{"id":731,"date":"2021-12-05T16:30:59","date_gmt":"2021-12-05T15:30:59","guid":{"rendered":"https:\/\/kleos-artisan-coutelier.com\/advice\/"},"modified":"2021-12-05T16:30:59","modified_gmt":"2021-12-05T15:30:59","slug":"advice","status":"publish","type":"page","link":"https:\/\/kleos-artisan-coutelier.com\/en\/advice\/","title":{"rendered":"Advice"},"content":{"rendered":"\n
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\n \n Maintenance tips <\/span>\n\n \n \n Kitchen knife <\/span>\n <\/h1>\n<\/div>\n\n\n
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STORAGE \/ STORAGE:<\/h3>

Never store kitchen knives in a tote drawer: risk of cutting when rummaging, risk of damaging the blade (micro-shocks on the edge of the blade).<\/p>

The ideal is to install a magnetic bar in your kitchen, out of the reach of children: your knives will be accessible more quickly and will be secure. Alternatively, you can store it in the box provided.<\/p>

Avoid storage in damp places or when the ambient temperature is high (in a cellar, laundry room, near a stove, etc.). Indeed, some wood reacts badly to humidity or to strong variations in temperature: there is a significant risk of swelling, shrinkage of the material, or even cracking.<\/p>

USAGE TIPS :<\/h3>

Use your knives only on a suitable cutting board! Always use a wooden board or, failing that, food-grade plastic.
Hard materials are prohibited (marble \/ glass \/ stainless steel, etc.). The same goes for pots, pans, plates: this will damage your container and your knife.<\/p>

Never use your knife for any purpose other than that for which it was designed: cutting in the kitchen! It is by no means a screwdriver, a can opener or an oyster knife …<\/p>

Always secure your knife when using it: do not let it balance on the edge of a cutting board, on the edge of a table or counter, or with its edge facing up.<\/p> <\/div>\n<\/div>\n\n

\n
\n

CLEANING YOUR KNIVES:<\/h3>

The dishwasher is strictly prohibited !!<\/strong>
Wash the blade in hot soapy water immediately after use, with a soft sponge (do not use the abrasive green side, in order to avoid scratches).
Immediately wipe your knife with a cotton cloth or anti-scratch cloth and then store it on your magnetic bar. The wooden handle must be dried thoroughly.<\/p> <\/div>\n<\/div>\n\n

\n
\n

MAINTENANCE OF YOUR KNIFE EDGE:<\/h3>

It is imperative to maintain the knives as a preventative rather than a corrective one, so sharpen it when it is still cutting.
Sharpening should be done regularly: at least once a week if you use it daily. Take a sharpening gun with an oval bit, available in supermarkets.<\/p>

Place your gun on a hard surface for better stability (work surface, cutting board). Lightly press the edge of the knife against your rifle as you slide it: no need to apply too much force. The important thing is to keep the same angle as the sharpening angle.<\/p>

Repeat several times on both sides. Take your time in order to master the gesture, it is not the speed that determines the result. I remain at your disposal if you have any questions!<\/p> <\/div>\n<\/div>\n\n

\n
\n \n Download the file in PDF format <\/a>\n <\/div>\n <\/div>\n\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n","protected":false},"excerpt":{"rendered":"

Conseils d’entretienCouteau cuisine RANGEMENT\/ STOCKAGE : Ne jamais ranger ses couteaux de cuisine dans un tiroir fourre-tout : risque de coupe en fouillant, risque d’ab\u00eemer la lame (micro-chocs sur le fil de la lame). L’id\u00e9al est d’installer une barre aimant\u00e9e dans votre cuisine, hors de port\u00e9e des enfants : vos couteaux seront accessibles plus rapidement […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"class_list":["post-731","page","type-page","status-publish","hentry","has-post-title","has-post-date","has-post-category","has-post-tag","has-post-comment","has-post-author",""],"yoast_head":"\nAdvice - Kleos<\/title>\n<meta name=\"description\" content=\"Fabrication artisanale de couteaux de cuisine et de couteaux destin\u00e9s \u00e0 l'ext\u00e9rieur (outdoor). Pi\u00e8ces uniques. 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Alternatively, you can store it in the box provided.<\/p><p>Avoid storage in damp places or when the ambient temperature is high (in a cellar, laundry room, near a stove, etc.). Indeed, some wood reacts badly to humidity or to strong variations in temperature: there is a significant risk of swelling, shrinkage of the material, or even cracking.<\/p><h3>USAGE TIPS :<\/h3><p>Use your knives only on a suitable cutting board! Always use a wooden board or, failing that, food-grade plastic.<br>Hard materials are prohibited (marble \/ glass \/ stainless steel, etc.). The same goes for pots, pans, plates: this will damage your container and your knife.<\/p><p>Never use your knife for any purpose other than that for which it was designed: cutting in the kitchen! It is by no means a screwdriver, a can opener or an oyster knife ...<\/p><p>Always secure your knife when using it: do not let it balance on the edge of a cutting board, on the edge of a table or counter, or with its edge facing up.<\/p>\n<h3>CLEANING YOUR KNIVES:<\/h3><p><strong>The dishwasher is strictly prohibited !!<\/strong><br>Wash the blade in hot soapy water immediately after use, with a soft sponge (do not use the abrasive green side, in order to avoid scratches).<br>Immediately wipe your knife with a cotton cloth or anti-scratch cloth and then store it on your magnetic bar. The wooden handle must be dried thoroughly.<\/p>\n<h3>MAINTENANCE OF YOUR KNIFE EDGE:<\/h3><p>It is imperative to maintain the knives as a preventative rather than a corrective one, so sharpen it when it is still cutting.<br>Sharpening should be done regularly: at least once a week if you use it daily. Take a sharpening gun with an oval bit, available in supermarkets.<\/p><p>Place your gun on a hard surface for better stability (work surface, cutting board). Lightly press the edge of the knife against your rifle as you slide it: no need to apply too much force. The important thing is to keep the same angle as the sharpening angle.<\/p><p>Repeat several times on both sides. Take your time in order to master the gesture, it is not the speed that determines the result. I remain at your disposal if you have any questions!<\/p>\n<a href=\"\/wp-content\/uploads\/conseils_emploi_couteau_cuisine.pdf\" target=\"_blank\" rel=\"noopener\"> Download the file in PDF format <\/a>","_links":{"self":[{"href":"https:\/\/kleos-artisan-coutelier.com\/en\/wp-json\/wp\/v2\/pages\/731","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/kleos-artisan-coutelier.com\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/kleos-artisan-coutelier.com\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/kleos-artisan-coutelier.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/kleos-artisan-coutelier.com\/en\/wp-json\/wp\/v2\/comments?post=731"}],"version-history":[{"count":1,"href":"https:\/\/kleos-artisan-coutelier.com\/en\/wp-json\/wp\/v2\/pages\/731\/revisions"}],"predecessor-version":[{"id":732,"href":"https:\/\/kleos-artisan-coutelier.com\/en\/wp-json\/wp\/v2\/pages\/731\/revisions\/732"}],"wp:attachment":[{"href":"https:\/\/kleos-artisan-coutelier.com\/en\/wp-json\/wp\/v2\/media?parent=731"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}