Cleaning & Storage
Clean / Dry / Protect.
The simplest way to protect your knife is also the most important:
Don't leave it wet.
After every use
1 - RINSE
Rinse away food residue with warm water.
For stubborn residue, use a small amount of mild dish detergent.
2 - WASH
Use a soft sponge or cloth.
Avoid abrasive scourers that can scratch the blade finish.
3 - DRY
Dry immediately with a clean, soft cloth or paper towel.
Do not leave the knife sitting beside the sink to air dry.
4 - STORE
Once completely dry, return your knife to its saya, block or other suitable storage.
Why drying matters
Moisture is the enemy of exposed carbon steel.
Even stainless steels can develop corrosion if they are repeatedly left wet or stored incorrectly.
For carbon steel, this is particularly important.
Drying your knife after use should become automatic.
ProTooling and Chef’s Edge both emphasise immediate drying for carbon-steel knives, while ProTooling also recommends dry storage and oil for longer periods without use.
Choosing the right storage
SAYA
A traditional Japanese wooden saya protects the blade and provides excellent storage between uses.
KNIFE BLOCK
A quality block keeps the knife secure and protects the edge.
Always make sure the knife and storage environment are dry.
MAGNETIC STORAGE
A properly installed magnetic rack can provide excellent access and visibility.
The blade should make controlled contact with the magnet rather than being dropped or dragged onto it.
DRAWER STORAGE
If you must use a drawer, use a suitable blade guard or saya.
Never store loose knives together.
Long-term storage
If you won't use a carbon-steel knife for an extended period:
- Clean it thoroughly.
- Dry it completely.
- Apply a very light coat of suitable food-safe knife oil.
- Store somewhere dry.
Before using the knife again, remove the oil and wash the blade.
Camellia or tsubaki oil is commonly recommended for longer-term carbon-steel storage.
What not to do
DON'T
- Leave the knife in the sink
- Leave food residue on the blade
- Put it in the dishwasher
- Store it wet
- Throw it loose into a drawer
- Use abrasive cleaning products
Clean it after use. Dry it completely. Give it somewhere safe to rest.
That's good knife care.