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Knife Wall Rack

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Knife racks hold blades vertically on the wall, where they are visible, dry and out of the way of everything moving across the bench. A knife wall rack also buys back bench space, which in a tight commercial kitchen is the most valuable thing it does.

The two types are magnetic and slotted. A magnetic wall knife rack holds any blade anywhere along its length, so a mixed set is no problem. A slotted wall mounted knife rack gives each knife a fixed place, which makes a missing blade obvious.

A kitchen knife rack has to be mounted properly, into something solid, at a height where a blade can be taken one-handed without reaching over a hot surface. That siting decision matters more than the rack itself.

Pricing a rack for each bench? Magnetic and slotted racks sit side by side in the price guide.

These are the top FAQs for Knife Wall Rack

Magnetic or slotted?

Magnetic takes any blade and is the easier choice where the knives change. Slotted holds each knife in a known place, which suits a station with a fixed set and makes stocktaking visual.

Magnetic racks are also easier to wipe down, because nothing is enclosed. A slotted knife block on the bench does the same job if wall space is not available, though a slot you cannot see into and cannot dry is the weak point of any slotted design.

Will a magnet damage the blade?

No. Steel is not harmed by a magnet and a knife does not lose temper or edge from being held. What chips an edge is slapping the blade on edge-first.

Place the spine against the rack and roll the blade on. Racks with a timber or coated face are more forgiving if a blade does go on edge-first.

Where should it be mounted?

At working height above a prep bench, clear of the cooking line, clear of any wall shelves someone reaches past, and never above a sink or a fryer.

The blade should be reachable without stretching across anything hot. If the only available wall is behind the line, use a knife holder rack on a bench instead.

What does it need to be fixed to?

Something that will hold a loaded rack indefinitely — a stud, a solid wall, or a stainless panel with proper fixings. A rack pulling out of plasterboard with six knives on it is an obvious hazard.

Check the fixings supplied against your wall type. Mounting details are on the product page and specifications explains how specifications are presented.

Is it hygienic in a commercial kitchen?

More so than a drawer or a slotted block, because the blades are in the open where they dry and the rack can be wiped down completely. The downside is airborne grease, so it needs cleaning with the rest of the cleaning supplies.

Do not mount it where it collects splatter. That is the only real hygiene objection and it is a siting problem.

Can it be used front of house?

In an open kitchen, yes, and timber-faced racks are made for exactly that. Keep it out of customer reach, which in practice means high and behind a pass.

Anywhere customers can touch it, a locked knife case is the better answer.

Does it suit every knife?

A magnetic rack holds anything steel, including a cleaver if the magnet is strong enough. Very heavy blades slide on a weak magnet, so check the rack is rated for what you are hanging.

Ceramic and some composite blades are not magnetic at all and need a slotted rack or a knife block. The rest of the knife storage range covers the alternatives.