Knives, chopping boards & steel care
Cut more safely, keep an edge, and keep your steel hygienic and shining — the essentials of a well-kept kitchen.
Shop Kitchen ToolsSharp, clean, cared for
Good knives and steel tools reward a little attention. A sharp edge is a safe edge, a non-porous board is a hygienic board, and the right cleaning keeps everything looking new. Here's how to do all three.
Knife safety & sharpening
The counter-intuitive truth: a sharp knife is the safe one.
Sharp is safe
A sharp blade cuts predictably with less force, so it's far less likely to slip. A blunt blade skids — and that's how most kitchen cuts happen.
Keep the edge
Hone regularly with a rod to keep the edge straight; sharpen with a whetstone or pull-through when it feels dull. Always cut on a board — never glass, stone or steel counters.
Hand-wash only
Skip the dishwasher — heat and knocks dull the edge and loosen handles. Wash by hand, dry immediately, and store with a guard, in a block, or on a magnetic strip.
Chopping board hygiene
Why a non-porous steel board is one of the most hygienic choices.
Non-porous wins
Stainless steel doesn't absorb juices, odours or bacteria. Wood and plastic develop knife grooves over time that can harbour germs.
Avoid cross-contamination
Use separate boards — or wash thoroughly between — when moving from raw meat to vegetables. Hot soapy water after every use, then dry upright.
Easy to sanitise
A steel board is dishwasher-friendly and can be rinsed with very hot water to sanitise. No deep grooves means nothing gets trapped.
Stainless-steel & thermoware care
Keep bottles, casseroles and boards bright and odour-free.
Clean along the grain
Wipe with a soft cloth and warm soapy water, following the grain. For spots or light stains, use a baking-soda paste or a little vinegar — never steel wool.
Insulated bottles
Hand-wash the bottle and lid with a bottle brush. Don't soak the lid or dishwasher a vacuum-insulated bottle — it can affect the seal and insulation. Air-dry with the cap off.
Beat odours
For a musty bottle or casserole, soak overnight with warm water and baking soda, then rinse well. Store dry with the lid off.
Chopping boards compared
Choosing the right board for hygiene and your knives
| Board | Hygiene | Knife-friendliness | Care |
|---|---|---|---|
| Stainless steel | Excellent — non-porous | Firm surface | Dishwasher-safe, easy to sanitise |
| Wood | Good if well maintained | Gentle on edges | Hand-wash, oil occasionally |
| Plastic | OK — grooves trap bacteria | Moderate | Replace when scored |
Frequently asked questions
Why is a sharp knife safer than a blunt one?
A sharp knife cuts predictably with less force, so it's less likely to slip. A blunt knife needs more pressure and can skid off food — which is how most kitchen cuts happen. Keeping knives sharp is one of the simplest safety habits.
How do I keep a stainless-steel knife sharp?
Hone regularly with a rod to keep the edge straight, and sharpen with a whetstone or pull-through sharpener when it dulls. Always cut on a board — never glass, stone or steel counters, which damage the edge.
Should I wash my knife in the dishwasher?
No — hand-wash knives. Dishwasher heat, detergents and knocks dull the edge and can loosen the handle. Wash by hand in warm soapy water and dry immediately.
How do I keep my chopping board hygienic?
Wash with hot soapy water after every use and dry it upright. Use separate boards (or wash thoroughly between) for raw meat and vegetables. A stainless-steel board is non-porous, so it won't absorb juices, odours or bacteria.
Are stainless-steel chopping boards better than wood or plastic?
Steel is non-porous — it won't absorb liquids, stains or smells and is easy to sanitise, whereas wood and plastic develop knife grooves that harbour bacteria. Steel is durable and dishwasher-friendly; wood is gentler on knife edges.
How do I remove stains or water spots from stainless steel?
Wipe along the grain with warm soapy water. For spots or light stains, use a baking-soda-and-water paste or a little vinegar. Avoid steel wool and abrasive powders that scratch the finish.
How do I care for an insulated (thermoware) steel bottle?
Hand-wash the bottle and lid with a bottle brush. Don't soak the lid or dishwasher a vacuum-insulated bottle, as that can affect the seal and insulation. Air-dry with the cap off; for odours, soak overnight with warm water and baking soda.
How should I store knives safely?
Use a block, magnetic strip, or blade guards — not loose in a drawer, where edges get damaged and reaching in is risky. Keep them out of children's reach, and always store them clean and dry.
Equip your prep station
A sharp knife, a hygienic steel board and a peeler — the trio behind every good meal.