Care guide

A few simple habits keep a good knife sharp, safe and looking its best for years.

Washing

• Wash by hand in warm, soapy water, rinse, and dry straight away with a soft cloth.
• Never put knives in the dishwasher. The heat, detergent and knocking against other items dull the edge and can damage the handles.
• Don't leave knives soaking in the sink, where they can be damaged or catch someone reaching in.

Cutting

• Use a wooden or plastic chopping board. Glass, stone, ceramic and metal surfaces blunt an edge quickly.
• Use each knife for the job it's made for: a bread knife for bread, a paring knife for small work, the chef's knife for everyday chopping.
• Scrape food off the board with the back of the blade, not the edge.

Honing and sharpening

• Hone little and often. A few strokes on a honing steel before you cook keeps the edge straight and cutting cleanly.
• Sharpen when honing no longer brings the edge back, using a whetstone or a good-quality sharpener.

Storage

• Keep your knives in their block, on the magnetic board or on the bar. Loose in a drawer, edges chip and fingers get cut.
• Wipe wooden blocks with a damp cloth and let them dry fully. Never soak or submerge them.

Safety

• Keep knives out of reach of children. We only sell knives to adults aged 18 or over.
• Carry a knife with the point down and the edge facing away from you.
• Never try to catch a falling knife. Step back and let it drop.

Any questions about looking after your set? Contact us.