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Where and/or how do you store your knives?

Mine are on a magnetic strip on a wall. I've often wondered how anyone likes their knives in a drawer that's custom fit for knives. Or, I've seen in pictures where the knives are stored blade side down, IN the island, some sort of material (a spongy substance?) that's inserted into the granite. I'm not quite sure how to describe it. Maybe I can get some help here.

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  1. Just this past fall we hung a magnetic strip on the wall and we love it! Wish I had done it 40 years ago! It works for us in the space we have, close to prep area and sink.

    1 Reply
    1. re: Raffles

      Once I installed the magnetic strips I could not even fathom how I got along without them.

    2. In my kitchen there's a knife block and a magnetic strip. Everyone is allowed to use the knives in the block, but the knives on the magnet are reserved for my use only.

      For what it is worth, I wash my knives and put them up immediately after use. Other people don't always do this.

      When we remodeled the kitchen, the designer suggested a drawer insert for knife storage, but when we checked the dimensions it was suitable for only a narrow range of sizes, and for only a few knives. It might work for you, though, if you want to give up a drawer. Amazon has them for less than the custom-made prices.

      1. I have a magnetic strip that gets almost all of our high quality knives. We have a handful of the Kuhn Rikon knives that come with their own sleeves that we keep in a drawer and then I have one of these universal knife blocks to hold the three knives I use most often and keep them right next to my cutting board.

        1. Hi, Chloe:

          At various houses, I have: (a) in-drawer tray/block; (b) countertop block; and (c) wall-mount magnetic strip. I've grown to prefer the in-drawer for reasons of cleanliness.

          I think you are referring to the "Kapoosh"-style block with plastic filaments.


          4 Replies
          1. re: kaleokahu

            Kaleo, I knew it had a name, but never dreamed it was "Kapoosh". lol! Thanks!

            1. re: kaleokahu

              Partial to drawer blocks of late too, takes up less counter space and safer.

              1. re: Sgee

                I have a knife drawer as well. Unfortunately the one I have is such that the big knives tilt back so that the point in front sticks up above the knife groove. It needs a lip on the front edge to balance the knife.

                Even so, it's much better than anything else I've had. I like not having to waste counter space.

                1. re: Sgee

                  I have something similar and overall I'm pretty happy with it. It protects my knives, it is safer, I really don't have room on my counter for a knife block and no good location for a magnetic strip.

              2. For the last 20 years, the knives here have been in a block (with horizontally oriented slots) that's a step or two away from the prep area.

                But about a month ago I took a hard look at how I work in the kitchen with an eye to figuring out at least one change that would make the setup more efficient. It quickly became clear that the chef's knife -- the most-used by far -- should move to the prep area.

                Ideally, the knife would be on a magnetic holder on the wall, with its handle right where my hand reaches for it when standing at the cutting board. But I don't yet have that magnetic holder, and it's going to take a little figuring and DIY to get one that's right for the space.

                Until then, the chef's knife is in the top drawer under the prep counter, in its silicon travel sleeve (to prevent damage to it or anyone who reached into the drawer for something else). I thought I'd hate having to open the drawer _and_ remove it from the protector to get at the knife, extra motions that might almost cancel out the saved steps. But in fact it's much better than the old location.

                ... yet still inefficient enough to keep me motivated to get a magnetic strip in place! Another plus will be that my second-most-used knife, a small serrated utility knife, can join the chef's knife there.
                So for the "where" of storage, I strongly encourage focusing on the area reachable from where you stand when using your main knife or two. "How" has many more good answers.

                1. Have a magnetic strip. After I bought it, realized it wouldn't go horizonatally on side of cabinet like I wanted, so just attached it on a slant. Thought I would be able to get rid of block on counter top, but have some over-flow items... a NICE boning knife previous neighbor gave me and some kinda Japanese knife my Dad bought back iin the day when people still ordered outta catalogs. Small knives (like for paring) live in section of a drawer.

