Straight out of the box your newly purchased knife will be razor-sharp. To maintain these standards follow our knife care tips which will ensure your knives stay precise and in pristine condition.
Hand washing - washing a knife by hand with a sponge and soap allows for a controlled clean. This is such a quick process which prevents damage to the blade and reduces the likeliness of accidents.
Place a sponge in warm soapy water then fold the sponge over the spine of the knife (the dull top). Carefully pull the sponge in an upwards motion, scrubbing the blade from the heel to the point, repeat until clean.
Drying - once the knife is washed take a dry tea towel and repeat the same motion with the tea towel along the spine of the knife, from the heel to the point until thoroughly dried. Most high quality knives contain carbon which can rust and corrode if not properly dried. After washing and drying store the knife safely until next use, additional storage tips are below.
Soaking - do not leave a knife to soak in water or in the sink, this will damage the knife and is a potential hazard.
Dishwasher - never place a knife in the dishwasher. Dishwashers use high heats and detergents which can be abrasive to the knife metal, it is also likely that during washing knives will be knocked against the other contents of the dishwasher which can cause damage.
Proper knife storage prevents knicks or scratches to the blade while not in use. If kitchen knives are placed into a cutlery draw they can easily be knocked and damaged against cutlery when opening and closing the draw. The following storage methods will also reduce the risk of accidentally cutting yourself on an exposed blade.
Magnet Knife Stand - our magnetic knife stand provides an outstanding display and design whilst confidently holding knives in place.
Knife Block - store in a knife stand to safely conceal the knives whilst also having easy access in the kitchen.
Blade Guard/Knife Cover - an inexpensive option which will maintain the quality of treasured knives. Once the blade is securely slotted into a guard or cover it can then be stored in a cutlery draw without the worry of damage.
Always cut onto a chopping board, ideally a wooden or rubber board as this provides the least abrasion towards a blade. Gradually as a knife hits the cutting surface it will become dulled over time, a quality cutting surface minimizes the rolling of the blade which will maintain the sharpness of the knife for longer.
Never cut onto granite, glass, marble or directly onto a kitchen surface. These materials are too hard which will result in damage to the blade.