A good kitchen knife should feel dependable every time you reach for it. Cleaning, drying and storing your knives properly can help protect the blade edge, keep handles in good condition and make everyday food preparation safer and more enjoyable.

This guide covers a simple care routine for home cooks in the UK and US, including how to wash kitchen knives, how to dry them, what to avoid and how to store a knife set between uses.

How should you clean kitchen knives?

For most kitchen knives, the safest everyday approach is straightforward: wash the blade and handle by hand with warm water, a mild washing-up liquid and a soft sponge or cloth. Clean the knife soon after use rather than leaving food residue on the surface for long periods.

Take particular care around the cutting edge. Wipe away from the edge rather than running your hand or cloth along it. Once clean, rinse the knife and dry it immediately with a clean towel.

Major knife manufacturers commonly recommend hand washing because long dishwasher cycles, heat, strong detergents and contact with other utensils can contribute to wear. Always follow the care instructions supplied with your specific knife.

Should kitchen knives go in the dishwasher?

Even when a manufacturer describes a knife as dishwasher-safe, hand washing is usually the gentler option. Dishwashers can expose knives to prolonged moisture, detergent, heat and repeated contact with cutlery or cookware.

For any MITI knife, use the care instructions supplied with your product. Where a specific dishwasher claim has not been verified for a particular knife, hand washing and prompt drying is the cautious default.

Dry knives immediately after washing

Do not leave freshly washed knives sitting wet on a draining board for longer than necessary. Drying promptly reduces prolonged moisture exposure and means the knife can be returned to secure storage rather than left loose on a worktop.

Use a clean tea towel and hold the knife by the handle. Dry the flat sides of the blade carefully, working away from the cutting edge.

How should you store kitchen knives?

Loose storage in a general cutlery drawer can allow knife edges to contact other metal utensils. It can also make reaching into the drawer less predictable.

Dedicated storage options include a knife block, an in-drawer knife organiser, protective blade guards or a suitable magnetic strip. The right choice depends on your kitchen layout, available worktop space and the knives you own.

MITI's six-piece kitchen knife set with bamboo block keeps the knives together in dedicated countertop storage. If you are comparing storage formats, read our guide to knife blocks versus magnetic strips.

Five habits that can help protect a knife edge

• Use an appropriate cutting surface. Choose a board designed for food preparation rather than cutting directly on stone, glass or ceramic worktops.
• Avoid scraping with the cutting edge. If you need to move chopped ingredients, use the spine of the knife or a scraper rather than dragging the sharpened edge across the board.
• Wash and dry promptly. Do not leave knives soaking in a sink where they can be hidden beneath other items.
• Store knives separately. Dedicated storage reduces unnecessary contact with other utensils.
• Maintain the edge when needed. Follow the sharpening method recommended for your knife and seek professional sharpening if you are unsure.

What about bamboo handles and bamboo storage blocks?

Bamboo components should be kept clean and dry and should not be left soaking in water. Wipe the outside of a bamboo knife block with a lightly damp cloth when necessary and dry it afterwards. Avoid saturating the block or putting it in a dishwasher unless the manufacturer specifically says that it is suitable.

If a knife handle contains bamboo, clean it as part of the normal hand-washing routine and dry it promptly. Do not make assumptions about oils, waxes or treatments unless they are specifically recommended for your product.

When should a kitchen knife be sharpened?

There is no universal sharpening timetable because frequency depends on how often the knife is used, what it cuts, the blade construction and the cutting surface. A practical sign is a noticeable decline in cutting performance, such as needing more pressure than usual for routine preparation.

Sharpening removes material to restore an edge, while honing can help realign an edge on knives designed for that type of maintenance. Follow the manufacturer's guidance for the specific knife rather than applying the same method to every blade.

Kitchen knife care FAQs

Can I leave kitchen knives to soak?

It is better not to. A knife submerged in washing-up water can be difficult to see and prolonged soaking is unnecessary for normal cleaning. Wash it directly, rinse it and dry it.

Can I store knives loose in a drawer?

You can, but dedicated storage is generally more organised and reduces contact between the blade and other utensils. Consider a knife block, drawer organiser or suitable blade guards.

How often should I wash a kitchen knife?

Wash it after use and between tasks when cross-contamination could be a concern, especially when moving between raw ingredients and ready-to-eat foods.

What is the best way to keep a knife block clean?

Keep knives clean and dry before returning them to the block. Wipe the exterior as needed and avoid introducing moisture into the slots.

Build a better knife-care routine

The most useful routine is also the simplest: use a suitable chopping board, wash knives carefully by hand, dry them promptly and return them to dedicated storage. Those habits take very little time and can make a well-organised knife set easier to live with every day.

If you are building or replacing your kitchen setup, explore the MITI six-piece kitchen knife set with bamboo block and compare it with your current storage and preparation needs.