Tips

TIPPS FOR CARE AND USE

Your high-quality knives need a certain amount of care to make sure that you can enjoy the knife and its sharpness for a long time.
* Prior to using your knives for the first time they need to be rinsed once under hot water.
* After each use rinse and clean the knife thoroughly with a soft cloth. Don't use aggressive detergent. To avoid injuries always dry the knife from the back of the blade towards the edge.
* Aggressive foodstuff like lemon juice should be washed off directly after use.
* Never clean the knives in a dishwasher. This will not only affect the material but also the edge's sharpness.
* Never use glass or granite cutting surfaces. They may be easy to clean but will ruin even the hardest edge. The recommended cutting surfaces are wood (preferably hardwood) or medium-dense synthetic boards.
* Don't soak knives with handles of natural wood for too long. Apply a little neutral vegetable oil from time to time.
* To refresh the shiny appearance of the Wasabi edge we recommend vegetable oil or our special neutral silicone oil.
* When storing a knife please make sure that the edge never comes into contact with other metallic objects. This is to avoid damages to the edge. Keep the knives either in a knife block, a drawer insert or the wood covers for the Japanese blades.

Taking care of a ceramic knife.

With the right care, ceramic knife preserves its excellent quality for years without sharpening.
Wash it by hand in warm water with soft powder or without it.
* Do not drop the knife because its' ceramic blade's fragile and can break.
* Do not use it as a tool.
* Don't wash ceramic knife in a dishwashing machine
* Keep it in a block of knives or other safe, convenient place.
* Do not sharpen ceramic knife yourself.
* Do not put any abrasive powders and other substances on a ceramic blade.

RE-SHARPENING

Prior to using the wet stone it should be completely soaked in water for about 5 to 10 minutes. Please make sure that the stone is always slightly wet during the sharpening process.