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PLEASE READ BEFORE USE AND SAVE THESE INSTRUCTIONS                                                                          


This knife will bring you many years of trouble-free use if you:

-Remove it from your knife block or tray

-Use it (straight cuts on the cutting board)

-Rinse & wipe it

-Place it back in knife block or tray



Ideal for straight cuts of fruits, vegetables and boneless meats


Always use with a plastic or wood cutting board. Avoid cutting on marble, stone, glass, plates, or tile.


Use your conventional steel knives for curbing, prying, boning, and cutting frozen food and cheese. These applications involve twisting and flexing, which require a more flexible material than ceramic.


For your protection, the tip and heel of the blade have been safety blunted.



Hand wash with water and liquid dish soap; do not wash in the dishwasher.


For discolorations not removed by normal washing. Clean the blade only (not handle) with a mild bleach solution.



Dropping on hard surfaces.


Using front edge as a rotating pivot point: the sharp edge can cut into the board. catch and snap.


Putting the blade in open flame (ceramic conducts heat)


Turing the blade on its side to smash garlic or other items.



Store in a knife block, sheath, or tray.


Use care when storing and removing the knife from a knife black to avoid tip damage.



All knives dull over time. A soft metal blade (stainless steel)”rolls” as it becomes dull. Harder metal (such as high carbon steels) hold their edge longer, but dull differently. Harder materials are less forgiving and tend to slightly chip instead of roll.


Ceramic starts out sharper-and stays sharper-longer time, you may notice micro nicks on the blade’s edges. This is the normal process by which any hard material blade will dull. Despite its appearance, the existence of microchips does not necessarily mean the knife is dull. You will find that it performs well for quite some time. When the knife no longer performs to your liking, send it back to us for free sharpening.