Most edge damage doesn't happen on the cutting board. It happens in a drawer or sink, where a sharp blade knocks against tongs, peelers, and other knives. A knife guard ends that. Slide it over the blade and the knife rides safely in a drawer, a knife roll, or a bag. Your hands are safer too when you reach for it. Why lined guards These are plastic sleeves with a soft lining. The blade rests against the lining, not bare plastic, so the edge isn't scraped every time you store the knife. Small detail. It's the difference between a guard that protects an edge and one that slowly wears it down. Note: use these after you dry the blades. Find your size Measure the blade from heel to tip. Pick the guard that's as long or slightly longer, then choose Thin or Wide based on blade height. 6" Thin: paring, petty, and utility knives 6" Wide: short santokus and wider utility blades 8.5" Thin: most 8" chef's knives, gyutos, and slicers 8.5" Wide: santokus, nakiris, and wide chef's knives 10.5" Wide: 10" chef's knives and larger wide blades 12" Thin: long slicers and carving knives 12" Wide: the biggest blades in the block $6 each. One per knife you care about. Common questions What size knife guard do I need? Measure the blade only, heel to tip. The guard should be at least that long. An 8" chef's knife takes the 8.5" size. Choose Wide for taller blades like santokus and nakiris. Do knife guards dull knives? Unlined hard plastic can scrape an edge over time. These are lined, so the blade rests against soft material instead. Let the spine lead as you slide the knife in and the edge barely touches the guard at all. Should the knife be dry before it goes in? Yes. Completely dry. A guard traps moisture against the blade, and trapped moisture is how good knives rust. Do they work in a knife roll? That's where they're best. Every knife in a roll should wear one. Guard a sharp edge, not a dull one A guard preserves whatever edge the knife has. If that edge is already gone, sharpen it first, by mail or at the shop in Edina, then guard it. And if the edge keeps dying young, your cutting board may be the reason.
