How you store your knives not only determines how long they stay sharp but also how long they will last.
This article will cover how to safely and properly store your knives. This will apply to residential knife storage as well as commercial knife storage for restaurants and professional chefs. I will also share some tips specific for carbon steel knives, knives with a carbon steel core, and common knife storage systems that damage knives. The idea is to help you get the most return for the money you have spent on your knives and knife sharpening.
As a professional sharpener, the bulk of my work comes from my knife sharpening services as well as a multitude of other tools. This means I get to witness first hand the difference between well stored knives and those that are mistreated and poorly stored and there is a big difference! Mostly because the owner has never been shown the correct way.
Let’s Start with Residential Knife Storage
Knife Blocks
People who purchase knives in a set very often get them in a wooden knife block, these are excellent but there are a few points to consider:
- Stay away from any knife storage that has a built-in knife sharpener, these will quickly ruin your knives!
- Always make sure that your knives are clean and properly dry before inserting them into the block. This is important for food safety and to prevent rust. Yes, even on ‘Stain-Less’ steel knives!
- It makes no difference whether you store your knives with the sharp side up or down. What makes the difference is how you put the knives in and pull them out. The movement should follow the angle of the knife and should avoid dragging the sharp edge on the wood.
Magnetic Knife Holders
If you have space on your wall or counter and you don’t have an issue with your knives being visible and easily accessed, these are another great choice. Again, there are some important things to take note of:
- Avoid magnets that are not covered. The magnets tend to rust and this rust will spread to your knives, damaging them.
- If you purchase the wooden magnetic strips, test to make sure your knives will be held securely before installing them. Some knives are heavier than others, for example cleavers and large chef knives with full bolsters. Depending on the strength of the magnets and the thickness of the wood between the magnet and the knife, there might not be enough strength to hold the knife in place.
- There are some beautiful counter top magnetic storage systems available. These are a good option if you do not have wall space where you need your knives. They are also a less permanent solution allowing you to change positioning or remove without having to repair holes in your wall.
- For the same reasons as above, make sure your knives are clean and properly dry before storing them!
Plastic Knife Sleeves
Knife sleeves are for those who prefer their knives to be stored out of sight, whether in a drawer or chef roll. Points to consider:
- If you store your knives loose in a drawer, having the blade covered by a snug fitting sleeve will keep your fingers safe while at the same time protecting the sharp edges from other hard objects.
- If your knives are kept in a chef roll or knife bag you have to protect both the knives and the storage system. With nothing covering the blades they will be damaged as you roll them up because the sharp edges will be forced into parts of the other knives. The sharp edges will also come in contact with the roll or bag and will most likely cut it.
- Again, make sure your knives are clean and dry before storing them!
Kitchen Drawer Organizers
These can be good or bad depending on what you have and how you use it. Some considerations:
- If you are storing multiple knives in a single compartment, make sure to use knife sleeves.
- There are storage units available which hold your knives separately, these are great but make sure that they are not made from hard materials (choose wood or plastic, not metal) which can damage your sharp edges. Some of these can be used as counter storage units too. For example: In drawer knife blocks and knife racks.
- The box in which the knife was purchased. Most high quality knives will come in a decent box which will hold the knife securely, protecting both your fingers and the knife. Some of my knives are stored like this and have been for decades.
- I know! Very repetitive! But very important! Make sure your knives are clean and properly dry before storing them!
Knife Stands
These are great for those with a selection of knives they would like to display. Do make sure that your different shapes or styles of knives will fit and look the way you intend though. The spacing is not a one fits all solution!
For Commercial Knife Storage
Very often I see restaurant knives stored loosely, all bunched up together in a plastic container of some sort. They are used, then washed and tossed in with all the others, sometimes while they are still wet!
My Recommendations for restaurant knife storage and other commercial kitchens are:
- Magnetic strips, the same as for residential.
- Plastic knife racks or in drawer blocks. These can be stored in drawers or in the same plastic container they used to be tossed into or one specifically sized for the rack or block.
Both of these options keep the knives out of the way when not in use and are easy to keep clean.
They also keep knives easily accessible while protecting their fragile sharp edges.
Once again, clean and dry knives before storing!
How To Store High Carbon Steel Knives
Special treatment is required for carbon steel or high carbon steels that are not stainless.
These include laminated knives with either a carbon core steel or cladding steel or both.
Carbon steels have been a favourite among chefs and enthusiasts for a very long time because of their ease of sharpening and the fine edge they can achieve but, they come with a downside!
Carbon steels love to rust!
Because of this it is essential to clean and dry them before packing them away. It is also just as important to store them in an area where they will stay dry!
When storing these knives for an extended period or even a few days, it is recommended to protect them with some form of oil.
The best oils to protect carbon steel blades are food safe mineral oils and Tsubaki oil (Camellia oil).
These oils will not get sticky with time like cooking oils.
That said, a little cooking oil is better than nothing!
A very little oil goes a long way, all you are looking for is a very thin layer on the surface.
It is also a good idea to use some of this oil on wooden handles to protect them from moisture and keep them food safe.
What Not To Do
Loose in a drawer. If your knives are unprotected and are tossed into a drawer with other knives and utensils you risk chipping the edges and dulling the knives. Every time you open and close a drawer everything within it slides around banging into each other.
Loose and unprotected on the counter. This poses risk to you, your family and guests as they could be knocked off the counter damaging the knife and/or sticking into an unsuspecting foot.
Knife block with built-in pull through sharpener. Every time you insert or take out a knife it is scraped by carbide bits advertised as sharpeners. The truth is that these do way more damage than good. Probably worse than cutting on a granite counter top!
Stored dirty. This is a terrible thing to do! A knife should at a minimum be wiped clean even after just cutting a slice of bread. The food residue can build up on the knife blade over time or dry and harden.
Both could result in rust formation and both could result in cut hands when excessive force is eventually used to clean the knife. Bacteria growth and food safety are also a problem!
Stored wet. Wet knives rust! Carbon steel knives are notorious for rusting quickly but even ‘Stain-Less’ steel knives will develop rust spots and these will get worse over time. These rust spots typically penetrate a weak point in the steel and can be impossible to wipe off without regrinding the surface of the blade. It is called pitting.
In Closing
Most damage caused by incorrect storage can be fixed but each time a chip is removed or a knife sharpened, steel is removed. This pushes the cutting edge back closer to the spine or back of the knife into thicker material. The knife then becomes thick and no longer performs as it should.
Take a little time to look after your knives and they will serve you well for years if not generations, no matter whether they cost a fortune or not!
If knives, knife sharpening, knife maintenance or a myriad of other related topics interest you or if you simply need advice or to have something sharpened, get in touch!
We offer local knife sharpening services for residential and commercial customers in Halifax and surrounding areas. To book a time or learn more about our services, call us at 902-579-5259 or email maritimesharpening@gmail.com.
