Red Boning Knife | 3 Claveles 01915

RED BONING KNIFE

Blade Material: Stainless Steel AISI 420 WNR-4116.
Handle Material: POM (polyoxymethylene)
Blade Size: 10 cm / 4 ”
Color: Black
Presentation: Case

MAINTENANCE

- Sharpen knives regularly

A sharp knife is safer than a dull one since less force is used when cutting and the hand does not tire as quickly.

- Keep the knives well visible

Always keep the knife in a visible place, with the handle towards you and away from the edge of the table to prevent it from falling. Do not cover it with any object to avoid accidentally touching the blade. If you offer the knife to another person, always do so by the handle.

- Use the appropriate knife for each purpose

Fish, meat, vegetables or bread are different in consistency and size. Therefore, there is an appropriate knife for each use.

- Never try to catch a falling knife in flight.

This implies a high risk of serious cuts.

- Wash knives separately

The most appropriate thing is to wash them immediately after use and dry them with a cloth.

Do not just put them in the sink to avoid cut risks, and dry them from the handle to the tip, and from the spine to the edge.