What is the best way to clean my knives?

Despite what some manufacturers may suggest, no fine blade should ever be placed in a dishwasher. The delicate edge and finely balanced construction of a JKC knife require more thoughtful care.

The powerful cleaning agents used in dishwashers are harsh on steel and will quickly undermine the fine, honed edge of a sharp blade. In addition, the cycles of heat and cold cause steel and handle materials to expand and contract at different rates. On Western-style handles, the steel rivets expand more quickly than wood or POM, which over time can split the handle beyond repair. On traditional Japanese handles, temperature fluctuations create minute gaps between blade and wood, allowing water to seep inside. This leads to corrosion of the tang, loosening of the joint, and ultimately, separation of blade and handle.

There is also the constant risk of the blade knocking against other utensils, dulling its edge, or of other items striking against the knife and damaging its surface. For a knife to remain at its finest, it must never — outside of sharpening — encounter any material harder than itself.

The safest and most effective way to clean your JKC knife is with our JKC Knife & Dish Scourer, warm water, and a mild detergent. After washing, dry the blade immediately, then store it with care — in a knife guard, wooden block, or on a magnetic wall strip. (A QR code is provided with a demonstration of the cleaning method and storage options.)

Finally, never leave a sharp knife soaking in a sink of water. Beyond the damage to the blade, there is the real danger of an unseen edge causing injury. A JKC knife deserves respect, and with simple, mindful care, it will serve you faithfully for many years.