Care & Use Instructions

Before first use: Remove all packaging and any protective covers from the blade. Wash both the knife and fork in warm soapy water, rinse thoroughly, and dry immediately with a clean towel. This removes any manufacturing residue or protective oils. The knife should arrive reasonably sharp but may benefit from light honing on a steel before first use.

Using your carving set: Always allow roasted meats to rest for 10-15 minutes before carving—this redistributes juices and makes carving easier. Use the meat fork to steady the roast, positioning the tines securely into the meat away from where you'll be cutting. Hold the carving knife with a comfortable but firm grip, and make smooth, confident slicing motions. Let the sharp blade do the work—excessive sawing or pressure is unnecessary with a properly maintained edge.

Carving technique: For roast joints, slice across the grain in smooth, even strokes. For poultry, use the fork to steady the bird whilst you cut through joints to separate legs and wings, then slice breast meat in thin, even slices. The Yatagan blade profile's gentle upsweep makes it easier to navigate around bones. Always cut away from yourself and keep fingers clear of the blade path.

After each use: Wash the knife and fork by hand immediately after use. Don't leave them soaking in water or sitting with food residue, as this can dull the blade and affect the handle over time. Use warm water, washing-up liquid, and a soft sponge or cloth. Avoid abrasive scrubbing pads on the blade. Rinse thoroughly under clean running water.

Drying: This step is crucial. Dry both pieces immediately and thoroughly after washing using a clean tea towel. Don't leave them to air dry, as water spots can form and prolonged moisture exposure isn't ideal even for stainless steel. Pay particular attention to drying around the bolster and rivets where water can collect.

Storage: Store your carving set in a knife block, on a magnetic strip, or in a drawer with blade guards. Never store loose in a drawer with other utensils, as this will dull the edge and risks injury. If storing in a drawer, use blade guards or wrap the knife in a cloth. Some people prefer to keep their carving set in a presentation box or display case between uses, which also works well for protecting the blades.

Maintaining sharpness: Before each use, run the blade along a honing steel 3-4 times per side at approximately 13-15 degrees. This realigns the edge and maintains sharpness between proper sharpenings. When the knife no longer responds well to steeling (typically after several months of regular use), it needs proper sharpening. You can sharpen at home using whetstones if experienced, or take to a professional knife sharpener. The N4116 Nitro+ steel is designed to be easy to sharpen.

Sharpening at home: If sharpening yourself, use whetstones starting with a medium grit (1000) and finishing with a fine grit (3000-6000). Maintain the 13-degree angle per side. Work carefully and consistently. If you're new to sharpening, practice on less expensive knives first or seek professional sharpening. A properly sharpened carving knife should slice through a ripe tomato with virtually no pressure.

Using a honing steel: Hold the steel vertically with its tip resting on a cutting board or towel. Hold the knife at approximately 13-15 degrees to the steel. Draw the blade down and across the steel in a smooth arc, starting with the heel of the blade near the bolster and finishing with the tip leaving the steel. Repeat 3-4 times per side. Light pressure is all that's needed—you're realigning the edge, not removing steel.

Cutting surface: Always use appropriate cutting boards—wood or quality plastic. Never cut on glass, marble, granite, ceramic, or metal surfaces, as these will quickly dull your knife. The carving knife is designed for slicing cooked meats on a carving board or directly from the serving platter—it's not intended for use on hard cutting boards with raw ingredients.

What to avoid: Never put your carving set in the dishwasher, despite it being technically dishwasher safe. The harsh detergents, high heat, and water pressure can dull the blade, damage the edge, cause water spots, and gradually degrade the handle. Don't use your carving knife to cut through bones—it's designed for slicing meat, not chopping. Avoid twisting motions which can chip the edge. Don't use the knife as a can opener, screwdriver, or for any non-food tasks. Never leave the knife soaking in water.

Safety: Always cut away from yourself and keep fingers clear of the blade path. Use the fork to steady items rather than your hand. When not in use, place the knife safely on your work surface with the blade facing away. Never try to catch a falling knife—step back and let it fall. Keep knives sharp—counterintuitively, a sharp knife is safer than a dull one because it requires less pressure and is less likely to slip.

Long-term care: With proper care, your Lion Sabatier carving set will last decades. The full tang construction means there's nothing to break or come loose. The POM handles require no special maintenance—no oiling or conditioning needed unlike wood. Simply continue hand washing, drying immediately, proper storage, and regular honing. If the edge becomes damaged or excessively worn, professional resharpening can restore it. The brass rivets may develop a patina over time, which many people find attractive, but can be polished if you prefer the bright brass look.

Troubleshooting: If your knife seems dull despite regular steeling, it needs proper sharpening. If you notice any looseness in the handle, this is unusual with full tang construction but should be addressed immediately—contact us or a professional. If the blade develops rust spots (rare with stainless steel but possible in very humid conditions or if left wet), clean gently with a paste of baking soda and water, then dry thoroughly and oil lightly with food-safe mineral oil.