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  • USE PROPERLY

Cut the bread in a sliding motion and in the same direction. You can use your bread knife to cut cakes and pastries as well. Never use bread knife to cut your frozen cookie dough or any frozen food for that matter. Not even fruits and vegetables as some of them can be acidic which will dull the blade. To protect further the blade from damage, always use a wooden or plastic cutting board.  You need to avoid acrylic, granite, glass, ceramic or marble surfaces and don’t use your counter top. Scrape off bread from the board by using the spine not the blade.

  • WASH BY HAND AND WIPE DRY

Hand wash the knife in warm water and soap with the blade away from you.  Wash separately and never soak it in the sink. Avoid using the dishwasher, your knife can get banged and warped. Wipe dry with a clean towel from the dull side to the sharp edge and include the handle as well. Don’t let it air dry to avoid rust formation.

  • OIL AFTER USE

Before storing your knife, apply a thin film of food grade mineral oil using a soft cloth. Oil your knife from the dull side to the blade until the entire surface is covered. Mineral oil prevents oxidation and corrosion of stainless steel when exposed to high moisture in the air.

  • STORE CORRECTLY

Store your knife in a dry place. Don’t mix with other utensils in a drawer where it can be scratched and dented from being jostled around. Hang your knife on a magnetic board or strips to protect it and maximize kitchen space. Otherwise, use a protective block or plastic guard and lay it flat inside the drawer.


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