We the United Knives of your Kitchen Drawer, in order to form a more perfect edge, establish (and maintain) sharpness, insure kitchen tranquility, and provide for the common chef, do ordain and establish this list of Do’s and Don’ts.

PLEASE, PLEASE DON’T

Throw us in a sink full of water and dirty dishes—we can’t swim and bruise easily!

Put us in your fancy dishwasher—to us it is the Cauldron of the Devil, inferno heat, detergent and heavy banging!

Use us on a glass or ceramic cutting board!

Throw us in the drawer with those other low-life utensils!

“Steel us,” as in that steel rod you got with us; throw it out, you don’t know how to use it

OH PLEASE DO

Wipe us off with a warm cloth and put us immediately in a block or on a magnetic knife strip!

Make sure these knife holders are no more than 180 degrees and one step away from your sink!

Get a block or bar and quit throwing us in any drawer!

Use wood or plastic cutting boards!