You've just acquired a beautiful pair of TB1648 kitchen knives, and you have every right to be proud. It's an investment in French craftsmanship, a precision tool that will serve you for years to come. To ensure this relationship lasts and your blades retain their legendary sharpness, a few simple steps are all it takes.
Contrary to popular belief, maintaining a good knife isn't complicated; it just requires a little attention. Forget bad habits! We'll guide you step by step so that washing, caring for, and storing it becomes second nature.
The 4 golden rules for always perfect knives
- Rule #1: Use the dishwasher with extreme caution. Hand washing remains the only 100% safe method.
- Rule #2: Wood needs nourishment. Never put wooden handles in the dishwasher, and use a little olive oil to revive them.
- Rule #3: Never store them haphazardly. Protecting the blade's edge is the priority to maintain its sharpness.
- Rule #4: Never use a hard board. Choosing the right cutting board is just as important as choosing the knife itself.
Why is the dishwasher the worst enemy of your knives?
The temptation of the dishwasher is understandable. It's simple, it's convenient. However, it's a very hostile environment for a quality blade, for two main reasons.
The first risk is the risk of impacts. Loose in the basket, the blades knock against each other with every splash of water, inevitably damaging the cutting edge. The second, more insidious, is a chemical phenomenon: the galvanic effect . Contact between different metals (your blades, other cutlery), acidic food residue, and harsh detergents can create microscopic corrosion spots. This is the origin of those small rust spots that sometimes appear after months of trouble-free use.
Our universal washing tip:
- Hand washing is always, always best. A soft sponge, a little dish soap, rinse, and dry immediately with a soft cloth. It's quick and perfect.
- If you must use the dishwasher (only for synthetic handles), place the knife alone, in a compartment where the blade does not touch anything else.
How do you care for wooden handles so they stay looking great?
If you've opted for the warmth and authenticity of a wooden handle, like those found in our Georges or Louis ranges, one rule is absolute: the dishwasher is strictly forbidden. The intense heat and humidity would eventually cause the wood to swell, crack, and become irreparably dull.
Maintenance is simple: a quick hand wash and immediate drying. Over time, you might see the wood develop a patina and lose some of its luster. Don't worry, we have a magic trick to restore its youthful appearance.
The trick to reviving wood:
- Take a sheet of absorbent paper and soak it with olive oil .
- Rub the wooden handle vigorously. You will see it change color instantly.
- Let the wood "absorb" the oil for an hour.
- Repeat the process once or twice to thoroughly saturate the fibers.
The result is amazing. Your sleeve will regain a "superb" appearance and will be protected for a long time.
What is the best way to store your knives to protect their sharpness?
Imagine the edge of your knife blade. It's an incredibly thin ridge, only a few microns thick. This thinness is what gives it its exceptional sharpness, but it's also what makes it fragile. Simply tossing your knife loose in a drawer is the best way to destroy this edge through repeated impacts.
To preserve this treasure, you must choose a storage location where the blades do not touch.
- Knife blocks
- This is the classic and effective solution. Each knife has its place, each blade is protected.
- Wall-mounted magnetic bars
- They are very practical, allowing you to keep knives within easy reach while keeping them separate from each other.
- Individual protective sheaths
- These sheaths protect each blade, so you can then safely store your knives in a drawer.
What cutting board should you use to avoid damaging your blades?
You can have the best knife in the world, but if you cut on the wrong surface, you'll ruin its edge in just a few uses. Choosing the right cutting board is crucial.
Preferred materials
These are "soft" materials that accommodate the blade without damaging it.
- ✅ Wood (beech, bamboo...)
- ✅ Plastic (polyethylene)
Materials to absolutely avoid
These materials are harder than the steel in your knives. Using them is simply destructive to the edge.
- ❌ The glass
- ❌ Ceramics
- ❌ The slate
- ❌ The marble or granite of your worktop
Your questions, our answers
A small spot of rust has appeared on my blade, what should I do?
This is probably the result of the "battery effect" in the dishwasher. Don't panic. Use a non-abrasive sponge with a stainless steel cleaner or a little white clay (cleaning clay) and rub gently. The stain should disappear. And above all, handwash it!
My knife seems to be cutting less well, is it necessarily because of the cutting board?
This is a very common cause. Using a glass or ceramic board dulls an edge almost instantly. If you use a wooden or plastic board, it's normal for the edge to wear down slightly over time. That's when it's time to think about sharpening.
Can I use an oil other than olive oil for the wooden handle?
Yes, olive oil is a simple solution because everyone has it. You can also use grapeseed oil or linseed oil, which are excellent nourishing oils for wood.
