5 Tips For Your Kitchen Knives

1. Stainless steel kitchen knives? Nothing's easier.

Stainless steel knives are corrosion resistant, so they clean up easily. Just pass them under water and rub with a sponge. It is also possible to clean them with a little soap and warm water. Avoid dishwashing liquid which is often aggressive. Then rinse your knives carefully, then dry them with a towel.

2. Carbon steel kitchen knives? Take some precautions.

No worries: to clean them, a simple wipe with a clean cloth is enough after each use.

Cleaning with water is possible, but above all wipe and dry the blade immediately afterwards, since water promotes the appearance of rust.

To properly maintain a carbon steel kitchen knife, you must:

Ban dishwashing products, soap or other detergents

Immediately pass a clean, dry cloth once the knife has been wiped with a damp sponge

Keep the kitchen knife away from dust in a dedicated storage block or in a drawer.

3. Afraid of rust? Use the potato.

The potato, in particular thanks to the starch it contains, is a natural and effective rust remover.

We cut it in 2, then we rub the blade with

Then rinse the blade with clear water and dry the knife in the open air.

4 . Use lemon.

Lemon is known for its cleansing properties.

You can use it to remove stains from your stainless steel blades.

We start by preparing a mixture of water and lemon juice

We then immerse the blade in it for a few seconds

We rinse

The blade is dried with a soft, non-rough cloth.

5. Use vinegar.

Known for its stain-removing properties, vinegar can also be used to maintain your kitchen knives.

For more efficiency it is good to heat it.

We impregnate a cloth with which we will rub the blade

We simply finish with a clean wipe.

Avoid, however, on blades with a high carbon content.

Our customers are our best ambassadors.

“ Very satisfied. Sublime cutting edge. Very surprised by the quality. Thanks! —Philip _

"I am, we are, more than satisfied and delighted as much by the aesthetics of your knives as by their efficiency. Don't change anything, everything is fine! Thank you again!" —Bruno

Knives made from quality materials and steels.

We value quality—and efficiency—of paramount importance. This is why we use superior quality steels (such as imported Japanese VG10 or AUS10 steel, high carbon steel or even German Thyssengroup steel). We also use natural woods and superior quality resins for the handles of our knives, in order to combine performance and ergonomics.