Did you know that knives have been around for over 2 million years?

They've been important tools from ancient times to today's kitchens, and taking good care of them is really important to make them last.

Imagine getting a brand-new, shiny blade only to accidentally damage it within a week. Sadly, it happens more often than you might realise.

But don't worry, we're here to help you avoid those pitfalls.

Knowing the do's and don'ts of knife care can save you from costly mistakes and prevent unnecessary accidents.

So, let's explore the essentials of knife care together.

Mistake #1: Improper Cleaning and Dishwasher Misuse

Dishwashers might seem like a convenient way to clean your knives, but they can be a big no-no, especially for blades made of high-carbon steel.

These machines may expose your precious knives to harsh detergents, extreme temperatures, and vigorous water jets, leading to corrosion, dulling, and even rusting.

That's the last thing you want for your prized kitchen tools!

Importance of Hand Washing and Drying

Hand washing is the gold standard for keeping your knives in top-notch condition.

It's simple: a gentle scrub with mild soap and lukewarm water followed by thorough drying with a soft cloth.

This way, you can ensure your blades stay sharp and shiny for longer without any unwanted damage or wear.

Cleaning Techniques for Different Blade Materials

Different knives, different needs!

Regular hand washing is usually enough to keep stainless steel blades clean and pristine.

But for high-carbon steel or Damascus blades, a little extra care might be necessary.

Consider using a specialised cleaner or oil to maintain their beauty and functionality.

Just remember, a little care goes a long way in preserving the lifespan of your loyal knives.

Mistake #2: Misguided Choice of Cutting Surface

Glass chopping boards may appear stylish and contemporary, but they spell trouble for your knife.

Why?

Glass's unforgiving hardness accelerates blade dulling and can even cause chips.

Think of your knife as a car navigating rugged terrain where it's bound to wear down quicker on such unfriendly surfaces.

Wood, Bamboo, or Plastic Cutting Boards

Luckily, there are better options out there. Wood, bamboo, or plastic cutting boards are much gentler on your knife's edge.

They provide a softer surface that helps maintain sharpness for longer. The fibres of the material gently yield to the blade's edge, reducing the friction and stress on it.

It's like driving your car on a smooth highway—your knife will thank you for the smoother ride.

Choosing the Right Cutting Surface 

When selecting a cutting board, factor in its maintenance and cleaning to ensure your knife's longevity.

Opt for materials that are gentle on your blade and easy to maintain. Wood and bamboo provide a classic aesthetic and are kind to your knife, while plastic offers durability and effortless cleaning.

Safeguarding your knife is making a smart investment in its long-term performance.

Mistake #3: Inadequate Storage Practices

Storing your knives in a drawer might seem convenient, but it's like sending them on a collision course.

Think about it: those sharp blades knocking against each other, potentially getting dulled or chipped.

Plus, rummaging around for the right knife can lead to accidental cuts. It's a recipe for disaster, really.

Proper Knife Storage Solutions

Besides tidying up your kitchen, think of your knives as prized possessions, each with its own purpose and potential.

Without the right storage, they're vulnerable to damage, dulling, and even accidents. But with the right setup, it's like giving them a cozy home to rest and recharge after a hard day's work.

Imagine a magnetic knife strip adorning your kitchen wall, showcasing your collection like a work of art. With each knife in its designated spot, you can easily grab the one you need without rummaging through cluttered drawers or risking a finger.

And let's not forget about knife blocks—those strong, reliable holders that keep your blades standing tall and ready for action. They protect your knives from harm and add a touch of elegance to your kitchen decor. 

Finally, blade guards are like little shields that keep your knives safe and sound. So, ditch the drawer and embrace the wonderful world of proper knife storage. Your knives will thank you for it.

Mistake #4: Unsafe Blade Testing Habits

When you're excited about your new knife, it's tempting to run your finger along the blade to check its sharpness.

But doing so might get you a nasty cut.

Your fingertips are super sensitive, and even a slightly dull blade can cause trouble.

Plus, it's just not a reliable way to gauge sharpness.

Proper Sharpness Assessment Techniques

So, what should you do instead?

Well, it's all about using your eyes and ears. Look closely at the blade's edge to see if it's reflecting light evenly.

You'll notice some light bouncing off in random directions if it's dull. When you gently tap the blade with your fingernail, you should hear a crisp, clear sound—that's the sound of a sharp edge.

Also, grab a piece of paper, preferably something thin like printer paper or magazine paper.

Hold the paper steady with one hand and carefully bring the blade down onto the edge of the paper with a smooth, controlled motion. A sharp knife will effortlessly slice through the paper with clean, precise cuts, almost like a hot knife through butter.

However, if the blade struggles to cut through the paper or if it tears and rips instead of slicing cleanly, it's a sign that your knife could use some sharpening.

Burr and Its Significance

It's a tiny, almost invisible ridge of metal that forms along the edge of a blade when it's sharpened. Think of it like a microscopic sawtooth. When you run your finger along the blade, you might not feel the burr, but it's there. And if you're not careful, it can catch on your skin and cause a cut. 

Mistake #5: Incorrect Sharpening Methods

The Myth of Stainless Steel Honing Rods

You might've heard that stainless steel honing rods are the way to go for keeping your knife sharp.

Well, hate to break it to you, but that's not entirely true.

While they can help align the blade's edge, they don't actually sharpen it. It's like straightening your hair without trimming the split ends—it might look neat for a bit, but it won't solve the real problem.

The Perils of Machine Sharpeners for Precision Blades like Koi Knives

Machine sharpeners might seem convenient, but they're not gentle on your precious blades, especially those fancy Koi Knives or knives with a precision edge.

