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Maintaining Cutlery
•
Always use appropriate cutting boards. Wood, bamboo, and polypropylene are softer
materials that will allow the knife blades to stay sharp longer. The material should allow the
knife to scratch the surface. Never use hard materials such as tile, ceramic, marble, glass,
or granite. These will dull and damage blades.
•
Do not wash in the dishwasher. Dishwashing damages the blade and handle.
•
Never use knives to cut bones or joints. Use the boning notch in the kitchen shears for that
purpose.
•
Always wash and rinse immediately after using, especially after cutting citrus or high-acid
foods that can damage knives. Dry thoroughly before placing in knife block or in-drawer
knife block.
•
Use knives as intended. Never use to pry frozen food apart or as a screwdriver.
•
Regular honing will maintain the edge for up to a year depending on use. Under normal use,
hone once every 2 weeks.
•
Have knives professionally sharpened once honing is no longer effective.
•
Do not scrape knife blade on cutting surface to prevent dulling the knife.
How to Hone the Knives
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How to Sharpen the Knives
Regular honing will maintain the edge for up to a year depending on use. Once honing
is no longer effective, we suggest having the knife professionally sharpened. The
factory-set angle is 12.5 degrees.
Stand the honing steel
tip down on a nonslip
surface.
Lightly stroke the edge
of the knife down the
honing steel in a gentle
arc, moving from heel
to tip at a constant
angle. Repeat a second
time.
2
4
Touch the steel with
the knife's edge as
though cutting a very
thin slice. Adjust the
angle of the slice until
you barely feel the
edge of the knife start
to bite rather than slip
down the steel.
Switch sides; follow
same process to
complete honing.
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