Thank you for purchasing an OOU product, and welcome to the OOU family! We hope you enjoy your knives and find inspiration to create new culinary masterpieces in your kitchen.

For more information, please visit our official website: www.ooucook.com

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Warning - Reduce the Risk of Injury:

Never touch the sharp edge of the knife.

Never place knives in the dishwasher.

Be cautious when using a sharpening rod, and avoid sharpening in narrow spaces.

When using a sharpening rod, be careful not to injure your arms.

Never grab a knife blindly; always reach for the handle deliberately.

Never use a knife with wet hands. Dry the handle thoroughly before use.

Never use a knife with wet hands. Wipe the handle dry before sharpening.

Never use knives as screwdrivers or can openers. This is not their intended use and may bend or break the blade, causing injury.

Never cut bones, or use knives to pierce, pry, or separate frozen food.

Never let acidic foods like tomatoes or lemons remain on the knife after use.

Never store knives next to a stove, heat surfaces, or in direct sunlight.

Never sharpen serrated bread knives or scissors.

Never try to catch a falling knife.

Never place knives in a sink filled with water.

Only sharpen dry OOU Blade Series knives.

Clean one knife at a time, always with the blade facing outward.

Cut on a stable surface, preferably a wooden or bamboo cutting board.

Always keep knives away from children.

Always keep knives away from the edge of countertops.

After handling knives, place them on a flat surface with the blade away from your body and maintain a safe distance from the cutting area.

Note: A sharp knife is a safe knife and provides better control. A dull knife requires more force and may slip during cutting.

Before First Use

Please read all instructions carefully. Wash the knife with hot soapy water, rinse thoroughly, and dry completely. After two weeks of use, sharpen the knife and follow the recommended maintenance routine.

Usage Tips

Never use the knife to poke, pull, or lift materials.

Always use the right size and type of knife for the task.

Use knives with wooden or bamboo cutting boards.

Keep a safe distance from your body while cutting.

Keep the Blade Sharp

Knives will not remain sharp indefinitely. Over time, the blade edge will wear down, causing the knife to become dull. Use a sharpening rod to maintain the sharpness of your knife (refer to the sharpening section for details).

Storage

Knives must be stored safely to protect the blade and avoid injury. We recommend using a knife block to keep the knives easily accessible while ensuring safety for both you and the knife.

Cutting Surfaces

Using a cutting board provides a stable surface, protects your countertops, and helps move food from the cutting area to cooking. We recommend using wooden or bamboo cutting boards instead of polyethylene (plastic) boards to protect the blade. Clean them manually with hot soapy water. For tougher tasks, sprinkle salt on half a lemon and use it as a scrub pad. To maintain hygiene, separate cutting surfaces for meat, poultry, fish, and seafood. Ensure the cutting surface is smooth, easy to clean, and resilient when in contact with the knife. Avoid using the following surfaces, which can damage or dull the blade: marble, glass, ceramic, porcelain, tiles, granite, stainless steel, or other metals.

Cleaning

For optimal performance, hand wash the knife with soap and water and dry it immediately with a towel to avoid spots and rust. Air drying can cause watermarks and stains on the blade. Never place knives in the dishwasher as high temperatures and detergents can cause staining and corrosion and damage the handle. Never use abrasive scrub pads (such as Scotch Brite* heavy-duty sponges) as they may cause coating damage. For cleaning wooden surfaces, use a cloth or paper towel dampened with soap and water.

Maintenance

No metal is entirely rustproof. If there are stains on the blade, use a non-abrasive metal polish or gently clean with a non-abrasive sponge using a 1:1 mixture of white vinegar and water. Do not use knives to cut bones, pry meat, or separate frozen food. Knives should not be used as screwdrivers or can openers, as this may cause the blade to bend or break and result in injury.

For further information, tips, tricks, and FAQs, visit ooucook.com/support or contact customer service.