4
Before using for the first time
Wash, rinse and dry the knife before using
it for the first time.
Cleaning
—
Knives prefer to be washed by hand.
The knife is unlikely to be rendered
useless if washed in a dishwasher, but
the edge can be damaged, the blade
may corrode or the surface on the
plastic handle may become dull.
— Wash and dry the knife directly after
use. That prevents any risk of bacteria
spreading from, for example, raw
chicken to fresh vegetables.
—
To avoid unsightly marks on the blade,
dry the knife immediately after it has
been washed.
Sharpening and whetting
— A sharp knife is safer to use than a
blunt one. Although the molybdenum/
vanadium steel used in this knife stays
sharp longer than ordinary stainless
steel, you should still sharpen the
knife at regular intervals. Once a
week is usually advisable for ordinary
household use.
—
Remember that the sharpener must
be made of a harder material than the
ENGLISH
