How to care for a good kitchen knife properly

Carpet Pad

Hard materials (e.g. stone, metal, marble) will cause small cracks on the blade, which will dull your knife faster. It is best to use "soft" bases such as wood.

Check out Calisso cutting boards here.

Cleaning

The knife should be cleaned by hand after each use and dried with a clean cloth. Dry storage increases the lifespan of the knives. Never put the knives in the dishwasher!

Storage

Make sure that the blade of your knives do not come into contact with each other. We recommend a knife block, a magnetic knife bar or any similar storage option. In addition, this also presents the knives excellently.

Care

Due to the high carbon content, the blade must be regularly polished and treated with a low acid oil like our Chinese Camellia Oil, or wax to maintain its quality. The wooden handle can also be treated with the oil to maintain its striking appearance.

Incorrect or lack of care can result in tiny rust spots. These must be polished away immediately to prevent further corrosion

Check out Calisso care oil here.

Sharpening

Damascus knives remain particularly sharp for a long time due to their different hard layers of steel and iron, but even the best knife will one day lose its sharpness. This can take between 1 and 10 weeks, depending how often you use the knife. We recommend water whetstone to re-sharpen your knives, and the blade will be like new again.

Pay attention to the different cutting angles when grinding!
Abalone, Aquamarine and Ruby Line knife in a ~8 ° angle grind.
Aristocratic Line knife in a ~15 ° angle grind.

Check out Calisso whetstones here.

Tips

Only use the blade for cutting! A bad habit is to push cut meat or vegetables into the pot with the blade. This damages the blade and dulls it. To avoid this, turn the knife around and push the food off the chopping board with the back of the knife.

Download the instruction manual for all Calisso kitchen knives:

Instruction Manual for Aquamarine Line knives

Instruction Manual for Aristocratic Line knives