Giesser knives are known throughout the knife marketplace as the leading products for a broad range of applications. They’re well suited to restaurant and butcher’s shop environments in which meat cutting must be completed effectively and efficiently to ensure a clean cut for the customer and to keep the business’s productivity levels high. In working with your Giesser knife, it’s important to understand how to  maintain the product for the long-term. And so within this latest post, our experts here at Saw Blade Express highlight how to ensure durability from your Giesser knife product.

Clean the Knife Immediately After Use

It’s important to clean the knife once the cutting work has been completed. Foods containing acids such as fruits can damage the blade if left on the product over time, and so cleaning the knife quickly after it has been used can help protect the blade material.

Do Not Clean in a Dish Washer

We recommend that you DO NOT wash your cutlery in a dish washer. Dish washing detergent is abrasive and the movement caused by the water during the wash cycle can knock your cutlery into other flatware and ding the edge. You should wash your knives by hand in the sink with dish soap and water. Use a towel to dry by wiping perpendicular to the blade edge. You should also try to remember that the knives with wood handle should only be cleaned with warm water. The handle should never rest in water for a long period of time, as this may cause the wood to swell and distort the product.

Store Knives in a Dry Place

Protecting the metal blade from rust is critical in ensuring durability. And so you should try to store Giesser knives within a dry place in the store or restaurant environment. This will protect the product against moisture and the impact that moisture can have on the metal.

Sharpening Using a Wet Stone

When trying to maintain the sharpness of the knife blade, one tool you can use is a sharpening stone. Depending on the stone, you should use water or oil to lubricate. The lubrication, whether water or oil, works to prevent the steel from becoming too hot. A sharpening stone can help guarantee an even edge and the optimal blade profile. The proper angle to hold most knives for sharpening is roughly 17 to 20 degrees up from the stone. And you want to make sure you move along the entire edge of the blade. Depending on the amount of sharpening needed this could take a few steps. If you want to sharpen a dull knife, you should start with a coarse stone. Then move to medium or fine grit. If you just need to touch up the cutting edge, you can start with fine grit. A fine enough stone will also polish the blade of your knife for that finishing touch.

By understanding how to effectively care for and retain the quality of your Giesser knives, you can ensure they offer exceptional performance in your business or home. To learn more, speak with the team here at Saw Blade Express directly via Facebook at, tweet us at, or email us at