Your Knives

It is best to clean your knives straight after you have used them, steer clear of leaving knives in the sink. Wash them in warm water using a damp cloth and dish washing soap and dry them carefully.

Why high-quality knives do not belong in the dishwasher:

Intense heat and moisture can blunt the blade of your sharp kitchen knife, Corrosive detergent can also react with steel, causing it to discolor, Blades can also get chipped when the dishwasher rattles around exceptional.

SToring Your Knives

Knife blocks

Your knives are well protected and always close at hand. Knife blocks are also eye-catching and appealing in every kitchen.

Magnetic holders

Two extra-strong magnets hold your knives safely in place and save space. Your knives are always within easy reach. Magnetic holders are available in wood, plastic or aluminium versions.

Sharpening Your Knives

It is crucial to keep knives sharp so that they cut through food with less slippage.

Dull knives are dangerous because a dull blade requires more force to cut, so has a higher chance of slipping and causing injury. Sharp knifes cut evenly, therefore food will cook at an even rate. We’ll show you how to sharpen your knives – it’s one of the easiest ways to instantly improve your cooking.


There are two basic grips, the handle grip and the blade grip.


With the handle grip, your hand is completely behind the bolster on the handle itself.It is generally used by beginning cooks,or cooks with exceptionally small hands. It’s comfortable but offers only limited control when doing precision knife work. If you’ve only ever been using the handle grip, give the other one a try—you may find your cuts improving dramatically.

The Blade Grip:

The blade grip is the preferred grip for more experienced cooks. Your thumb and forefinger should rest in front of the bolster (the area where the metal flares out to meet the handle) directly on the blade. It’s a little intimidating, but it offers much better control and balance. This grip may be difficult or uncomfortable on cheaper stamped knives that don’t have a bolster.

Cutting Techniques

When cutting foods, always place them in a stable position, preferably with a cut surface flat against the cutting board.

The Claw:

Guide the knife blade against the food with your free hand. Protect your fingertips by curling them inwards, using your knuckles to guide your knife.


A fine mince requires the use of your free hand. Place the tip of your knife on the cutting board and hold it in place with your free hand. Rock the blade up and down to reduce herbs (or anything else) to a fine mince.