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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 to use.
  • 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 the edge.
  • 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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