, it can damage both the blade and the handle, so it’s best to avoid putting them in all together. Instead, opt for the classic hot (not boiling) water and soap combo — but remember to dry them straight after washing to avoid any rust forming!

5. Store your knives correctly

Storing your knives correctly is easy. In general, there are a few basic methods that most professionals opt for.

  • Drawer storage - This is a good option if you have limited counter space or want to keep them out of the way of children. This doesn’t mean just throwing them in any old place – you can buy purpose-made cork-lined inserts that will give every knife a place to go.
  • Magnetic knife block or strip - These are the ideal options in the eyes of many chefs. Magnetic knife blocks are similar to wooden ones, but instead the knives are held in place by powerful magnets. A magnetic knife strip is very similar to this, but they’re usually mounted to the wall, cabinet or backsplash. Magnetic storage stops the knives coming into contact with other materials and gives you easy access. They also protect your knives from becoming dulled with great efficiency.

Obviously, it’s vital to ensure that any mounted storage is fixed adequately to the wall or surface to avoid any unnecessary accidents.

A chef is only as good as the tools they’re wielding, and here at Butchers Equipment Warehouse, we understand that more than anyone. That’s why we stock a variety of knives to cater to all culinary needs, from chef knife sets to individual knives and accessories. So, whether you’re a seasoned professional or an aspiring chef, we’re confident that we have exactly what you’re looking for — and for the best prices.

Explore our extensive range of butchers knives, sets and accessories right here on our site, and if you’ve got any questions, simply give us a call on 01254 427721 and we’ll be happy to offer a helping hand!