The Golden Rule: Hand Wash, Dry

The simplest, most effective cleaning routine is:

• Rinse or hand wash the blade with mild soap.
• Avoid scrubbing pads that are too aggressive.
• Dry fully with a towel.

This pattern protects the edge, the steel, and the handle. Leaving knives wet or letting water sit at the edge accelerates dulling and corrosion.

Why Dishwashers Are Hard on Knives

Dishwashers expose knives to everything edges dislike:

• High heat that stresses steel and weakens adhesives.
• Harsh detergents that pit or stain carbon and reactive stainless steels.
• Metal-on-metal contact as knives rattle against racks and utensils.
• Prolonged moisture that encourages rust and patina.

For a deeper dive, read Why Dishwashers Destroy Kitchen Knives.

How to Clean Knives Efficiently While You Cook

Mid-prep cleaning is useful when switching between foods or when food starts sticking to the blade.

A simple approach works well:

• Wipe the blade on a damp towel and follow with a dry one.
• If food is clinging, rinse quickly and dry thoroughly.
• Avoid leaving the knife resting in the sink or on a wet board.

Your knife should move between two states: working or put away and dry. Anything in between increases the risk of edge damage.

Tools and Materials That Are Safer

You don’t need specialty cleaners. Most kitchens already have the right tools:

• Soft sponges. Gentle on steel and handles.
• Non-abrasive cloths. Good for drying and polishing.
• Mild dish soap. Effective without damaging steel.
• Warm (or hot) water. Loosens food without stressing materials.

What Not to Use on Kitchen Knives

Avoid these if you want edges and finishes to last:

• Abrasive scrubbers like steel wool—they scratch the steel and bevel.
• Bleach or harsh chemicals—they attack steel and adhesives.
• Scouring powders—they remove finish and accelerate corrosion.
• Soaking knives—prolonged exposure warps wood and promotes rust.

Even “stainless” steel can stain or pit if exposed to the wrong chemicals or moisture for too long.

How to Remove Stains, Patina, or Light Rust Safely

If your knife has discoloration or minor surface rust, you can usually clean it safely:

• Bar Keeper’s Friend (soft sponge): Good for stainless staining—avoid the apex.
• Baking soda paste: Helpful on small rust spots and gentle on steel.
• Wine cork + polishing paste: Lightly brightens patina.
• Rust erasers: Effective for light rust with controlled abrasion.

Avoid aggressive scrubbing near the edge; altering the bevel changes geometry.

Caring for Carbon Steel Knives

Carbon steel is reactive but rewarding. Cleaning habits matter more because the steel reacts with acids and moisture.

Recommended pattern:

• Wipe during use when cutting acidic foods.
• Hand wash and dry immediately after prep.
• Apply a thin coat of food-safe oil for longer storage.

Patina is normal. Rust is not—handle early using the methods above.

Handle Care: Wood, Resin, and Composites

• Wood handles: Keep dry; condition occasionally.
• Resin/composite: More durable but still hand-wash only.
• Octagonal/D-shaped Japanese: Avoid soaking; water swells ferrules.

Handle care keeps the knife secure and comfortable in hand.

Common Cleaning Mistakes to Avoid

• Leaving knives under a towel on a wet counter.
• Letting food dry onto the blade before washing.
• Storing knives while still damp.
• Using the dishwasher “just this once.”
• Leaving knives in the sink—dangerous and damaging.