With the proper care, one can contribute to the long life of a knife.

And it is not difficult!

The construction technique and the materials used to manufacture many knives ensure that they are dishwasher safe. If you value your tools we recommend that, after each use, you wash your knives with warm water and a little detergent, rinse carefully and dry with a towel. Corrosive food particles will not affect your blade if washed off directly after use.

However, the following factors do constitute a negative impact.:

  • Many dishwashers have a cutlery basket into which knives, cutlery and other utensils are placed. With both the loading and unloading of this basket, as well as the force of the water pressure there exists the danger that the blades will hit against one another or against other objects in the dishwasher and become damaged.
  • With dishwashers that have a cutlery drawer the loading and unloading process may damage not only the knife blades, but also the covering of the cutlery drawer so that the coating can no longer provide the protection for which it was designed and rust will set in. This can lead to foreign rust deposits on the blade.
  • The knives are not cleaned directly after use. In the unfortunate situation that the dishwasher is not used for a number of days, the effect of caustic food particles such as pickles, spicy sauces, citrus fruits and vegetables remaining on the blade can lead to unsightly spots and corrosion. As the food particles can be easily rinsed off the blade with warm water directly after use, you can prevent this reaction between food particles and the blade.
  • It is very important to use the correct measurement and application of dishwasher detergent. With the incorrect quantity of detergent, foreign rust particles will adhere to the blade. In most cases these spots can be easily removed with a steel cleaner which is readily available at most hardware stores.

For proper storage we recommend the following options:

  • Knife blocks in a variety of shapes, colors and configurations. The handy knife block provides protection for your blades as well as a visual compliment to your kitchen decor.
  • Magnet Bars in wood, synthetic material or aluminium. Two extra strong magnet segments provide a safe, easily visible and space saving storage option. Mounting materials are included with each magnet bar.
  • Cook´s cases in rolls and briefcase styles. This is the ideal method for professionals to store and transport their tools safely.

The right blade for every purpose
The edge is the business end of a knife. It is skilfully honed by hand and incredibly sharp. For different cutting tasks different blade shapes and edges are recommended.

The differences are:

The blade with the straight edge

The straight edge allows a smooth and clean cut. When carving no fibres are torn out of the meat. This edge can be used for firm and soft food like meat, vegetables and fruit.

The blade with the serrated edge

The wavy or serrated edge allows an easy cut through crusty food like a traditional roast and crispy bread.

The blade with the hollow edge

When cutting an air pocket is created between the hollow edge and the slice. This prevents the food from sticking to the blade and allows for finer slices.

The cooks knife

  1. The mid section of the blade is remarkably appropriate for either firm or soft food. The gentle curve of the blade is ideal for mincing of leeks, chives, parsley etc. Caution: Cook´s knives purposely have been ground extra thin for the ultimate cutting performance. Chopping through bones will damage the fine edge. For doing this please refer to our assortment of Cleaver.
  2. The front of the blade is suitable for many small cutting jobs. It is particularly useful for chopping onions, mushrooms, garlic and other small vegetables.
  3. The sturdy spine of the blade can be used to break up small bones or shellfish.
  4. The weight distribution is optimal at the heel of the blade and is used to chop through extremely firm food objects.
  5. The wide flat surface of the blade is suitable for flattening and shaping of meat cuts such as filets as well as for lifting of the chopped product.

Details of a forged knife