Knife Care
|
|
Before you begin to use your new knife, it is important to hand wash and dry your knife thoroughly.
The following is a list of advice in how to care and maintain your knife.
- Always handle your knife with care and keep it out of reach of children as it could cause serious injury.
- Ensure that you wash your knife by hand with a soft sponge and mild detergent, ensuring that the blade is facing away from your hand. Do not use any harsh detergents on your knife.
- After washing your knife, ensure that it is fully dry with a clean cloth, otherwise rust may form.
- The knife is rust resistant, not rustproof. It is not a fault, but a characteristic of the metal which enables your knife to maintain a sharp edge.
- Knives left in contact with water will rust, do not leave your knives to drip dry.
- Any acidic fruits or vegetables (tomatoes, organes, limes and lemons), make sure that your knife is rinsed immediately after use.
- Your knife is not indestructible. Therefore it is not recommended to use it for opening a can, oyster opener, screwdriver or chsisel.
- If you wish to use a knife to cut through frozen foods, hard materials or bones, ensure that you have a special purpose knife for such tasks.
- Never wash your knife in the dishwasher. The harsh chemicals and hot temperature will ruin the quality of the blade.
- Always use a wooden or soft plastic chopping board - NOT a glass or ceramic board. Never cut directly on your bench top, stainless steel sink or plate.
- Always cut straight through with a smooth action and never twist the blade. This may result in blade damage.
- Store knifes in a purpose made block or on a knife magnet. This is safer for you and better for your knives.
- Source a reputable knife sharpening company. Be wary of those who use grinders as they can cause the blade to get very hot and this could ruin the hardness of your knife.
If you have any further enquiries regarding how to maintain or even sharpen your knife, please contact by email or on 01628 636082.
|
