Well-sharpened knives mean more efficient work and enable trickier decoration and preparation.
To extend your cutting edge's lifetime to the maximum: carry out your cutting work on a wooden or polyethylene board (perfectly clean). Avoid marble surfaces and stainless steel worktops.
How to sharpen knives
Keep your knife cutting perfectly by sharpening it regularly using an extra hard grooved steel sharpener or fusil.
Some experienced professionals sharpen from the fusil end towards the guard (cutting edge towards the user). Our advice, rather for newcomers, for personal safety reasons, is to sharpen with the edge away from you, from the guard towards the tip (see illustration) also watching out for the safety of anyone nearby.
After every use, use a cloth or kitchen paper to wipe the sharpener and the knife's cutting edge to remove any metal filings.
For toothed knives, use a professional sharpener (cutler), even if your knife edges seem too thick.
You can also use the Déglon electric sharpener yourself.
Whatever you do, don't put your kitchen knives in a drawer; this risks chipping the cutting edge, bending blade tips, and injuring your fingers.
Mount our magnetic holder rack (32, 45 or 60 cm) near your worktop. This keeps your daily implements safe, in good condition and easy to reach.
Only put implements back in place after cleaning and wiping them carefully.
Be careful, knives are dangerous utensils because they are pointed and sharp.
For better safety of your COUNTER TOP
Only take the utensils that you need and place them on a tidy counter top.
Wear shoes with protected caps (in case the knives fall !).
To avoid chipping cutting edges, turning back knife tips and burtings your fingers and your children's fingers, do not put your kitchen knives away in a drawer.
Always put your knives' case in the lower part of a board.
Hold knives flexibly and firmly by the handle so that the blade follows your hand's movements and pressures (safer, more precise work).
Do not put your index finger along the back of the blade. This prevents the blade from turning and stops it "ripping" with the risk of injury.
Don't work with wet or greasy hands or handles. Wipe the knife from the back (cutting edge outwards).
Wear chain mail gloves and aprons when doing heavy duty deboning work.