4ENGLISH
Beforeusingforthersttime
Wash, rinse and dry the knife before using
it for the rst 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 and the blade may corrode.
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
steel in the blades. For this reason you
need to use a knife sharpener made
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