Our cutlery should not be used where force is needed to prep harder foods. Steel knives should be used to cut hard, frozen or heavy rind type fruits because of the force and flex required to cut them. An advanced ceramic blade is so hard that it is not flexible, yet this hardness characteristic is what gives the blade its long-lasting sharpness. The following applications involve twisting and flexing the blade, which require a more flexible material than advanced ceramic and will void the knife warranty.
Always use an appropriate cutting surface such as plastic, bamboo, or wood cutting boards. Avoid cutting on glass or marble cutting boards. After use, hand wash [surface stains can be scrubbed off with baking soda] and store in a wood block, tray, or sheath. Do not store any knife loosely in a drawer or sink for safety and to avoid damage. By following the care and use guidelines, you will enjoy your knives for years to come.