Like any other knife, Gunter Wilhelm® fine cutlery requires care, regular maintenance and sharpening as needed. To ensure your satisfaction for many years to come, we recommend the following:
.Our cutlery is made of X50CrMoV15 High Carbon no-stain-steel, which is the metal of choice for high end knives. It is a mixture of high carbon steel and stainless steel. After use, hand wash and dry right away;
.Do not use dishwasher or leave them sitting in water for extended periods of time. .Using dishwasher or leaving the knives in water for extended periods of time might create rust on the knives, and/or damage the handles;
.Always use the honing steel to realign the edge before or after use, and sharpen the knives as needed; .Use a quality cutting board. We highly recommend using bamboo or wood cutting boards. Avoid glass, ceramic and plastic cutting boards as they will dull your knives quickly;
.Use the right knife for the right job. Don’t try to bend and/or cut frozen food and/or bones, open cans, use as a screwdriver and /or any other improper use;
.If the knife have some signs of rust (which might happen if left in water or if you use a dishwasher), please use Bars Keepers Friend™ Stainless Steel Polish (or similar) to clean your knife ASAP. Once the rust is removed.make sure you hand wash and dry the knife after use.
Basic honing technique:
.Hold the honing steel vertically, handle is upwards and put the tip of the honing steel on a non slippery surface.
.Place the knife on the honing steel. The angel should be 20o-22o degrees. Start honing from the base of knife’s edge all the way to the tip of the knife and switch sides.
.Repeat this 4-6 times on each side.
Always use caution when handling sharp objects. Avoid cutting on hard surfaces such as stone, metal or glass.