How to Clean a Knife: 3 Tips for Kitchen Knife Cleaning

After use, it’s essential to properly clean your chef’s knife and other utility cutting knives in your kitchen. Follow these knife maintenance steps for your stainless steel, carbon steel, or ceramic knives:

1. 1. Grip: Hold the knife’s handle with one hand in a pinch grip using your index finger and thumb.
2. 2. Scrub: With your other hand, carefully scrub away any food particles and grime on the knife blade using a sponge with dish soap and warm water. Clean from the blade’s spine to the edge to avoid cutting yourself. You can lay the knife on the countertop and scrub one side of the blade at a time or hold the knife against the sink for extra protection while cleaning.
3. 3. Soak: If there are any stubborn, stuck-on stains, let the knife soak in warm, soapy water for a few minutes before scrubbing again. You can use an old toothbrush or a cotton swab to remove debris.
4. 4. Rinse: Rinse off the knife with soap and running water.
5. 5. Dry: Dry the blade thoroughly with a clean cloth or paper towel to prevent oxidation before putting the knife away. Air drying can cause the blade to dull and rust.
6. 6. Oil: If you are handling a kitchen knife made out of carbon steel, oil the blade with mineral oil to protect it from corrosion after wiping it clean.

Consider these tips when cleaning knives:

1. 1. Wash knives by hand. The dishwasher will dull the blade and can cause rusting. The dishwasher can also crack the handle of your knife, especially if the knife has a wooden handle.
2. 2. Clean your knives immediately. Avoid leaving your dirty knives in the sink after using them, which can cause rust. Clean them immediately after use.
3. 3. Remove rust with baking soda. To clean rust from a knife, you can make a baking soda paste using baking soda and water. Cover the blade with the paste, then let it sit for an hour. Scrub the paste off. You can also soak the rusty knife in white vinegar for five minutes.
4. 4. Use a sponge. Avoid highly abrasive materials such as steel wool to scrub your knives. These materials can damage the finishing on the blade.
5. 5. Properly store your knives. You should put away knives right after cleaning in a specialized knife drawer, a countertop block, or on magnetic strips in your kitchen.

To perfect the mother sauces and make French cuisine at home, you must master essential cooking techniques. Discover Chef Thomas Keller’s approach to setting up a home kitchen and sourcing quality ingredients like fish and clams when you sign up for the MasterClass Annual Membership.