Kitchen lovers often ask how to clean a kitchen knife. And here’s everything that falls in answer to this easy-peasy question.
If you spend a major portion of your day in the kitchen and cooking excites you to the core of your heart then chances are that you do lots of chopping and cutting. And if so, then you must know the tips to clean a kitchen knife and maintenance of this essential cutlery tool.
Doesn’t matter even if you use ceramic knives or carbon steel or stainless steel ones, we will tell you; how to clean each one of them. Unveiling the blunt secret that dishwashing is not a good idea for sharp-edged, chef knives. So Beware!
Tackling the 3 varieties of kitchen knives!
Experts suggest washing kitchen knives by hand. Using a dishwasher for cleaning kitchen knives can be harmful to the inner sheeted layer of the dishwasher itself as well as it can ruin the knife’s blades in specific cases.
The dishwasher’s abrasive detergent and high thermostat can crack the wooden grips of the knives and cause rusting and premature dullness to the blades.
Therefore, the three different types of kitchen knives should be dealt with carelessly. Stainless steel knives and ceramic knives are more long-lasting and durable than any other knife material.
While each knife should be treated differently to increase its life. The stainless steel and ceramic knives are easier to clean and maintain and these last longer comparatively than other knives.
Carbon steel knives are the most commonly used yet need extra care. These knives should not be washed with water but rather wiped with any clean cloth as carbon-based knives cannot resist corrosion.
| Stainless Steel Knife | Ceramic Knife | Carbon-based knife |
| ● Washed with hot water & dish soap.
● After rinsing, dry it with a cotton rag. |
● Wash under running water.
● Leave it to air dry. |
● Never soak in water.
● Always wipe it with a clean cloth. ● Never air dry. |
How to clean any normal kitchen knife?
Knives are the most commonly used tools in the kitchen. Therefore, its cleaning is similarly essential. But remember that ceramic knives should not be cleaned like stainless steel ones. And even carbon-based knives should be treated differently.
It can be easy if you run water over the sharp blades of your chef knives right after using them or rinse them straight away. Otherwise, detailed steps are given below for more information.
- The Grips should be handled carefully to avoid any hurt from the sharp ends of the blade side. The way you are going to hold the grips is what matters while cleaning a knife. Ideally, hold the grip with your thumb and index finger.
Dish soap and scrub is ideal for the daily cleaning of knives. Just use a regular scrub and dishwashing soap to remove any dirt particles and grime from the blade. Two ways to hold the blade in a direction to avoid the harmful cut are holding the blade from the spine and scrubbing it to the tip. While the other one is easier as you can lay your knife on the countertop to scrub it (one side at a time) without hurting yourself.
Rinse off the knife under running water after scrubbing it with soap.
Who wants to ruin the blade of a chef’s knife? Obviously, neither I nor you! That’s why drying the knife right after washing is a must. Drying with a paper towel or any clean cloth avoids rusting and oxidation to the steel blades which can result from drying in air.
Oiling is the final touch to the cleanliness and maintenance of your kitchen knife made of carbon steel. This isn’t a regular practice but oiling your knives weekly can increase the longevity and durability of the knife. That’s why oil your carbon steel blades with mineral oil to avoid corrosion after wiping them.
Soaking in lukewarm water is an exceptional step only if the knife’s blade is stained with some stubborn grime or leftover dried food.
Bonus Tips and Tricks to clean kitchen knives!
If you are still looking for some extra tips for cleaning kitchen knives. There’s still nothing to worry about as we have got your back. There are some tips that can work for you if you want to increase the life of your kitchen knives.
- Clean your knives immediately after use as it lowers the chances of sticky stains and spots.
- Always wash by hand using any regular dishwashing soap.
- Steel wool can damage your knife and should be avoided for scrubbing.
- To avoid rust on your knife, soak them in white vinegar or baking soda and water mixture and wipe it with a clean cloth. Else you can use a potato half-cut and scrub it on the knife’s blade to increase the rust resistance.
- Store the knives in a dry and clean place like a countertop block or some special drawer or even magnetic strips in the kitchen.
Conclusion
We hope that the misery of How to clean a kitchen knife is resolved till now. There’s no such rocket science involved in cleaning and maintaining kitchen knives. But still, there’s a secret tool that can clean your knives without you even touching the blade end of the knife. Just hold the knife from the grip and use a double-sided bristles brush that has completely anti-slipping features. Oh, you can get a dual-sided scrub too which makes scrubbing a sharp knife a lot more convenient.