Materials: Stainless Steel, Wood
Origin: Imported
Care Instructions: Washing & Drying: We highly recommend hand washing your knife with a gentle dish soap. Make sure your soap is free of bleach or citrus extracts, as they can cause your knife to rust. Rinse and towel dry immediately and meticulously, remove any lingering moisture from your blade. Although the wood used in our handles has been stabilized, like any wood it may shrink in arid climates or swell in humidity. The color may also change slightly over time; this is not a defect but rather a natural process caused by oils in the hand, light exposure, and oxidation.Cutting Technique: Hexclad cutlery is designed for smooth slicing rather than harsh chopping. When using your knife, try to mimic a “handsaw motion” while slicing by pushing your knife forward and down, then pulling it back toward your body. Begin slowly, your skill and experience should determine your cutting speed. Always be aware of where your fingers are in relation to the blade. Please refrain from using Hexclad blades on tough materials such as frozen foods or bones, our blades are intended for precision slicing rather than crushing or chopping.Cutting Surface: A quality cutting board can help maintain your blade’s sharp edge over time. We recommend medium-soft woods such as hinoki rather than harsh materials such as tile, synthetic, granite, marble, ceramic, or any kind of glass.Storage: We recommend that you store your knife in a wooden block, in-drawer knife tray, sheath, or knife case. Avoid storing your knives unsheathed in a drawer.Sharpening & Honing: In order to maximize and maintain the performance of your Hexclad blade, we suggest regular weekly honing with a ceramic or steel rod. This will extend the time between sharpening significantly, and keep your blade in good condition. Once it is time to sharpen your blade, use a traditional whetstone for a razor-sharp and precise edge, preferably a medium grit sharpening stone and a fine grit stone for finishing.Using a Whetstone: Soak the whetstone in water for 5-10 minutes or until the air bubbles stop appearing, which indicates the stone has absorbed the optimal amount of water. While sharpening, continue to apply water to the stone. The combination of the water and the small particles released from the stone create an abrasive substance that sharpens the blade. Place the stone on a slip-resistant surface, such as a towel, and begin sharpening with the coarse grit of your stone. Move the blade away from then towards the body, in a back and forth motion, at an angle of 10 - 15 degrees across the stone. Use light pressure. Begin at the tip of the blade, pull the blade over the stone through the middle and down to the base of the blade. Turn the knife around and work on the other side of the blade. Repeat this process as many times as you feel is necessary. To finish, pull the blade at an angle (use the same angle throughout your sharpening) twice against the edge to remove the last burs. Rinse the whetstone and clean the grinding residue. Rinse the knives thoroughly in hot water and pat dry. Instructional videos for using a whetstone can be found online, and we encourage you to watch them to learn more.
Dimensions: chef knife: 8 in.; bread knife: 8 in.; boning knife: 6 in.; utility knife: 5 in.; paring knife: 3.5 in.; honing rod: 9 in.; 15.4 x 13.9 x 1.6 in.