To keep a knife performing well, wash it by hand straight after use, dry it at once, store it where it will not get knocked about and look after its edge regularly: a few strokes on a honing steel to realign the edge, and a session on a whetstone when it no longer cuts. Carbon steel also needs a fine coat of oil. Here is the method, step by step.
Cleaning your knife without damaging it
The dishwasher is a knife's worst enemy: harsh detergents, heat and knocks dull the edge and damage handles made of wood or horn. The right routine comes down to three steps:
- Rinse the blade in lukewarm water with a little soap straight after use, especially after acidic foods (lemon, tomato, onion).
- Wipe from the spine towards the edge, never pinching the edge between your fingers.
- Dry immediately and completely, including the handle area and, for a folding knife, the inside of the spring.
For a pocket knife, open and close the blade under lukewarm water to clear out residue, then leave it to dry open before putting a drop of oil on the joint.
Stainless or carbon steel: different care
Stainless steel
It contains enough chromium to resist corrosion well. It forgives a forgotten drying, which makes it the simplest choice for everyday use. "Stainless" does not mean stain-proof, though: a blade left wet can still discolour.
Carbon steel
Prized for its fine edge and how easily it sharpens, it oxidises quickly on contact with water and acidic foods. Over time it develops a grey or bluish patina, which is normal and even protective. Orange spots of rust, on the other hand, must be removed without delay. After drying, apply a very fine coat of neutral food-grade oil (camellia oil, for example) if the knife is used in the kitchen. An Opinel N°8 carbon is an excellent way to discover this type of steel.
Honing steel, whetstone or sharpener: which to choose?
The honing steel: maintaining the edge
With use, the edge rolls over and the knife feels "soft". A few regular strokes on a honing steel straighten it. A diamond-coated steel, such as this 27 cm oval diamond honing steel, also removes a little material and revives the edge more decisively.
The whetstone: the reference method
When the honing steel is no longer enough, you need to sharpen, that is, create a new edge. The whetstone gives the best control and the finest result. Stones differ by grit: the higher the number, the finer the grit.
- Coarse grit (about 120 to 600): restoring a very dull or chipped blade.
- Medium grit (about 1000): routine sharpening.
- Fine grit (3000 and above): polishing and refining the edge.
A double-sided stone makes the job easier, such as the Japanese 1000/3000 whetstone or the Böker 600/1500 whetstone. Before use, follow the manufacturer's instructions: some water stones need to be soaked, others simply moistened.
The whetstone method in brief
- Place the stone flat on a non-slip surface.
- Hold the blade at a constant angle: around 15° per side for most Japanese knives, around 20° for most European knives. Check the manufacturer's recommendation.
- Slide the edge along its full length, from heel to tip, until you feel a small burr on the other face.
- Repeat on the other side, then move to the fine grit with lighter pressure.
- Rinse and dry the blade.
Guided and pocket sharpeners
They hold the angle for you and suit beginners or use outdoors. A compact model such as the Work Sharp Guided Field Sharpener or the Lansky Blade Medic easily finds room in a hiking bag. You will find all the options in our Sharpeners collection.
Take care with ceramic blades and certain very hard Japanese steels: they require suitable tools. If in doubt, ask for advice before sharpening.
Storing your knives properly
A knife thrown loose into a drawer gets chipped by other utensils and becomes dangerous to pick up. Prefer a block, a magnetic bar (placing the blade down by its spine), a blade guard or a sheath. A pocket knife is stored dry, with the blade closed. A knife with a wood or horn handle should be kept away from heat and damp.
Frequently asked questions
Can you put a knife in the dishwasher?
It is not recommended, even for a stainless steel knife. Detergents, heat and knocks damage the edge and the handles. Washing by hand followed by immediate drying is enough.
How often should a knife be sharpened?
It depends on use. For a kitchen knife used every day, a few strokes on the honing steel each week and a session on the whetstone a few times a year are generally enough.
What is the difference between sharpening, honing and straightening?
In everyday usage, sharpening means creating a new edge by removing material. Honing, or "giving the knife a stroke on the steel", means realigning the existing edge.
How do you remove rust from a carbon steel knife?
For light spots, rub gently with an abrasive eraser or a cork and a little soapy water, then dry and oil. If the oxidation is deep, take the blade to a cutler.
Which sharpening angle should I choose?
Around 15° per side for most Japanese knives and around 20° for most European knives. The key is to keep the angle constant.
Knives are sold only to customers aged 18 and over.