Crafted from high carbon magnetized steel, our 10-inch steel helps you enjoy peak performance from your knives by realigning the blade edges ("trueing" them) and restoring them to their ideal geometry. Use your steel every time you put your knives to work. (Professional chefs typically hone their knives many time each day!)
When honing your knife, we recommend you position your steel tip-down against a cutting board. Hold the knife at a 22 degree angle to the steel and draw it across from heel to tip in one smooth motion. Then repeat on the other side of the steel. Gentle pressure is best. Repeat 3 or 4 times per side. Be sure to wipe the steel with a towel after using. Occasionally, you can wash it in warm soapy water, rinse and dry thoroughly.

Calphalon Contemporary Cutlery Steel Features

• Extra-fine grooves

• Safety bolster

• Magnetized to trap filings

• Hygienic poly resin handle

• High carbon, no-stain steel

• Patented handle labels make knife identification easy.

• Lifetime warranty.

Dishwasher Safe: No. Hand washing is recommended.

Warranty: Lifetime

Contemporary Cutlery
Hand-forged from premium quality high carbon, no-stain German steel, new Calphalon Contemporary Cutlery features a sleek, ergonomically contoured grip handle. A full tang design provides better balance and superior strength. In addition, the name of each knife is etched into the end of its handle, so there's never a doubt which knife you're pulling out of the block. Contemporary cutlery is backed by a lifetime warranty.

Before Each Use

Sharpen the blade to make it easier and safer to use.

Everyday Cleaning

Carefully wipe clean with sudsy cloth and rinse after each use. Always wipe dry immediately. Do not clean in a dishwasher or allow to soak. Polish occasionally with non-abrasive metal polish to maintain shine.

Sharpening.

Sharpening is done once or twice a year depending on your usage. Sharpening creates an edge on the blade and is best done by a professional. Steels are used to realign the blade. This is called honing your blade. To maintain your cutlery in the best possible condition, you should hone your straight edged knives before each use.

Storage

Always store in a cutlery block to preserve the cutting edges and protect hands from unnecessary contact with blade.

Cutting Boards

General Cleaning

Hand wash thoroughly with hot, soapy water after each use. Rinse and dry. Do not soak in water. Do not wash in dishwasher.

Deep Cleaning and Restoration

Every 1-2 months, cleanse the board with one capful of bleach mixed with 1 gallon of water. For stubborn stains, sprinkle the cutting board surface with salt, rub with a lemon wedge and scrub with a soft bristle brush. Rinse and dry. Apply a generous coat of mineral oil with a soft cloth. Allow the oil to soak in for approximately 6 hours. This will seal the surface, restore the shine, replenish moisture, and bring out the warm rich color of the grain.