How to Wash a Chef Knife Properly to Extend Its Lifespan

Why Proper Chef Knife Cleaning Matters

Your chef knife is one of your most-used kitchen tools, which also makes it one of your most-cleaned tools. Cleaning your knives is important for both sanitary and practical reasons. If food particles or stains aren't cleaned off of your blade, they could solidify and become difficult to remove, which can dull your blade. Taking just a few minutes to wash your knife properly after each use prevents costly damage and keeps your blade performing like new.

The Hand-Wash Method: Step by Step

The very best way to clean a high-quality chef's knife is to wash it by hand with plain old soap and water. Here's how to do it safely and effectively.

Step 1: Rinse Immediately After Use

Clean your knives immediately. Avoid leaving your dirty knives in the sink after using them, which can cause rust. Clean them immediately after use. A quick rinse removes loose food debris and makes the full wash easier.

Step 2: Use the Right Tools

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. Avoid highly abrasive materials such as steel wool to scrub your knives. These materials can damage the finishing on the blade.

Step 3: Clean Both Sides Carefully

Hold the knife firmly using a pinch grip (with your index finger and thumb). Using a soft sponge, soap and water, scrub the blade slowly. Rinse the blade with clear water. Always wipe away from your body to stay safe.

Step 4: Dry Immediately

Do not air dry your knives. Your blades might rust. Dry your knife completely using an absorbent towel. We find paper towels work the best. Pay special attention to the area where the blade meets the handle, as moisture can hide there.

What NOT to Do: Common Mistakes

Never Use the Dishwasher

Do not put your knives in the dishwasher! High quality blades should never go in the dishwasher. The abrasive detergent, high heat, and jostling with other dishwasher items will cause the blade to dull prematurely and give your knife nicks in the edge. The wooden handles will also crack and loosen over time.

Don't Let Food Dry On the Blade

Do not let food dry on the surface of the blade. Cleaning will become more difficult. Dried-on food also increases the risk of corrosion, especially with acidic foods.

Avoid Long Soaks

Don't let your knife soak for more than this minute or so, though, as the blade could rust or the handle could warp. Never leave your knives soaking in water. Prolonged exposure to water can lead to rust and weaken the blade and handle joints.

Skip the Abrasive Cleaners

Do not use abrasive sponges, cloths, or cleaners as they can scratch the blades of the knives. Stick to a soft sponge and gentle dish soap.

Special Care for Carbon Steel Knives

Carbon steel knives require a bit of extra attention. Carbon steel is particularly reactive to high acid products. Therefore, it is imperative that you rinse your blade and wipe it dry after cutting anything acidic, such as citrus, tomatoes, and onions. If not rinsed, the acid will begin to corrode the steel and damage your blade. If the knife is made of carbon steel: Oil it with mineral oil after cleaning.

How to Remove Stuck-On Food and Rust

If you encounter stubborn, dried-on food, 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.

For rust spots on older knives, 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.

Storage: The Final Step

After you've cleaned and dried your chef knife, proper storage is essential. 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. Keeping your knife safely stored prevents accidental cuts and protects the edge from damage.

Maintenance Beyond Washing

Cleaning is just part of the picture. Made In recommends honing frequently — up to every time you use the knife — and sharpening about once or twice a year. Honing realigns the edge; sharpening removes metal to create a new edge. Regular honing keeps your knife sharp between sharpenings and extends the time between full sharpenings.

When your chef knife does become dull and honing no longer restores its edge, proper sharpening is the solution. A well-maintained chef knife will serve you reliably for years.

Quick Reference: Chef Knife Cleaning Checklist

• Wash by hand with warm soapy water immediately after use
• Use a soft sponge, never abrasive scrubbers
• Wipe from spine to edge, away from your body
• Dry completely with a clean cloth or paper towel
• Never put your knife in the dishwasher
• Don't let food dry on the blade
• Store safely in a knife block, magnetic strip, or drawer tray
• Hone regularly to maintain sharpness

Taking care of your chef knife is simple when you make it a habit. Hand washing, immediate drying, and proper storage are the foundation of keeping your blade sharp, safe, and ready for years of precise cuts. Your future self—and your knife—will thank you for the few extra minutes each time you cook.

For knives that have lost their edge, a proper sharpening system makes it easy to restore your blade to peak performance without the guesswork.