Good knives are the engines of the kitchen—slicing, dicing, chopping, and, of course, cutting—which makes them the shining (steel) stars of meal prep. While it might be tempting to throw them in the dishwasher, press a button, and wait for the heat cycle to work its magic, this is not the ideal method for keeping your knives in top shape. Learn why experts say you shouldn’t wash chef’s knives and other kitchen knives in the dishwasher, along with the best way to clean and care for these essential tools.
Avoid the Dishwasher
The biggest misconception about cleaning knives is that they can be washed in the same manner as other kitchen utensils, says Viola Wüsthof, CEO of knife company Wüsthof. “A dishwasher can be detrimental to the quality of your knife,” she says. “They are often too abrasive, and based on the type of detergent used, the process can cause rust or corrosion.” Tali Ovadia, owner of The Whole Bowl, agrees that the dishwasher is rough on knives. “You might as well stick your knife in a washing machine!” she says. “The wash cycle can bang your knife around and compromise its sharp edge. A rogue knife can also cut up the plastic coating on your dishwasher shelves and expose the metal undercoat to rust.”
I’ve seen this firsthand with my own knives—tossing them in the dishwasher might seem like a time-saver, but the nicks and dull edges that result are a real headache. Beyond the damage to the blade, dishwashers can also harm wooden or composite handles, causing them to crack or warp over time due to prolonged exposure to high heat and moisture. A study from a kitchenware testing lab found that knives washed in dishwashers showed signs of edge degradation up to 30% faster than those hand-washed. To keep your knives performing like new, it’s worth the extra minute to wash them by hand. Plus, avoiding the dishwasher means you’re less likely to need costly repairs or replacements for your appliance’s racks.
The Right Way to Clean Knives
“All knives, regardless of blade or handle material, should be hand washed in warm water, rinsed, and immediately dried,” says Wüsthof. Follow these tips to keep your knives in good condition.
Hand-washing isn’t just about preserving the blade’s edge—it’s also about maintaining the knife’s overall integrity. Warm water (not too hot, around 100°F is ideal) combined with a mild dish soap cuts through grease without being harsh on the metal. I’ve found that using a soft sponge, rather than an abrasive scrubber, makes a big difference in preventing micro-scratches on the blade. For stubborn bits of food, a quick rinse under running water right after use usually does the trick, saving you from tougher scrubbing later. This approach not only keeps your knives sharp but also reduces the risk of bacterial buildup, which is critical since knives often handle raw meats and vegetables.
Clean Promptly—and Don’t Soak
Knives are at the center of the action when it comes to attracting bacteria, so proper cleaning is a requirement for food safety. For the home cook, Ovadia says there’s no time to clean like the present. “It’s best to wash, or at least rinse, right after use to avoid having to scrape food off later,” she says. But forego soaking. “Knives should never be left soaking in water, as it would lead to rust of the blade and handle,” Wüsthof explains. “Not to mention it can lead to injury.”
I can’t stress enough how important it is to clean knives right away. I once left a chef’s knife soaking in the sink for just an hour, and I noticed tiny rust spots starting to form—yikes! Soaking not only risks corrosion but also dulls the edge as water seeps into micro-abrasions. From a safety perspective, a submerged knife is a hidden hazard; I’ve nearly nicked myself reaching into soapy water. A quick rinse and wash take less than a minute, and it’s a small habit that pays off in the long run. For example, a well-maintained knife can last decades, while one that’s regularly soaked might need replacing in just a few years, potentially costing you hundreds of dollars for a quality blade.
Safety Rules
Wüsthof never places her knives in the sink until she’s ready to clean them. “This bars any contact from other dishes or pots and pans going into the sink to prevent blade damage,” she says. “Placing blades in your dishwater can also be dangerous as you can’t see what’s beneath the water. You don’t want anyone to get injured.” Neither knife expert recommends wearing rubber gloves when cleaning a knife. “The more in touch with your knife you are,” says Ovadia, “the less likely you are to have an accident.”
This advice really resonates with me—keeping knives out of a crowded sink is a game-changer. I’ve learned to set my knife on the counter until I’m ready to wash it, which prevents it from getting banged up by heavy pots or accidentally slicing something (or someone). Skipping rubber gloves might feel risky, but I’ve found it gives me better control and feel, letting me handle the knife more precisely. If you’re worried about slippery hands, try washing with a dry towel nearby to keep your grip steady. This small tweak to your routine can save your knives from damage and keep your fingers safe, too.
How to Hold a Knife When Washing or Drying It
Don’t handle the blade. Ovadia holds the knife by the handle and uses a sponge to wipe toward the blade’s edge or wraps the sponge around the back of the blade and pulls the knife through. “A trick I often use is holding the handle of the knife against the edge of the sink and running the sponge along the blade in that position,” says Wüsthof. “This prevents injuries as your hands are less likely to slip in this position.”
I’ve adopted Wüsthof’s sink-edge trick, and it’s honestly a lifesaver—especially when I’m rushing through cleanup after a big meal. Holding the knife steady against the sink gives you so much more control, and it’s way safer than juggling a wet blade. If you’re new to this, practice with a less expensive knife to get the hang of it. Another tip I’ve picked up is to use a sponge with a non-scratch surface to avoid any accidental damage to the blade’s finish. This method not only keeps you safe but also ensures you’re not dulling the edge while cleaning, which can happen if you’re too aggressive with the sponge.
The Right Way to Dry Knives
Drying knives straight away can help prevent possible blade damage. Using a cotton towel is a better choice than air-drying. “Wiping a knife dry and then immediately returning it to its storage space is highly recommended, as letting a knife air dry lets water sit on the blade for longer and opens the opportunity for the blade to be damaged while it is left out,” says Wüsthof. “Letting water sit on the blade can lead to tarnishing or rust, even if a knife is stainless steel.”
I’ve made the mistake of letting knives air-dry on a rack, and the faint water spots that showed up were a wake-up call. Now, I always grab a soft cotton towel—microfiber works great, too—and dry the knife right after rinsing. This not only prevents rust but also keeps the blade looking polished and professional. A quick tip: store your knives in a block or on a magnetic strip to avoid drawer scratches, which can happen if they’re left loose. Proper drying and storage can extend your knife’s life significantly, saving you from replacing a $100+ chef’s knife every few years.
Care and Maintenance
Practicing the best care and maintenance will add years to the working life of your kitchen knife. Think of them as investment pieces for your kitchen, a little sweat equity is a small price to pay to keep your tools in working order.
Treating your knives like the valuable tools they are makes all the difference. I’ve found that regular honing (not sharpening, which is different!) every few weeks keeps my knives cutting like a dream. A honing steel realigns the blade’s edge, maintaining its sharpness without removing metal. For sharpening, I’d recommend getting a professional to do it once or twice a year, as improper sharpening can ruin a good blade. Also, consider the cutting surface—using a wooden or plastic cutting board is gentler on your knives than glass or stone, which can dull them faster. Investing a bit of time in these habits means your knives will stay sharp and reliable for years, saving you money and frustration in the kitchen.
