AFTER CARE

At TOG we design products to deliver the best possible performance, without compromise. The guidance below will help you maintain this performance for a lifetime.

Knife Storage

The best ways of storing your knives are on a magnetic knife block or rack. These methods display the knives well and also protect your blades. A knife roll is a great way of transporting knives. Whatever you choose, make sure the blades are protected and that the knives are dry.

Blade Damage

Microscopic portions of your blade get bent over or chipped during normal use. A ceramic honing rod will straighten (hone) your edge. Whetstones are needed to remove chips, or use our sharpening and repair service. Always cut on a wooden or plastic board, never a ceramic plate or glass. And please don’t try to cut frozen foods, shuck an oyster or open a tin of beans (!).

Oxidation & Corrosion

The copper lines on your TOG blade may darken with use. Don’t worry, this is normal oxidation. Rubbing lemon and salt on the blade can restore the appearance. Don’t do this too often as it can erode the copper. Stainless steel is not 100% corrosion-free. Rust spots can appear, especially if your knives are put in a dishwasher, left in water, or not dried after washing. Remove spots carefully with a stainless steel cleaner product or coarse wire wool. Scourers will scratch your blades.

Handle Oil

The handles of our knives are made of Kebony maple. Kebony is impermeable so we finish them with two coats of Danish oil. This forms a hard coating rather than soaking in. If this eventually wears off, you can restore the appearance of your knife by applying more oil.

Cleaning Knives

Please wash and dry TOG knives by hand straight after use with a non-stick washing up sponge or a cloth. This will keep your blade in top shape. Putting a TOG knife in a dishwasher is certainly not a way to honour it. In fact this will void your guarantee. Dishwashers stress the handles of knives, encourage corrosion and rattle them against other metal utensils, dulling the blades.

Knife Safety

Some people say blunt knives are more dangerous than sharp ones. This is because you have to apply more pressure and because they might slip sideways instead of cutting down. We say sharp ones are dangerous too. So please do take care when using our knives and keep them out of the reach of children. For many people they will be much sharper than the knives you’re used to.

Stay Sharp

TOG Knives have exceptional edge retention, but all knives eventually lose their edge with use. To keep your knives razor sharp, visit our Sharpening page or use our postal Sharpening and Repair Service.

Chopping board care

Wipe your TOG board with a damp cloth to clean it. To remove fat or oil, use warm water and a small amount of detergent. Regularly apply our board balm to avoid the loss of natural oils from the wood and help prevent cracking. This also maintains the board’s water resistance, extends its life and keeps it looking beautiful. Rub the balm over the whole surface with a rag or with your hands. Lemon and coarse salt can also be rubbed on the board to remove stubborn odours. Please don’t put your board in a dishwasher, leave it soaking in water, treat it with bleach, abrasives or alcohol or oil it with vegetable or olive oil.

honing rod care

Clean the rod firmly using a damp cloth. This will remove steel particles from the fine abrasive surface and keep it working well. If the rod has been in contact with oil, clean with washing-up liquid and then rinse and dry. Avoid dropping the rod on the floor – the product’s shock absorber system absorbs 70% of impacts but it’s still possible that it could break. Also see our honing rod video.

Got any questions?

We hope we have answered the most common questions above, but if there's anything you'd still like clarification on then do get in touch. We'd love to hear from you. Really.

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