We think about the edge when we cut. But a knife spends far more time stored than in the hand, and that is often where it gets damaged: blades knocking together in a drawer, a tip hitting the bottom of a block. Here are the four good options, and the bad one.
The bad one: a loose drawer
Blades knock against each other and other utensils every time the drawer opens. The edge chips, the tip bends, and you cut yourself rummaging. If the drawer is your only option, give each knife its own place: an in-drawer knife organiser, or a sheath for each blade.
The block
The classic choice, and a good one: every knife has its place, the blade is protected and the block stays stable on the counter.
- The right move: slide the knife in with the spine against the slot, not the edge. Don't let it drop to the bottom.
- Watch out for: slots are hard to clean. Always store a clean, dry knife, never a damp one. A carbon steel knife stored wet rusts in the slot.
- Plan for: space. Choose a block that fits the knives you have and the ones you'll add.
The magnetic strip
Knives on the wall: the counter stays clear, every blade is visible and you grab the right one first time. The knives air-dry.
- Putting it up: bring the knife in spine first, touch the spine to the strip, then let the blade settle flat. Don't slap the edge against the magnets.
- Taking it down: rotate the knife, lifting the edge away first with the spine against the strip. Don't slide it along the strip: the edge rubs.
- A wood-covered strip, like walnut, is kinder to blades than bare metal and won't scratch them.
- Placement: out of children's reach, away from splashes from the hob and sink.
- Mounting: the adhesive fixing suits knives of normal weight. For heavy knives, such as a Chinese cleaver, use the screw fixing.
The in-drawer organiser
A slotted tray that sits at the bottom of the drawer: each blade has its own place, apart from the others, and both the counter and the wall stay clear. The knives are stored out of sight.
- Measure first: the length, the width and above all the clear height of the drawer.
- Check your blades: the slots take standard knives, from a paring knife to a chef's knife. A very tall blade, such as a Chinese cleaver, won't fit.
- The right move: set the knife in its slot, edge down, without rubbing it against the sides.
The individual sheath
A wooden or plastic sheath for each knife. It is the answer for a drawer, for carrying a knife, or for protecting a blade you particularly care about.
In every case
- Store clean and dry. Always, and especially carbon steel.
- No dishwasher. It damages the edge and handle far faster than any storage.
- A protected edge needs sharpening less often. It still needs the stone now and then: the method.
Our storage
Solid acacia knife block — CHF 189. Six knives, one slot for shears and one for the honing rod, on feet.
Walnut magnetic strip, 50 cm — CHF 129. Double row of magnets under the wood, adhesive or screw mounting.
Acacia in-drawer knife organiser — CHF 119. Seven slots in solid acacia, 43.6 × 11.5 × 5.3 cm.
And to fill the block: santoku, nakiri, bunka or Chinese cleaver, which one to choose.
