Knife Care

Washing

As a general rule we strongly suggest not dishwashing your knives - if you choose to dishwash your Global and Shun knives you will invalidate your warranty.

Technically, Wusthof, Robert Welch, Kyocera and Victorinox knives are suitable for cleaning in the dishwasher (except knives with wooden handles), but there are a number of reasons why precious knives should not be cleaned in a dishwasher:

• Many dishwashers have a cutlery basket into which knives, cutlery, and other utensils are placed. With both the loading and unloading of this basket, as well as the force of the water pressure, there is the danger that the blades will hit against one another or against other objects in the dishwasher and become damaged.
• With dishwashers that have a cutlery drawer, the loading and unloading process may damage not only the knife blades, but also the covering of the cutlery drawer so that the coating can no longer provide the protection for which it was designed, causing rust to set in. This can lead to foreign rust deposits on the blade.
• If the dishwasher is not used for a number of days, and the knives are not cleaned directly after use, the effect of caustic food particles such as pickles, spicy sauces, citrus fruits, and vegetables that remain on the blade can lead to unsightly spots and corrosion.
• It is very important to use the correct amount of dishwasher detergent, otherwise foreign rust particles will adhere to the blade. In most cases these spots can be easily removed with a steel cleaner, which is available at most hardware stores.

Warnings!

• DON'T use harsh detergents or cleaners containing chlorine bleach.
• DON'T soak before cleaning. In particular, avoid soaking in harsh cleaning solutions any any solution containing bleach.
• DON'T attempt to cut through frozen foods or bones. If you should slice into something frozen or soild , remove carefully  using a slicing (forward and backward motion). DO NOT twist the knife from side to side to remove it as doing so will bend your edge and possibly chip the metal.
• DON'T cut with a chopping (up and down) motion. This is not the proper way to cut and only dulls your knife, Cut with a slicing (forward and backward) motion.
• DON'T use knives for any purpose other than for waht they were intended, i.e. the preparation of food. Under no circumstances should they be used as a screwdriver, crowbar, wire cutter etc.
• DON'T cut on a marble, glass, tile or stone surface.

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