How to take care of your knife

Cleaning your knife

We advise you to hand wash your knife and flatware under gently running hot water and to wipe it immediately after. However, most knives and flatware, but not those with natural wood handles and in real horn, are dish-washer safe.

It is essential to comply with the following recommandations:

Place knives in a different compartment from other flatware
Avoid long washing cycles, do not use temperature over 122°F
Open the dish-washer as soon as the cycle is finished
Do not leave knives and flatware in the dish-washer for several hours after a washing cycle is finished
When you take them out of the dish-washer and before putting them away, dry with a soft cloth

The cutler’s trick +: do not put ordinary steel articles in your dishwasher (jam’s jars lids …) the corrosion of these during the washing cycle would lead deposits of rust on your flatware!

Cleaning your knife

It is essential to comply with the following recommandations:

Place knives in a different compartment from other flatware
Avoid long washing cycles, do not use temperature over 122°F
Open the dish-washer as soon as the cycle is finished
Do not leave knives and flatware in the dish-washer for several hours after a washing cycle is finished
When you take them out of the dish-washer and before putting them away, dry with a soft cloth

The cutler’s trick +: do not put ordinary steel articles in your dishwasher (jam’s jars lids …) the corrosion of these during the washing cycle would lead deposits of rust on your flatware!

Sharpening your knife

Sharpening your knife

So as to maintain the original sharpness of your knife, here are a few tips for sharpening it (warning: a knife with a serrated blame cannot be sharpened).

The sharpening steel:

Requires a certain amount of skill

Pass the whole length of the knife blade over the whole length of the honing surface keeping an angle of 30°.

It is essential to rub the edge of the blade alternating the 2 sides of the blade on each side of the honing surface in order to obtain the finest possible bevel.

Do not pass the blade several times on the same side.

It is necessary to finish grinding by increasingly releasing pressure in order to refine the sharpening.

So as to maintain the original sharpness of your knife, here are a few tips for sharpening it (warning: a knife with a serrated blame cannot be sharpened).

The sharpening steel:

Requires a certain amount of skill

Pass the whole length of the knife blade over the whole length of the honing surface keeping an angle of 30°.

It is essential to rub the edge of the blade alternating the 2 sides of the blade on each side of the honing surface in order to obtain the finest possible bevel.

Do not pass the blade several times on the same side.

It is necessary to finish grinding by increasingly releasing pressure in order to refine the sharpening.

Hand-held knife sharpeners:

Easy to use, they are suitable for everyone.

Hand-held knife sharpeners:

Easy to use, they are suitable for everyone.

A specificity: ceramic knives

A specificity: ceramic knives

Ceramic is a natural material that does not react to the food acidity and prevents blades from being oxidized.

In order to overcome the natural fragility of this material, it is necessary to choose the purest ceramic material with the highest possible rate of zirconium oxide. Jean Dubost has chosen to make ceramic knives with high density ceramic material so as to guarantee optimum quality, long-lasting razor sharpness and no sharpening. Furthermore, all our ceramic blade knives come with a protective sheath.

Ceramic is a natural material that does not react to the food acidity and prevents blades from being oxidized.