Posted on 10th Aug 2013 @ 5:07 PM
Cutlery should be used for food preparation only.
Cutting other materials, such as paper and cardboard, will cause the blade to dull faster.
Cutlery should be washed in hot soapy water and dried immediately. Letting knives soak in water or putting them in the dishwasher could be harmful as water and high temperatures may cause a change in the temper of the steel blade or loosen the handle. Cutlery should also be stored in their own rack or in such a manner that their blade does not rub against other items and become dull faster.
Use a Steel
The sharpening steel or "Steel" will maintain the edge of your knife if used regularly. Drawing the edge of the blade across the the steel realigns the microscopic fibers found on the very edge of the blade. It is recommended that ceramic knives be sharpened using a diamond sharpener and not a sharpening steel.
To use the steel:
Eventually the cutting edge of knives become dull and require sharpening to restore it's original sharpness. This can be done with a professional electric knife sharpener designed to restore the sharp edge and maintain the proper angle of the blade, using a sharpening/wet stone with honing oil, or taking your cutlery to a professional grinding shop