How to Properly Care for Your Kitchen Knife

Cutting Surface

Avoid cutting on hard surfaces such as stone, metal, marble, or glass. These materials can cause micro-cracks on the blade edge and will dull your knife much faster.

We recommend using softer cutting boards such as wood or high-quality plastic to protect the blade and extend the lifespan of your knife.

Cleaning

Your knife should always be cleaned by hand after each use using warm water and mild detergent.

After washing, dry the knife immediately with a clean cloth to prevent moisture from remaining on the blade.

Never place your knife in a dishwasher, as harsh detergents and high temperatures may damage the blade and handle.

Storage

Proper storage helps maintain the sharpness and safety of your knives.

Make sure the blades do not come into contact with each other or other metal objects.

Recommended storage options include:

• Knife blocks

• Magnetic knife strips

• Protective blade guards

• Dedicated knife drawers

These storage methods protect the blade while also displaying your knives elegantly.

Blade & Handle Care

Due to the high carbon content of many premium knives, the blade should occasionally be treated to maintain its quality.

You can apply a thin layer of food-safe oil (such as camellia oil or mineral oil) or wax to protect the blade surface.

Wooden handles may also be lightly treated with oil to maintain their appearance and prevent drying or cracking.

If tiny rust spots appear due to insufficient care, they should be polished away immediately to prevent further corrosion.

Sharpening

Damascus knives stay sharp longer because of their layered steel construction. However, all knives eventually lose their sharpness with use.

Depending on how often the knife is used, sharpening may be needed every 1 to 10 weeks.

For best results, we recommend using a water whetstone to restore the blade to optimal sharpness.

Always pay attention to the correct sharpening angle when sharpening your knife.

Cutting Angle Reference

Different knife styles require different sharpening angles:

• Abalone, Aquamarine and Ruby Line knives: approximately 8° angle

• Aristocratic Line knives: approximately 15° angle

Maintaining the correct angle ensures optimal cutting performance and edge retention.

Usage Tips

Use the knife only for cutting.

A common bad habit is using the blade edge to push chopped food off the cutting board. This can damage and dull the blade.

Instead, turn the knife over and use the spine (back of the knife) to move food into a pan or container.

This simple habit will significantly extend the life of your knife.