                  2 Replies
                  1. re: kseiverd

                    Ours is installed vertically..plenty of magnets there....

                    1. re: Raffles

                      Mine strip is placed vertically too. On the side of a cabinet adjacent to the sink.

                  2. I also store them on a magnetic strip

                    1. For knives which I regularly use, I store most of them in a knife block. For a couple of the larger knives, I have them lean against the wall.

                      1. What is best so much depends on your kitchen layout. There is no convenient place in our kitchen to put a magnetic strip for knives, it's just out of the question. My preference would probably be a knife drawer, but drawer space is more of an issue than some counter space. So, the knives are in a block that is both close to the sink and close to where I have the cutting board most of the time, but because of the layout, it's really out of the way. You can see them in the bottom of the picture. Just to the left is a large panensula that juts out into the kitchen and that's where the cutting is done.

                        4 Replies
                        1. re: mikie

                          Love your back splash! Do you know the name of it?

                          1. re: chloebell

                            Thank you, it's Honey Onyx in a Sable color and Calhoun pattern. It came from a place called, wait for it, The Tile Shop. You can see more of it in the photo below.

                            1. re: mikie

                              Yes! In fact, I'm having another type of sample tile coming to me via UPS from The Tile Shop! In the winter 2013 issue of Kitchen's & Bath, there was a kitchen featured w/ some awesome marble tile. The Tile Shop was featured in their "where to find" article. I'm going to look yours up too. Thanks, it's so pretty!

                              But, you said - Honey Onyx in a sable color & Calhoun pattern. Pardon Blondie here, but "Calhoun Pattern", where did you find this?

                              1. re: chloebell

                                The tiles are different sizes, you may not be able to see this in the photos, but some tiles are wider and some are narrower. The alternate so there is one wide and two narrow tiles, etc. they are laid out brick style so the vertical grout lines don't line up. This I believe is what makes it the Calhoun pattern. We have similar honey onyx in our bar but in a different pattern. These tiles are all different shapes and sizes and is called Versailles pattern or sometimes French pattern. This is the link to the Calhoun pattern but in a different color: http://www.tileshop.com/product/produ...

                                The Tile Shop has some of the best displays in their stores that I've seen. Very insparational. If there is one near you it's worth a field trip.

                        2. I have a drawer holder but the drawer is fairly narrow - 10 inches maybe? So I added a magnetic strip for the overflow and for kitchen shears.

                          1. I keep my personal knives in saya's on a bookshelf where I keep my sharpening equipment. In the kitchen I leave a Shun lying around for other people to use to distract them from using my personal ones.

                            5 Replies
                            1. re: Cynic2701

                              <I keep my personal knives in saya's on a bookshelf>

                              Are you saying that all your personal knives are Japanese?

                              1. re: Chemicalkinetics

                                Yeah, I tend to prefer them over European ones. Though I'm still strongly considering picking up a Henckels or Wüsthof to keep around the kitchen for cracking open lobsters or crabs.

                                1. re: Cynic2701

                                  < picking up a Henckels or Wüsthof to keep around the kitchen for cracking open lobsters or crabs>

                                  But then there are considerably cheaper option for just cracking open lobsters and crabs.

                                  1. re: Chemicalkinetics

                                    True, but there's a competition I hope to enter where the knives will be of a similar style (I won't be allowed to bring my own), and I very well may have to fillet fish and process shellfish with such a knife.

                                    Good practice, I say!

                                    1. re: Cynic2701

                                      Ah, excellent point. Excellent point indeed

                            2. I prefer a mag strip but am using a knife block, because my maple-topped island is my prep station and there are no walls nearby.

                              1. My last kitchen had more drawer space than counter space and I used a drawer knife block. I really liked it quite a bit.

                                My current kitchen has few drawers but more counter space and I'm using a Kapoosh style block. I'm happy with it but would prefer a drawer block.

                                Maybe I've just seen too many horror movies but having the knives on a magnetic strip *in the open* leaves me mildly nervous. I can see why this system is popular but I just have flashes of the Bates Motel from the movie Psycho...

