Choosing and caring for kitchen knives
Beginner Knife skills
Choosing and caring for kitchen knives is picking a few good knives that suit you, and washing and storing them so they stay sharp and safe.
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How do you do it?
- Start with three: an 8-inch chef's knife, a 3- to 4-inch paring knife and a serrated bread knife.
- Hold a knife before buying if you can. It should feel balanced and comfortable for a few minutes of chopping.
- Wash by hand with warm soapy water right after use, and dry it straight away.
- Store in a block, on a magnetic strip or in blade guards, never loose in a drawer.
Why does it work?
A sharp edge is a very thin strip of metal that bends and chips easily. Dishwashers knock blades against other items, and their heat and harsh detergent can damage handles and dull the edge. Carbon steel holds a keen edge but rusts if left wet; stainless resists rust but can be a bit softer. A sharp knife is safer because it doesn't slip.
What are the common mistakes?
- Putting knives in the dishwasher — edges dull and handles crack.
- Leaving a knife in a sink of soapy water — someone reaches in and gets cut.
- Cutting on glass, stone or plates — the edge dulls almost instantly.
Still stuck? Watch someone do it on YouTube.
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