One piece at a time.
Use warm water, mild dish soap and a soft sponge. Keep the cutting edge facing away from your hand. Clean the blade carefully instead of reaching into a sink where a sharp tool may be hidden.
Keep your tools
ready for tomorrow.
A practical guide to cleaning, storing and caring for your kitchen essentials.
Always follow the care instructions provided for your particular product.
Wash by hand.
Dry with care.
A gentle hand wash is a good everyday starting point for kitchen knives and tools.
Skip the long soak.
Rinse away food after preparation rather than leaving a knife in water. Prolonged moisture can affect wooden handles and may mark some blade surfaces.
Dry before storing.
Use a soft cloth to dry both the blade and handle thoroughly. Wipe from the spine toward the edge with care, keeping fingers away from the cutting surface.
Keep it gentle.
Avoid steel wool, abrasive pads and harsh cleaners. If a product has a special finish, coating or removable part, check its specific instructions before cleaning.
A place for every edge.
Thoughtful storage keeps sharp tools visible, protected and easy to reach safely.
Give blades their own space.
Choose a suitable knife block, sheath or holder. Check that each piece fits securely and that the cutting edge is protected from contact with loose utensils. Keep all sharp tools out of children’s reach.
Choose a cutting surface that gives.
A suitable wood or food-safe plastic cutting board is generally kinder to a knife edge than glass, stone or ceramic. A stable board and dry handle make everyday preparation easier to control.
Use the right tool for the task.
Do not use a kitchen knife as a screwdriver, pry bar or can opener. Avoid twisting a thin blade through hard food or attempting to cut frozen ingredients or bone unless the tool is specifically designed for it.
Explore storage tools →Know your edge.
Honing and sharpening are different processes. Choose a method that suits your knife and your experience.
Honing.
For compatible knives, honing can help realign a working edge between sharpening sessions. Check the manufacturer’s guidance for the right tool and technique. Some hard or specialized blades need a different approach.
Sharpening.
Sharpening removes material to create a fresh cutting edge. A suitable stone or professional service may be appropriate. Do not assume that one angle or pull-through sharpener suits every blade.
Unsure where to start?
Send us the product name and a description of your question. We can help you identify which details to confirm before choosing a care method.
Ask about a product →Good to know.
Can a kitchen knife go in the dishwasher?
Hand washing is the safer general routine. Heat, detergent and movement can affect handles, finishes and edges. Only use a dishwasher if the specific product instructions explicitly permit it.
Does stainless steel need care?
Yes. Stainless steel is resistant to staining, but it is not immune to marks or corrosion. Rinse away food residues and salt, dry promptly and store in a dry place.
How do I look after a wood handle?
Keep it clean and dry, avoid long soaking and strong heat, and follow any product-specific guidance about conditioning. Do not apply an unfamiliar oil or cleaner without checking that it is appropriate for the handle and food-contact use.
How often should a knife be sharpened?
That depends on the blade, cutting surface, technique and frequency of use. Notice how the knife performs rather than relying on a fixed schedule. Seek a suitable sharpening method when the edge no longer cuts comfortably and predictably.
What about scissors and kitchen shears?
Clean and dry the blades and pivot area according to the product instructions. Only take shears apart if they are designed for it. Use a suitable professional service for sharpening when needed.