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.
The knife should be cleaned by hand after each use and dried with a clean cloth. Dry storage increases the life of the knives. Never put the knives in the dishwasher!
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.
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.
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 resharpen your knives, and the blade will be like new again.
Pay attention to the different cutting angles when grinding!
Aquamarine Line knife in a ~8 ° angle grind.
Aristocratic Line knife in a ~15 ° angle grind.
Check out Calisso whetstones here.
Use the blade only for cutting! A bad habit is to push chopped meat or minced vegetables into the pot with the cutting edge. This damages the blade and dulls it. We recommend turning the knife over to push the food off the cutting board with the back of the knife to avoid any damage on the blade.
Download the instruction manual for all Calisso kitchen knives: