The Definitive Kitchen Knife Maintenance Guide
Every kitchen knife, no matter how sharp or well-crafted, will eventually dull with time. Whether you're a home cook or a professional chef, understanding how to care for your knives is essential. At Kansai Knives, we design our blades to be long-lasting and razor-sharp—but even the finest steel needs maintenance. This guide covers everything you need to know to protect your investment and keep your knives performing at their best.
Why Knife Maintenance Matters
A sharp knife is a safe knife. Dull blades require more pressure and are more prone to slipping, which can lead to accidents. Regular maintenance not only enhances performance but also helps preserve the flavor and texture of your ingredients. A clean cut causes less cell damage to food, allowing it to stay fresher longer.
At Kansai Knives, we believe that proper knife care should be accessible and empowering. Our goal is to help every customer feel confident in maintaining their tools.
Regular Sharpening: How Often and Why
How often should you sharpen your knives?
- Home cooks: about once a month
- Professional chefs: once a week
This varies based on steel quality, usage, cutting board type, and technique. For example, our VG10 steel knives at Kansai maintain their edge longer than softer steels found in typical European knives.
Why Regular Sharpening is Key:
- Saves time and effort in the kitchen
- Reduces blade wear over time
- Requires less metal removal than occasional sharpening
Sharpening may sound intimidating, but it’s a learnable skill. With just 10-15 minutes of practice using a whetstone or a guided system, you'll be restoring your knife's edge like a pro.
Tip: A regularly sharpened Kansai knife will last a lifetime with minimal blade wear.
Honing vs. Sharpening: Know the Difference
- Sharpening removes material to create a new edge.
- Honing realigns a slightly misaligned edge without removing metal.
Use a honing rod every few uses. At Kansai, we recommend:
- Ceramic or diamond-coated rods for our harder VG10 and high-carbon steel knives
Avoid coarse honing rods that come with low-end knife sets
Honing takes just 10 seconds and helps your blade stay sharp 10x longer between sharpening sessions.
Proper Use of High-Performance Knives
Kansai knives are precision tools. Like a luxury sports car, they deliver incredible performance but require proper handling.
Avoid using your knife to:
- Cut bones or frozen food
- Slice crusty bread (unless using a serrated bread knife)
- Pry open coconuts or jars
- Scrape food off a cutting board with the blade
Use the spine of the knife for scraping, and always use proper cutting boards like wood or rubber. Avoid marble, glass, or ceramic surfaces at all costs.
Cleaning and Drying Your Knife
After each use:
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Rinse with warm water and mild detergent
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Wipe dry immediately with a soft cloth
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Leave to air dry fully before storing
Never use a dishwasher. The heat and abrasive detergents can warp or damage the blade and handle. Even our stainless-steel Kansai knives benefit from gentle handwashing.
For high-carbon blades: Apply a thin layer of neutral oil (e.g., mineral or sunflower oil) after drying to prevent rust.
Patina: A Protective Layer, Not a Problem
High-carbon steel knives from Kansai develop a patina over time. This natural discoloration is not rust—it’s a protective layer that guards against corrosion and adds character to the blade. Especially in the early stages, regular drying and oiling are essential until the patina fully forms.
Storing Your Knives Safely
To preserve your blade and stay safe, store your knives properly:
- On a wooden magnetic strip
- In a knife block or Saya (sheath)
- Inside a knife roll or bag if transporting
Avoid tossing knives into drawers where they can bang into other utensils—this dulls the edge and increases injury risk.
Pro Tip: Store your beautiful Kansai knives on a wall-mounted strip to show them off and protect the blade!
Final Thoughts from Kansai Knives
Knife maintenance is more than just a chore—it’s part of respecting your craft. When you treat your knives well, they respond with performance, longevity, and beauty.
Whether you're slicing sashimi, dicing herbs, or prepping meat, a well-maintained Kansai knife makes the experience smoother, faster, and more satisfying.