Cutting Surface / Cut On The Right Surface

You may not be aware of the fact that the wrong cutting surface can easily damage your knife. Surfaces like china, marble, granite, tile, Formica, porcelain, stainless-steel counter tops and glass can actually harm the cutting-edge retention. Cutting surfaces should be smooth, easy to clean and friendly to the knife’s edge. It is suggested to use wooden or quality plastic cutting boards.

Cutting Technique / Slice With The Right Technique

SHAN ZU cutlery is designed to be used in a smooth slicing motion -- never in an up-and-down “chopping” manner. Imagine cutting wood with a handsaw, then slice through your food with a similar motion, intentionally pushing the knife forward and downward as you slice, then pulling it back toward your body. Always pay attention to where your fingers are in relation to the knife. Your skill and experience level should determine the speed at which you cut. When first slicing with a SHAN ZU knife, it’s best to slow down and enjoy the effortless precision and cutting ability of your new knife.

Cleaning / Clean Your Knife Correctly

Even if some sellers boast that their knives are dishwasher safe, it’s suggested that you don’t risk shortening their lifespan or worsening their cutting edge retention by dropping it directly in the dishwasher. We highly recommend washing knives by hand and clean them under lukewarm water with a mild detergent and a non-scratch cloth or sponge. Don’t use soaps with citrus extracts or bleach as they can promote corrosion. After washing, rinse with water and dry thoroughly with a towel before returning them to storage. Never leave your knife sitting in the sink for prolonged periods of time.

Note: Handwashing is also a good way to care for the wood handles of your SHAN ZU Classic knives. Although the wood has been stabilized, it is natural wood and, which like all woods will tend to shrink in very arid environments and swell in very humid environments. The handle color may change slightly over time due to oils in the hand as well as the natural color change of wood from oxidation and/or exposure to light. This is not a defect, but a natural part of the process.

Storage / Store Your Knife Properly

Knives should be stored in a way that the edge doesn’t get dinged or drawn across a surface when taken out. It is best to store the knife in a wooden block, in-drawer knife tray, sheath or knife case. Do not store the knife unsheathed in a drawer as they will get easily nicked and scratched and even worse get your fingers cut.