What is the best thing to clean knives with?

The best thing to clean knives with is warm water, mild dish soap, and a soft sponge, followed by immediate drying. That method removes grease, food acids, and residue without attacking the blade or handle. It also avoids the mechanical damage that dishwashers cause when blades hit racks, utensils, and harsh detergent during a wash cycle. For sticky tape or glue, rubbing alcohol works well. For light rust, baking soda paste or a non-chlorine metal cleaner is usually enough. The key is speed and dryness. Clean the knife by hand, rinse it, dry it fully, and store it where the edge does not strike hard surfaces or sit in moisture.