Grinding

                                                   HOW TO CARE FOR THE KNIFE AND BLADE

Every knife owner should know the basics when it comes to proper care. A well-maintained knife will serve as your companion for a long time. The term "knife care" does not mean that you just sharpen the knife.

Cleaning, washing

It is important to always clean, wash and dry the knife immediately after use so that it is not left wet. We definitely do not recommend putting knives in the dishwasher, even if the manufacturer allows it, including those with a wooden handle. Knives can hit each other during washing in the dishwasher, high heat, salt and cleaning/polishing agents can damage knives and blades and lead to corrosion. Damascus steel knives must be washed with sufficiently hot water after use, thoroughly dried and oiled more regularly (do not use food oils!). Coat knives with a wooden handle more regularly with olive oil or beeswax, it will prevent it from drying out and cracking.

Storage and storage space

Knives should be stored without contact with other knives or other surfaces to keep the blades protected. If the blades touch each other, damage to the edge and dulling may occur. Various drawer organizers, wooden blocks, knife racks, or possibly magnetic strips are suitable for permanent storage. When transporting your knives, we recommend using various edge protections, such as bags, cases, chef's cases, towels, etc. ...

Cutting board

Cutting boards are a very important factor. We recommend cutting only on wooden boards cut against the direction of the grain, bamboo or plastic boards. Different ceramic, metal, glass, marble plates are attractive in design and durable, but they do not benefit the edge of your knife and dull it.

Finally, grinding and sharpening

Regular sharpening and sharpening of the knife belongs to care and prolongs its service life. Grinding maintains a sharpened edge and aligns microscopic serrations and cracks in the blade, but does not remove the steel. You can do it often, even after every use. Sharpening is more complex, it removes steel and creates a new edge, therefore it is advisable to perform it only once, at most twice a year, of course it depends on the use. If you value your knife, trust and entrust it to us "Doslova, Doostra"