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Recommendations for the care of kitchen knife sets The main rule is a clean knife

When it comes to caring for quality knives, regardless of what tools you have in your kitchen—a chef's knife or a paring knife, one or two products, or kitchen sets, Japanese models or European ones — the basic recommendations will be the same. And the main one is that the knife should be clean.

The main rules for caring for knives with anti-corrosion coating

Cleanliness is as important for a knife as it is for a person. When it comes to high-quality knives, especially those made by hand, the rule is almost the first requirement for their care - the tool must be clean.

Caring for handmade kitchen knives

The first and most important rule: professional kitchen knivesafter each use, wash in warm water with a sponge and detergent, then wipe dry. And, of course, never put knives in the dishwasher! This will damage not only the blade, but also the handle - regardless of the material they are made of and even if they are stabilized. You should also not throw knives in the sink or leave them in it for a long time.

How to care for handmade knives

Being the owner of a professional handmade product means not only knowing, how to sharpen a knife, but there are many other requirements that will ensure that the tool remains sharp and functional for years. The most important rule that must be followed is that the knife must always be clean. Every time after use, even if it appears that the tool is not dirty, it must be washed. This is done in warm water (not hot!), using a soft sponge and detergent, and finally, be sure to wipe it dry.