Depreciation is inevitable for every item in use. All types of knives require regular cleaning to maintain their sharpness, prevent rust, and keep them free of bacteria. They need special handling and maintenance, and depending on the type of knife, they have different functions and cleaning methods. Wipe the blade after each use. How can kitchen knives be kept clean and like new?
If debris is allowed to get stuck, kitchen knives will be harder to clean. After using the knife, quickly rinse the blade under running water. Let any food or debris wash off and drain into the sink. If anything is stuck on the knife, quickly wipe it off with a sponge or dishcloth. Set the knife aside until you are ready to cook again. Clean the blade pointing away from you. Once you are ready to clean the knife, use a mild dishwashing detergent. Keep the blade and point of the knife facing away from you to avoid injury. Soak a sponge in warm soapy water. Hold the knife with the blade pointing towards your body and gently clean the knife until you remove all food and stains. Be careful not to scrub too quickly. If you scrub too hard or too fast, the knife may slip and potentially cut your fingers.
If food is stuck, soak the knife for a minute or two. Despite your best efforts, sometimes food will still stick to the kitchen knife. In this case, soak the blade in shallow water for a minute or two. After that, you should be able to scrub off the food. Do not soak the knife for more than a minute or two, as it may cause rust. Once the blade is out of the water, immediately dry it with a clean, dry towel. Knives should not be air-dried, as this may also lead to rust.