Owner Manual

Use and care…………………….………………………………………………..2
Terminology………………………………………………………..…………….4
Ergonomics………………………………………………………………………..5
Production…………………………………………………………………………6
Material…………………………………………………………………………….7
Warranty…………………………………………………………………………..8
Use and Care
Taking proper care of your knives
o Unpack and check your knives carefully. Check all the contents.
o Wash, rinse, and dry your knives before using them for the first time.
Acidic foods, (lemon, mustard, ketchup, etc.) can stain knives made of
stainless steel, so always wipe a knife clean right after each use. It is better if you
clean it right away; simply lay the blade on a flat surface, carefully wipe each side
with a wet cloth. Immediately dry it, from the back of the knife to the edge. You
should use soap and lukewarm water to clean the knife after it has been used to
cut poultry, meat or fish. If bleach comes into contact with the blade, it must be
washed immediately, since they discolor and pit stainless and high carbon steel.
In case of discoloration, a little stainless cleaner works well.
o Do not cut through bone with knives (except cleavers). Do not use them for
poking, prying, separating or cutting semi-frozen or frozen food, use as
screwdrivers or can openers. This could result in bending or breaking of the
blade or edge. Not covered under warranty.
o Knives with synthetic or stainless steel handles are dishwasher safe (even
those with riveted handles). However, the best way to take care of your knives is
to clean them by hand. High heat and detergents are not good for any knife.
Clean your knives directly after use, under lukewarm running water – add a drop
of dishwashing detergent if necessary – and dry thoroughly. If you prefer to put
the knives in the dishwasher, use the low heat setting. Hitting or bumping other
flatware or pots and pans will nick the edge.
Notes