Kitchen knives.
Everyday tools.

Wash one knife at a time with warm water, mild dish soap and a soft sponge. Keep the edge facing away from your hand.

• Clean after use instead of leaving the blade to soak.
• Dry the blade and handle completely before storage.
• Keep wooden handles away from prolonged moisture.

A block, drawer insert or fitted blade guard keeps the edge separate from other utensils. Always put your tools away clean and dry.

• Choose storage that fits the blade without forcing it.
• Keep loose blades out of crowded cutlery drawers.
• Use a wooden or suitable plastic cutting board.

When slicing starts to need extra pressure, check your cutting edge. Honing and sharpening do different jobs, and the right tool depends on your blade.

• Match the sharpener to your knife and edge type.
• Follow the knife and sharpener instructions.
• Leave serrated edges and damaged blades to a specialist.