USE & CARE
- Sharpen and hone knives regularly
- Recommend wooden or plastic cutting boards, avoid marble, slate and glass
- Never use blade edge to scrape ingredients off cutting board
- Store knives in a knife block, on a magnetic strip deigned for knives or a drawer with slots for the blades, NEVER loose in a drawer
- Hand wash ONLY using mild dishwashing agents and a soft sponge, NEVER harsh abrasives or steel wool
- Avoid soaking knives in water to prevent rush from forming
- Stains can be removed using warm water, lemon juice or vinegar
- Wash and dry thoroughly after every use, before storing