Paring knife

Cleaning


Rinse the knives in hot water before using them for the first time. After each use, make sure that the knives are washed without delay (with a mild detergen) and dried off with a soft cloth. Acidic foods in particular should be rinsed off immediately after use.


For your own safety, you should always wipe the knife away from your body and away from the cutting edge with a cloth or towel.


Knives do not belong in the dishwasher, under any circumstances. Always wash the knives by hand in order to protect the material and maintain long-lasting sharpness.

Sharpening & Care


Ensure that all knives with natural wooden handles do not remain in water too long. Oil the handle from time to time with a little neutral vegetable or camellia oil.


Zudem empfiehlt es sich, die Messer von Zeit
zu Zeit fachgerecht nachzuschleifen, um Abnutzungserscheinungen an der Schneide
zu beheben und die nachhaltige Schärfe zu gewährleisten.


Aufgrund der hohen Härtegrade unserer
Messer, sind Wetzstähle gänzlich ungeeignet.
Vom traditionellen Schleifstein bis hin zu
einem elektrischen Komplettsystem bietet unser Sortiment das passende Werkzeug für jedes unserer Messer.


For the professional handling of our grinding range we inform you here.

Storing


Achten Sie beim Lagern der Messer darauf, dass
die Schneide nicht mit anderen metallischen Gegenständen in Kontakt kommt. Dadurch können Beschädigungen an der Klinge vermieden werden.


The best way to store the knives is in a knife block, in a wooden drawer insert, on a wooden magnetic knife rack, or in the drawer with a blade guard or sheath.

DANGER of cuts and stab wounds:
Always stay focused when using knives. Handle the knife by the handle, never the blade. Carry knives with the cutting edge pointing downwards and away from your body. Test sharpness on the food, not with your hand. Always use well-sharpened knives and appropriate cutting surfaces.

Maintain a safe distance from other workstations. If necessary, use protective equipment and secure the items to be cut. Store your knives in designated places and never leave them lying around. Do not attempt to catch a falling knife. Store knives in knife bags or holders.

Never run with an unprotected knife. Regularly inspect knives for damage and stop working if defects are found. Sharpening should only be carried out by experienced individuals.