Your knives and shears are dishwasher safe at temperatures under 130° F. To best preserve the appearance and
performance of your cutlery, we recommend washing them by hand with lukewarm water, a mild dishwashing soap,
and a soft cloth or sponge, drying them immediately.
To prevent staining and tarnishing, rinse the blades with water and wipe dry immediately after use. Over time
carbon steel blades will naturally darken and turn gray to black. A non-abrasive metal polish can be used to
remove light stains. If your cutlery develops rust spots they can be removed with an abrasive bench stone or rust
eraser.
Do not use the knives for separating frozen meat or cutting frozen or even semi-frozen foods.
Using the knives or shears for purposes other than preparing foods can severely damage the blades and may void
your warranty. Do not use your cutlery as screwdrivers or can openers.

Your knives were designed to work with smooth wood, bamboo, and polyethylene cutting boards. Hard cutting
surfaces such as stone, glass, ceramic and porcelain, stainless steel, and Formica can dull and even damage your
knives, voiding your warranty.