Katto was founded on the idea that people nowadays people want to own fewer, better things. Things which endure, and last. Things which can be mended and repaired. Things which will last at least one lifetime (and hopefully more).

A key element of this is ensuring that things are looked after properly. Even the highest quality, best made things can break if not cared for. Which is why we’ve put together this handy guide to looking after your kitchen knives. And the good news is that is couldn’t be simpler.

HOW TO CLEAN YOUR KNIFE

The first thing is to clean your knife quickly after use. Many ingredients are acidic in nature or contain chemicals which can expedite the oxidisation of steel. So it’s important to remove this as soon as possible.

To do so simply use a soft dishcloth, some warm water and your normal dish soap. Do not under any circumstances (!) place your knives in the dishwasher - even those which claim to be dishwasher safe.

There are several reasons for this; but most importantly the heat and chemicals in the dishwasher can be very harmful to the wooden handles of knives. Whilst the fact that they’re often jangling around next to other metal utensils can lead to chipping.

Instead, just give knives a good scrub and dry immediately with a tea towel to prevent any rust occurring. For high carbon steel blades which have a tendency to rust easily, you can apply a small amount of olive oil to the blade using some kitchen paper. This will effectively seal the blade and prevent moisture from reaching the steel.

HOW TO STORE YOUR KNIFE

Whatever you do, don’t store expensive knives in a drawer uncovered. Just as with the dishwasher, the presence of other utensils will lead to blade scratching, chipping and blunting. Instead be sure to sheath the blade in a card, canvas or leather scabbard to protect the blade.

A wooden knife block is a good alternative to drawer storage. Although it can be difficult to find the right sized block which can lead to blade edges detonating over time.

For a one-size-fits-all solution we recommend a wall-mounted magnetic knife rack. This will safely store all steel blades and allow for quick, easy and safe access to your knives when cooking.

HOW TO STOP YOUR KNIFE GOING BLUNT

The most important thing for maintaining knife sharpness is the chopping board you use. Glass, slate or even bamboo boards are all detrimental for blade edges. As materials they’re just too hard and you’ll find your knife goes blunt very quickly.

As an alternative, we recommend using a solid wood board made of something like oak or walnut. These softer materials allow edges to be held longer.

It’s also crucial to use the correct knife for the correct kitchen task. For example, using a non-serated blade to slice thick skinned bread will be detrimental for sharpness.

HOW TO SHARPEN YOUR KNIFE

Regardless of how well you care for your knife, even the sharpest blades will ultimately dull after heavy use. To overcome this we recommend using a Japanese whetstone (see our guide here). Or if you’d prefer, you can always send your Katto knives back to us for a free sharpening.

The good news, however, is that if you regularly hone your knife you should only have to sharpen your knife about once a year. 

How To Clean Your Knife