Perhaps you have invested in one or even more than one of the many fancy chef knife sets you’ve seen advertised on television or endorsed by a celebrity chef or maybe you have even bought one from a longstanding and quite reputable cutlery maker such as Wüsthof® or JA Henckels but still the knives don’t perform as you wish. Maybe they don’t hold and edge or perhaps they have corroded or begun to come apart – these are the sorts of things which can happen when you do not take proper care of your cutlery.
All cutlery should be safely stored on a magnetic knife strip, a Kapoosh® or other brand knife block, in a fitted cutlery drawer or in individual knife protectors. When you toss a bunch of knives into a gadget drawer they gouge one another and the edges can get nicked and damaged plus it is an accident waiting to happen each time you reach in to grab a knife.
Knives should never be placed in the dishwasher even if they are marked as dishwasher-safe because the hot water and heat of the drying cycle can compromise the integrity of the knife. Knives often corrode or rust because they are not properly cleaned and a rusty knife will not hold an edge
Professional chefs typically clean their knives by wiping them with a damp cloth and then thoroughly toweling each knife dry before storing. A knife should never be submerged in water for any length of time as this too can compromise the construction of the knife. Many chefs store their knives in a knife roll which both protects the blade and helps to reduce exposure to moisture; a knife roll can be placed in a drawer or cupboard.