Cleaning
Used in different environments or in contact with various substances and foods, your knife and its tools can become sticky and dirty. Without regular maintenance, their functionality may be reduced, and the steel may be altered by prolonged contact with certain substances. For effective cleaning, open and close the tools several times under lukewarm water until the movements become fluid. If necessary, use dishwashing liquid and a clean, damp cloth to rub each tool, take care not to injure yourself, then rinse thoroughly with clear, lukewarm water. We highly recommend you to NOT put your Swiss knife on a dishwasher.
Drying
It is recommended to use a soft, dry and clean microfiber cloth to wipe the outside and inside of the handle such as each opened tool by taking care not to injure yourself. It is preferable to keep the knife open to the air so that the hard-to-reach areas can continue to dry.
Oiling of moving parts
If after having been cleaned with water the tools cannot be opened easily as well as after each cleaning of the SWIZA Swiss knife in a dishwasher, a drop of special precision mechanics oil must be applied between the moving parts, as shown in the illustration.
Warning: the oil must be neutral in odor and taste, food-grade and have a high resistance to aging.
