To keep your knives in the best possible condition, always use a wooden or plastic chopping board to prevent damage to the finely ground edge. Remember that even the hardest steel is no match for ceramic plates, stone countertops or glass worktop protectors.

All knives are better washed by hand. Remove any food residue gently from the blade with a plastic dish brush and hot, soapy water. Don’t be tempted to use scouring pads, wire wool or scouring powder. These can create microscopic scratches that may become a source for corrosion and make them harder to clean next time. When clean, dry by hand right away with a soft towel and return your knife to the knife block. Should any stain spots appear after washing, these can be easily removed with a soft cloth and stainless steel polish.

Never store open blades in the cutlery drawer. The knife edge is prone to damage from other items in the drawer. Consider a universal knife block or magnetic knife rack so that your knives are safely stored and always at hand.

Sharpen the blade regularly with a ceramic or diamond sharpener. A good sign when it’s time is when you need to use the tip of the blade to cut through a tomato. If you want it razor-sharp, a grindstone is best, but it requires a lot of technique, so better submit it for service if you don’t know how to use it properly.

There are plenty of different frying pans to choose from, stainless steel pans are usually the chef’s choice. Why? If made of the highest quality (5-ply or higher) they are functional and long-lasting, almost indestructible. You can use them on your stove or bake with them in the oven. Put them in your dishwasher and use utensils made of metal. They are ideal for sautéeing vegetables like asparagus or mushrooms, or cooking highly-acidic foods like tomatoes, vinegar, and wine. And of course, making pan sauces. But… There's one weakness that you must know: Foods high in protein and low in fat usually have the tendency to stick to stainless steel, like eggs, chicken and some fish and meat… Which means you always need to use enough cooking fat or oil. All our stainless steel pans are made of 100% 5-ply (5 layers) 3.5mm industry high-grade stainless steel.

Just like frying pans, stainless steel pots, casseroles and oven roasters are very common in restaurant kitchens. These types of pots create an incredible even heat distribution that flows through the entire saucepan which helps reduce burning and stickiness and maximises the speed of the heating process. This should be your choice if you want a sustainable, solid product with incredible cooking speed and consistent heat distribution (as opposed to the more common “sandwich bottom”-construction, which preserves the heat in the bottom of the pot). It works on your stove or in the oven, but be careful as the handles might become hot due to the heat distribution qualities. All our stainless steel pots are made of 100% 5-ply (5 layers) 2.5mm industry high-grade stainless steel. Our oven roaster is made of 100% 3-ply, 3.5mm industry high-grade stainless steel.

Get togethers around the table almost always results in stains on your table linen. That’s just life. But it is not the end of the world if you know how to fight them. First of all, only use cleaners that are safe for linen fabric. Different stains require different cleaning methods and not all of them can be eliminated with warm water and soap. The colour of the fabric is also important as some colours might fade more easily after rubbing.

For oily stains, act quick. While the stain is still wet, use a paper towel to absorb the oil. Do not rub it, instead press to absorb as much oil as possible. Alternatively, you can use soda powder. Next, dissolve dishwashing soap in a sink full of water and let your linen item rest in the water for an hour or two. Rinse the linen piece, and – ta da! – your stain should be gone (if not too old, or too serious).

For red wine, always remove excess wine with something dry as damp cloths may spread the stain. Also, dab the stain instead of rubbing. Adding salt to the stain, and letting it sit for some time, might help absorb the leftover wine in the fabric. After that, hot water should do the final work on the stain.

For chocolate, dab a bit of dishwashing soap or liquid laundry detergent on the stain and let it rest for ten minutes, but make sure the washing detergent doesn’t damage the colour before applying it to the stain. After ten minutes, rinse with warm water and wash your linen in a washing machine. If the stain persists, try repeating the steps. Finally – always make sure all your stains are completely gone before you put any linen product in a dryer. If there are any stains left, the dry heat can make them much more difficult to clean afterwards.

For old stains you can try a natural treatment with a few squirts of juice from a fresh lemon, followed by ordinary table salt. Leave it for a while, then rinse with warm water, followed by white vinegar.

Finally, allow your linen to dry naturally in the sun. If you prefer the chemical method… dissolve ½ dl of laundry detergent, 1 ½ dl of ammonia and ½ dl of an oxidising cleaner in approx 3.5 litres of hot water. Soak the linens for 8 hours, stirring occasionally. Rinse and launder as usual, allowing them to sun-dry. Fingers crossed you succeed…