Looking after your TOG Knives

• As with all high quality kitchen knives, wash and dry TOG knives by hand after use. Dishwashers can damage the edge (by rattling against other utensils) and the handle (through exposure to chemicals, heat and water). Using a dishwasher will void your guarantee.
• We recommend using a magnetic knife rack (or a knife block) and there are some cool ones about. In a drawer, knives can get damaged by other metal cutlery and implements.
• Cutting frozen foods or cutting onto hard surfaces like glass, stone or ceramic plates will blunt knives very rapidly. Plastic or wooden chopping boards are much better.
• The copper lines on your TOG blade might darken with use. Don’t worry, this is normal. If you wish to restore their appearance, cut a lemon in half. Pour a little salt onto the flesh of the lemon, then use the lemon to rub the salt (fairly hard) over the copper stripes of the blade for about 1 minute. We don’t recommend doing this too regularly as it slightly erodes the copper itself.
• We don’t advise cleaning with scourers or abrasives as they scratch the blade. Use a “non-stick” washing up sponge.
Ceramic honing rods are great for routine edge maintenance of TOG knives. If your edge becomes really blunt or damaged, grind a new one with Japanese whetstones. See Become a Sharpening Ninja.


Normal use of kitchen knives can result in small nicks appearing in the blade. Very small nicks can be repaired through use of a sharpening steel, but larger ones may require you to use a whetstone or get your TOG knife professionally sharpened. See our page on Sharpening for more information.


Stainless steel corrodes much less than normal steel, but 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. Any rust spots can be carefully removed with a stainless steel cleaner product or coarse wire wool (up and down, rather than along the blade). Scourers will scratch your blades.


Some people say blunt knives are more dangerous than sharp ones because you have to apply more pressure. We say all knives are dangerous. It might seem obvious, but please keep all knives out of the reach of children and take care when using TOG Knives – for many people they will be much sharper than what you’re used to.

Looking after your TOG Ceramic Honing Rod

Look after your TOG Ceramic Honing Rod and it will help you keep your knives sharp for years. Clean the rod firmly using a damp cloth and this will remove steel particles from the fine abrasive surface. Avoid contact with oil as this reduces the effectiveness of the rod. If the rod has been in contact with oil, clean with washing-up liquid and then rinse. 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.

Looking after your TOG Chopping Board

Good Ideas…

• Wiping with a damp cloth
• Washing with warm, soapy water
• Occasionally applying food grade mineral oil
• Scrubbing with lemon and coarse salt if you want to get rid of a stubborn odour

Bad Ideas…

• Soaking or leaving stood in water
• Putting in a dishwasher or microwave
• Treating with bleach, abrasives or alcohol
• Oiling with vegetable or olive oil
• Boiling
• Subjecting to extreme temperatures

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