How to care for my knife
Knife Storage
The cardinal rule is to never store your knives haphazardly within a drawer. When unprotected blades come into contact with each other, they undergo a loss of sharpness, and the cutting edge may incur damage from the proximity to other blades. It is highly advisable to maintain your knives within a dedicated knife block or securely on a magnetic wall holder.
Washing your blade
The most effective way to keep your knife clean is to rinse it immediately after use. Hold it under cold running water, gently rub the blade, avoiding the sharp edge. You can also use a clean towel or sponge, ensuring they’re free from debris to prevent scratches.
Prompt cleaning is crucial to prevent staining, especially from salt or acidic residues. Water is often enough for cleaning, as our stainless steel blades are polished to minimize food sticking. For greasy residues, use a small amount of dishwashing liquid on a sponge.
Putting Knives in the Dishwasher
While some knives with synthetic handles are dishwasher-safe, we recommend handwashing all larger knives, regardless of their handle material. This is because larger knives could damage the dishwasher’s cutlery basket, potentially causing corrosion and affecting the knife’s steel quality. Handwashing is gentler and preserves the knife’s sharpness.
If you choose to use the dishwasher, rinse the blade and ensure knives don’t touch other metallic items in the cutlery basket to prevent potential damage.
Drying Your Blade
Don’t let your knives air-dry, as this can result in limescale spots on the blade. Instead, use a cotton or linen towel to dry the knife immediately after washing. Make sure your towel is clean so as not to scratch or harm the blade.
General Maintenance for Wooden-Handled Knives
For knives with wooden handles, avoid using the dishwasher. When cleaning them, minimize moisture exposure to the handle by wiping it with a damp cloth instead of soaking. Avoid extreme temperatures, excessive humidity, and harsh cleaning agents.
Periodically treat the handle with cooking oil or wax to prevent moisture penetration and refresh its appearance. Opt for cold-pressed oils like rapeseed or linseed, as they penetrate wood pores effectively without clogging them, enhancing the wood’s natural grain and color.
Which Cutting Board is Best for Your Blade?
The choice of cutting board material can have an impact on how your knife performs. It’s advisable to steer clear of using hard surfaces crafted from either natural or synthetic stone, as they can lead to the dulling of your knife’s blade. Instead, we suggest opting for a cutting board made of wood or plastic.
Here’s a professional tip: when transferring freshly chopped ingredients from the cutting board into your cooking vessel, always utilize the spine of the knife by flipping it around. This technique prevents the cutting edge of the blade from becoming blunt due to contact with the cutting board.
