- Before using your steak knives for the first hand-wash with warm, soapy water. Rinse and dry thoroughly. - Do not soak or leave food residue on the knives 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 knives. ...

- Before using your steak knives for the first hand-wash with warm, soapy water. Rinse and dry thoroughly. - Do not soak or leave food residue on the knives 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 knives. - It is never a good idea to leave your knives 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 knives. We do not recommend glass or marble cutting surfaces, since they will damage the serrated edges. - Avoid using the knives 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 knives are 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 knives, we recommend hand washing and thoroughly drying after each use. Important - Always cut away from your body. - Never try to catch a falling knife. - After handling a knife, always set it down safely with the blade facing away from you. - Never use your knives to open boxes, or otherwise stab, pull or lift materials other than food. - Avoid storing cutlery loose in a drawer. Caution - Knives are sharp. - Handle carefully. - Do not leave within children''s reach.