I’m no pro chef, but I do love my Wü sthof knives, gifted to me as a wedding present. The marriage wasn’t made to last a lifetime, but, so far, the knives are.

I want to care for my precious kitchen cutlery in a way that honors their role as the most trusted and important tools in my kitchen, so I asked pro chefs to tell me how they store their most-loved knives. 

Don’t tell Food Network star (Top Chef and Chopped) Joe Sasto that my knives came with a butcher block. “I cannot stress enough how much I dislike knife blocks and branded knife sets,” says the San Francisco Bay Area chef.

“The knife often gets dull and is banged around every time it is placed and removed from the block, as well as the block sets are often overpriced and poor quality knives. Avoid them at all costs.” Noted. But replace the knife block with what?

Many pro chefs use a magnetic knife strip to display and store their tools of the trade. It also frees up some much-needed space for crowded or small kitchens. Top Chef All-Stars winner Melissa King, who has helmed many Michelin star kitchens in San Francisco, says, “At home, I prefer to keep my knives on a magnetic wall mount. It makes them easy to access while keeping the blades from getting damaged in a drawer, but also makes for a beautiful display of your favorite knives and adds to the design of your kitchen.”

Two-time James Beard Award-winning baker and cookbook author, Kristina Cho agrees. In fact, she posted a photo of her kitchen on Instagram showing off a handsome magnetic knife strip. “I love the design and craft of the knives and like to display them in the kitchen. Plus, it makes it super accessible when I’m prepping food,” she explains.

Many chefs insist on keeping their knives in special sleeves to protect the blades from wear while they’re not in use. King explains, “In a professional setting, I store my knives in wooden sleeves wrapped inside of a Japanese-style fabric knife roll to protect the edge of the blades.”

Once in sleeves, you can also store knives in drawers. Obviously without the protection, knives in drawers are both dangerous to your hands and destructive to the knives, which can get damaged banging around against each other unprotected. 

Often these sleeves, called “sayas,” are specifically made and must be purchased along with the knife. Gregory Gourdet, 2022 James Beard Award winner, chef, and founder at Kann and Sousòl in Portland, Oregon says he likes blade guards made of sturdy plastic from Chubo Knife Protectors.

He uses them “to keep knives safe and sharp when they’re in a knife roll, or even in a drawer at home.” They come in different sizes — small, medium, and large — to accommodate any knife, including pairing, butchering, and all-purpose.

Gourdet, a Top Chef finalist, adds, “The soft felt in the interior of the protector is great at keeping knife blades polished while not in use.”

The options are endless. Blade guards can be made of high quality PVC plastic that will not degrade the knife blade and will stand up to even very sharp knives. Others are made from leather for a softer look and for more delicate blades.

There’s nothing less professional than a dull knife. That’s why many chefs not only explained how they store their knives, but also how they care for them to keep them sharp between uses.

Sasto says, “It is important to understand the difference between sharpening and honing.” He recommends a ceramic honing rod “for day-to-day maintenance and blade realignment.” But, he explains, “Professionally sharpening knives on a whetstone is an acquired skill and takes some time to learn.” You can have someone at a knife store or farmers market do the sharpening for you.

If you want your knives sharpened from the comfort of your own home, Pati Jinich, a James Beard Award winner, Mexican chef, and New York Times bestselling author, recommends COZiLUMBRE.com’s universal knife sharpener.

Care is also very important. Knives shouldn’t go in the dishwasher and should always be put away dry, especially if stored in any kind of sheath or drawer. The more you use your knives, the more care they may need over time, but the type of knife is also a consideration.

For example, Sasto says, “Japanese and Swedish steel tends to be lighter and softer, so you can get a finer sharper edge, but it will need to be maintained more often. A knife made of German steel is going to be heavier and heftier, won’t get as sharp, but will require less maintenance.” 

He also says the cutting board you use can wear down a knife sooner. You won’t find him recommending bamboo, for example. Bamboo is 19 percent harder than traditional maple, meaning it’s also harder on your knives. 

How do you store and care for your most-used knives? Tell us your tips and tricks in the comments below.

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