Wash by hand
Wash knives by hand with warm water and mild soap after use. Mercer and Wusthof both give some version of this guidance because it works. The dishwasher adds heat, detergent, edge collisions and handle stress. It is a tiny appliance casino and the knife usually loses.
Do not leave knives soaking in the sink. It encourages corrosion and leaves a concealed edge for someone reaching into the water.
Dry immediately
Dry the blade and handle immediately with a soft towel. This matters for stainless and it matters more for carbon. Stainless is stain-resistant, not immortal. Carbon steel is honest about consequences and will show you them quickly.
If you cut acidic foods with carbon steel, rinse and dry sooner. Patina is normal. Rust is the blade asking why you abandoned it.
Store safely
Use a blade guard, knife roll, block, in-drawer tray or magnetic strip. The key is that the edge should not bang into other tools. Throwing a good knife loose into a drawer is basically sharpening in reverse.
If using a magnetic strip, place the spine first and roll the blade on gently. Avoid striking the cutting edge against the strip.
Oil only when useful
Food-grade mineral oil or camellia oil can help with carbon storage, wooden handles and boards. Use a thin coat after the knife is clean and dry. Oil does not repair rust and it does not excuse damp storage.
For daily stainless use, oil is usually unnecessary. For carbon that will sit for a while, it is sensible. For handles and boards, it is occasional care, not a marinade.
Takeaways
- Hand wash, dry immediately, store safely.
- Dishwashers are bad edge policy.
- Oil is optional and specific, not a universal ritual.