Some tips just for you

Taking care of your knives is essential. Using the right cutting board can help. The board should not be harder than the knife. For example: wood, plastic, and bamboo are the best options. Glass and metal can dull your blade, and you risk shards in your food.

Hand wash your knives. Putting knives / scissors in the dish washer might be easy, but the constant movement, the edge touching other items, plus the heat can damage or chip them. We also advise hand drying to prevent rust.

Take a little time beforehand to use a honing rod or stone to help refresh the edge. Another option is to use a whetstone.

Limes, lemons, and even tomatoes can damage your blades. The acid in these fruits slowly eat the metal. Rinse your knife with water and dry shortly after cutting.

Properly storing knives is important for a multitude of safety reasons. Knife blocks can breed and store bacteria if not cleaned regularly. A magnet strip may seem convenient, but can be a safety issue with the little ones or pets moving around in the kitchen, and can damage your edge.