CARE & KNOW-HOW
Love them.
Use them. Repeat.
A few thoughtful habits help keep your knives, boards and kitchen tools ready for whatever is cooking.
After the meal,
keep it simple.
A gentle hand wash is a good starting point for knives and natural wood tools. Always check the care instructions supplied with your specific product.
For knives
Wash one knife at a time with warm water, mild dish soap and a soft sponge. Keep the cutting edge facing away from your hand and work from the spine toward the edge without drawing your fingers along it.
Do not leave blades loose in a sink or soaking beneath other dishes. Rinse carefully and dry the blade and handle completely with a soft cloth before putting it away.
For the little helpers
Remove food residue from utensils promptly and pay attention to joints, corners and removable parts. A small soft brush can help reach the places a sponge misses.
Dishwasher suitability varies by material and construction. Follow the supplied instructions for each item, particularly tools with coated surfaces, wood handles or mixed materials.
A place for
every good thing.
Thoughtful storage protects cutting edges and keeps your prep space easier to use.
Keep edges apart
Use a suitable knife block, an in-drawer organizer, blade guards or a properly installed magnetic holder. Keep sharp edges from hitting other utensils or the sides of a drawer.
Check that knives fit securely and keep handles easy to reach. Store sharp tools where children cannot access them.
Let everything dry
Give washed boards and utensils space to air-dry completely before stacking them. Store wooden boards upright when possible, with air moving around both faces.
Avoid cupboards next to strong heat or places that stay damp. Folding utensils and baskets should be dry before being collapsed for storage.
Natural materials.
A little extra care.
Acacia, bamboo and other wooden boards need a different routine from plastic prep boards.
Wash without soaking
Wash wooden boards by hand on both faces and dry them promptly. Avoid prolonged immersion, dishwasher cycles and leaving a board beside a hot hob or in direct sunshine.
For boards approved for oiling, apply a food-contact board oil according to its instructions. Let it absorb and wipe away the excess before the next use.
Choose the right surface
Use a board designed for cutting when working with sharp knives. Stone, glass and ceramic serving surfaces can damage a fine edge; reserve them for serving unless the product instructions say otherwise.
Keep separate preparation routines for raw meat and ready-to-eat food, and clean your work surface thoroughly between tasks.
Ready for
the next ingredient.
A suitable edge and a stable cutting surface make preparation more controlled.
Honing and sharpening do different jobs. Hone only if it is suitable for your knife; sharpening removes metal to form a new edge. The correct angle and tool depend on the blade material and its original grind.
For ceramic, serrated or specially coated blades, seek the maker’s specific advice before using a home sharpener. If you are unsure, a qualified sharpening service can help.
Can every knife go in the dishwasher?
No. Heat, detergent and movement can affect handles, finishes and edges. Hand washing is the gentler everyday choice; follow the instructions for your particular knife.
Should I use a knife to open packaging?
Choose an appropriate tool for the job. Twisting, prying, cutting frozen food or striking hard bones can damage an unsuitable blade. Use kitchen scissors or another dedicated tool where appropriate.
Can I use the same care routine for every board?
No. Wood, bamboo, plastic, composite and stone have different needs. Check the specific material and supplied instructions, especially before oiling or machine washing.