Avoid cutting on hard surfaces such as stone, metal or glass.
It is not advisable to use any knife except a meat cleaver to cut through bone, as other blades can be easily damaged.
Care
Hand-wash with warm water and a mild detergent; rinse and dry immediately.
Avoid cleaners containing bleach or citrus extracts.
With regular use and honing once a week, you should not need to sharpen your knife more than once or twice a year.
If sharpening is needed use sharpener or whetstone.
Store knife in a safe place to protect its edge and prevent injury.
Sharpening
We recommend the use of our handheld sharpener or other such honing device on a regular basis.
Ensure the honing wheels are wet (water only).
Rest knife edge on the ceramic wheels and roll the knife back and forth approximately 6 times along entire length of blade and test for sharpness. Repeat in necessary.
Our honing device is designed to keep a sharp knife sharp.
We recommend not allowing the knife to become blunt before attempting to hone the edge.
Rhineland Cutlery does not offer a sharpening service.
