How to maintain your GIESSER knives -
tips for professional care


  • after contact with fruit acid and other food containing acids (eg mustard) immediately clean the knife blade
  • when possible clean your knives by hand: thus you prevent that the blade gets in contact with aggressive detergents or chlorine water for too long
  • If cleaning in a dishwasher take care that only detergents are used that are recommended by the cutlery industry
  • store your knives only in a dry place
  • clean you knife immediately after use
  • wooden handles should be cleaned with warm water, never let them rest in water for too long time otherwise the wood wells up.
  • never abuse your knife as a can opener, screw driver, lever or cleaver
  • always use a wooden or plastic board as cutting base. Never cut on a plate, on metal or stone.
  • when re-sharpening the blade always take care that the edge is polished with a very fine grinding belt or a felt wheel after the initial grinding.
  • sharpen your knives on a sharpening stone with plenty of water – it prevents the steel from getting too hot and thus loosing the edge. When grinding on a band machine take care that the steel doesn’t get too hot.
  • the sharpening wheel must run smoothly, this guarantees an even edge and optimum blade profile.
  • after sharpening always refine or polish the edge with a very fine grinding belt or a felt wheel.
  • the burr that exists after sharpening must always be honed carefully with a hand honing stone. If you hone too much the blade is blunt again.
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