This information applies to all kitchen knives regardless of make or blade material.
- Always use the right knife for the job.
- Always use a sharp knife – it is much safer than a dull one. Less pressure is required on a sharp knife, and the chances of a sharp knife slipping are much less.
- You should always cut using a slicing action which uses the length of the blade with a back and forth sweeping motion – not with a downward force.
- Pick up knives from the handle only.
- Take a firm grip on the knife handle and always be sure the handle is free from grease or any other slippery substance.
- Use a cutting board at all times; maple wood or bamboo is recommended. Never cut on hard surfaces which may damage the knife such as metal, glass, marble, hard plastic or stone.
- Always be sure the cutting board is stable, if it is sliding on the surface under it then place a damp cloth or a mesh rubberized mat under the cutting board to stop it slipping.
- When cutting with any knife always cut away from your body. This also applies to potato peelers or any implement with a cutting edge.
- When slicing round objects such as onion or carrots, cut a flat base so the object will sit firmly or solidly and not roll or shift when being cut. The same applies when using a cleaver.
- Use the knives for the purpose they were designed – not as levers or wedges or as bottle or can openers. Your knife is covered under a manufacturer’s lifetime warranty for defects; it is not warranted for misuse.
- Never use a knife for separating frozen items. Always defrost in gentle running cold water, that’s right cold water; due to the laws of thermodynamics cold water defrosts faster than hot or warm.
- Do not grab for falling knives as you may get severely injured. When a knife starts to fall, jump backward to get out of the way.
- Always carry a knife with the tip pointing downward and with the cutting edge turned away from the body. Be aware of others around you especially children and pets.
- Never talk while holding a knife in your hand. Should you start to gesture with the knife serious consequences could develop.
- Never put a kitchen knife in a dishwasher, regardless of make, it is not good for the blade nor the handle and can dull the blade.
- When cleaning or wiping a knife keep the sharp edge turned away from your body.
- Never place a knife in hot water as it is extremely dangerous and not good for the handle. Never reach into soapy water in search of a knife. Always wash it by hand under warm water, dry it and put it away.
- Place knives in designated knife drawers, blocks or placed in knife racks for proper storage.
- Keep your knife sharp at all times and preferably use a proper wet wheel ceramic sharpener,watch the online video for proper sharpening techniques. It’s simple and anyone can do it.
- Enjoy your Rhineland Knives, a cut above the rest, and remember to watch all the videos online.
