5
of ceramic, diamond or a whetstone.
Never use a sharpener of stainless
steel.
─ If a knife has become very blunt as
a result of long use or carelessness,
you may need to have the blade
professionally sharpened to restore
its edge.
Storing and using your knife
─ Avoid cutting through frozen or very
hard foods (for example, bones),
because this can cause the edge to
bend or shards to loosen in the blade.
If you cut into hard foods: Pull the
knife back and forth through the food.
Do not rock the knife from side to side.
─ Always use a chopping board made of
wood or plastic. Never cut on a surface
made of glass, metal or ceramics.
─ Store your knife in a knife block or on
a magnetic strip on the wall. Storing
knives in the right way protects the
edge and prolongs the life of the knife.
