Chefs Knives

Sharpening and Handling Tips

Regular honing keeps your chef’s knife sharp and efficient. Use a sharpening steel at a 20-degree angle before each service to maintain the edge, and schedule full sharpening when performance drops.

Always cut on a stable, non-slip chopping board made of plastic or wood. Avoid glass or metal surfaces, as they dull the blade quickly.

Clean knives immediately after use with mild detergent and warm water, then dry completely. Never soak or leave knives in sinks, as this can damage the handle and increase corrosion risk.

For safe handling, grip the knife firmly near the bolster and store blades in a dedicated roll or magnetic rack. A well-maintained knife ensures smoother cuts, faster prep, and better food presentation.

For advice on selecting or caring for your professional knives, call 01 687 5772.