• Guiding Tips for Your New Cutlery Care

    for a Lifetime of Precision and Performance Crafted for a lifetime

  • Our knives are easy to care for. A few tips & and tricks ensure they stay razor-sharp."

    • Hand wash your knife immediately after use and ensure thorough drying.
    • Avoid using a dishwasher to prevent potential damage to high-carbon steel and handles.
    • Never leave the knife submerged in water for an extended period.
    • Sharpen the blade as needed using a quality sharpening rod (diamond or ceramic), whetstone, or similar tool.

How to Clean Your Knives?

    • Clean your knives promptly after use to prevent food particles or stains from solidifying and becoming difficult to remove, which could dull the blade.
    • Stick to hand-washing, especially for high-quality knives.
    • When hand-washing, keep the blade pointed away from you, and use a dishcloth or sponge with warm water and dish soap to carefully wipe each side of the blade. Lay the knife on the counter for added caution.
    • Always use the honing steel to realign the edge before or after use, and sharpen the knives as needed; Use a quality cutting board. We highly recommend using bamboo or wood cutting boards. 
    • Never leave the knife submerged in water for an extended period.
    • Avoid aggressive scrubbing to prevent accidental cuts; soaking is usually sufficient to loosen particles for easy removal.
    • For stubborn particles, soak the knife for a few minutes in a mixture of hot water and dish soap.
    • After cleaning, carefully wipe the blade dry to prevent water marks.
    • For wooden-handled knives, treat them regularly with linseed oil or beeswax to prevent brittleness. This provides effective protection and enhances the wood with a silky sheen and rich color.
    • If the knife has some signs of rust (which might happen if left in water or if you use a dishwasher), please use Bars Keepers Friend™ Stainless Steel Polish (or similar) to clean your knife ASAP once the rust is removed. make sure you hand wash and dry the knife after use.
    • Avoid glass, ceramic, and plastic cutting boards as they will dull your knives quickly.
    • Avoid using a dishwasher to prevent potential damage to high-carbon steel and handles.

How to sharpen your knives?

What Is the Ideal Knife Sharpness?

Knife Sharpness and Blade Angle:

Generally, the sharpness of a knife is influenced by the angle of the blade. A more acute angle results in a sharper blade. The ideal degree for a knife typically falls between 15 and 30 degrees.

Regional Sharpening Practices:

Eastern knives are commonly sharpened to
15 degrees, while Western knives are typically sharpened to 20 degrees.

Specific Edge Degrees:

Executive Chef Series: 20-22 degrees on each side