After every use
Wash your knife as soon as you've finished cutting. Food left on the blade, especially acidic foods like lemon, tomato, onion and garlic, can stain or mark the steel if it sits there too long.
- Wash by hand with warm water and a little dish soap
- Use a soft sponge or cloth, wiping from the spine towards the edge
- Rinse well
- Dry straight away with a clean towel, then put it away
What to avoid
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The dishwasher. High heat, strong detergents and knocking against other items can dull the edge and damage the handle.
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Soaking in the sink. Long exposure to water is bad for the blade, and a hidden knife under the suds is a hazard.
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Scourers and harsh cleaners. Steel wool and abrasive pads scratch the blade's finish.
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Air drying. Water left on the blade can leave spots and marks over time.
Look after your knife this way and it will stay sharp, clean and looking its best for years.
