If you cook at home, your kitchen knives are probably among your most-used tools — and most-abused ones. Even the sharpest, priciest blades can lose their edge faster than you’d expect, often because of small crimes you don’t know you’re committing.
Scraping chopped ingredients off the cutting board with the blade’s edge, tossing knives loose into a drawer, over-sharpening or leaving them to air-dry after rinsing — none of these feels like a big deal in the moment. But over time, they add up, dulling your blades prematurely or causing rust and corrosion that no amount of sharpening can fix.
The remedy is simpler than you might think. A few small adjustments to how you use, store and clean your knives can add years to their life — and keep them cutting like new with very little effort.
If you’re in search of a great new knife, we’ve tested out more than 10 options and
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