Marketing Material

TAKE CARE OF YOUR
KNIVES AND THEY’LL
TAKE CARE OF YOU
HAND WASH
PS knives are dishwasher proof, but first-rate knives
should always be washed by hand. Machine washing
will dull the blade and the look of the knife.
NO DETERGENT
In a professional kitchen chefs’ knives are sometimes
machine washed at high temperatures, but without
detergent, to avoid wear on the handle and blade.
HONING AND SHARPENING
When applying a honing steel you are maintaining the
sharpness of the blade by realigning it, not actually
honing/sharpening it.
REAL SHARPENING
No matter how hard the steel, the knife edge will wear
down with frequent use. Become a regular customer
of someone who knows how to sharpen knives.
CHOP – SHARPEN – CHOP – SHARPEN –
A professional chef uses the honing steel over and over
again during a day’s work. For you, it might be enough
to use the steel every time you prepare a meal.
• Apply a honing steel
regularly. Make it a habit.
• Pull the blade “as if cutting
thin slices out of the honing
steel”. On both sides, about
six to eight times in total.
• Every chef has a personal
angle when honing a knife. It
is a good idea for the same
person to do it every time.
SHARPEN IT RIGHT