سكين شيف صيني برو، 18 سنتم، زويلينج-Zwilling

Use

• The Chinese Chef's Knife can be used for preparing meat, fish and vegetables the traditional Chinese way
• Use the knife with cutting surfaces such as wood or plastic. Porcelain or metal surfaces can permanently blunt the knife

Care

• Though the knife can be washed in a dishwasher, it is recommended that you clean it by hand for long lasting and durable use
• Do not soak the knife in washing up water
• After use, immediately place the knife under running warm water and clean it with a soft cloth. If necessary, use a little washing-up liquid and dry it immediately from the back towards the cutting edge
• Scrub the blade with a non-abrasive metal cleaner to get rid of stains from acidic residues
• Do not use the knife as a screwdriver or a can opener as that can permanently damage its cutting edge
• For enhanced durability, sharpen the knife on an occasional basis with the Zwilling knife sharpener, the sharpening twin stone or the twin-sharp sharpener

Safety

• Use the knife with extreme care and precaution
• Do not run your finger along the cutting edge to check the sharpness of your knife
• Keep the knife away from sources of heat
• Place the knife where it can be seen. Never cover it with a kitchen cloth or other utensils
• Always pick the knife by its handle. While passing it to others, only do so with the handle pointing towards them
• Use a knife that is well suited to the produce you’re cutting
• