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INSTRUCTIONS FOR USE: Absolutely! Do not try to cut or break ice meats Never wash your knife in the dishwasher after use! After using your knife, you should hand wash it with a wet sponge and store it dry
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You should take care that the knives are not washed under high temperature and with heavy cleaning chemicals
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(High temperature and heavy cleaning chemicals cause deterioration of the mouth and handle
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) Do not hit or try to cut your knife on bone or similar hard surfaces
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When the blades of your knives are blunt, they must be sharpened by competent master knife sharpeners.
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Please choose conscious and experienced sharpeners
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The biggest reason for your blade to blunt quickly is the surfaces you cut
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We recommend not cutting on hard floors
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(Stone concrete floors, marble floors, glazed floors and
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s) Using polyethylene cutting plates for the cutting surface will both extend the life of your blades and ensure the highest level of hygiene
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Never use your knives to open cans, screws, pierce hard surfaces
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Knives are produced in such a way that you can get the highest level of efficiency for work such as chopping, peeling and so on
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Using it outside of its production purpose can both render your knife unusable and cause injury
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CLEANING: After you are done with your knife, we recommend washing with warm soapy water and drying with a dry towel
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Many foodstuffs contain acids (fruits,vegetables, meats, etc.)
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The remaining food particles on your knife will corrode your knife and may lead to the oxidation or even rusting of these corroded parts
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Please wash your knives by hand and keep them dry


