Knife Care

Improper cleaning of the knives is the main cause. This could include leaving soap on the knife, not rinsing the knife thoroughly, not cleaning dirt off the knife completely, and so on.

Not drying the knife after cleaning is the second major reason. We suggest drying the knife with a clean, soft cloth every time you wash it.

Another cause of rust or corrosion could be contamination from other metal products, such as scrubbing the knife with steel wool. Iron particles from steel wool can cause stainless steel to rust.

The addition of chromium to all SHAN ZU knives helps make them more rust-resistant, but care should still be taken to prevent rusting.

There are many general stainless steel sharpeners available on the market, and any of them can be used to remove rust from stainless steel.

Please visit your local kitchen shop or department store to find one specifically designed for kitchen products.

Alternatively, SHAN ZU also offers a sharpening stone that can help remove rust. It can be purchased from the SHAN ZU official website and SHAN ZU online stores on Amazon.

Use the right cutting board. Choosing the right cutting board can dramatically improve your knife’s ability to hold an edge. A wooden cutting board is gentler on the knife because it is soft enough to cause less damage to the cutting edge.

Clean your knife properly. It’s better to wash the knife by hand instead of in the dishwasher. In addition, after washing your knife properly, it’s important to dry it thoroughly before putting it away.

Honing the knife before every use and sharpening it regularly also play important roles in keeping the knife sharp. We recommend using a sharpener from the same brand to minimize damage to the knife.

One way to keep a SHAN ZU knife (or any other knife) sharp and avoid chips is to use an appropriate cutting surface. Suitable surfaces include wood and polypropylene boards. If the knife can leave a cut line in the board, your cutting board is sufficiently “soft.” Please do not cut on tile, ceramic plates, marble, granite, or acrylic. All of these surfaces will dull and chip your blade very quickly.

Please do not use SHAN ZU knives on bones, joints, or frozen foods. Most SHAN ZU knives are designed for precision slicing rather than crushing through hard materials. SHAN ZU knives range from paring knives to chef’s knives, each designed for different types of tasks. Please use the knife properly to prolong its service life.

Chips can occur due to improper cutting technique. Most SHAN ZU knives are designed to be used in a smooth, slicing motion—not in a forceful, up-and-down “chopping” manner.

The proper cutting motion is a "locomotive" motion: push the knife forward and down as you cut through the food, then pull the knife up and back toward you. This motion is similar to cutting wood with a handsaw—forward and down, then back. The razor-sharp SHAN ZU blade makes this practically effortless. When you first begin using a SHAN ZU knife, go slowly and enjoy the precision-cutting ability of your new kitchen cutlery. As you gain experience, you will be able to work more quickly. Regardless of your experience level, be careful and always pay attention to where your fingers are in relation to the knife.

Another reason may be the cutting board. Please do not cut on tile, ceramic plates, marble, granite, or acrylic. All of these surfaces will dull and chip your blade very quickly. Wooden boards are preferred.

Micro-corrosion, which can result in tiny chips or missing pieces along your knife’s cutting edge, can occur when moisture is left on the edge. Moisture weakens stainless steel and promotes micro-corrosion. If moisture repeatedly remains on the cutting edge, even normal kitchen use can result in small chips in the weakened sections of the edge. To prevent this, wash your knife immediately after use and dry it very thoroughly with an absorbent cloth or towel. Take extra care to safely dry the sharp cutting edge of your SHAN ZU knives, keeping your fingers away from the edge.

Small chips in the blade can occur through normal use, so don’t panic if this happens. Using a sharpening steel or whetstone should remove these chips and restore your knife to like-new sharpness. For larger chips, you may need to have your knife professionally sharpened.

Please note that chips in the blade are not caused by manufacturing defects and are therefore not covered by the knife guarantee.

SHAN ZU knives are covered against manufacturing defects only during the 1-year warranty period.

If your knife snaps during the warranty period, please email us and send a photo so we can determine whether the knife snapped due to a manufacturing defect.

Once the knife has been examined, if the cause is determined to be a manufacturing defect, we will offer a replacement. Unfortunately, if the knife has no manufacturing defect, a replacement will need to be purchased.

We recommend that you do not wash your knives in the dishwasher. Dishwasher detergent is very abrasive, and the banging that occurs during a wash cycle can quickly remove the sharp edge from your knife.

Try washing knives by hand in the sink with dish soap and water. Keep the blade facing away from you and the knife low in the sink. After washing, don’t forget to dry your knives with a clean, soft towel.

Store your knives in a block, knife case, in-drawer knife holder, sheath, magnetic bar, or original box. Do not simply throw them in a drawer. Otherwise, they can become dull or chipped and may pose a hazard when you reach into the drawer. Clean and wipe your knives before storing them.

If you use your SHAN ZU knife correctly, it can provide you with a lifetime of service. Using your knife correctly isn’t only about maintaining the edge or sharpening the blade; it’s also about how you use the knife every day.

Please do not push straight down on your blade. Not only can this cause arm fatigue, but it can also put stress on the blade and result in chipping. When you cut, it’s important to use a “locomotive” motion. Move the blade either forward or backward. By pushing the blade forward as you chop, rather than pushing straight down, the blade does the work instead of requiring muscle force to cut. The same applies when pulling the knife back. This slicing motion reduces unnecessary muscle strain and keeps your blade in excellent condition.

If the knife has only a few chips, use a sharpening steel or whetstone to remove them and restore your knife to like-new sharpness. For larger chips, you may need to have your knife professionally sharpened.

SHAN ZU knives are covered against manufacturing defects only. If the knife is damaged because it fell to the ground, it is not covered by the knife guarantee.