We recommend wooden, end-grain chopping boards or soft, plastic or rubber cutting boards.
Materials in chopping boards to avoid are bamboo, glass, and ceramic. This includes cutting food on your dining plates.

Our knives are harder than many of the knives you may have used in the past. As such, they are able to take a very fine edge. A fine edge requires much less force to cut and encounters less resistance as it separates the produce it is cutting. You may need to adjust your cutting technique slightly to avoid damaging the edge.

We recommend utilising a push or pull cut, rather than a rock-chopping motion. The lateral force placed on a knife during rock-chopping will fatigue, roll and possibly chip the edge.

A few things to avoid are; cutting hard, woody items like the stem of dried rosemary, bone or frozen foods; applying lateral force on your knife edge or twisting the knife whilst it is cutting. Avoid scraping your knife edge along the cutting board, either use the spine of the blade or use your hand.

Knife edges handle an extreme amount of pressure. When you consider that all of your force is being asserted onto an edge that is fractions of a micron thick, you can imagine how they will eventually need to be repaired through sharpening. Click here to read our sharpening policies and advice.