Mauviel1830 knives are made exclusively for cutting vegetables, fruit, meat, fish and bread. Do not use them on bones or on frozen food. Preferably use a wooden cutting board to prevent damage to the cutting edge. Doing so your knives will keep sharp longer. The knife should be cleaned and dried immediately after each use. To extend the life of your knife, we recommend always washing it by hand. Use warm soapy water and a soft sponge or dishcloth. Dry them carefully. If the knife is in contact with liquids or other substances for too long, rust spots may appear. The dishwasher can also cause corrosion on the blade. If rust forms, the rust can be removed with vinegar essence, concentrated citric acid or a food-safe rust remover, for example. If you do not use your knives daily, it is advisable to grease the blade very lightly with sunflower oil or ballistol, for example. Always clean the knife before use.