It frees up the worktop, keeps knives visible and within reach, and has no internal slots to clean. Each knife stays separate from the others, so the edge doesn't knock against other utensils. With no fixed slots, it takes knives of different shapes and sizes, from a paring knife to a bread knife.
Wood or steel?
Stainless steel and aluminium racks are durable and easy to clean, even in a professional kitchen. Wood is softer to the touch: it is less likely to scratch the blade finish and cushions the impact as the knife attaches, and it's also an aesthetic choice to match your kitchen. Either way, the hold depends on the strength of the magnets inside, not on the outer material.
What length should I choose?
Start from the number of knives and the wall space. There should be enough room between handles to grab one knife without touching the others, and wide blades take up more space. A short rack of 30 to 35 cm suits a basic collection; a full set generally needs 45 to 60 cm.
Do all knives stick to a magnetic rack?
No. Ceramic and titanium blades aren't magnetic and won't stick. Most steel kitchen knives, stainless or carbon, attach without any problem. For very heavy knives, such as cleavers and large butcher's knives, check that the rack's hold is adequate before hanging them.
How do I attach and remove knives without damaging them?
Bring the knife to the rack spine first, then roll the blade flat against it: this way the edge doesn't snap against the bar. To remove it, roll the edge away from the bar and then lift the knife off. Avoid sliding the knife along the surface: it scratches the blade and wears the edge.
How do I install the rack safely?
Fix it to a solid wall with screws and plugs suited to the wall type, following the manufacturer's instructions. Choose a spot that's convenient while you work but away from the hob, sink splashes and walkways, and out of children's reach. Check from time to time that it is still firmly fixed.