Use & Care
Use a proper cutting surface
The most common cause for wear and tear on the cutting edge of a knife is contact with the cutting surface. Use a cutting board made of wood or plastic to keep the knife from dulling quickly. Do not use cutting boards made of glass, ceramic or marble as they will damage the edge in the first cut.
Wash and dry immediately after each use
Wash your knives immediately after use to remove any food acids that could stain or dull the blade. All knives should be washed properly by hand with warm, soapy water. Rinse and dry thoroughly with a clean towel to avoid watermarks.
It is best to store cutlery in a knife block. When storing individual knives in a drawer, be sure to keep them covered with a sheath or a scabbard – throwing them in a drawer unprotected may permanently dull or scratch them and possibly harm other items in the drawer.
Special care for carbon steel blades
To prevent carbon steel blades from discoloring, lightly coat the blade with flavorless vegetable oil prior to storing.
Every time you use your knife, small bits of the edge get knocked out of alignment. A sharpening steel doesn’t actually sharpen a knife. It hones, or straightens the edge of the knife, realigning it. It is a good idea to regularly steel your knives to keep the edge in line; we would even recommend trying to remember to do this prior to each use. With regular honing, your knives will need less actual sharpening.
Place the tip of the sharpening steel on a cutting board at an angle of 20 degrees from the vertical.
Position the knife with the cutting edge down and the heel of the knife blade at the top of the sharpening steel. The blade should be held straight to form a 20-degree angle with the sharpening steel.
Sweep the knife down and toward you, ending with the tip of the blade at the tip of the sharpening steel. Repeat five to six times for each side of the cutting edge.
Knives with serrated edges cannot be sharpened with the sharpening steel. They must be professionally sharpened.