Maintenance and cleaning

• The Forged knives are not dishwasher safe
• Clean the blade with warm water and a small amount of mild dishwashing detergent. Then dry the knife immediately with a cloth before storing it.
• The knife should be cleaned and dried immediately after each use. If the knife remains in contact with liquids or other substances for too long, rust spots may appear.
• Clean the blade before first use. The handle of the Brute and Intese knives may rub slightly due to the protective layer during the first use. This is normal and will disappear after a few uses.
• If you do not use a knife for a long time, it is advisable to lightly grease it with, for example, olive oil, sunflower oil or ballistol.
• You can rub a wooden handle with oil if it is dry. Use the type of oils that are also used for the maintenance of wooden serving and cutting boards.
• Cast iron products (such as the flambadou and serving pan) must be seasoned after use to prevent rust.

Usage

• The knives can only be used for cutting vegetables, meat, fish and bread.
• Do not use the blades on bones or frozen food.
• Preferably use a wooden or plastic cutting board to prevent the cutting surface from being damaged and to ensure that the knife remains sharp for longer.

Sharpening and interim maintenance

• The knives can be maintained with the corresponding Forged sharpening steel. This has been specially made for this purpose and offers you a high-quality sharpening steel that is oval in shape and provided with a diamond layer.
• Depending on use, we recommend having the knives sharpened, for example, once or twice a year by a professional knife sharpener.