For efficient performance always keep your knives sharp. Remember, a dull knife can be dangerous. Keep all knives in a rack or block to prevent direct contact with each other or other hard objects. Don’t toss them in a drawer or use to open cans, remove jar and bottle caps or cut string, cones, metal, or paper. Always use a cutting board or proper cutting surface when chopping, slicing, or mincing…never cut on metal, glass, or porcelain.

Kitchen knives demand constant inspection for efficient performance.  A fine cutting edge made from the best steel and the finest manufacturing know-how will turn its edge if used on a hard surface.

Ordinary slicing of meat will dull a good edge.  However, this doesn’t mean that the knife requires re-sharpening.  A few light strokes on a butcher’s steel will reset the edge and restore the knife’s keenness.  Eventually this keen edge wears off and the use of a steel will not restore it.  The knife must then be reground.

Careful grinding with a quality hand or motor-driven grinding wheel may be employed.  It is of extreme importance, when grinding, not to overheat the blade, as excessive heat will draw the temper, and the blade will no longer hold its edge.  A wet grindstone is the best possible protection against overheating.  A good lubricated stone can be used when steeling fails to bring the edge back.  With proper instructions, a person can become quite skilled at sharpening knives.

1. Grasp the sharpening steel firmly with your left hand (if right handed), placing the thumb securely behind the guard.

2. Place the heel of the blade against the steel at a 90° angle - (see figure A).

3. While keeping the cutting edge against the steel, raise the back of the blade approximately 1/4" off the steel - or at 20° - (see figure B).

4. Try to maintain this angle and apply constant, moderate pressure as you draw the blade smoothly across and down the full length of the steel in one continuous motion until the blade tip completes the stroke by passing off the steel near the guard - (see figure C).

5. Repeat for the other side of the blade, only this time under the steel - (see figure D).

Care of Knives

Each knife is individually heat treated, and given the blade and edge geometry that has been perfected for the task at hand.

The performance of these superior products can be diminished, however, if they are not cared for properly. The cleaning and care of your knife is critical to their long term performance. We recommend adherence to the following guidelines to maximize the performance of our products:

Cutlery should be hand washed in mild to medium strength detergent and towel-dried.
Knives should not be placed in automatic dishwashers. The blade edges will be dulled from rubbing against each other, and caustic detergents will cause staining and pitting of the blade. For wood-handled products, heat and detergents cause the natural oils and pigments to be drawn out of the wood, resulting in the handle fading and splitting.

Cutlery should not be soaked for long periods or submerged for cleaning. If a user insists on soaking cutlery in soap, bleach, or chlorine, soaking should be kept to a minimum, the products rinsed thoroughly and dried immediately.

Knives of carbon steel should be washed and dried immediately after use to prevent rusting.
Chlorine and bleach products discolor and pit stain-free and high-carbon steel. If chlorine or bleach products come in contact with the blade, they must be thoroughly rinsed off immediately.

When cutlery is left to soak in aluminum pans or stainless steel sinks, Galvanic action, the transfer of electrons from one metal to another, may occur. Galvanic action may cause pitting on cutlery blades. To prevent it, avoid long periods of soaking, and remove cutlery from condiments such as mayonnaise when they are kept in aluminum or stainless steel pans.

Only frequent and prompt cleaning of cutlery after each use with non-caustic solutions and prompt towel drying will ensure the performance and beauty of Dexter's superior products.

Types of Grinds

Roll Grind Employed by heavy Cook's knives, cleavers, butchers, etc., where unusual bulk and support is required behind the cutting edge.

Hollow Grind A long, wide concave grind with a rolled edge.

Panel Grind A long, even grind with a rolled edge. Perfect for slicers because of blade thickness behind the cutting edge. Standard for Dexter knives of this type.

What are the different edges and what do they do?

The vast majority of Victorinox knives come with a straight or fine edge. This means it has a perfect taper along the blade and no serrations. It will cut perfectly and without tearing or shredding.

Fine edge: As above the perfectly straight edge on waves or serrations are used for most cutting tools.

Serrate: Edge with obvious teeth along the edge.

Scallope: A blade with waves along the edge. Used specifically to cut breads with a hard crust or a soft interior, and tough skinned fruits and vegetables.

Granton: (often called a “kullenschiff”) has hollowed out grooves or dimples on the sides of the blade. These grooves fill with the fat and juices of the product being cut, which allows for thin, even cuts without tearing and for ease of cutting (most known for it use on santoku knives). Remember, these are still straight edge knives, and can be honed with sharpening steel.

How do I keep my knives sharp? How do I sharpen them?

All quality knives require proper maintenance to keep them in perfect cutting shape. This means frequent use of a sharpening steel click here to see method and technique. This usage will keep a sharp knife sharp. All straight edge knives need steeling to keep their edge (Picture of sharpening steel to be placed on web).

Please note that electric knife sharpeners can be harmful. They have to be used carefully as they remove too much metal, can harm the temper of the blade, and most important can change the factory applied edge angle. When sharpening steel no longer does the job bring your knives to a qualified knife sharpener (check the yellow pages) who will place a new edge on your knife. This, along with use of the sharpening steel, will give you many years of sharp, safe blades.