CUTTING BOARDS
The surface you cut on makes a difference. Wood and plastic cutting boards are easier on knife edges, while hard surfaces such as glass, stone, and metal can dull an edge much faster. A knife-friendly cutting board helps your edge stay sharp longer between sharpenings.
HAND WASH
Hand wash your knives and scissors whenever possible. Dishwashers expose them to heat, harsh detergents, and contact with other items that can dull or damage the cutting edge. Dry them thoroughly after washing to help prevent rust and corrosion.
HONE BETWEEN SHARPENINGS
A honing rod can help maintain your knife’s edge between sharpenings. Honing and sharpening aren’t the same thing. When honing no longer restores the cutting performance, it’s time to have the knife sharpened.
WATCH ACIDIC FOODS
Acidic foods such as lemons, limes, and tomatoes can contribute to staining or corrosion if residue is left on the blade. Rinse or wash your knife after use and dry it thoroughly, especially with carbon-steel blades.
PROTECT THE EDGE
Store knives where the cutting edge won't bang against other utensils or hard surfaces. A knife block, blade guard, or properly used magnetic strip can help protect the edge. Avoid tossing knives loose in a drawer—it's hard on the blade and unsafe for your hands.