knifeopedia
Knife Maintenance
Cleaning
It's highly recommended to clean your knife immediately after use, before food residues have a chance to dry. This is important not just to prevent stains or rust (which may occur depending on the type of steel and food you've cut), but also for safety reasons. Dried food on a sharp blade may require extra force to remove, increasing the risk of injury. A simple rinse under hot water and a wipe with a damp cloth—using a small amount of detergent if necessary—is usually enough to clean your knife effectively.
Knives should never be cleaned in a dishwasher. Many are simply not suited to withstand the harsh environment of a dishwasher, especially those with handles made of anything other than plastic or metal. Wooden handles, for instance, are not fully water-resistant and can degrade over time. High-carbon steel blades (with over 0.6% carbon content) are particularly vulnerable, and even so-called stainless steel knives can stain or rust in a dishwasher.
However, many knives on the market seem dishwasher safe or are even advertised as such. For example, some German knives made with softer steel and plastic handles are tested to withstand dishwasher conditions without immediate damage. Similarly, knives with stainless steel handles may appear dishwasher friendly. Yet, even these knives can have vulnerable areas, such as welding seams, where corrosion can begin after repeated exposure to dishwasher conditions. Over time, this corrosion weakens the structure, potentially leading to breakage.
Beyond material concerns, the abrasive detergents, high-pressure water jets, and high heat in dishwashers will dull your knife's edge quickly. There’s also the risk of the blade getting banged around, potentially damaging the edge or even scratching other items in the wash. And, of course, there’s always the danger of cutting yourself while unloading.
As convenient as a dishwasher may be, KNIVES HAVE NO PLACE IN THEM!
Handle oiling
Wooden knife handles—whether natural, stabilized, or Pakkawood—can dry out, especially in arid climates. Regular oiling helps prevent dryness and enhances the wood's appearance by giving it a rich, saturated look.
Before oiling, clean the handle with a damp cloth and dry it thoroughly. Then, apply the oil using a soft cloth or your hands, rubbing it into the wood. Continue applying oil until the wood stops absorbing and appears evenly wet.
Recommended oils for wooden handles include Danish oil, raw linseed oil, food-grade mineral oil, and walnut oil. You can also use conditioners, waxes, or polishes like carnauba or beeswax for added protection. Avoid olive, sesame seed, peanut, or coconut oil, as they can oxidize and become rancid over time.
Carbon steel knives
Carbon steel knives require a bit more care due to the reactive nature of the blade. The steel is prone to staining and corrosion, especially when exposed to acidic foods, so it’s important to rinse and dry the blade immediately after use.
After cleaning, it’s recommended to oil the blade with a food-safe oil, such as any cooking oil, to provide an extra layer of protection against moisture and air.
Over time, carbon steel knives will develop a patina, a natural layer of oxidation that helps protect the blade from further corrosion. This patina is beneficial and can be encouraged by “forcing” the process, which helps build the protective layer more evenly and quickly. Common methods include submerging the blade in vinegar (e.g., apple cider vinegar) for a few hours or covering it with yellow mustard to accelerate oxidation.