SANDEWILY
Knife care — keep the edge for years
A good knife asks for very little: five minutes of attention after use and the right cutting surface. Follow these four habits and your SANDEWILY blade will outlast most of your kitchen gear.
01
Cleaning
Hand wash only, with warm water and mild detergent — always within a few minutes of use. Dry immediately with a soft towel, especially near the bolster and the tang. The dishwasher is the fastest way to ruin any knife: caustic detergent, violent spray and edge contact will damage both steel and handle.
02
Sharpening
Your blade leaves the factory at 15° per side. Hone it weekly with a honing rod (5–6 light strokes per side) to realign the edge. Sharpen with a whetstone every 2–3 months of regular use: start at 1000 grit, finish at 3000–6000 for a mirror edge. Keep the original angle and let the stone do the work.
03
Storage
Store knives in the included sheath, on a magnetic strip, or in a knife block — never loose in a drawer, where the edge chips against other utensils. Keep them dry and away from the sink; humidity, not time, is what dulls and stains a blade.
04
Daily use
Cut on wood or plastic boards only — glass, stone and ceramic destroy edges instantly. Avoid bones, frozen food and hard squash with the Santoku, Utility and Chef knives. Wipe the blade between cutting acidic foods (citrus, tomatoes) to protect the finish. Used this way, the edge holds for months between sharpenings.