How to Care for Your Knives
Investing in quality knives is an important decision. To preserve their performance and durability, it's essential to know how to care for them properly.
The Right Cutting Technique
Your quality knives are designed to be used with a fluid, gliding slicing motion, never with a vertical chopping motion.
Never use your knives on bones, joints, or frozen foods. If the knife gets stuck in food, never twist it sideways to free it.
The Cutting Surface: A Crucial Element
Wooden cutting boards of medium hardness, such as hinoki or acacia, are preferred. Avoid tile, ceramic, marble, granite, and glass.
Washing and Drying: The Golden Rules
- Hold the knife flat against the bottom of the sink
- Gently wash with warm soapy water
- Flip the knife and repeat
- Rinse thoroughly
- Dry immediately with a dishcloth
Dishwashers are strictly forbidden. Never use soaps containing citrus extracts or bleach.
Proper Storage
Store your knives in a wooden knife block, a knife tray in a drawer, a sheath, or a case. Never store them unprotected in a drawer.
Wooden Handle Care
Hand washing is the best way to care for wooden handles. The handle's color may change slightly over time — this is a natural part of the process that gives your knife character.
Carbon Steel Care
Immediate cleaning and drying are essential. Over time, the blade will develop a patina that protects against rust. Do not attempt to remove this patina.
Sharpening: Maintaining the Edge
Sharpen your knife as soon as it slides over a tomato skin without slicing it. Use a whetstone, a honing steel, or a professional service at least once a year.
Conclusion: Knives That Last a Lifetime
By following these tips, you will preserve the performance and durability of your kitchen knives for decades. Discover our collection of professional kitchen knives.
FREQUENTLY ASKED QUESTIONS
CAN KNIVES BE WASHED IN THE DISHWASHER?
No, the dishwasher is strictly forbidden. High temperatures, harsh detergents, and impacts can severely damage your knives. Always wash them by hand with mild soap.
WHAT IS THE BEST CUTTING BOARD FOR PRESERVING KNIVES?
Wooden boards of medium hardness, such as hinoki or acacia, are ideal. Avoid marble, granite, ceramic, and glass.
HOW OFTEN SHOULD KNIVES BE SHARPENED?
Sharpen your knife as soon as it slides over a tomato skin without slicing it. For premium knives, use a professional service at least once a year.
HOW TO STORE KNIVES CORRECTLY?
Store them in a wooden knife block, a drawer tray, a sheath, or a case. Never store them unprotected in a drawer.
WHAT IS PATINA ON A CARBON STEEL KNIFE?
Patina is a natural darkening of the blade that protects it against rust and corrosion. Do not attempt to remove it — it's a good thing!