Care guide
Keep tools ready for the next meal
Outline care habits for metal, wood, and lined cookware — routines that keep tools ready between meals.
By material
Copper exteriors
Wash with mild soap and soft cloth; dry promptly to limit spotting. Occasional paste polishes restore shine — avoid abrasive pads that scratch hammered texture.
Steel & lined interiors
Soak briefly for stuck food; use non-metal scrubbers on lined surfaces. Follow manufacturer guidance for dishwasher use on real pieces.
Knife edges
Hand-wash, dry, and store in blocks or guards. Honing steels realign edges between professional sharpening visits.
Wood boards
Wash quickly, stand to dry, and oil occasionally with food-safe mineral oil. Sand light rough spots if grain lifts.
Store with air
Hanging racks, open shelves, and drawer dividers keep metal from nesting wet. Browse knives for blade-safe storage ideas.
Knives & tools