Quality cutlery deserves good care.
Like your fine china, we recommend that your knives
be washed separately from the rest of your dishes
and utensils and thoroughly dried after each use.
Do NOT put knives in the dishwasher. The heat and
detergent have a corrosive effect on the blade. Knocking
against other items can dull the blade, and the harsh
detergent will damage the wood or synthetic handles.
Soaking in water will remove the natural oils from
the wooden handles. To help restore the color and
put some life back into the handles, rub or soak the
wood handles with food-grade mineral oil frequently
on all unfinished wooden kitchen accessories including
knife holders, butcher blocks, and cutting boards.)
After oiling, polish the handles lightly with fine
steel wool (not soap) for a beautiful new handle finish.
This treatment is good for all natural wood handles
from time to time, as the natural oils wash out even
with the best of care.
Sharp knives should never be stored loose in a drawer
because contact with hard objects will dull the blade,
and reaching into a knife drawer can be dangerous.
Use a knife storage block a counter top to or a drawer
type storage unit.
- For obvious reasons, knife safety is of utmost
importance in a home. Not only are injuries unpleasant,
but most times they are avoidable.
- Keep knives sharp at all times. A sharp knife
is a safer knife, since less pressure is required
in cutting. It does not slip as easily, the hand
does not tire as quickly, and the knife is easier
- Use the correct size and type of knife for the
job, and when possible, cut away from the body.
Use a wood or polyethylene cutting board. Acrylic,
ceramic, and similar hard surfaces are hard on a
knife-edge because they don't "give" with
- Do not use a knife to stab, pull or lift materials.
A knife should not be used as a can opener, screw
driver or ice pick, nor is it intended for prying
apart frozen foods.
- After handling a knife, lay it down in a cleared
area, with the blade and point away from the body,
and away from the edge of the table or cutting area.
- Do not reach blindly for the knife; reach deliberately
for the handle.
- Never try to catch a falling knife.
- Sharp knives should be washed separately, not
with other utensils. Each knife should be dried
separately, holding the sharp edge away from the
hand using a towel.
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