Knife Care Tips

• Considered to be a superior steel for kitchen knives due to the superior sharpness that can be obtained, edge retention, and ease of re-sharpening.
• They do however need to be cleaned, dried and oiled after use, to prevent rust.
• All carbon steel blades will patina (change colour, usually by darkening) over time and with use. Food items such as most fruits, vegetables and meats in particular will cause the formation of patina.
• Patina will over time help prevent the rusting of the carbon steel.

• Protect your investment by handwashing your blades with gentle dish soap.
• Don’t use soaps with citrus extracts or bleach; they can promote corrosion. Do not use scouring pads, steel, or gritty cleanser when cleaning the blades. Rinse and towel dry immediately.
• Let the knives air dry for a few minutes before returning them to storage. Never leave your knife sitting in a sink full of soapy water.

• After you have washed and dried your knives, store them in a block, knife case, in-drawer tray, or sheath. Make sure they are stored in a dry, moisture-free place to avoid rusting or discolouration
• We do not recommend storing the knives unsheathed in a drawer, as this can be a potential hazard to the blades as well as your fingers.
• Under no circumstances should a finely honed and highly polished blade comes into contact with other hard materials such as metals, ceramic or stone.

Preserve your knives from rust and oxidization, and preserve your wooden handles with camellia oil. It is also good protection for the blade but generally must be removed from the blade before cooking.

Wood is a living natural material and loves a little care. From time to time rub a few drops of oil onto the wooden handles of your knives. The wooden chopping boards should be cared for with oil too. With the special Swedish linseed oil, the wood keeps its original beauty and individual radiance.

• Please do not use the knife in a twisting motion.
• Select the correct knife for the task to ensure you will get the best cutting results and you are also easy on the blades
• Please use a soft plastic or wooden cutting board to protect the edge of the blade.
• Please don't heat or cool rapidly as it may change the structure of the steel.
• The handle colour may change slightly over time due to oils in the hand as well as the natural colour change of wood from oxidation and/or exposure to light. This is not a defect, but a natural part of the process.