Blade Basics: Knife Care 101

So you have purchased a shiny new knife but worried that it wont stay that way for long? Well not to worry, we are here to help! This article will explain exactly what to do...and what not to do..to keep that new knife looking and performing like it has just come out of the box.

Cleaning:

• First-time use we recommend that you rinse the knife with hot water and dry it thoroughly.

• After each use clean your knife with warm water and soap. Hot water alone can suffice if you prefer not to use soap.

• Dry immediately using a soft cloth or kitchen towel to prevent rust marks.

• Dishwasher caution: We would always avoid using the dishwasher, as it can dull the blade more quickly and cause damage over time, especially when moving into the more expensive higher carbon steels.

Use a Cutting Board:

• Always use a cutting board when using knives. Hard surfaces like granite, glass, or marble can damage and chip the blade which is the last thing you want. 

• Using a designated cutting board helps maintain the knife’s sharpness. We recommend acacia wood boards due to their natural anti-microbial qualities. TPU is another great material which will not damage the blade and can be wiped clean easily.

Using the Correct Knife for the Task:

• Be careful when working with foodstuffs that contain bones, like some joints of meat and chickens unless that knife is intended for the task. We recommend using a suitable cleaver for heavy-duty tasks.

Store Properly:

• Avoid leaving your knife in the sink, where it can get damaged by other utensils and exposed to water, causing rust.

• Never store your knife in a drawer on top of other knives unless using a sheath for the blade such as the ones provided with all Norvic products. Knife blocks, magnetic mounts, or specialised knife rolls are other great options.

Sharpening and Honing:

• Regular Sharpening: Keeping your blade sharp makes cooking more enjoyable and safer, as blunt knives require more force to cut, increasing the likelihood of an accident. For frequent cooks, once a month is ideal. If your knife can no longer cut cleanly through paper, it’s time for a sharpen up. We recommend learning how to use a diamond stone and leather strop, but some roller sharpeners on the market are very effective and require less practice.

• Honing: Use a honing steel or preferably a leather strop to maintain the blade’s alignment between sharpening. This is very effective at maintaining performance and prolongs the time between full sharpening.

• Oil the Knife: Occasionally, lightly oil your knife using a light mineral oil to prevent rust and maintain its longevity.

Sticking to these simple guidelines and the occasional sharpening will keep your knife in amazing condition and give you years of loyal service.