Small habits, every day
Look after
what you love.
A useful tool deserves a little attention.
Practical notes for the next meal, and the one after.
01 / A gentle clean
A moment after
every meal.
Wash one knife at a time with warm water, mild washing-up liquid and a soft sponge. Keep the cutting edge facing away from your fingers.
Rinse promptly.
Remove food residue after preparation. Do not leave a knife hidden in a sink of water; it is harder to see and can create a handling hazard.
Clean with care.
Support the handle securely and wipe from the spine toward the edge, without running a finger along the blade. Avoid abrasive pads and chlorine-based cleaners.
Dry completely.
Use a clean cloth to dry the blade and handle before putting the tool away. Wooden handles should not be left soaking or stored damp.
Hand washing is our everyday recommendation.
Dishwasher heat, detergents and movement can affect handles, finishes and edges. Follow the specific product instructions when supplied.
02 / Between preparations
A place of
its own.
Keep the cutting edge protected and visible. A dry block, a correctly fitted sheath or a drawer insert helps separate sharp blades from other utensils.
On the counter
Choose a stable, dry location. If using a magnetic rail, check that the mount is secure and place the spine against the rail before gently lowering the blade.
In the drawer
Use a fitted blade guard or divided insert. A loose blade can knock against metal utensils and is harder to pick up safely.
At the board
A suitable wood or plastic cutting board is gentler on a cutting edge than glass, stone or ceramic. Keep the board stable with a nonslip mat.
During use
Choose a tool for the task. Do not twist a thin blade through hard material, use it to open packaging, or assume a slicing cleaver is suitable for bones.
03 / Ready for the next meal
Know your
cutting edge.
If a blade begins to slip or needs more pressure, pause and review its condition. A controlled cutting action starts with an appropriate, well-maintained edge.
Honing and sharpening are different.
A suitable honing tool may help align an edge; sharpening removes material to restore it. The method, angle and abrasive should match the blade steel and edge geometry. Follow the maker's instructions for that particular piece.
Start with the product, not a fixed angle.
There is no single sharpening setting for every knife. Serrated, asymmetric and specialty edges need different care. When unsure, use a professional sharpener familiar with the blade type.
Check before you continue.
Stop using a piece with a loose handle, chips or other damage. Contact our team with clear product photographs and the details of what happened.
04 / A considered selection
Choose around
your routine.
Everyday preparation
A chef knife or santoku can cover many vegetables and boneless ingredients. Compare the profile, handle material and listed dimensions.
Explore chef knivesBread & delicate crusts
A serrated blade works with a gentle sawing motion. Avoid forcing the edge down through the loaf.
Explore bread knivesA coordinated workspace
A set can be useful when the included shapes fit your cooking. Choose the pieces you will actually use, rather than the largest number.
Explore knife setsEveryday small tasks
Kitchen scissors are useful for herbs and appropriate packaging. Clean the joint carefully and store the blades closed.
Explore scissors05 / Good to know
The small
questions.
Why should I dry a stainless steel blade?
Stainless steel is designed to resist corrosion, but food residue, salt and prolonged moisture can still affect the surface. Washing promptly and drying thoroughly are simple everyday habits.
Can I cut frozen food with any kitchen knife?
Do not assume a thin preparation blade is suitable for frozen ingredients or bones. Use a tool specifically intended for that task and follow its instructions.
How often should I sharpen?
It depends on the steel, board, frequency of use and cutting technique. Look at cutting performance and condition rather than a universal calendar interval.
How do I choose the right knife size?
Consider your board space, ingredients and preferred handling. Compare the listed dimensions and ask our team if you need more specific measurements.
Can I ask about a material or finish?
Yes. Include the product name, an image and your intended use when you contact our team. For sourcing, also share quantity, packaging and destination requirements.