Keep your blades sharp. Sharpen on whetstones fairly regularly to ensure optimum performance and safe use.
Hone blades before use with ceramic honing rods. This will help keep your blade’s edge aligned and ready to go in between sharpening’s.
Be sure to hand wash and dry your knife after each use us and never use the dishwasher. The heat from the dishwasher combined with strong ware washing detergents can do permanent damage to your knife.
When cutting make sure you push and pull the blade through product . Attempting to force the knife or wiggle it left the right could chip or snap the blade especially on knives with thinner profiles. Always avoid bones, frozen foods, and ceramic surfaces as they will undoubtedly dull your edge and potentially damage it.
Cut on end-grain wooden or plastic cutting boards only. This will help tremendously with edge retention.
Use the knife's spine for food collection, not the knife's edge. This ensures your knife stays sharp and does not damage the blade’s edge.
Use food-grade mineral oil on the blade and on handles made from natural materials like wood regularly. This will help prevent blade discoloration and keep handles from shrinking and/or cracking.
Store knives in a friendly space where they will not come in contact with other utensil or items that could potentially damage the edges. Magnetic bars or sheathed in a draw are options that work well.
