Warther Kitchen Knife Care

Warther Kitchen Knives will Last a Lifetime

knife-careWe guarantee that Warther Knives are manufactured by the Warther family, in Dover, Ohio. We also guarantee that we use only the finest American made materials in our knives. Warther Kitchen Knives are guarantees for a lifetime. We cannot replace Warther kitchen knives that have been neglected, abused, subjected to prying or cutting frozen foods. Click here for more information on the Warther Family Lifetime Guarantee.
With easy care and proper storage your Warther kitchen knives will last a lifetime!

Easy Care

Warther Kitchen Knives are tempered and hand ground to provide lasting sharpness with occasional use of a honing stone or sharpening steel.


Warther’s provide a lifetime of free sharpening when the kitchen knives are returned to our factory in Dover, OH. Bring the kitchen knives in Monday – Friday between 9 a.m. and 4 p.m., we will sharpen them at no charge, while you wait. If you stop in on the weekend or after 4 p.m., or if you mail the kitchen knives back to us. Please see our Sharpening and Repair page for more information.

Keep your Knives Clean

Warther kitchen knives are easy to clean – just rinse in warm soap water and/or wipe off with a damp cloth. Dishwashers are NOT recommended because the kitchen knives will become dull when the hand ground edge comes in contact with your silverware and in turn, the kitchen knives will scratch the silverware. The handles will lose their luster and become grey with exposure to the harsh detergents, heat, and water of the dishwasher.  Please do not use any cleaners with chlorides as that will cause rust to appear on the knife blade.


Kitchen Knives are best stored in counter blocks, wall holders, magnetic bars, or in any other device that prevents the blade’s edge from coming in contact with other utensils. Other utensils in a drawer will dull the fine cutting edge of your Warther Cutlery kitchen knives.

Wood Cutting Boards are BEST

clean-copyWhat you cut on is almost as important as what you cut with. The cutting surface should not be so hard that it dulls the knife’s edge. Corian, ceramic, and glass cutting boards are very hard and dull your kitchen knives. Some plastic cutting boards that are soft enough to see cut lines on are good, but a study at the University of Wisconsin-Madison indicates that plastic is more susceptible to bacteria growth than a wood cutting board. A good rule of thumb: If you cut on a wood cutting board, sharpen your kitchen knives once a year whether it needs it or not, if you cut on plastic, sharpen your kitchen knives once every two to four weeks and if you cut on ceramic or glass, sharpen your kitchen knives several times a week. Hardwood cutting boards are recommended to extend the life and sharpness of your kitchen knives.
With easy care and proper storage your Warther kitchen knives will last a lifetime.

I’ve had this 7″ French Chef knife for 8 years or so. It is always the one I reach for because it is well balanced and cuts quickly and easily with minimal effort. I love it!

Joan H