Frequently Asked Questions
How to clean a chef's knife
The most important rule: hand wash only .
Never put the knife in the dishwasher. The high heat, salts, and aggressive cleaning agents destroy the steel and handle, and the blade may be damaged by contact with other utensils.
Wash with lukewarm water and dish soap using a soft sponge (not coarse Scotch), and wipe immediately with a dry towel to prevent water stains or rust.
How and when do you sharpen a chef's knife?
A distinction should be made between maintenance and sharpening:
- Honing: It is recommended to use a honing rod before or after each use. This does not remove material from the knife but only "straightens" the edge and maintains performance.
- Deep sharpening: When the knife no longer cuts smoothly (for example, crushing the tomato), a whetstone should be used. For Giotto and Kiritsuke chef knives, it is recommended to maintain a sharpening angle of about 15 degrees to achieve razor sharpness.
How to store a chef's knife
You must not "throw" the knife into the regular cutlery drawer. Contact with other metals damages the sharpness of the blade and creates scratches.
The most recommended storage is on a magnetic strip hanging on the wall, or in a dedicated knife block . If you must store in a drawer, it is imperative to use a sheath (cover) for the blade to protect it and your hands.
All knives on the site come with a blade cover except for the Carnivore knife. You can upgrade to a premium cover that locks the blade completely.
All knives on the site come with a high-quality storage box that can be upgraded.
What should you not cut with a chef's knife?
Professional chef knives are made of very hard steel designed for precise cutting of meat, fish, and vegetables.
Do not use a knife to cut frozen food, bones, or open cans. This action may cause the blade to chip. It is also recommended to always cut on a high-quality wooden or plastic surface, and avoid cutting on glass, marble, or ceramic, which quickly wear down the edge.
