Care and treatment of knives

 CARE OF KNIVES

A good knife is an investment. With proper care it will last a lifetime.

• No metal is completely "stainless". Do not allow acidic foods (lemon, mustard, ketchup, etc.) to remain on the blade after use. This might cause some slight tarnishing. Should the blade show some signs of staining, use a non-abrasive metal polish for cleaning.
  
  
• Do not put knives in the dishwasher. Banging against other cutlery or pots and pans will nick the blades.
  
• Wipe the knife clean with a wet cloth and dishwashing detergent. Dry immediately. Dry from the back of the knife to the blade.
  
  
• Knives are ideally stored in a knife block; they may also be stored in an in-drawer knife tray. Try not to put a good knife in a drawer unless you have an in-drawer knife tray. When put in a drawer together with other cutlery, irreparable blade damage may result. This type of storage also results in higher incidence of injury.
  
  
• Do not abuse knives as screwdrivers or can openers. This is not their designed purpose and may result in bending or breaking the blade or edge of the knife.
  
  
• Wood handle knives will last if properly dried after each use, and you occasionally apply mineral oil to the handle to help maintain the attractive finish. This will also help protect handle from moisture damage.