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.