KNIFE USES - TALKING ABOUT PURPOSE
ALWAYS USE THE MOST SUITABLE KNIFE IN THE PREPARATION OF FOOD.
THE RIGHT KNIFE FOR EVERY TASK.
BLADE: Made of high quality German 1.4116 stainless steel, with excellent corrosion resistance and lasting sharpness. With technical sharpening skill, it reaches top grade sharpness.
HANDLE: Made of Olive Wood, originally bred from nature, is highly adored as privilege by wood lover. Holding original wood handle leads one back to forest, showering in lovely sunshine.
CUT ON THE RIGHT SURFACE - CUTTING BOARDS
You may not be aware of the fact that the wrong surface can easily damage your knife. Because every slice ends on the material you are cutting on.
WE RECOMMEND THE USE OF WOODEN OR PLASTIC CUTTING BOARDS.
Wooden or plastic cutting boards are kinder to the cutting edge of your knife than those made of materials such as glass, granite or ceramic. Chopping on very hard surfaces like glass, granite or ceramic can damage or dull the blade, making it feel blunt. In this case, immediately sharpen your knife to straighten the edge again. No matter what cutting board you prefer, make sure that you’re cleaning it after each use.
CLEANING - SHOW THAT YOU CARE
ALWAYS WASH BDi Knife BY HAND, NEVER IN THE DISHWASHER
BE GENTLE - We recommend carefully washing by hand under running, lukewarm water with a mild detergent and a scratch-free cloth or sponge. Dry knives immediately. Do not leave your knives wet or dirty for any length of time to avoid discolouration or rust.
No metal is completely “stainless“. So please don’t allow acidic foods to remain on the blade. This may cause some slight tarnishing and you don’t want that. Always clean them right away. If rust spots form on a carbon steel blade remove them with a “Rust Eraser”. Just wet the eraser and rub the spot with light pressure in one direction parallel to the blade’s pattern. Almost done. You can now wipe the blade clean and dry it with a paper towel.
Carbon steel knives will turn dark gray or black over time. To minimize this patina, whenever you cut highly acidic foods, rinse, wipe the blade, and then return to cutting. Always rinse and dry carbon steel blades immediately after use.
Except meat cleavers, our knives are not made to cut bones. Also do not use knives for poking, prying, separating or cutting semi-frozen or frozen foods.