Maintenance

Maintenance instructions

• A Jknife product must never be cleaned in the dishwasher. After using a stainless steel knife, it is sufficient to rinse the knife under lukewarm water and dry it with a kitchen towel.

• Do not expose the knife to acid (e.g., lemon juice) for extended periods. Rinse the knife briefly with water after cutting acidic foods.

• Sanding punches and similar hard materials will cause scratches on the surface of the knife.

• The knife was intended for cutting food, not for chopping bones or prying open cans. Only cut products that you can safely bite through yourself.

• A wooden or plastic board is the best choice as a work surface. Surfaces of glass, stone, or metal have a rapid negative effect on the sharpness of the knife.

• Do not use a sharpening rod to sharpen the knife. Instead, sharpen it regularly on a leather strop. You will notice that the knife stays sharp much longer as a result. You can also choose to have your knife sharpened by me; see the sharpening service page.

• Sweat is highly corrosive, so it is advisable to treat the handle occasionally with an acid-free oil, such as linseed oil. This helps the handle retain its beautiful shine.

• Kitchen knives are best stored on a magnetic knife block or a magnetic wall strip. If they are tossed into drawers with other knives or kitchen utensils, scratches, dents, and nicks can quickly form on the blade or handle.

• Carbon steel knives are not stainless. Over time, a patina forms on the blade, causing it to discolor and protecting it against corrosion. This discoloration does not affect the cutting properties or the quality of the knife. It is a natural process that gives the knife a unique appearance.

If you follow the above maintenance instructions, you can enjoy a durable product for a long time.