Care Guidelines

CERAMIC KNIVES 

STEEL KNIVES

BLACK DIAMOND

TEAK STAR CUTTING BOARDS

TEAK WOOD MAGNETIC KNIFE RACK

WHETSTONE

SHARPENING ROD

TWO-STAGE PULL THROUGH SHARPENER

 

 

CERAMIC

Ceramic is the second hardest material, right after diamond. After the ceramic blade is sharpened, it can keep its razor-sharp edge and will not wear out easily. Despite their hardness, ceramic blades are somewhat brittle and need to be treated with care.

CARE

  • To reduce wear the blade should be hand washed only and should NOT be put in the dishwasher.
  • Wash using warm water with a mild dishwashing detergent. After washing always rinse and wipe the blade dry.
  • Store in a Black Diamond knife block (Click here). As ceramic knives do not contain any steel, these blades do not work on magnetic knife racks.

AVOID

  • Ceramic blades are not suitable for cutting through bones, frozen food or other hard produce.
  • These knives should not be used for any cutting motions that involve twisting or bending.
  • The knives should only be used on a wooden or plastic chopping board. Cutting produce on glass, marble or tile can damage the blade.
  • Contact with heat.
  • Dropping or knocking on hard surfaces.
  • Knives should always be kept out of the reach of children.

WEAR

Over time, minuscule abrasions or chipping may occur. This is normal wear for the hard material and does not reduce the sharpness of the blade. If the blade becomes dull, sharpen using a “knife sharpener for ceramic knives”. Do not sharpen with a standard steel knife sharpener.



 

STEEL KNIVES

Stainless steel is the most commonly preferred material for chef knife blades. Its material makes it easy to sharpen and is way less susceptible to metal discoloration and rust. However, despite its very strong resistance against corrosion and oxidation, please follow the care guide below.

CARE

  • To reduce wear the blade should be hand washed only and should NOT be put in the dishwasher.
  • Do not let the knives soak in water. Wash using warm water with a mild dishwashing detergent. After washing always rinse and wipe the blade dry.
  • Storing in an unorganized drawer will result in the steel knives knocking against each other damaging the blade. Store in a Black Diamond knife block (click here)  or on a magnetic knife rack.
  • Sharpen your knife regularly. This will prevent your knife from becoming dull which can be a safety hazard. A dull knife has less control and can slip unexpectedly.
  • To ensure longevity, users can also wipe the blades 2-3 times a year with cleaning oil.

AVOID

  • The knives should only be used on a wooden or plastic chopping board. Cutting produce on glass, marble or tile can damage the blade. 
  • Using the wrong knife for the wrong task.  
  • Contact with heat.  
  • Knives should always be kept out of the reach of children.

WEAR

All stainless-steel knives will dull eventually which is why they should be sharpened often. The best way to sharpen a knife is to use a sharpening rod, sharpener or whetstone. For Carbon Steel knives or Damascus knives, oiling the blade will help maintain the knife and protect it from rust and corrosion. Cooking oil can be used; however, a mineral grade oil is recommended. You can purchase this here.  



 

BLACK DIAMOND

The Black Diamond knife block is made using a thermoplastic rubber (TPR). TPR’s flexibility and elasticity, enhances the plastic’s resistance against tear, stress and elongation due to heat. 

CARE

  • Do not exposure to extreme heat
  • Do not clean using abrasive chemical cleaners.
  • Dust can also gather after a prolonged period. To prevent this, hand wash the knife block with warm water using a small thin brush to thoroughly scrub the knife slots.   
  • Always dry knives before inserting into knife block. 




 

TEAK STAR CUTTING BOARDS

Wood-based chopping boards are less likely to stain and get damaged than their plastic counterparts. To care for your Teak Star wooden chopping boards, make sure they are regularly hand-washed with warm water thoroughly on the entire surface. To disinfect and clean your cutting board you may also wipe it with full-strength white vinegar. 

CARE 
  • Hand wash with warm water thoroughly on entire surface after every use.  
  • Do not use harsh detergents of any kind. 
  • Do not drown the boards in water as this could cause cracking and warping. 
  • Disinfect and clean using full-strength white vinegar. 

 

TEAK WOOD MAGNETIC KNIFE RACKS

Please ensure that the magnetic knife rack is mounted securely to the wall and positioned beyond the reach of children. Additionally, wall plugs instead of screws could be used. Give some distance between the magnetic knife rack and other types of magnet to prevent demagnetisation.



 

WHETSTONE

Edge of Belgravia’s whetstones are equipped with double-sided sharpening design (1000 and 6000 grits coarse) and non-slip silica gel to guarantee effective and safe sharpening. Please use the whole surface of the stone to maintain its consistency. Whetstones will chip, deform and hollow out fast after repeated use. To fix this, users can grind the whetstone with another whetstone to smooth the surface area and keep it in good shape and condition

How to use a whetstone



 

SHARPENING ROD

The circular diamond-electroplated rod ensures a more efficient and smooth sharpening result. To Clean the sharpening rod with water and wipe it dry it after use. To ensure longevity, please clean the knife sharpener with a non-abrasive brush.

HOW TO USE 

  1. Place the tip of the sharpening rod on a wooden cutting board and place heel of blade against top of steel, pointing knife tip slightly upward. Hold blade at 15-degree angle away from steel.
  1. Maintaining light, consistent pressure and 15-degree angle between knife blade and honing steel, slide blade down length of steel in sweeping motion, pulling knife toward your body so that entire edge of blade makes contact with steel.
  1. Repeat this motion on other side of blade. Four or five strokes on each side of blade (total of eight to 10 alternating passes) should realign the edge.



 

TWO-STAGE PULL THROUGH SHARPENER

Our knife sharpeners were made of ceramic 800 grit and diamond electroplated 1200 grit to achieve excellent sharpening results. To avoid damaging the knives, please sharpen them gently in a straight “Pull through” motion instead of a back and forth motion. Over time, the ceramic wheels may discolour. This is normal. To prevent this, please do not put the sharpeners in a dishwasher or soak them in water.