5
you need to use a sharpening steel
made of ceramic or chromium steel, a
whetstone or a knife sharpener.
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.
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