CARE & USE

Caring For Your Knives

Do not wash with other utensils. We do not recommend putting fine knives in the dishwasher because the heat of the wash cycle along with the harshness of detergent could be damaging to the blades and handles. Each knife should be dried separately, always keeping the sharp cutting edge away from the hand. Dry the knife from the back of the handle to the cutting edge.
To prevent damage to the blade do not use knife on frozen food. Do not use scour pads and abrasive cleaners which can wear away and scratch the coating.

Storing Your Knives

Store your knives in the recommended knife block or case. Proper storage will keep the integrity of the knives as well as greatly reduce the risk of injury when retrieving them.

Care of Wood Storage Block

Using a soft cloth, rub mineral oil onto the wood before the first use and occasionally there after. This will maintain the luster and natural beauty of the wood. Store the block at room temperature as extreme hot or cold temperatures can draw moisture out of the wood and possibly cause splitting or cracking over extended periods of time. With proper use and care, your knives will last for years and will help make your kitchen cutting tasks easier and more enjoyable.

Using the Correct Knife

A knife can be your best friend during food preparation, or it can cause serious injury—depending on the knife you choose for the job. Refer to our cutlery glossary to ensure you are using the correct knife. Hold the knife firmly in your hand and cut away from the body. Knives must always be held at the handle and never the blade.

Use your ceramic knife for slicing or cutting soft foods only (fruits, vegetables, sashimi, boneless meats, etc.) Do not attempt to cut through frozen foods or bones.
Use a softer cutting board only-- plastic, wood and bamboo work well. Avoid glass, tile and marble cutting boards.
Never use the knife as a tool other than a knife. Never use it to pry anything open, or to cut plastic packaging.
Do not use the side of the blade to smash anything such as garlic, herbs, etc.
A quick rinse with a mild detergent is all that is needed to keep your knife clean. After cutting non-greasy food, such as fruits or veggies, sometimes just give it a rinse in warm water, no detergent. Since the surface is non-porous, cleaning is a breeze. Never put your ceramic knives in the dishwasher. The high pressure water can cause the knife to rattle against other items in the machine, causing it to chip.
Store your knives in a knife block or sheath to prevent accidents.

We recommend rinsing before loading into the dishwasher.
Load loosely into the dishwasher utility basket. Place forks and spoons resting on their handles and knives with blades up.
Avoid mixing metals. Sterling, aluminum and stainless should never be put in the same compartment.
Use the proper amount of detergent and avoid harsh detergents.
For spotless cleaning, remove knives at the conclusion of the final rinse cycle and hand dry.
Make sure all pieces are dry before putting it away.
Wash or rinse flatware soon after use especially when it has come in contact with acidic and salty foods, coffee, tea, etc. as these can cause discoloration and corrosion.
Do not leave soaking in water. Even plain water, especially ‘hard’ water can wear away at the finest of metals.
Whether from the dishwasher or washing by hand, flatware should be dry before storing.
Should stainless flatware develop stubborn spots or stains, clean using a good quality stainless steel cleaner following the manufacturer’s instructions. Not to add to your workload, but you should consider doing this once a year regardless. And who knows, you might be surprised at the feeling of accomplishment you get when those shiny pieces are staring back at you.