Hand wash with warm soapy water. No abrasive sponges. Never put your knife in the dishwasher or leave it soaking in water. Dry your knife completely using an absorbent towel.
When washing knives do not put them into the sink and leave them there, wash them and remove them immediately. If someone puts their hand in the water the knife can cut them. Do not wash knives in a dishwasher. Dry off the knife carefully and thoroughly so as not to cut yourself.
Wash your knife with dish soap and hot water after each use. Rinse with clear water. Air-dry or pat dry with clean paper towels. Handle kitchen knives carefully by their handles; don't pile them into the sink or dishpan, but wash them one by one and rack them with handles up.
Cleaning your knife in the dishwasher is not recommended. The heating and drying cycle of a dishwasher is very hard on the blade and handle of the knife. Consistently using the dishwasher to clean knives can cause handles to crack, especially if they are made of wood.
Point the blade away from your body when cutting, washing, or drying a knife. Always use a cutting board. Secure your cutting board with a damp paper towel or non-slip mat. Do not use the knife while distracted.
"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."
There are all kinds of disinfectant products, but nothing works better than plain old soap and warm water. Be sure to wash the cut while it's still bleeding! You don't want to clean the site after you stop bleeding because that will wash away the scab and start the bleeding over again.
Hand wash with warm soapy water. No abrasive sponges. Never put your knife in the dishwasher or leave it soaking in water. Dry your knife completely using an absorbent towel.
That's why our advice is to play it safe with all kitchen knives and wash them by hand. For best results, use lukewarm water, a mild detergent, and a non-scratch cloth or sponge. Hand dry with a towel before storing since wet knives can corrode, plus they'll create mold in wooden storage blocks.
Ideally, you should wash your knife right after using it. Don't leave your knives soaking in a soapy sink, especially with other dishes. It's dangerous for yourself and others reaching in trying to find (or not knowing about) the knife. You also don't want your knife-edge to bang on other dishes or on the sink.
In order to prevent contamination, it is important to clean your knife as soon as you're done using it. Leaving your knife on your cutting board or in a sink full of soapy water clutters your kitchen and creates opportunities for contamination and injury.
Never leave knives soaked in a sink full of soapy water. You may injure yourself by putting in your hand to take them out. Soaking knives also increases the risk of corrosion. Remember, corrosion resistant doesn't mean that the knife will never rust regardless of how it is used.
Run the knife under warm water or wash it in a container/bowl with warm water and a mild dish soap solution. Completely submerging the handle in water is safe for most materials, except for wood and a few other sensitive materials. A drop or two of soap is all you need to clean the entire knife.
How to Wash Kitchen Knives. First and foremost, wash knives immediately after using them. Leaving them sit to have food particles dried on to them will make them more difficult to clean. Also, leaving highly acidic foods like mayonnaise, tomatoes or citrus to sit on a steel blade can lead to corrosion.
The very best way to clean a high-quality chef's knife is to wash it by hand with plain old soap and water. I try to wash — or at the very least rinse — mine right after I use it. This way food doesn't get a chance to dry on the blade (because dried-on food is infinitely more difficult to clean).
We mentioned earlier that it's good to wash with warm or hot water, and the reason is that it makes drying your knives, and all of your dishes easier. Warm and hot water evaporate more readily off the blade, so it will be easier to dry your knife fully. Please make sure your knife is bone-dry before storing it.
Gentle dish soap does the trick, while any bleach or citrus-heavy soap will induce corrosion. Water alone can damage your blades if they're left sitting out while wet, so drying them immediately is important — another reason to avoid that dishwasher.
Rule #9: Never go anywhere without a knife. Rule #10: Never get involved personally on a case. Rule #11: When the job is done, walk away.