8 Errors in Handling Your Kitchen Knives, As Told by Professional Chefs

Knives are the cornerstone of any chef's toolkit. Mishandling them means losing out on their full culinary potential. Proper care and maintenance are crucial for keeping knives in prime condition, a fact well-known to professional chefs. We consulted culinary experts to uncover the top errors home cooks make with their knives and how to fix them for seamless, precise chopping. Below are eight common mistakes and tips to refine your knife care routine:

Never Leave a Knife Wet

Always keep a dry towel or microfiber cloth handy after washing your knife by hand. "Dry your knife immediately after washing; never let it air dry," advises Chaya Rappoport, Culinary Manager at Jewish Food Society. Air drying can accelerate blade dulling and lead to rust. Additionally, avoid leaving knives soaking in the sink overnight. For optimal results, wash and dry them promptly.

Never Put Knives in the Dishwasher

The infamous dull Airbnb knife is a prime example of what happens when knives are repeatedly run through the dishwasher. Any sharp tool should avoid the dishwashing cycle, as it can damage and dull the blade. "A common mistake I see is people putting their kitchen knives in the dishwasher," notes Christopher Weathered, chef and co-owner of Mill and Main in Kerhonkson, NY. "Always handwash with soapy water and dry immediately. Air drying can cause rust and ruin the blade."

The Blade Isn’t Meant for Scraping 

"Avoid scraping cutting boards with the sharp edge of your knife; use the back instead to prevent dulling," suggests Rappoport. Break this habit by using a bench scraper, a tool designed for lifting and moving ingredients, and reserve your knife solely for cutting.

Choosing the Wrong Knife

"Many people end up buying knives that are either too advanced for their skill level or too inexpensive," explains Dale Talde, chef and owner of Goosefeather in Tarrytown, NY. "High-end Japanese knives are best suited for professionals or highly skilled cooks who can maintain and sharpen them properly. On the other hand, extremely cheap knives tend to lose their edge quickly. For home cooks, I suggest starting with a Forschner or Victorinox. These knives are easy to sharpen, retain their edge well, and are budget-friendly. As you gain confidence in using and maintaining knives, you can upgrade to more advanced options."

Keep Your Knives Sharp

Sharp knives are essential for efficient cutting. "Many people don’t sharpen their knives frequently enough," says Rappoport. "I advise sharpening them at least twice a year." You can either learn to sharpen your knives yourself or have them professionally serviced. 

Opt for Serrated Knives If Sharpening Isn’t Your Thing

"Many home cooks own expensive knives that are disappointingly dull. Ultimately, the knife's quality is irrelevant if you don’t maintain and sharpen it," says Chase Devitt, executive chef and partner of BriDer in Denver. "I suggest mastering the use of a whetstone before investing in high-end knives. Additionally, serrated knives are a great option as they retain their sharpness longer and are versatile beyond just slicing bread."

Proper Knife Storage Matters

"A common error is forcefully attaching knives to magnetic holders, which can harm the blade," explains Jon Kung, Chinese American chef and cookbook author. "The correct method is to first attach the spine (the non-cutting edge) to the holder, then gently lower the blade until the cutting edge is free. There should be no noise when the blade touches the holder." Magnetic strips are recommended if used correctly. "Avoid storing knives tip-down in utensil holders, as this can bend or dull the tip," adds Clarice Lam, pastry chef and author of the upcoming Breaking Bao. Instead, use a magnetic strip, a cork-lined knife drawer, or store them flat with protective covers. 

Serrated Knives Excel with Acidic Foods

"A major mistake is using high-quality knives to cut acidic foods like tomatoes, lemons, and citrus," notes Andrea Conguista, Executive Chef of Pasta Beach Boston, Newport, Providence, and Mr. R. "The acid can erode the blade, leading to quicker wear. Serrated knives are better suited for such foods, as their grooves don’t require extreme sharpness to cut effectively, preserving your other knives for different tasks."