Knife & Product Care Guide

Good kitchen tools perform best when they are used, cleaned, maintained and stored correctly. These habits help protect your Manal AlAlem Kitchenware knives, cutting boards and care products.

Knife Cleaning — Hand Wash Only

Wash knives by hand shortly after use with mild dish soap, warm water and a soft sponge or cloth. Dry immediately with a soft cloth.

Do not place knives in the dishwasher and do not leave them soaking or sitting wet in the sink. Heat, moisture and strong detergents can damage the cutting edge, blade finish and natural-wood handle.

Use the Right Cutting Surface

Use wooden cutting boards or suitable food-safe plastic cutting surfaces. Avoid very hard surfaces such as glass, marble, granite, ceramic plates and metal, which accelerate edge wear and can damage the blade.

What Not to Cut

Standard kitchen knives should not be used on bones, frozen food, very hard pits or shells, or non-food materials. Do not twist, pry or use the blade as a lever.

Everyday Knife Edge Care

Everyday German knives use an edge of approximately 15° per side. Sharpen when cutting performance drops using a suitable whetstone or compatible sharpening system, maintaining approximately the existing edge angle.

Signature Knife Edge Care

Signature Damascus knives use a fine edge of approximately 15°±1° per side. Use a suitable whetstone or compatible sharpening system when full sharpening is needed.

The Diamond Sharpening Rod may be used for light touch-up on suitable straight-edge Signature knives. Because the diamond surface is abrasive and removes a small amount of metal, use only light, controlled strokes and only when needed.

Using the Diamond Sharpening Rod Safely

• Use light, controlled strokes at approximately the knife’s existing edge angle.
• Move the blade safely away from the body.
• Do not use heavy pressure or rapid sawing motions.
• Do not use on serrated blades.
• Wipe the rod clean after use and dry it immediately.

Knife Storage

Store knives so that their cutting edges do not repeatedly contact other metal objects. Suitable options include a knife block, magnetic stand, magnetic wall strip, sheath or blade guard.

Never leave sharp knives loose in a drawer.

Natural-Wood Handles

Natural wood varies in grain and tone. Keep wooden handles dry and avoid prolonged soaking, excessive heat and prolonged humidity.

Cutting Board Care

• Hand wash with mild soap and water.
• Clean promptly after preparing raw meat or poultry.
• Dry immediately.
• Do not soak.
• Do not place in a dishwasher, microwave or oven.
• Do not use as a trivet for hot pans or expose directly to heat.
• Store dry, ideally with airflow around the board.
• Condition periodically with food-grade mineral oil or a dedicated cutting-board conditioner.
• Do not use cooking oils such as olive or vegetable oil for conditioning.

Magnetic Storage Safety

Install a magnetic wall strip only on a clean, stable, load-bearing surface and follow the installation instructions. Keep magnetic products away from children, cards, pacemakers and sensitive electronics. Place countertop stands and blocks on a stable, dry, flat surface.

Kitchen Scissors

Clean and dry kitchen scissors promptly after food preparation. Store them closed and away from children. Do not use them for unsuitable hard materials such as metal or wire.

Warranty & Care

Products include a Limited Warranty against manufacturing and material defects, subject to the relevant product terms and exclusions. Proper care is important to warranty coverage.

Damage caused by misuse, dishwasher use, soaking, improper sharpening, excessive moisture, impact, improper installation, normal wear or other excluded conditions is not considered a manufacturing or material defect.

For product-specific warranty terms, see the relevant product page or our Returns & Exchanges page.

Need Advice?

If you have a question about caring for your product, contact Customer Care at info@manalalalemkitchenware.com.