Machines can strip away too much metal, leaving you with a blade that's seen better days.

Ceramic Honing Rods and Professional Sharpening Services

So, what's the solution?

Ceramic honing rods are gentle yet effective, perfect for maintaining your blade's sharpness between professional sharpenings.

And speaking of professionals, don't hesitate to take your knives to the professionals every once in a while.

They've got the skills and the right tools to give your blades the care they deserve.

Your knife is built to last with minimal maintenance. 

But you still need to look after the knife. 

1. Keep the blade nice and dry

It’s important to properly care for and maintain the knife blades. Extended exposure to moisture can potentially cause corrosion in even the most resilient steels over time. It’s essential to dry blades thoroughly after cleaning and avoid prolonged contact with water whenever possible.

The high-carbon steel core of the our knives also requires special care. Carbon steel is more prone to rust if moisture is not fully removed. Be sure to wipe away any moisture on the blade. 

When hand washing is necessary, use warm water and avoid soaking the knives for extended periods. While hot water alone won’t typically damage the blade, sudden temperature changes can cause cracking at the microscopic level. Extreme hot or cold should be avoided.

By keeping blades clean and dry, and limiting exposure to moisture, your knife can maintain their corrosion resistance and withstand daily use for many years of dependable performance. 

2. Do not put the knife through the dishwasher.

Please.
Do not put your knife in the dishwasher. 
Here are a few key reasons why we don't recommend putting your new knife in the dishwasher:

Heat - The high heat of a dishwasher drying cycle can cause microscopic damage and weakening of the blade over time. High carbon steels like VG10 are more vulnerable to heat-related damage.

Moisture - Prolonged exposure to moisture in the dishwasher isn't fully controlled and can lead to rust or corrosion developing on the blade more easily than hand-washing. Wood and water also do not like each other over time.

Detergents - The harsh detergents and cleaning chemicals used in dishwashers aren't designed with knife blades in mind and could potentially cause unwanted reactions or deterioration of protective blade coatings.

Movement - The agitation and bouncing around of knives in a dishwasher creates risk of nicks or dulling of the cutting edge from contact with other dishes.

Aesthetics - Over time, dishwashers may cause discoloration or other undesirable visual changes to the blade appearance or handle.

Hand-washing allows for more gentle, careful cleaning without extended heat or chemical exposure - helping to maintain the VG10 steels' sharpness and corrosion resistance for longer. Taking the extra minute for hand washing is best for your quality knife.

3. Don't use pull through or machine sharpeners. 

There are a few key reasons why pull-through/electric knife sharpeners are not recommended for high-carbon steel chef's knives:

They can remove too much metal. High-carbon steels are harder and more brittle than softer stainless steels. Aggressive sharpeners can easily remove too much steel, thinning and damaging the blade edge over time.

They can create a rounded/rolled edge. Pull-through sharpeners can push the edge inward, rounding it rather than honing a sharp, angular apex. This diminishes cutting performance.

Improper angle. It's hard to set the proper angle consistently for each knife with an electric sharpener. An improperly aligned edge won't hold its sharpness as well. We sharpen the nearly all our knives at 15°

Risk of overheating. The friction from an electric sharpener, especially on hard carbon steels, carries a risk of overheating and potentially ruining the blade's temper or microstructure.

Better options exist. Whetstone sharpening allows for precise angles, control over steel removal, and developing a fine, polished edge that stays sharper longer than a pull-through can provide.

For high-performance knife blades like high-carbon, it's best to use more precise and gentle sharpening methods that don't deform or damage the metallurgy of the knife edge. 

Whetstones are our preferred method of sharpening.

4. Hone it using a ceramic rod 

There are a few key reasons we recommend only using a ceramic honing rod on Koi Knives:

Hardness. VG10 steel is extremely hard, around 61-62 on the Rockwell scale. A softer steel or diamond honing rod could potentially scratch or damage the blade edge during use. Ceramic is harder than the knife steel.

Edge alignment. Ceramic honing rods gently realign the edge of the knife without removing any material. This helps maintain the factory angle and honed cutting geometry over time. Other methods may change the angle.

No burrs. As a harder material, ceramic won't roll or form burrs on the knife edge like other honing steels can. Burrs lead to diminished cutting performance.

Smooth surface. Ceramic rods offer an exceptionally smooth sliding surface, which reduces friction and potential for burning/overheating the edge during honing strokes.

Longevity. Hardest of all honing materials, ceramic will also last essentially the lifetime of the knife without wearing down from use like softer steels can.

For high-performance supersteels like VG10 that we're using in our knives, only ceramic honing maintains the pristine edge geometry without risk of micro-damage, burrs or changing the factory-set angle over numerous sharpening cycles.

5. Care for the handle

It's important to keep in mind that wood, like many natural materials, is vulnerable to the effects of excess water exposure. When wooden handles get wet, they tend to expand slightly and then contract again as they dry. Repeated cycles of expansion and contraction can cause microscopic cracks to form in the grain of the wood.

For this reason, we recommend carefully hand washing your handles to minimise water contact as much as possible. A damp cloth is preferable to soaking or submerging. Thoroughly drying the handles afterwards also makes sure no residual moisture gets trapped.

With proper care, your handles will maintain their attractiveness for years of use.

But exposing them to continuous wet environments or submerging them could expedite crack development. 

By avoiding prolonged water submersion, the wood handles can be preserved looking as fine as the day they were crafted.

6. Do not put your knife through the dishwasher.
Just in case you missed it the first time. 
Do not put your knife in the dishwasher.

Follow these steps and your new knife will treat you well for years to come.