Look after your equipment and it will last you for years.
Add the juice of 2 lemons to half a pan of water and bring to the boil.
Simmer for 10 mins.
Remove from heat, wash using a soft brush and rinse.
As an alternative, if you have no lemons to hand, try 2 tbsps of vinegar - it works equally as well.
My advice is to purchase a good domestic knife sharpener such as the Chantry, available from our web shop and one that I use in all my demos.
You just simply run the blunt knife across the crossed mini steels, held in one unit, and hey presto, lovely sharp knives, safely and in seconds.
Remember, a blunt knife is a dangerous knife.
To stop the pan from moulding, after use, make sure it is clean and dry and hang it up in a dry place so when you come to use it next year, it is perfect!
Always keep them sharp and suggest you use the Chantry Knife Sharpener, available from our Cookshop. Remember, a blunt knife is a dangerous knife.
Always store in knife block or a chef's roll but never in a drawer. Not only is this dangerous but the knives can damage each other rattling about against each other.
Never put expensive chefs knives in a dishwasher as the salts eat into the carbon, leaving it pitted and rusty.
To wash your knives, dry thoroughly with a soft cloth.
Follow these simple rules and your knives will last you a lifetime