Handling

 

Rinse the knives in hot water before using them for the first time. After each use, make sure that the knives are washed without delay (with a mild detergent) and dried off with a soft cloth. Acidic foods in particular should be rinsed off immediately after use.

 

 

For your own safety, you should always wipe the knife away from your body and away from the cutting edge with a cloth or towel.

 

 

Knives do not belong in the dishwasher, under any circumstances. Always wash the knives by hand in order to protect the material and maintain long-lasting sharpness.

 

 

We recommend that you cut on wooden or plastic chopping boards. Glass, stone, and granite are unsuitable as cutting surfaces, as they can cause permanent damage to the knives’ delicate blades.

 

 

The blades are principally not suitable for cutting bones (including fish bones) or frozen foods.

When storing the knives, make sure that the blade does not come into contact with other metallic objects. This way, common causes of damage and staining can be avoided.

 

 

The best way to store the knives is in a knife block, in a wooden drawer insert, on a wooden magnetic knife rack, or in the drawer with a blade guard (or sheath).

 

 

Ensure that all knives with natural wooden handles do not remain in water too long. Oil the handle from time to time with a little neutral vegetable or camellia oil.

Handling

 

Rinse the knives in hot water before using them for the first time. After each use, make sure that the knives are washed without delay (with a mild detergent) and dried off with a soft cloth. Acidic foods in particular should be rinsed off immediately after use.

 

 

For your own safety, you should always wipe the knife away from your body and away from the cutting edge with a cloth or towel.

 

 

Knives do not belong in the dishwasher, under any circumstances. Always wash the knives by hand in order to protect the material and maintain long-lasting sharpness.

 

 

We recommend that you cut on wooden or plastic chopping boards. Glass, stone, and granite are unsuitable as cutting surfaces, as they can cause permanent damage to the knives’ delicate blades.

 

 

The blades are principally not suitable for cutting bones (including fish bones) or frozen foods.

 

 

When storing the knives, make sure that the blade does not come into contact with other metallic objects. This way, common causes of damage and staining can be avoided.

 

 

The best way to store the knives is in a knife block, in a wooden drawer insert, on a wooden magnetic knife rack, or in the drawer with a blade guard (or sheath).

 

 

Ensure that all knives with natural wooden handles do not remain in water too long. Oil the handle from time to time with a little neutral vegetable or camellia oil.