Instructions for Use. To Maintain the cutting performance of the knife, WMF recommend the following;
Sharp blades are delicate. Choose a blade friendly chopping board made of wood, bamboo or high-quality plastic. Do not cut on hard surfaces such as stone, marble, granite, plass, porcelain or hard plastic.
To scrape and push off cut food, use the blade spine and not the cutting edge of the blade.
The knives should only be used to cut food and should not be used for turning or lifting.
Do not use them to cut sandy or heavily soiled food.
The knife loses its diamond-like carbon coating and its long-lasting sharpness when processed with a knife sharpener, whetstone or steel. However, this is an opportunity to restore the knife to its original sharpness if its cutting performance has become impaired due to the instructions above not being observed.
Instructions for care and storage;
Always clean your knives after each use and dry the blades carefully. Wash by hand only using a standard household cloth or soft-sponge.
Not suitable for use in the dishwasher. Do not use harsh or abrasive cleaning agents.
To protect the knife from damage, it should be used and kept away from other blades, metal objects and kitchen utensils.
The ideal storage place is a knife block made of wood or with a plastic insert. Magnetic strips made of stainless steel should be avoided.
