Never let your knife sit with food residue. Acid can corrode the metal, so it's important to rinse (and dry!) your knife as soon as you are done using it.
Leaving your knives soaking in water is never a good idea. Not only is it dangerous to leave a knife in a sink, but the water also has the potential to damage the blade. Not only is there an increased possibility of the blade rusting, but it will almost always cause the handle to degrade.
High quality blades should never go in the dishwasher. The abrasive detergent, high heat, and jostling with other dishwasher items will cause the blade to dull prematurely and give your knife nicks in the edge. The wooden handles will also crack and loosen over time.
When you've finished using your knife, clean it and put it away immediately or at least put it where others can see it. Whatever you do, don't leave it in a sink full of soapy water where someone risks cutting themselves.
Clean, Don't Soak
"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."
Rule #4: Although certain brands claim that their knife is dishwasher safe, sharp knives should always be washed by hand in warm soapy water and dried immediately. Don't soak the knives in water as it could damage the blade. If the knife is glued, when soaking for long periods, the blade could detach from the handle.
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.
As for the positioning of the cutlery at the end of a meal, it consists simply by placing the knife and fork straight up and down in the centre of the plate, with which we are implying that we have finished and that the plate can be removed.
Wash + Dry immediately after use. Don't leave your knife in the sink or on the cutting board: One of the most common errors home cooks make, is leaving their high-end knives out on the cutting board or marinating in the sink for hours after cooking with them.
Never store sharp knives loose in a drawer. Not only does this wear down and dull the knife blade, it also risks you cutting yourself when rummaging for the knife you need.
The cleanest way to store your knives is in a drawer block or a magnetic strip. Knives kept on magnetic strips might also attract food splatter depending on how close your magnetic bar is to your food preparation area.
In general, there are three basic methods to store your kitchen knives correctly. You can place them in countertop knife blocks, drawers or on wall-mounted magnetic strips.
Breeding grounds for bacteria
We tend to think this one won't matter too much, because whenever we clean them we'll be cleaning up that bacteria. However, dirty dishes are simply ground zero for bacterial growth – they can multiply rapidly and spread from the sink to other parts of your kitchen at an alarming rate.
Chia seeds may be healthy for you, but not for the drains. They quickly absorb water, which makes them expand and eventually clog the drain. Just a few won't usually cause a problem, but chia seeds, grains, and kernels don't easily break down in the first place.
Milk and milk products: Pouring expired milk products (yogurt, cheese, butter, ice-cream, cream) down the drain clogs drains and suffocates the ecosystem of the sewer system. To avoid the need to dispose of milk products, look closely at expiration dates before buying and purchase smaller quantities.
When using the Continental style, the fork is held in your left hand, tines downward, while you use your knife in your right hand. After cutting, use your knife to push food onto the back of the fork then bring the food to your mouth with the fork tines down.
The position of your silverware can tell your server whether you are resting or finished with your meal: a crossed fork and knife means you are taking a break, while a fork and knife at the eleven o'clock position signify a completed meal.
Rust, the brown and orange iron oxide seen on your favorite kitchen knives, can form on any metal. Rust begins to form when metals such as steel are exposed to acidic substances, like water.
As your cutlery is made from metal, when washing, there is a chance of rusting. Cutlery is more susceptible to rusting when in a dishwasher because it remains in the water for longer than when hand washing.
Don't leave your knife in water: Leaving your knife in water, even for a short period of time, can cause rust to form. Make sure to dry your knife immediately after using it, and avoid leaving it in a sink full of water or a damp dish towel.