MAINTAINING YOUR STEEL
No metal is completely “stainless”.
Do not allow acidic foods (lemon, mustard, tomato, 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.
CLEANING YOUR KNIVES
Most Henckels Knives are dishwasher safe*. However, we do not recommend putting knives in the dishwasher. Banging against other cutlery or pots and pans will nick the edge. Also, high heat and detergent are not good for the handle.
Instead wipe the knife clean in your sink with a nonabrasive cloth or sponge and dish washing detergent. Dry immediately. Dry from the back of the knife to the edge.
*Henckels Pakka and Henckels Compass Damascus are not dishwasher safe, and should be washed by hand.
PROPER USE OF BLADES
Do not cut through bone with knives (except cleavers). Do not use knives for poking, prying, separating or cutting semi-frozen or frozen foods.
Do not use knives as screwdrivers or can openers. This is not their designated purpose and may result in bending or breaking the blade or edge of the knife. Henckels warranty does not cover misuse.
PROPER KNIFE STORAGE
Knives have to be stored in a safe place, protecting the cutting edge and guarding against injuries.
Wooden knife blocks are the most popular and suitable storage system for fine knives.
The counter-top slant block offers easy access and fits underneath most kitchen cabinets.
The size of the block varies with the number of knives to be stored. Most Henckels blocks also have a slot for kitchen shears.
CUTTING SURFACES
Cutting surfaces should be smooth, easy-to-clean, and “give” on contact with the knife's edge. Henckels recommends wooden or bamboo cutting boards or quality polyethylene boards.
REMEMBER: All cutting boards and surfaces should be cleaned thoroughly immediately after use to avoid harmful bacteria growth. For sanitary purposes keep separate boards for meat, fish, poultry, and seafood.
Avoid surfaces that can dull or damage the knife such as China, marble, granite, tile, Formica, porcelain, stainless counter tops, glass, and ceramics.
MAINTAINING A KNIFE’S EDGE
Knives do not stay sharp forever. If you examine a knife under a microscope, you would see that the edge is made up of thousands of small cutting teeth. Through use, the fine teeth on the cutting edge will eventually get misaligned, resulting in a dull knife. It is necessary to realign the teeth on a regular basis to renew the cutting edge; this is called honing. A quality knife is easy to hone when you use a Henckels honing steel. Do not hone serrated knives with steel. If a serrated knife becomes dull it should be sharpened by a professional or replaced.
Store your honing steel in dry place and clean knives before sharpening. After use, wipe steel with dry cloth
CUTLERY SAFETY INFORMATION
For obvious reasons, knife safety is of utmost importance. Avoid injuries by following practical knife safety rules:
Keep knives sharp!
A sharp knife is safer than a dull one because it requires less pressure in cutting. The knife will not slip as easily, and your hand will not tire as quickly.
Never test the sharpness of a knife by running your finger along the edge!
Use the correct size and type of knife for the job.
Knives come with different blade styles; each style is designed to best perform a specific task.
Create a safe cutting area.
Wooden or bamboo cutting boards or quality polyethylene boards are recommended. Make sure that knives laying on flat surfaces are never covered with towels, napkins or other materials. After handling a knife, lay it down in a cleared area, with the blade and point away from the body, and away from the edge of the table or cutting area.
Do not reach blindly for a knife.
Reach deliberately for the handle. When handing a knife to another person, do so with the handle toward him or her.
Only walk with your knife when absolutely necessary.
When walking with a knife, carry it in your less dominant hand (if you are right handed, carry in your left hand, and vice versa) and keep the knife close to your side, trying not to swing you’re arm as you walk.
Never try to catch a falling knife!
Sharp knives should be washed separately.
Do not wash with other utensils. Each knife should be dried separately, always keeping the sharp cutting edge away from the hand. Dry the knife blades from the back to the cutting edge.
Do not store knives loose in a drawer!
Keep knives stored in a knife block or an in-drawer knife tray when not in use. If using a magnetic holder, make sure magnets are strong enough to hold knives securely in place and the knives are clean. A greasy knife will not adhere properly to a magnetic rack.
Keep knives safely out of the reach of children.
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