Small Knife Care 1x1

How to care for your knife properly: Tips for a long life and sharp blades

To ensure that your knife stays sharp and functional for a long time in everyday use, a few basic care instructions are important. Here you can find out how to do it correctly:

Use the right pad

• Use soft cutting boards made of plastic or wood. Hard materials such as glass, bamboo or ceramic are unsuitable as they will quickly dull the blade.

Gentle handling when working

• If you want to push cut food aside from the board, use the back of the knife instead of the cutting edge. This will avoid unnecessary damage.

No dishwasher!

• A knife should never be put in the dishwasher. Aggressive cleaning can permanently damage the blade. Hand washing is the most important thing: a soft cloth or sponge (not the rough side!) in combination with warm water and mild soap is completely sufficient.

Proper care when sharpening

• Japanese knives should not be treated with steel or diamond sharpeners. These remove too much material and can damage the delicate blade. To maintain the sharpness, it is sufficient to sharpen the knife once a week with a ceramic sharpening rod.

Safe storage

• Never store your knife unprotected in a drawer. Use a blade protector or invest in a knife block or magnetic strip. Japanese knives deserve to be visible and stored safely.

Proper storage

• Before storing the knife, you should dry it thoroughly. If you are storing it for a longer period of time, we recommend lightly oiling the blade to prevent corrosion.

The right cuttings

• Only cut foods that you would eat. Working with bones or frozen foods can damage the blade or tip.

Professional regrinding

• If honing on a sharpening rod is no longer enough and the blade remains blunt, it is time for a professional resharpening. This ensures the original sharpness and extends the life of your knife.

With these tips, your knife will not only stay sharp longer, but also in top condition – for joy when cutting and cooking!