Don’t let your knives air-dry, as this can result in limescale spots on the blade. Instead, use a cotton or linen towel to dry the knife immediately after washing. Make sure your towel is clean so as not to scratch or harm the blade.
General Maintenance for Wooden-Handled Knives
Knives with wooden handles need slightly different treatment and they definitely should not go in the dishwasher. When washing them under the tap, try to make sure the handle doesn’t get too wet. In fact, it’s best to clean the handle with a damp cloth. Avoid extreme temperatures, high level of moisture and aggressive cleaning agents.
We also recommend that you treat the handle with a conventional cooking oil or our protective wax every now and again, to prevent moisture entering the handle and to refresh its natural grain and color. You can use an oil like rapeseed or linseed, and we especially recommend using a cold pressed oil, which won’t clog the wood’s fine pores and gets into the grain of the wood better.
Which Cutting Board is Best for Your Blade?
The type of cutting board you use can also affect the performance of your blade. You should avoid hard surfaces made of natural or artificial stone, which dull the blade of your knife. We recommend using a wooden or plastic cutting board instead. Our cutting boards are especially kind to blades.
Pro tip: when you are using your knife to push ingredients that you’ve just chopped from the cutting board into your pot or pan, always flip the knife around and use its spine. This way, you aren’t blunting the cutting edge of the blade by scraping it across the board.
Storage
The golden rule is never store your knives loosely in a drawer. When unprotected blades rub against each other, they lose sharpness and the cutting edge can be damaged by the other blades. We strongly recommend keeping your knives in a block, in an in-drawer holder or on a magnetic holder on the wall.
