Care and treatment of knives

Care, safty, sharpening

5. Use a suitable cutting surface

Even high-quality knives lose some of their sharpness through regular use but unsuitable cutting surfaces such as porcelain or metal will blunt a knife prematurely. A good cutting surface should be easy to clean and sufficiently pliable.
Wooden cutting boards possess these characteristics to a higher degree than those made of plastic. They are also more hygienic since wood contains natural acids with self-cleaning properties. Nevertheless, all cutting boards should be thoroughly cleaned immediately after use.

6. Keep knives safely

The knive block or case is the correct place for your knives because they meet certain requirements: safety, protection of the blade, cleanliness and comfort. The cutting surface is a deciding factor for long-term sharpness. ZWILLING J.A. HENCKELS soft-surfaced cutting boards are designed to maintain your knives long-lasting sharpness. But even these need a little care and attention.

Cleaning: Clean regularly with a damp cloth or sponge (non-abrasive) and dry with a tea towel.

Safety: To ensure sufficient stability only place knife block or cutting board on an even anti-slip surface.