A little care.
A better everyday.
Clean thoughtfully. Store well. Keep your edge ready. Build a simple routine for the tools you use most.
Wash by hand.
A gentle clean protects the finish and helps keep food residue away from the blade and handle.
Clear the blade
Rinse off food soon after preparing your meal. Wash each knife separately; do not leave it hidden under dishes or in a sink of water.
Keep the clean gentle
Use warm water, mild dish soap and a soft sponge. Hold the handle securely, keep the edge away from your fingers and avoid abrasive pads.
Rinse and dry
Remove the soap, then carefully dry both blade and handle with a soft cloth. Check the area where the blade meets the handle before putting it away.
Wood benefits from brief hand washing and prompt drying. Avoid soaking any handle. Follow the supplied care instructions for the particular material and finish.
Make it a habit
A quick clean, a soft cloth and a dry place to rest.
Leave it out
Long soaks, rough scouring pads and loose blades in the washing-up bowl.
Protect the edge.
Good storage keeps tools easy to find and stops the cutting edge from knocking against other utensils.
Knife block
Choose slots that fit your blades. Insert clean, dry knives gently and keep the block itself clean and dry.
Drawer insert or guard
Separate each blade in a fitted insert, or cover it with a suitable guard before placing it in a drawer.
Magnetic storage
Use a secure holder suited to your tools. Place and remove each knife carefully, avoiding contact between the edge and the holder.
Use a stable wood or suitable plastic board. Hard glass, stone and ceramic surfaces can damage a fine edge. Lift food with the spine or use a scraper instead of dragging the sharp edge across the board.
Choose the tool for the task
Use a kitchen knife for its intended food preparation tasks. Twisting, prying and cutting frozen food or bones require tools specifically designed for that work. Store blades where they cannot be reached accidentally.
Keep it sharp.
Notice how your knife cuts. Extra pressure or slipping on food can be a sign that the edge needs attention.
Honing
Helps maintain the alignment of an edge that is still reasonably sharp. Use a honing tool only when it is suitable for your knife.
Sharpening
Removes material to form a new edge. It calls for a compatible sharpener or stone and the correct technique for that blade.
Know your blade
Check whether it has a plain or serrated edge, and read the care instructions. Different steels, edge shapes and finishes can need different methods.
Match the method
Follow the instructions supplied with both the knife and sharpening tool. Use a stable work area and controlled movements; more pressure is not a shortcut to a better edge.
Clean before cooking
After sharpening, clean and dry the knife before returning it to food preparation. If the edge is chipped, bent or unfamiliar to you, ask a qualified sharpening service.
Frequency depends on use, blade material, cutting surface and technique. Pay attention to performance rather than sharpening on a fixed calendar.
Good to know.
Can I put my knife in the dishwasher?+
For a gentle everyday routine, wash by hand and dry promptly. Heat, detergent and contact with other items can affect finishes and edges. Follow the care instructions supplied with your particular product.
Does stainless steel mean it needs no care?+
Stainless steel still benefits from cleaning and drying. Do not leave food residue or moisture on the blade, and avoid storing it wet.
How should I clean kitchen scissors?+
Clean the blades and pivot area with mild soap, rinse and dry carefully. Separate the blades only if the scissors are designed to come apart. Follow the product instructions for the pivot and any moving parts.
Can every knife use the same sharpener?+
No. Check compatibility with the blade material and edge type. Serrated edges and specialist blades may need a different method or a professional service.
A place for every piece.
Build your selection around the food you prepare. Explore individual kitchen knives, coordinated sets and scissors, then compare each product’s materials and images.