STAINLESS STEEL KNIVES
- Never put in the dishwasher. The harsh chemicals and hot temperature will ruin the quality of the blade and deteriorate the handle.
- Do not cut through bones, frozen foods or extremely dense items.
- Dry thoroughly after hand washing and do not store unless fully dry. Use a paper towel to dry the blade instead of a teatowel as kitchen cloths tend to leave the blade slightly damp.
- Do not leave wet overnight. Your knife is rust resistant but not rust proof. If your knife is left in contact with water it may develop rust spots.
- Always cut with a smooth action and never twist the blade, sideways pressure will damage the blade.
SHARPENING AND MAINTENANCE - WESTERN BEVELS
- Use Japanese waterstones to sharpen your knife, never on a hot grinder or belt sander. Find a reputable sharpener experienced in Japanese knives. Chef's Armoury offers a postal knife sharpening service.
- A honing steel can be used lightly in between sharpening on stones. Do not use a diamond or rough steel – we recommend a fine ceramic steel.
- DO NOT use a pull through sharpener of any description.
- Japanese knives are easier to chip than thicker European knives so think before you chop.
- Don't cut directly on hard surfaces such as a benchtop; stainless steel sink; plate or chopping boards made from glass, ceramic, bamboo, corian and other hard substances. An endgrain chopping board or soft plastic chopping board is best.
- Remember your knives do have limitations and are not indestructible. Do not use your knife as a screwdriver, can opener, jimmy, hammer, oyster opener or chisel. (You can buy all of these tools at your local hardware store for much less).
- Store knives in the original box, a wooden sheath (saya) or on a knife magnet or knife block. Don't put a plastic or leather sheath on the blade as it will rust if any moisture is left on the knife.
- Don't let your damp blade rest against dissimilar metals for a period of time as it may encourage Galvanic corrosion.