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How To Make A Knife Guard

By Miye Bromberg Published

Don’t want to buy a guard? Make one yourself.

In a pinch, you can make a DIY knife protector to keep any knife safe for short stints.

1. Place your knife’s blade along the crease of a manila folder.

2. Mark a line about ½ inch from the tip of the blade and another about ½ inch from the spine.

3. Using these marks as guides, cut the folder into a rectangle.

4. Staple the top half and side of the rectangle at ½-inch intervals, leaving the back end open to slide in the knife.

5. If the handle of the knife prevents the guard from fully covering the blade, snip the opening at an angle to accommodate it.

6. Done!

How to Choose a Guard for Your Knife

Knife guards protect your knives—and your fingers—when you’re traveling or storing your knives in a drawer. But how do you find the right ones?

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JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.