Select a knife range from the menu below for
care and maintenance information.

     

 


 

V Sabatier

Although our V Sabatier knives are dishwasher safe, we recommend hand washing and drying thoroughly to prevent rust and staining.

Your V Sabatier knives should be sharpened regularly using a Sharpening Steel to prevent a build-up of food particles which, if allowed to accumulate, will cause the knife edge to become blunt. By doing this regularly you are maintaining the blade edge’s sharpness, and thus the knife’s performance. When using a Sharpening Steel, the angle at which you need to hold your blade is 22.5°. You can easily find this angle, by holding the steel in one hand, facing downward on a steady base and a wet cloth to save it from slipping. Then in the other hand, hold the blade at a 90° angle to the steel, then halve the angle to reach 45° and halve it again to find the right position for sharpening at 22.5°.

When sharpening a knife, speed is not important but the accuracy of the angle is. To begin sharpening, hold the knife blade at the top of the steel and draw down the steel, pulling the knife blade slightly towards you at the same time. Repeat a few times on each side of the blade. To test for sharpness, never use paper as this can blunt the knife. You should test against food – if the blade runs through without tugging then it is sharp enough.



1839

Our 1839 knives have been crafted using time honoured techniques which means that they will need a little extra care to ensure that they look good for many years to come. Each knife should be hand washed and thoroughly dried to prevent rusting and staining.

Your 1839 knives should be sharpened regularly using a Sharpening Steel to prevent a build-up of food particles which, if allowed to accumulate, will cause the knife edge to become blunt. By doing this regularly you are maintaining the blade edge’s sharpness, and thus the knife’s performance.

When using a Sharpening Steel, the angle at which you need to hold your blade is 22.5°. You can easily find this angle, by holding the steel in one hand, facing downward on a steady base and a wet cloth to save it from slipping. Then in the other hand, hold the blade at a 90° angle to the steel, then halve the angle to reach 45° and halve it again to find the right position for sharpening at 22.5°. When sharpening a knife, speed is not important but the accuracy of the angle is. To begin sharpening, hold the knife blade at the top of the steel and draw down the steel, pulling the knife blade slightly towards you at the same time. Repeat a few times on each side of the blade. To test for sharpness, never use paper as this can blunt the knife. You should test against food – if the blade runs through without tugging then it is sharp enough.



Midori

Although the Midori range of knives are dishwasher safe, we would always recommend hand washing and drying to prevent rusting and staining.

Your Midori knives should be sharpened regularly to prevent a build-up of food particles which if allowed to accumulate will cause the knife edge to become blunt. By doing this regularly you are maintaining the blade edge’s sharpness, and thus the knife’s performance. A Whetstone should be used to sharpen the Midori knives. You should not use a diamond steel and never use a pull through sharpener as their angles are set at 23° and the angle for the Midori blades is 18°.



Zenith Ceramic Knives

Although the Zenith range of knives are dishwasher safe, we would always recommend hand washing and drying to prevent staining.

Your Zenith knives should almost never get dull and therefore not need sharpening. If you really wish to sharpen them, you will need to use a very fine diamond sharpener.