Most kitchen knives don’t go blunt from cutting. They go blunt in storage: knocking against forks in a drawer, or rubbing along a slot every time they come out. Where you keep your knives matters almost as much as how often you sharpen them. Here are the three usual options, and what each one does to the edge.
The drawer: the fastest way to a dull knife
Loose in the cutlery drawer, blades hit each other and every other piece of metal each time the drawer opens. The edge rolls and chips, and reaching in for a peeler next to an exposed blade isn’t kind to fingers either. If a drawer is your only option, give each knife its own guard.
The slotted block: tidy, with a catch
Slots keep blades apart, which is a big step up from the drawer. But the edge drags along the slot each time you pull a knife out, the slots are hard to clean and dry inside, and their fixed sizes decide which knives you can keep there. Long bread and carving knives often don’t fit.
Magnetic storage: the edge touches nothing
A magnet holds the knife by the flat of the blade, so the edge sits in the air instead of rubbing on anything. There are two ways to do it: on the bench or on the wall.
On the bench, a magnetic block works like a slotted one without the slots. Ours is solid bamboo with magnets inside both faces, so a full set fits on one block, and it takes blades up to 23 cm. Rubber feet keep it still while you work.
Solid bamboo, magnets on both faces, blades up to 23 cm.
If bench space is tight, a wall strip moves the whole set off the counter. Our strips come in 40, 50 and 60 cm, in 304 stainless steel, with the screws and wall plugs included.
50 cm of 304 stainless steel, also in 40 and 60 cm.
One habit makes all the difference with magnets: put the knife on spine first and roll the blade flat, and take it off by tilting the spine away. Never slide the edge across the surface.
Sharpen less often, but properly
Good storage means the edge lasts longer, but every knife needs sharpening sooner or later. A rolling sharpener keeps the angle steady for you: ours has a magnetic base set at 15° for fine slicing knives and 20° for everyday ones, with a diamond disc for nicks and a ceramic disc to finish.
Two angles, 15° and 20°, with diamond and ceramic discs.
Three small fixes that help every knife
- Dry knives fully before you put them away.
- Wash them by hand rather than in the dishwasher, where they knock against other things.
- Cut on timber or bamboo boards, not on glass, stone or the benchtop.
Looking for more ways to clear the bench? Our guide to what to keep on your kitchen bench is a good next read.
Frequently Asked Questions
Do magnetic knife holders damage knives?
Not if you put knives on and take them off by the spine, so the edge never slides across the surface.
Is a magnetic knife block or a wall strip better?
A strip frees the bench but needs a wall to fix it to; a magnetic block sits on the bench with no drilling. Both keep the edge from rubbing.
What angle should I sharpen kitchen knives at?
Our rolling sharpener offers 15° for fine slicing knives and 20° for everyday ones. Check what your knife’s maker recommends.
Why shouldn’t knives go in the dishwasher?
They knock against other items during the wash, which dulls and chips the edge.
