USE

• Use This Knife Only To Cut Items That You Can Bite Through. The Blade May Get Damaged By Hard Foods. There Must Be No Parmesan Rinds, Olive Pits, Bones, Lobster Shells, Or Woody Stems. It Is Particularly Dangerous To Cut Frozen Food Because The Cold Will Make Hard Steel More Brittle. Don’t Cut Something If You Wouldn’t Chew It With Your Own Teeth.

CLEANING

• After Use, Immediately Hand-dry The Knife After Washing It With Regular Dish Soap And Hot Water. Knives Don’t Fare Well In Dishwashers.

• Wood Handles May Become Drier With Time And Water Exposure. Simply Apply Some Beeswax Or Mineral Oil That Is Safe For Food.

STORING

For Your Safety And To Prevent Edge Damage, Protect The Edge. If You Keep Knives In A Drawer Or Travel Case, A Straightforward Blade Cover Will Do The Trick.

• A Handy Wooden Wall Magnet Is A Great Way To Display Your Knives. Make Sure To Roll It Onto The Blade Face With The Spine Facing Backwards. By Doing This, The Edge Won’t Make Contact With The Wood First.