The Smeg knives are only made to cut vegetables, fruits, meat, fish and bread.
Do not use the blades on bones or on frozen food.
Preferably use a wooden cutting board to avoid damage at the cutting edge and to keep the knife sharp longer.
The knife must be cleaned and dried immediately after each use.
To prolong the longevity of your knife, we recommend hand wash. Hand wash with warm, soapy water and a non-scratch cloth or sponge. Dry thoroughly.
If the knife remains in contact with liquids or other substances for too long, rust spots can form. Using the dishwasher can also cause corrosion on the blade.
If rust does occur, it can be removed with e.g. vinegar essence, concentrated citric acid or a food-safe rust remover. Let the agent take effect for a few minutes and clean it thoroughly with a sponge. Then rinse with clear water and dry immediately. Repeat the process if necessary.
If you are not using your knives daily it is advisable to grease the blade very lightly with e.g. sunflower oil or ballistol. Always clean the knife before using.
