The Colorama knives are made of stainless steel with a colored ceramic coating, combining the efficiency of stainless steel blades with the aesthetics of a colored coating. To ensure their durability and maintain their shine, it is essential to follow certain maintenance tips.
It is recommended to wash knives by hand rather than in the dishwasher. Dishwashers can damage the blade and ceramic coating. Here are our tips:
After cleaning, immediately dry your knives with a soft, dry cloth to prevent water spots and corrosion. Make sure your knives are completely dry before storing them.
Stainless steel blades must be sharpened regularly to maintain their sharpness. However, sharpening must be done carefully to avoid damaging the ceramic coating.
To sharpen your knives easily without damaging them, use the sharpener built into the wooden block. Avoid electric sharpeners, which can be too abrasive for the coating.
To sharpen, run the blade through the sharpener, avoiding rubbing the ceramic edge as this can damage it. Work slowly and accurately to avoid damaging the blade.
Use wooden or plastic cutting boards, avoid marble, glass or ceramic surfaces which can damage the blade.
Only use knives for food cutting tasks (e.g., opening cans or cutting hard objects).
Inspect your knives regularly for signs of damage or wear.
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