General orientations

Safe and proper use:
Cutting and slicing product. Handle with care and keep out of reach of children.
A knife blade made with carbon steel is characterized by its ability to maintain its sharp edge. It offers better cutting performance and is very easy to sharpen.
Because of the carbon content, these blades are more likely to oxidize and experience discoloration.
We recommend the following precautions to minimize these effects:
use your knife for its intended purpose only. Don?t use it for tasks other than food preparation.
sharpen your knives on a regular basis to maintain an optimum edge.
use a wooden cutting board to protect the knife edge as well as the cutting surface.
After each use, clean the knife with soap and warm water and dry the knife immediately. Avoid letting the knife air dry, as humidity is a common factor in oxidization or discoloration.
When the knife is not used for long periods of time, rub a thin layer of oil on the blade to protect against oxidation. Cooking oil is a good alternative.