• INSTRUCTIONS

    Always use with a plastic or wood cutting board. Avoid cutting on marble, stone, glass, plates, or tiles.

    Use your conventional steel knives for curbing, prying, boning, and cutting frozen food and cheese.

    These applications involve twisting and flexing, which require a more flexible material than ceramic.

  • CARE

    Hand wash with water and liquid dish soap. If you do put them in the dishwasher make sure they are separated from any hard surfaces.

    For discolorations not removed by normal washing. Clean the blade only (not handle) with a mild bleach solution.

  • AVOID:

    • Dropping on hard surfaces.

    • Using front edge as a rotating pivot point: the sharp edge can cut into the board, catch and snap.

    • Putting the blade in open flame (ceramic knives conduct heat).

    • Turning the blade on its side to smash garlic or other items.

  • STORAGE

    Store in a knife block, sheath, or tray away from other hard surfaces.

    Use care when storing and removing the knife from a knife block to avoid tip damage.

  • WEAR

    All knives dull over time. A soft metal blade (stainless steel)”rolls” as it becomes dull. Harder metal (such as high carbon steels) hold their edge longer, but dull differently. Harder materials are less forgiving and tend to slightly chip instead of roll.

    Ceramic starts out sharper-and stays sharper for a longer time. You may notice micro nicks on the blade’s edges. This is the normal process by which any hard material blade will dull. Despite its appearance, the existence of microchips does not necessarily mean the knife is dull. You will find that it performs well for quite some time. When the knife no longer performs to your liking, it will need sharpening.

Your ceramic knives are Ideal for straight cuts of fruits, vegetables and boneless meats.
Your knives will bring you many years of trouble-free use if you abide by a few simple rules: