Some knives cost more than your weekly groceries, others are cheap but loyal. Either way, they all deserve a proper clean. Skip the dishwasher, grab a towel, and let’s run through the basics.

Here are some quick knife cleaning tips for every type of blade.

1. Fixed Blades

Fixed blades are easy. Rinse with warm water and mild soap. Scrub gently with a sponge—anything too abrasive, dry it immediately. If it’s carbon steel, rub on a little mineral oil to prevent rust.

2. Folding Knives

Folding knifes need a bit more care. Open the knife and clean the blade as above. Use a toothpick or cotton swab to get into the pivot and lock areas. A drop of oil keeps the action smooth and protects the metal. Don’t soak it; water loves hiding in the hinge.

3. Kitchen Knives

Same deal—hand wash only. Hot water, dish soap, soft sponge. No dishwasher ever! The heat, water pressure, and detergent can warp the blade and ruin the handle. Dry it right away and store it in a block or on a magnetic strip—never in a drawer with loose tools.

Sharp Edge has a great guide on maintaining kitchen knives.

4. Specialty Knives

Got a coated blade or something tactical? Skip anything harsh. Wipe it down after use, clean with a damp cloth, and dry it well. Really, it needs to be treated like your favourite tool, not a shovel.

If you respect your knife, it will last longer and work better. Clean, dry, and oil when needed—that’s it! Nice cleaning isn’t about being fastidious; it’s about keeping your blade ready when you need it.

What’s your best knife cleaning hack? Drop it in the comments. We release listening.