Proper knife selection, handling and storage help maintain sharpness, ensure safe use and prolong the lifespan of your knives.

During Use

Choose the Right Knife: Different foods require different knives. Select the appropriate knife for cutting vegetables, meat, fish, cheese or bread to achieve better precision and control.

Protect the Cutting Edge: Always use a suitable cutting board and avoid cutting on hard surfaces. When transferring chopped ingredients, use the back of the knife rather than the cutting edge to prevent dulling.

Proper Knife Storage: Store knives in a knife block or on a magnetic knife rack to protect their blades. Avoid storing knives loosely in drawers, as this may damage the cutting edges and increase the risk of injury.

Proper cleaning, drying and regular maintenance help preserve the sharpness, appearance and performance of your knives.

Routine Cleaning

1. Wash knives by hand with warm water and dishwashing liquid after use. Avoid placing them in the dishwasher, as harsh detergents and prolonged moisture exposure may damage the blade and handle.
2. Dry thoroughly with a clean cloth immediately after washing to prevent water spots and rust formation.
3. Store knives properly in a knife block or on a magnetic knife rack.

Maintaining Knife Sharpness

Regular honing helps maintain the knife's cutting edge, while sharpening restores sharpness when the blade becomes dull. The frequency depends on how often the knife is used.

For step-by-step instructions, refer to our Knife Sharpening Video Guides below.

Removing Rust Film

If rust marks appear on the blade, gently clean the affected areas using a suitable stainless steel cleaner or rust remover, following the product instructions. Wash and dry thoroughly afterwards.