- 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.