                                1 Reply
                                1. re: meatn3

                                  There was movie with knives that flew around a kitchen hacking at college kids all by them selves.......scary!!! Haunted evil knives!

                                2. A vertical block for most. The bread knife and cleaver, sheathed, go in a drawer.

                                  1 Reply
                                  1. re: tim irvine

                                    That is almost exactly what I do. I keep a paring knife in the drawer, too.

                                  2. For me knife storage has to meet a few goals: it has to protect the blades, it has to protect any reaching hands, and it has to be idiot-proofed for a household of klutzes who aren't very good at remembering to dry blades. I also prefer that my knife storage doesn't interfere with work spaces.

                                    An adjustable drawer insert is the best solution I've found. It works like two combs to hold the blade. It's very low-profile, which is good news for my cleaver, and like magnetic strips it has the advantage of fitting any size of knife. Ugly but so functional that aesthetics don't matter.


                                    1. I've had both a magnetic strip and a knife block but recently renovated the kitchen and switched to slots in a drawer which I love. It's much easier to see the knives and pick them up and put them back. The steel is right there beside them for sharpening.

                                      1. No words neccesary!

                                        1. In one of these, in a 12" drawer, right below my cutting board, to the left of my sink, above the trash can cabinet.


                                          It leaves a few inches to one side for bench scraper, peeler, scissors, etc.

                                          Drawers seem safe, clean, and handy to me.

                                          1. Inside a cabinet door is an option...

                                            1. Fascinating discussion!

                                              We added a strip of wood to the backside of one of the islands we purchased to place in front of a window since there are no counters in our kitchen. Then we chiseled out slots and the knives slip into these slots so that they are not on the wall or in a drawer [which is good since there are only three in the room.]

                                              For us, both professional musicians,there is no way we can cut our hands by either bumping up against a magnetic strip or by reaching into a drawer. Trust me, none of you have a weird kitchen like ours, so our solution will probably not help anyone else.

                                                1. Here are some ideas for magnetic strips, if you're considering that option.


                                                  Inside a cabinet, as shown in the link and by JayL, is an interesting idea.

                                                  1. 2 knife blocks. one is for the "why are you in my kitchen touching a knife but these I will share" knives, my older, beloved yet "starter" knives. The other is for MY knives, my Shun and good odds and ends blades, including my ceramic, which I keep very sharp and don't touch. MINE.

                                                    My wonderful husband has his office. I have the kitchen. Yes, I am territorial . . .

                                                    3 Replies
                                                    1. re: autumm

                                                      I'm with ya on that. Hubby has his office, I have my kitchen. There are times when I think even him getting a drink is invading my space. LOL!!!

                                                      I like having 2 sets of knives..........then again, why do I want someone else in my "office"? ;)

                                                      1. re: autumm

                                                        My wife was that way until she had knee surgery and I needed to learn how to cook more than a hot dog and a grilled cheese. Do you want regular or BBQ chips with that? I'm sure she now regrets letting me enter the inner sanctum of her territory. But not for the reasons you might think. Once I started cooking I wanted better tools, better knives, better pots and pans, better appliances. Well that would have been fine, but I also wanted to pick them out and do the research on them. I've invaded her space, that hasn't always been recieved well. However, she does like it when it's my nights to cook and do dishes. I guess life's just a bunch of tradeoffs.

                                                        1. re: mikie

                                                          Now that DH is retired and I'm not, he has taken over some of the cooking and food shopping. He has his preferences and I have mine, but so far we've worked it out. He enjoys using appliances I see no need for, but if he can find a place to store his treasures when he's not using them, that's fine with me.

                                                          He uses the knife block and I use the magnet.

                                                      2. Limited space so mine go in a drawer with KnifeSafes on them. I only do that for my Chef's and Santoku, the drawer is right next to my prep area so functionally it works fine. I keep the bread knife and a pairing knife elsewhere.