Keeping your kitchen knives sharp is an important part of ensuring efficient and safe cooking. 

Sharpen your knife regularly

• Knife sharpening frequency: Depending on the frequency of use, it is recommended to sharpen the knife once a week or once a month. Frequently used knives require more frequent maintenance.

Cutting tips

• Avoid using knives to cut hard objects (such as bones or frozen foods), which can cause the blade to chip. Use the right knife for the specific cutting task.

Cutting surfaces

• Use wooden or plastic cutting boards, and avoid cutting on glass or stone surfaces, which can quickly wear down the blade.

How to clean

• Hand wash your knives and avoid putting them in the dishwasher. The high temperature and strong water flow of the dishwasher may damage the blade.

Drying

• Dry with a dry cloth immediately after washing to prevent rust.

Storage

• Use a knife holder, knife magnet or knife sheath to store knives to avoid the blades from hitting each other or other metal objects.

Blade protection

• When the knife is not in use, you can use a scabbard or knife cover to protect the blade to prevent accidental collision and wear.

Regular inspection

• Check the condition of the knife regularly and sharpen it in time if the blade is chipped or blunt.

Avoid multi-purpose use of knives

• Try to avoid using the same knife for different cutting tasks, such as cutting meat, cutting vegetables, etc., to reduce blade wear.