Wash and dry the blade by hand immediately after use.
Specifically dry all carbon steel knives ( Japanese) immediately after use.
Do not put fine cutlery in dishwasher. Heat and chemicals can ruin the blade and the handle.
Use a soft sponge to clean the blade. Avoid abrasive scrubbers and powders as these can damage the finish.
Never cut frozen foods or bones with your knife. This can chip the blade.
Never twist, wrench or cleave with your knife blade.
Try to use a wooden or plastic cutting board.Do not cut food directly on marble, granite, glass, metal surfaces.
Routinely align the edge with a ceramic rodor stone (minimum once aweek). This will maintain your sharpe edge longer and to reach longer sharpening intervals.
Protect knife edges by storing knives properly.
To avoid damage, use the proper knife for thejob.
We recommend servicing your knives once a year (for average homeuse).
During routine sharpening service knives should be restored for chips, broken tips, reverse bow, improper sharpening etc.
Thinning a knife may be necessary. Throughout sharpening process cutting blade may get thicker. Thin blade will cut thru food much easier.
Your knives should be serviced by a professional sharpener only.
Scissors are sharpened to the correct angle that suit the material to intend to cut.
Cutting other materials will reduce sharpness and ruin the edge of the scissor.
GARDEN TOOL CARE
After use always wash, clean, dry the tools. Tools that will be stored for the season the blade could be wiped with a linseed or mineral oil or a similar lubricant. This will condition the metal and prevent from rusting. Always store tools at a dry place.
Tools that are clogged with sap can be cleaned by a solvent like turpentine, or mineral spirits.
If the tool exposed to a disease, infected soil etc. could be cleaned by quickly soaking into to a bleach+water solution or wiping the tool with rubbing alcohol.
Rusty tools could be cleaned by a wire brush, steel wool, rust removing chemical, soaking the tool in 1:1 vinegar+watersolution overnight. Later wash, dry and coat the tool with a linseed or mineral oil.
Seasonally or as needed wooden handles could be conditioned by wiping with boiled linseed oil.
After interval use to maintain the sharpe edge most blades can be filed with a flat mill file or a sharpening stone. Follow the original factory bevel. Push the file in the same direction (not back and forth). In general most garden tools filed at 20-45 degree angle.