•  Never put your knife in the dishwasher

High temperatures and moisture can damage the wood and impair

the glue bond.

 

•  Sharpen your knife regularly

Preferably on fine water stones for the optimal performance.

 

•  Never use the knife on hard surfaces

Avoid ceramic, glass, steel, stone - it may result in dulling or chipping the blade. Only wooden/plastic cutting boards.

 

•  Once in a while apply natural oil on the handle

 This will protect the handle and the wood will regain its colour.  

 

•  Keep your knife dry   

After use, dry your knife thoroughly (moisture = rust). If it will lie unused for a long time, it is a good idea to cover the blade with natural oil.

 

•  Keep the blade protected

Do not keep your knife without the cover in a drawer with other hard objects - that can damage the edge of the knife.

 

•  Do not cut any hard products

The blade of the knife is thin and the steel is very hard. Cut carefully. Cutting hard foods (e.g. bones, frozen products, fresh bread crusts, etc.) can damage the cutting edge. 

 

Carbon steel knives: The knife is made of carbon steel. Contact with products will result in a patina - a coating of oxides on the surface of the blade. The coloured discolouration adds character to the tool and further protects the steel from rust. 

 

Do not use your knife for any purpose other than cutting food.