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Knives maintenance

Wash, rinse and dry your knives before using them for the first time

Don’t let remains of food dry onto the blade, because the knife then becomes more difficult to clean. We suggest you make a habit of cleaning it right away.
Simply lay the blade on a flat surface, carefully wipe one side with a wet cloth, then clean the other. Immediately dry it, from the back of the knife to the edge.

You should, however, sanitize and use soap in lukewarm water to clean the knife after it was used to cut poultry, meat or fish.

Knives with synthetic or stainless steel handles are dishwasher-safe (even those with riveted handles). You take best care of your knives, however, by cleaning them by hand (high heat and detergents are not good for the handle, it will loosen over time)! The best and easiest way is to clean them directly after use under lukewarm running water – add a drop of dishwasher detergent if necessary – and dry thoroughly. If you prefer to put the knives in the dishwasher, please make sure that the blades do not touch anything (hitting other flatware or pots and pans will nick the edge) and we recommend the eco-programme running at 55 °C.

Wash sharp knives separately! Be conscious that you are washing sharp items. Never just throw a knife into the sink, it is best to clean them under running water and dry them directly after use.