RAXCO 10-in-1 Knife Set,Small Knife Block Set with 5-Pieces Knife Set Black+4-Pieces Kitchen gadgets,Perfect for small kitchen
$263.88
$26.39
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Product Description
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Use & Care Instructions of Kitchen Knife
Maintenance
- Choose high-quality cutting boards to avoid cutting on glass, granite, and steel bowls, which may damage the blade
- Do not soak the knife in the sink for a long time to avoid rust
- After using the knife, avoid food residue on the knife, causing rust or corrosion of the knife edge
- Avoid using dishwashers and steel wire balls to clean the knives, resulting in damage to the blade and scratches on the knife surface
- Pre-soak and clean the knives in warm water without abrasive, non-corrosive cleaning agents, and wipe clean with a sponge
- In order to avoid rust as much as possible, it is recommended that you clean and dry the knives by hand after use, and store them in the knife holder
Sharpening
- To ensure your knives maintain sharpness, use quality sharpening steel on a regular basis.
- Draw the blade edge at an angle of approximately 20 degrees against the steel for about 10 to 20 strokes.
- Then test the sharpening of the knife with a piece of plain paper, which should be easily cut by a sharp knife.
Safety
- As knives are designed for cutting only, do not use knives for another purpose like can-opening.
- Never try to catch a falling knife. Dangerous!
- Keep your knives away from children.
How to choose your kitchen knives?
The most commonly used knife: chef's knife
material: stainless steel knife
Blade hardness: HRC 50±2
Heat treatment: heat treatment of steel, change its internal structure to improve the performance of steel, increase the purity and hardness of steel, strictly control each production process, and ensure the quality of each tool
Blade thickness: 1.5mm
- Accurately grasp the thickness of the blade, reduce the weight and reduce the burden on the hand while ensuring the sharpness of the blade
- With an 8-inch design, the chef's knife can cut more raw materials accurately and quickly, which is suitable for more size display panels
Knife handle: plastic
Easy to collect
- Reduce the burden on hands during use
- Easy to maintain, not easy to bend and deform
- Excellent balance
Choose a set of tools that suits you, CHOOSE RAXCO CHOOSE QUALITY
How do you clean a knife ?
- To protect the sharpness and gloss of the knives, it is recommended to wash the knives by hand. Do not wash the knives in the dishwasher. If you use the dishwasher, the knives will become dull.
- Clean and dry them immediately after cleaning to make the most of them.
- When cleaning knives, do not use steel wool or other rough scrubbers on the knives.
Product Description
.aplus-v2 {
display: block;
margin-left: auto;
margin-right: auto;
}
.aplus-v2 .aplus-3p-fixed-width {
width: 970px;
}
.aplus-v2 .aplus-3p-fixed-width.aplus-module-wrapper {
margin-left: auto;
margin-right: auto;
}
if(P) {
P.when("a-expander", "ready").execute(function (expander) {
expander.initializeExpanders();
});
}
Use & Care Instructions of Kitchen Knife
Maintenance
- Choose high-quality cutting boards to avoid cutting on glass, granite, and steel bowls, which may damage the blade
- Do not soak the knife in the sink for a long time to avoid rust
- After using the knife, avoid food residue on the knife, causing rust or corrosion of the knife edge
- Avoid using dishwashers and steel wire balls to clean the knives, resulting in damage to the blade and scratches on the knife surface
- Pre-soak and clean the knives in warm water without abrasive, non-corrosive cleaning agents, and wipe clean with a sponge
- In order to avoid rust as much as possible, it is recommended that you clean and dry the knives by hand after use, and store them in the knife holder
Sharpening
- To ensure your knives maintain sharpness, use quality sharpening steel on a regular basis.
- Draw the blade edge at an angle of approximately 20 degrees against the steel for about 10 to 20 strokes.
- Then test the sharpening of the knife with a piece of plain paper, which should be easily cut by a sharp knife.
Safety
- As knives are designed for cutting only, do not use knives for another purpose like can-opening.
- Never try to catch a falling knife. Dangerous!
- Keep your knives away from children.
How to choose your kitchen knives?
The most commonly used knife: chef's knife
material: stainless steel knife
Blade hardness: HRC 50±2
Heat treatment: heat treatment of steel, change its internal structure to improve the performance of steel, increase the purity and hardness of steel, strictly control each production process, and ensure the quality of each tool
Blade thickness: 1.5mm
- Accurately grasp the thickness of the blade, reduce the weight and reduce the burden on the hand while ensuring the sharpness of the blade
- With an 8-inch design, the chef's knife can cut more raw materials accurately and quickly, which is suitable for more size display panels
Knife handle: plastic
Easy to collect
- Reduce the burden on hands during use
- Easy to maintain, not easy to bend and deform
- Excellent balance
Choose a set of tools that suits you, CHOOSE RAXCO CHOOSE QUALITY
How do you clean a knife ?
- To protect the sharpness and gloss of the knives, it is recommended to wash the knives by hand. Do not wash the knives in the dishwasher. If you use the dishwasher, the knives will become dull.
- Clean and dry them immediately after cleaning to make the most of them.
- When cleaning knives, do not use steel wool or other rough scrubbers on the knives.
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