Knife Care Instructions
Knives are made to provide years of reliable usage, however, as most equipment, knives need a little care.
Here are some tips to help you keep them in optimal shape:
- Wash and dry your knife before the first use.
- Remember that your knife is sharp, so use it carefully and keep it away from children.
- After each use wash your knife by hand, preferably with a soft sponge and mild detergent.
- Wash you knife immediately after cutting fruits or acid vegetables (ex: lemon, orange or tomatoes), to avoid stains or blade corrosion.
- After washing your knife you should dry it thoroughly with a clean cloth before you put it away.
- Your knife is not completely resistant to rust, it is not a manufacturing defect, it is only a natural characteristic of the metal that gives your knife the capacity of maintaining it very sharp.
- Remember knives have limitations and are not indestructible. Do not use them as lever to separate frozen goods, as screwdriver, as can-opener or to open bottles.
- Before cutting vegetable roots wash of the dirt.
- Use the knife for the purpose it was designed, meaning don´t use a Chef´s knife to cut bread, this will guarantee it´s efficiency.
- Don´t cut frozen foods, bones or other hard materials, for they might damage the blade. For that use a cleaver.
- Avoid washing your knife in the dish-washing machine, the chemical materials and high temperatures damage the blade.
- Always use an appropriate base in soft wood or plastic. Avoid cutting directly on glass, stone or stainless steel dish-washer.
- Always cut straight, avoid bending or twisting the blade.
- Keep the knives separately in a block of a magnet designed for that effect.
- When they need sharpening, find a professional, because bad quality sharpening may cause damage to the blade.
- If you think that you will not be using the knife for a long while, you should lubricate it and keep it in a dry place.
- Cleaning, polishing and lubrication help performance, safety and long life of your knives.