Cleaning

â—‹ Give your knife a wash with water and soap before first use.

○ Always wash your knife by hand, with a sponge or cloth and warm water and soap. 

○ Never put them in the dishwasher, as the high temperature and chemicals will cause damage to your knife and its edge. 

â—‹ Its important to always dry off your knives immediately after washing, as leaving them wet for too long can cause staining and eventually rusting

Usage

○ Avoid cutting hard food like bones or frozen foods. Our knives are made from a very hard steel, but hard foods like this can still damage the edge. 

â—‹ Always cut on a wooden or plastic board, never a ceramic plate or glass.

○ A dull knife is more dangerous than a sharp one, as you will have to apply more pressure. So always keep your knife sharp. 

â—‹ Do take care when using them, and keep them out of reach from children. As for many people our knives will be much sharper than what you're used to.

Sharpening / Maintenance

â—‹ Our knives have excellent edge retention, but eventually there will come a time to sharpen it.

â—‹ For the best result use a honing rod to straighten out any dents first, and sharpen it on a whetstone to get the edge nice and sharp again.

â—‹ A dual sided whetstone like a 1000/3000 is ideal for this.

â—‹ The wooden handle can get a little dull over time. Rubbing a little bit of wood oil on it with a cloth will make it look as new. Danish oil or food grade mineral oil are great choices for this.

Storage

â—‹ When storing your knife make sure doesn't get knocked around against other cutlery in a drawer.

○ We recommend storing it in a sturdy sheath, like the wooden sheath we offer. Or on a magnetic knife rack.