Handle and care

Avoid soaking or prolonged wetting/drying of the wooden handle. If the wood ever begins to appear dry, you can refresh it with a penetrating wood oil or a fresh layer of food safe wax.

Please refrain from cutting extremely hard or frozen items (i.e. bones, seeds, metal, etc.) with your knife. This may cause chipping or other damage to the edge. When cutting, use a clean, smooth cutting motion. Do not twist the knife while it is mid-cut, especially when cutting harder foods. Please do not try to flex or bend your knife. This can cause chipping or cracking of the blade.

Use a proper cutting surface. A knife should never be used on metal or glass surfaces. The best cutting boards for use with these knives are end-grain wood boards. Even bamboo- and poly boards can be excessively hard on the edge.

Although the blade of this knife is made of stainless steel, it is strongly advised not to wash it in the dishwasher.

For knives with demountable handles:

The demountable handles are mainly meant to be for having a better access to the blade during care and maintenance. This way blades can be moved over stones for thinning or the like, without the handle being in the way or even getting damaged by the water stones.

In case the detachable handle of your knife is build from several parts, it is most likely that these are sealed with a thin layer of silicone to prevent moisture from entering the inside of the handle.

After the handle has been taken apart seals need to be refreshed.