- 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...

- 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 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.
- Cutlery are cutting instruments and the blade may be damaged with improper use.

Cleaning and Caring For Your Cutlery
- 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. We recommend hand washing and thoroughly drying after each use.

Maintaining the Fine Edge of Your Cutlery
- The sharpest knives are the safest knives because they offer the most control. A sharp knife cuts easily with little resistance and sharper knives also render more precise results. A dull knife will require more force, which lessens your control over the blade.
- With repeated use, the cutting edge of the knife blade begins to curve out of alignment into tiny "S" shapes, diminishing the blade''s flawless function. Use a sharpening steel or other sharpening tool to hone the knife edge and straighten out these "S" shapes.
- Frequent sharpening is essential to maintain a sharp knife.