- Before using your cutlery for the first time, hand-wash each knife with warm, soapy water. Rinse and dry thoroughly.
- Do not soak or leave food residue on the cutlery for long periods of time. Superficial pitting and/or staining on the blades may occur if very salty or acidic foods are left on the cutlery.
- It is never a good idea to leave your cutlery in the sink. You may cut yourself reaching in and may also damage the blades by jostling them against the sink bottom and other metal utensils.
- You can use either wood or poly cutting boards with your cutlery. We do not recommend glass or marble cutting surfaces, since they will damage the sharp edge quickly.
- Avoid using the cutlery as a can opener, screwdriver or chisel. Never pry or twist the blades.
- Knives are cutting instruments and the blade may be damaged with improper use.
- Although the cutlery is water-resistant and dishwasher-safe, harsh dishwasher detergents may dull the finish of the handles and stain the blades over time. Automatic dishwashing can also damage the blades by knocking them against other utensils. Therefore, to preserve the beauty and cutting performance of your cutlery, We recommend hand washing and thoroughly drying after each use.
