Maintaining your knives can shape your entire cooking experience — a good knife that has been cared for will not only last you a lifetime but also allow you to have a stress-free experience as it chops, juliennes, cubes or slices through things with ease (yes please).

To keep your knives in good-as-new condition there are three important factors for keeping them sharp and protected:

• Storing them correctly
• Cutting and chopping on the right surfaces
• Cleaning them correctly

Knives are best kept out of your kitchen drawers with other utensils, contact with these can often cause your knives to chip, break or even become dull. If drawers are your only option (or preference) you can invest in something like a knife sheath also known as a “Saya” or blade guard. It's a simple, practical solution that keeps your knives safe from bumps, chips, and the chaos of your cutlery drawer.

Another option? Grab yourself an an in-drawer knife organiser — a tray made for your drawer that keeps them steadily in their own spot and out of contact with other items.

Not going for the drawer? First, there's the knife roll bag, these are usually made from canvas and leather and are perfect for the chef-on-the-move — keeping your knives snug and protected wherever you go!

For a space-savvy solution, consider a magnetic knife holder or strip that attaches to the side of your fridge, can be drilled into your wall or come in display block designs. Smart, right? Your knives are right there when you're cooking, and it saves counter space.

When it comes to surfaces, stick to plastic or wooden cutting boards. Plastic cutting boards are gentle on your knife, easy to clean, and budget-friendly. Wooden cutting boards, like those made from end grain oak or blackwood, are knife-friendly, stylish, and have natural antimicrobial properties, making them a durable choice for a happy kitchen!

Avoid glass, ceramic, steel, or that fancy marble countertop. Using your knife on these can dull it and shorten its life span. Keep it simple, use the right boards and your knife will last for years to come.

It's all about how you handle your knife on and off the cutting board. No need to use your strength — with proper care, your knife's sharpness and weight should do the trick for you, especially if you've got the right knife for the job.

When it's scraping time, flip that blade around and use the spine. The blade can handle vertical pressure, but scraping with it can cause damage.

Steer clear of playing tough guy with hard or frozen stuff, especially if you're using Japanese knives or similar. Bones and overly frozen items can lead to damage or chipping — not the kitchen drama we want.

Pro tip: Keep specific board for cutting specific ingredients for optimum hygiene — one for your raw meats or fish, and another for slicing up your fruits and veggies. Clean, simple, and prevents the flavours from mixing.

No matter the knife, whether it's your trusty chef's blade or a sleek paring knife, cleaning and drying it swiftly after use is best. Leaving it in the sink or soaking overnight can spell trouble for your knife.

Avoid putting it in the dishwasher at all costs — the heat and strong detergent isn't good for a knife and it can knock other cutlery in the dishwasher causing it to dull or chip.

Even if your knife boasts about being stainless, it's not invincible. Rinse it in warm water (never hot) and give it a good wipe immediately after use. It's a simple routine that ensures your knife stays sharp and ready for the next kitchen adventure.

Soft cloths and your everyday mild dishwashing soaps? They're your go-to for knife cleaning and care.

If you've got carbon steel knives, extra TLC is the key. After cutting acidic foods like tomatoes, citrus, or onions, give your blade a wipe-down and dry it off.

Quick side note — high carbon steel knives develop what is called a “Patina”, a layer that builds on the blade — this is a protective layer and is not a bad thing!

As you dive into the world of knife care, remember: a well-stored blade, a gentle touch on cutting surfaces, and a dash of cleaning TLC all help keep your blades in good shape. Here’s to sharper tools and tastier meals.