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- Only use the Nesmuk knife for cutting. Do not bend the sensitive cutting edge or use it to lever, hammer or butt.
- The most effective way to use the Nesmuk knife is to apply pressure when cutting.
There is no need to use a sawing motion, even when cutting vegetables. All you have to do is apply downward pressure.
- Wood is the optimum material for cutting surfaces. It protects the blade and contains
natural substances that have a mild antibacterial effect.
- Caution! Store the knife out of child's reach and only allow children to use it under supervision.
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- Clean the Nesmuk by hand using warm water after use, but never put it in the dishwasher. Then, dry the knife thoroughly and rub the blade with a food-safe, resin and acid-free oil such as Chinese camellia oil. It isn't necessary to oil the Nesmuk JANUS, Diamor and SOUL knife's blade
- The best way to keep the wooden handle in good condition is to use the knife regularly. The grease on the palm of your hand and washing do not dry out the handle. Over the years, they give its surface a warm, silky sheen. The handle will benefit from occasional treatment with camellia oil, especially if it is made of native wood, because this kind of wood doesn't have a high intrinsic fat content.
- Store the knife separately, e.g. in a knife block, in the box or in the lime-wood sheath (Nesmuk JANUS, Diamor and SOUL in a wooden sheath). Do not let the blade come into contact with other knives or metal objects.
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- The Nesmuk knife should only be sharpened by someone who has the relevant expertise or, in case of doubt, by Lars Scheidler himself.
- Never sharpen the knife with rotating grinders. This causes the blade's cutting zone to heat up briefly to temperatures of over 600° C, which makes it soft and destroys the steel's fine microstructure.
- A whetstone is the best tool for sharpening the knife.
We recommend the Belgian whetstone.
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