Knives are expensive tools.

But, they can last a lifetime (or longer) if taken care of properly. Every knife demands a different level of care based on the steel type, handle material, grind shape, intended use, etc.

Regardless of the type of knife, here are some guidelines you should follow to maximize your knife's lifespan.

1. ABSOLUTELY NO DISHWASHERS! You might as well be throwing your knife into the trash. Seriously. Use warm water and the soft side of a sponge to lightly wash your knives after use and then dry them with a towel (paper towel is fine.)

2. Use wooden cutting boards, and if you can afford it, get end grain ones. Avoid using plastic or glass cutting boards.

3. Learn to sharpen or use professional sharpening services. If you have a properly apexed edge your knife will remain significantly sharper.

4. Be careful with applying lateral motion (going side to side on the cutting board) to scrape or move food as this will quickly dull your edge and in some high hardness steels might even chip the blade.

Sharpening

I sharpen my knives by hand using a Shapton Ceramic stones followed by light stropping on leather. While sharpening by hand might be difficult as a beginner, if you cooking frequently, it is a great skill to learn. There are a gazillion knife sharpening tutorials on YouTube.

Do your knife a favor and stay away from electric sharpeners, or sharpening systems where you draw the knife through a narrow slit. These are TERRIBLE for your edge.

Stainless Steel vs. High Carbon

Stainless steel knives feature high corrosion resistance, although technically they are not completely ‘stainless’. They can still rust or develop spots if not taken care of properly. They are a little more carefree in the sense that you can just leave them hanging on your cutting board for a little bit after a cooking session, but please don’t leave them overnight as they will react with the residual foods.

High carbon steel knives are prone to rusting and will develop a patina with use. A patina looks like subtle iridescent coloring at first and overtime will develop into darker spots. Until a consistent layer of patina has formed on your knife, you may notice a metallic smell, especially when cutting onions, potatoes, and tomatoes. You may also notice discoloring in your onions, garlic, and shallots due to them reacting with the high carbon steel.

Handle Care

Synthetic materials such as micarta and G10 require little to no care. Unstabilized wooden handles can benefit from light oiling every once in a while (once a week is great) You may use mineral oil or tung oil, but the best type of oil ultimately depends on the type of wood. Stabilized woods are similar to synthetic materials but feel free to oil them. Oiling really pops the colors of a handle and is a very satisfying experience.