How to Clean and Maintain a Chef's Knife
By Grunwerg | Published: 2026-10-25
Category: Tips & Care
Learn the proper steps to clean, dry, store, and sharpen your chef's knife. Keep your 20cm blade in top shape for years of reliable chopping, slicing, and dicing.
Quick answer
Hand wash your chef's knife with mild soap and warm water immediately after use, dry it completely, store it in a knife block or on a magnetic strip, and hone it weekly with a steel. Sharpen only when honing no longer restores the edge.
Why hand washing matters
A chef's knife is a precision tool, not a kitchen utensil meant for the dishwasher. The high heat and harsh detergents in a dishwasher can dull the blade, corrode the steel, and damage the handle material. For knives with a POM or Micarta handle, like the Grunwerg 2400 Series or RF 9100 Series, hand washing preserves the structural bond between the tang and the handle.
Storage protects the edge
Loose storage in a drawer is the fastest way to chip or roll a blade. A knife block, magnetic strip, or blade guard keeps the edge away from other utensils. A full tang construction, such as on the Chef’s Knife 20cm 2400 Series, is solid, but even the best steel can be damaged by careless drawer tossing.
When to sharpen vs. hone
Honing (using a steel) realigns the microscopic edge of the blade and should be done weekly. Sharpening removes metal to create a new edge and is needed only when the blade no longer cuts cleanly through a tomato skin or paper. Over-sharpening wears down the blade faster. The forged X50CrMov15 stainless steel on the RF 9100 Series holds its edge well, so you may need sharpening less often.
Steps to clean and maintain your chef's knife
- 1. Rinse immediately after use: Hold the knife under warm running water to remove food particles. Avoid letting food residue dry on the blade, as acids from citrus or tomatoes can stain stainless steel over time. Do not let the knife soak in the sink; prolonged moisture can affect the handle material.
- 2. Wash with mild soap and a soft sponge: Apply a drop of mild dish soap to a non-abrasive sponge and wipe the blade from the spine toward the edge (away from your hand). Clean the handle thoroughly, especially where it meets the tang. Never use steel wool or abrasive pads; they scratch the blade and the handle.
- 3. Dry completely with a soft cloth: Use a lint-free kitchen towel to dry the blade and handle immediately. Pay attention to the area around the bolster or half-bolster, where moisture can hide. Air drying can leave water spots or promote corrosion on the steel.
- 4. Store properly: Place the knife in a knife block, on a magnetic strip, or inside a blade guard. Ensure the blade is not in contact with metal utensils or other knives. A loose drawer is the enemy of a sharp edge; always use a dedicated storage solution.
- 5. Hone weekly with a steel: Hold the steel vertically with the tip resting on a cutting board. Draw the blade down the steel at a 15-20 degree angle, alternating sides. Repeat 5-10 times per side. If the knife feels less sharp after honing, it is time for actual sharpening.
- 6. Sharpen when needed: Use a whetstone, pull-through sharpener, or professional service. For a 20cm chef knife, a 1000/6000 grit combination stone works well. Sharpen only when honing no longer restores the edge. Over-sharpening shortens blade life; test the edge on a tomato skin before deciding to sharpen.
Product facts
- Chef’s Knife 20cm 2400 Series: Inspired by traditional chef’s knives with a contemporary twist, the new 2400 series is designed for both beginner and experienced cooks. The full tang construction fused with POM and durable stainless steel makes for an exceptionally solid construction. The full tang and POM handle mean this knife can withstand regular hand washing and weekly honing without loosening, making it a reliable everyday tool.
Chef’s Knife 20cm 2400 Series - RF 9100 Series Chef's Knife 20cm: The Essentials Collection provides cutting edge design and quality for everyday use in the home kitchen. The blades are made from high quality, corrosion resistant stainless steel. The ergonomic handles blend a rigid steel spine with contemporary black Micarta plastic. The corrosion-resistant steel and Micarta handle reduce maintenance effort, so you can focus on proper care habits instead of fighting rust or handle degradation.
RF 9100 Series Chef's Knife 20cm
