Proper Use and Care

We highly recommend hand washing your knife with a gentle dish soap. Make sure your soap is free of bleach or citrus extracts, as they can cause your knife to rust. Rinse and towel dry immediately and meticulously, remove any lingering moisture from your blade. Although the wood used in our handles has been stabilized, like any wood it may shrink in arid climates or swell in humidity. The color may also change slightly over time; this is not a defect but rather a natural process caused by oils in the hand, light exposure, and oxidation.

Hexclad cutlery is designed for smooth slicing rather than harsh chopping. When using your knife, try to mimic a “handsaw motion” while slicing by pushing your knife forward and down, then pulling it back toward your body. Begin slowly, your skill and experience should determine your cutting speed. Always be aware of where your fingers are in relation to the blade. Please refrain from using Hexclad blades on tough materials such as frozen foods or bones, our blades are intended for precision slicing rather than crushing or chopping.

A quality cutting board can help maintain your blade’s sharp edge over time. We recommend medium-soft woods such as hinoki rather than harsh materials such as tile, synthetic, granite, marble, ceramic, or any kind of glass.

We recommend that you store your knife in a wooden block, in-drawer knife tray, sheath, or knife case. Avoid storing your knives unsheathed in a drawer.

In order to maximize and maintain the performance of your Hexclad blade, we suggest regular weekly honing with a ceramic or steel rod. This will extend the time between sharpening significantly, and keep your blade in good condition. Once it is time to sharpen your blade, use a traditional whetstone for a razor-sharp and precise edge, preferably a medium grit sharpening stone and a fine grit stone for finishing.

Soak the whetstone in water for 5-10 minutes or until the air bubbles stop appearing, which indicates the stone has absorbed the optimal amount of water. While sharpening, continue to apply water to the stone. The combination of the water and the small particles released from the stone create an abrasive substance that sharpens the blade. Place the stone on a slip-resistant surface, such as a towel, and begin sharpening with the coarse grit of your stone. Move the blade away from then towards the body, in a back and forth motion, at an angle of 10 - 15 degrees across the stone. Use light pressure. Begin at the tip of the blade, pull the blade over the stone through the middle and down to the base of the blade. Turn the knife around and work on the other side of the blade. Repeat this process as many times as you feel is necessary. To finish, pull the blade at an angle (use the same angle throughout your sharpening) twice against the edge to remove the last burs. Rinse the whetstone and clean the grinding residue. Rinse the knives thoroughly in hot water and pat dry. Instructional videos for using a whetstone can be found online, and we encourage you to watch them to learn more.

All of our cookware is hand polished before leaving our factory. We recommend washing it with warm soapy water.

By setting the date, you'll never forget when your food was stored.

Wash with warm soapy water, rinse and dry completely. Then apply a small amount of food-grade mineral oil to the board and let sit for a few hours to absorb into the wood before using.

After each use, scrape food particles off your board or plate before washing both sides with hot, soapy water and a clean sponge. Pat dry immediately with a clean towel or paper towels and stand upright on your kitchen counter to dry completely. Do NOT put it in the dishwasher. Do NOT use bleach, which could stain wood and dry it out. Do NOT leave the board or plate soaking in water. Do NOT store in high-humidity environments, which may cause warping.

For added sanitation or to remove odors, create a paste with a mixture of coarse salt and lemon juice and scrub the board or plate with it. Let the salt-lemon mixture dry on the board, and then scrape it off using a metal spatula. Rinse with hot water and dry immediately with a clean towel or paper towels. You can also spray with a 25% vinegar and 75% water solution. Allow it to dry completely by standing it upright on your kitchen counter or in a clean dish rack.

Oil your boards and Bistecca plates periodically to keep them from drying out and cracking. Wash and completely dry your board or plate, apply a small amount of food-grade mineral oil to both sides, and spread it using a pastry brush or paper towel. Let the oil saturate the board completely by placing it on a rack or standing it upright in a well-ventilated area. Allow it to sit for a few hours so the oil absorbs into the wood. Store the clean, oiled board or plate in a cool, dry place once it is dry to the touch. Note: Do NOT wash with soap and water until all the oil penetrates into the wood.

Due to the natural clumping effects of dried spices when wet, avoid introducing moisture to your HexMill grinder. If cleaning is necessary, it’s recommended to clean your HexMill by using a dry cloth and/or compressed air only.

DO NOT put in the dishwasher.
DO NOT void the product warranty by exposing any of the internal components to water or cleaning chemicals.
DO NOT disassemble the internal components of your HexMill.
DO NOT put anything but salt in your HexMill Salt Grinder.
DO NOT put anything but peppercorns in your HexClad Pepper Grinder.

Our pizza steel is hand polished before leaving our factory. We recommend washing it with warm soapy water before first use.

To season your pan properly, heat your oven to 400ºF. Spread 1 teaspoon of vegetable or avocado on the pan’s baking surface. Transfer pan to heated oven and bake for 2-4 minutes. If you are ready to bake a pizza, let the pan cool a bit before placing your fresh or frozen pizza on the pan. If you are not ready to use it, let it cool down before washing it with warm soapy water.

Our patented HexClad Hybrid pizza steel is oven-safe to 900ºF making it also safe to use on the BBQ. It’s also metal-utensil and dishwasher safe. However, DO NOT PREHEAT your pizza steel before placing raw dough or a frozen pizza on it. DO NOT USE sharp utensils like pizza cutters or knives to cut food on your pizza steel. Your pizza steel is NOT FOR STOVE TOP USE.

Since this is a Hybrid pan and contains stainless steel, temporary staining can occur. Since the pan is metal-utensil safe it allows you to use more abrasive sponges like steel wool. For tough stains, allow your pan to soak in warm soapy water for 10-15 minutes followed by a scrub with a more abrasive sponge. Barkeeper’s Friend works great too!