Before First Use
Before using your cutlery for the first time, carefully wash by hand using warm water, a liquid dishwashing detergent and a non-abrasive sponge or soft bristle brush. Rinse and dry thoroughly.
Cutting Boards and Surfaces
Use wood, bamboo or polyethylene cutting boards. Do not cut on granite, marble, tile, stone, stainless, concrete or ceramic surfaces, as these will dull or damage the cutting edge.
To maintain optimal cutting performance, blades should be honed before each use and sharpened as needed. Honing realigns the existing blade edge, while sharpening creates a new blade edge so that the knife cuts more easily. DO NOT hone or manually sharpen serrated blades - professional sharpening is recommended for best results.
How To Hone
Place the Calphalon Precision Series Honing Steel point down on a cutting board.
Angle the blade against the steel at 15 to 20 degrees.
Maintaining the angle, pull the knife down and across the steel from just below the bolster to tip.
Using the same technique, hone the opposite side of the knife on the opposite side of the steel.
Repeat 3-4 times per side.
When to Sharpen
Sharpening needs will vary, depending on how often you use and hone your knives. With regular daily use, knives may need to be sharpened only once or twice a year. If using a professional sharpening service, request that knives be sharpened to 14°. An Asian-style hand or electric sharpener can also be used. Other types of hand or electric sharpeners are not recommended, as they will not restore edges to the original angle.
Store knives in the storage block by gently guiding the knife’s spine (top) along the top of the slot until bolster meets the block surface; this safely stores the knife while preserving its sharp edge.
Use caution when handling and storing knives. As with all sharp items, keep out of reach of children. Never try to catch a falling knife. Never test the sharpness of the blade by running your finger along its edge.
Cleaning & Care
General Cleaning & Preventing Spots & Stains
Hand wash your cutlery in warm, sudsy water using a liquid dishwashing detergent and a non-abrasive sponge or soft bristle brush
After washing, rinse and dry thoroughly with a soft cloth to prevent water spots and stains from forming.
Never wash your knives in the dishwasher. Dishwasher use will void any warranty.
Removing Spots, Stains & Water Marks
The type of steel used to manufacture high-performance cutlery can be more susceptible to temporary spotting and staining.
Carefully hand drying the cutlery after washing will reduce the likelihood of spots, stains and water marks from appearing on the blades; however if you forget to hand dry immediately and spots or stains do appear, they can be removed by cleaning the blades with Bar Keeper’s Friend® (a non-abrasive stainless steel polish) and a wet sponge. Rinse the cutlery well and dry them immediately before storing.