Chef’s Knife Classic 1891 (S)

How to care for your steak and kitchen knives

Always wash your knife by hand

Avoid dishwashers, as dishwasher detergent, heat and prolonged moisture can damage the steel, edge and handle. Sharp knives can also damage the interior of the dishwasher, and there is a risk of cutting yourself when loading or unloading it.

Protect the wooden handle from moisture

Never leave the knife in water or in a sink, as moisture can cause the wood to swell and crack. For steak knives, this can also cause gaps to form between the handle, bolster and blade as the wood dries, and in some cases lead to corrosion on the tang inside the handle. Clean the handle with a damp cloth and mild soap if needed, and always dry the knife immediately.

Do not oil lacquered wooden handles

The handle is coated with a protective lacquer that seals the surface and prevents oil from penetrating the wood. If you apply oil, it will remain on the surface and may become sticky or rancid over time. If you want to restore the finish, the handle needs to be re-lacquered instead.

Keep the blade clean and dry

The blades in Morakniv’s kitchen and steak knives are made from stainless steel. A more accurate term is corrosion-resistant steel – it resists rust better than carbon steel but can still develop spots or corrosion if left dirty or wet. Therefore, keep the blade clean and dry after use.

Store the knife properly

Store the knife securely and separately from other knives to protect the edge. For kitchen knives, a magnetic knife strip, knife block or knife stand all work well, as long as the knife is handled with care. If you use a magnetic knife strip, lift the knife straight off – pulling it away can bend the edge. Knife blocks are difficult to clean inside, which can allow moisture and bacteria to build up. Make sure the knife is always clean and completely dry before placing it in the block, and store it with the edge facing upwards to prevent it from wearing against the wood when inserting or removing it. For steak knives, the original packaging is often the best storage option. Avoid storing loose knives in kitchen drawers, where both the edge and handle can easily be damaged.

Scrape the cutting board with the spine of the knife, not the edge

When moving chopped ingredients from the cutting board, turn the knife over and use the spine. Scraping with the edge can bend the very thin outer part of the edge and cause the edge to dull more quickly.

Maintain the edge regularly

Use a honing steel to realign the edge between sharpenings. Hold a steady angle and run the knife lightly along the steel – this helps restore sharpness when the edge has become slightly misaligned. Both steel and ceramic honing rods work well. With a little practice, it’s easy to do yourself. Sharpen the knife when needed.

For more advanced sharpening, you can use a knife sharpener such as the Tormek T-1 Morakniv 1891, which maintains a consistent angle for precise results. Learn more in our guide How to sharpen your Morakniv and watch our Tormek sharpening videos on YouTube.