How to care for your blades

Correct care of your blades can maximise their life span, keeping them sharper in between professional sharpenings and prolonging the need for a professional sharpen.

"For normal use, we recommend a profesional sharpen atleast twice a year, with regular maintenance at home or work"

For best results: use wooden or plastic chopping boards (avoid glass or metal), prevent metal-on-metal contact, store safely (magnetic strip or block), hand wash and dry immediately, and never leave knives loose in the sink. Use a honing rod to maintain the edge between sharpenings. Avoid cheap pull-through sharpeners, as these can worsen defects and lead to more invasive repairs.