It would be preferable if your cutlery could be stored in one of our wooden cases. However, we appreciate that not everyone has the space to either display or store one of our cabinets and therefore we recommend that you can store your cutlery in our available cutlery stands also.
A Sheffield metallurgist, Harry Brearley, invented stainless steel in 1914 and it has proved ideal for spoons and forks as well as knife-blades. The 18/10 comes from the two main additives to iron that make it stainless, that are 18% chrome and 10% nickel and is stamped on every item. There are a number of other trace elements including manganese, carbon and silicone.
In general use, both spoon and fork are held horizontally by balancing them between the first knuckle of the middle finger and the tip of the index finger while the thumb steadies the handle. The knife is used with the tip of the index finger gently pressing out over the top of the blade to guide as you cut.
The rules that specify how knife, fork, and spoon must be used have evolved along with the forms of the utensils themselves. In general, these rules are explicitly intended to prevent the utensils from appearing threatening. Consequently, flatware is held delicately, carefully balanced on the prescribed fingers and guided by the fingertips. To hold any utensil in a fist, or to manipulate it in such a way that is pointed at anyone would hint at potential danger, as would even setting it down in an inappropriate way.
Our knife blades are constructed using a specially formulated High Carbon Stainless Steel. The results are two fold: first, the formulation helps ensure our ability to apply the initial razor sharp edge to your cutlery and secondly, the formulation maximizes the edge retention properties as you use it in your kitchen.
Always handle Arshia Cutlery with extreme care. Knives and other cutlery products can cause serious injury.
We have included for your convenience, our Arshia cutlery use, care and safety instructions. Please note: To clean your Arshia butcher block we recommend using mineral oil and a soft cloth. Mineral oil can be purchased at your local supermarket. We do not recommend soap and water to clean the butcher block.
To clean the sheath, wash with warm soapy water and rinse with clean water. Allow to dry before placing knife back in sheath.
Please Note: Cutlery with serrated blades should be sharpened by a professional blade sharpener only.
Thank you for choosing our cutlery. To assure a long and
pleasant experience, please read this information before you
use your cutlery. These instructions are for your general
safety, use and care to avoid injury and damage to your
cutlery or yourself.
Always use caution when handling cutlery items. Misuse of
cutlery may result in personal injury.
Ensure that cutlery blades are always sharp. Dull knives
are more difficult to use and may cause personal injury. Do
not test sharpness with your hand or fingers; test on a food
Do not allow children to play with cutlery.
Always carry cutlery items with the blade pointing away
from your body.
Always cut or slice away from your body.
Never try to catch falling cutlery.
CLEANING AND STORAGE:
Before first use and after each use, hand wash each knife
separately in warm soapy water and rinse. Do not allow
cutlery to soak for long periods of time in the sink. Dry
cutlery thoroughly with a clean, soft towel.
Do not use steel wool or harsh abrasives to clean
Do not place cutlery in the automatic dishwasher.
Always store cutlery in a cutlery block or sheath to protect
the cutting edge and prevent personal injury.
SHARPENING YOUR KNIFE:
A sharp knife is a safe knife. A dull knife requires you to
apply excessive pressure when cutting which increases the
likelihood of injury.
Sharpening steels should be used either before or after
every use of your knife to hone the blade and maintain the
edge. Sharpening stones should be used to occasionally
sharpen the knife as it begins to get dull.
Hold the sharpening steel with the tip down on a cutting
You should maintain an angle of approximately 20 degrees
between the knife blade and the steel. Hold
the knife with the sharp side facing down and draw the knife
down across the steel in an arc.
Repeat on the other side of the blade.
Repeat five to ten times on each side of the blade, alternating
sides each time.
The Arshia Two Stage Sharpener consists of a sharpening
steel on one side for daily honing, and a diamond-coated
surface on the other for occasional sharpening. When
performing either sharpening or honing using the Anolon
Two Stage Sharpener, you will need to rotate the Sharpener
180 degrees after each pass of the knife blade to ensure
all passes of the blade are in contact with the same side of