Anyone who prepares food understands the importance of a good knife. A sharp blade and a comfortable handle can make the difference between cutting vegetables smoothly and struggling to cut them cleanly. In fact, some people are so eager to get the best that they will spend hundreds of dollars on a knife to get a sharp blade. Yet despite the importance of such cookware, most people do not take proper care of it.

Many of us put our knives in the dishwasher to clean them. This is the worst thing we can do: it dulls, rusts, and discolors the blade.

So how should we wash our knives? Here are some best practices.

If you put your knives in the dishwasher, we are talking about chef's knives and the like, not dishes, the heat and moisture can cause rust, corrosion, and even warping. The effects vary depending on the material of the knife, but ultimately, it is not a good idea to wash anything.

In my testing experience, even knives that are dishwasher-safe will show water damage after repeated use. Carbon steel blades are especially prone to rust, and wooden handles are not good either. Wood can crack or break when exposed to heat or moisture.

Washing knives in a dishwasher can also dull the blade. Given the pressure and power that dishwashers put on cleaning, it is not hard to imagine what that can do to a knife. The knives are swung around, bumping into other objects and potentially damaging the blades. This is especially true of ceramic knives, which are brittle and easily broken. This can damage other objects and the dishwasher itself. If the knife digs into the plastic coating of the rack, the exposed metal is also susceptible to rusting.

Finally, consider the damage that the detergent is doing. Dishwasher detergents are very strong and corrosive and can dull the blade and discolor the knife.

After using a knife, wash it as soon as possible to prevent detergent from sticking to it. Don't leave knives soaking in sink water, as this can cause rust and is a safety hazard if you lose sight of the knife.

Hot soapy water is best for washing stainless steel. Use a sponge and wipe downward toward the edge of the blade. For added protection, rubber gloves may be worn.

Ceramic knives should simply be rinsed and wiped under hot running water!

Carbon steel blades may simply be wiped with a clean cloth. This type of blade can also be washed in hot water, but it is particularly prone to rust and should be avoided if at all possible.

Regardless of the type of knife, knives should not be allowed to dry naturally, but should be dried immediately with a cloth. Even the mere presence of water droplets can lead to water damage. It is also safer to store knives than to leave them on display while dry. Following these care instructions will ultimately extend the life of your knives.