BEFORE FIRST USE

Read all instructions carefully. Wash the blades in hot, soapy water. Rinse and dry thoroughly. The blades are delivered sharp. We do not recommend sharpening the blades for the first 6-12 months.

MAINTENANCE OF THE BLADES

Using the knives will make them blunt. This is why it is important to sharpen the knives after every 5-7 times of use, to be able to use the knives optimally.

CUTTING BOARDS

To protect the edge of the knives it is recommended to use wooden or bamboo cutting boards. It is important that the cutting boards are smooth, easy to clean and yielding when in contact with the knives.
It is not recommended to use the following cutting boards to reduce the risk of a damaged knife and/or a blunt knife: marble, glass, ceramic, porcelain, tiles, granite, stainless steel or other metal, laminate.

CLEANING

For best results it is recommended to:
• Hand wash only.
• Use soap and water when washing.
• Dry immediately with a towel to prevent stains and rust.
• Do not use scouring pads to avoid scratches.

Allowing the blades to dry can cause stains. The blades are NOT dishwasher safe, therefore it is not recommended to wash the knives in the dishwasher. The heat and detergent can damage both the knife and the handles.

CARE

No metal is completely rustproof. Let NO acidic foods, such as tomatoes, lemons and mustard, are left on the blade after use. This can cause discolouration on the blade.

For optimal and long-term use of the knives, it is not recommended to: cut into bones, prick, pry or separate frozen food.