Cleaning & Maintenance

Sharp knives, spotless utensils

A dull knife slips on food and needs more force: it is more dangerous than a sharp one. And limescale or burnt-on marks eventually dull pans and taps. Two tools are enough for everyday care:

• 3-stage knife sharpener: restores, sharpens and polishes the edge in a few strokes, on a non-slip base.
• Nano-emery sponge with ceramic sharpener: removes limescale, rust and burnt-on marks with a little water, no detergent.

How often should you sharpen?

For a chef’s knife used every day, a touch-up about every two weeks keeps a good edge. The restoring stage is only needed when the blade is genuinely damaged.

Our guide

• How to sharpen kitchen knives like a pro

Frequently asked questions

Does the nano-emery sponge scratch surfaces?

It is safe on stainless steel, glass, ceramic and enamelled cast iron, but must never be used on a non-stick coating.

Can ceramic knives be sharpened?

Yes, in stage 3 of the sharpener only. Serrated blades are not suitable for this type of sharpener.

How do you test a knife’s edge?

Cut a sheet of paper held in the air: a sharp knife slices it cleanly without tearing.