The chef's favourite cut, above the rest.
Whether your kitchen is small and basic or elaborate and spacious, Chicago Cutlery® sets are designed to inspire your cooking as you master mincing, dicing…and maybe even the julienne!Learn More
CHICAGO CUTLERY®- Lifetime Guarantee
Chicago Cutlery knives are warranted to be free of defects in material & workmanship under normal household use for the lifetime of the product. Any piece found to be detective will be repaired or replaced at no charge with the same item or an item of equal or greater value.
This warranty is not valid for products damaged by misuse, for purposes other than normal household use, or failure to follow the Use & Care instructions. In no event is World Kitchen (Asia Pacific) liable for consequential damages. Proof of purchase (receipt) and product is required for all replacement.
During the warranty period, should a warranty problem develop, contact your local World Kitchen office or contact us at AsiaConsumer@worldkitchen.com
Use & Care
Use & Care
Sharp knives are safer than dull ones because dull knives require more pressure for cutting, which can result in slipping. Sharpening knives with a sharpening steel can seem difficult at first, but it’s actually quite easy once you get the hang of it.
- Hold sharpening steel point down on flat stable surface like table or cutting board
- Angle the knife blade so that it is approximately 15 degrees from the sharpening steel
- Pull the knife down & across the sharpening steel in a slight arc, pulling the knife handle toward you. Stroke the entire blade edge from base to tip.
- Repeat on the other side of the steel.
- Repeat steps 3 & 4 three to five times, alternating the right & left side of the cutting edge.
- Knives should be sharpened after every couple uses for maximum performance.
- Use a scouring powder to clean & remove metal particles from your sharpening steel. After cleaning the steel, rinse it with water, dry it thoroughly & store it in a dry place.
- For best results, hand wash your knives with a soapy cloth & dry immediately.
- Soaking wood-handled knives in water can remove the natural oils from the handles.
- Dishwashing may cause banging against other dishes that can nick the edges. Additionally, the heat & detergent may have a corrosive effect on the handles.
- Sharp knives should never be stored loose in a drawer because contact with hard objects can dull the blade & reaching into a knife drawer can be very dangerous.
- We recommend storing your knives in a hardwood block for safety & convenience. Many Chicago Cutlery sets include a hardwood block for storage. Empty Chicago Cutlery hardwood blocks are also available at many retailers.
- Keep knives sharp at all times.
- Use the correct size & type of knife for the job.
- Cut away from the body when possible.
- Use knives with a wooden or polyethylene cutting board.
- After handling a knife, lay it down in a cleared area with the blade away from the body & safe distance from the edge of the cutting area.
- Do not reach blindly for a knife; reach deliberately for the handle.
- Never try to catch a falling knife.
- Do not use a knife to stab, pull, or lift materials.
- Knives should not be used as can openers, screw drivers, or ice picks nor are they intended for prying apart frozen food.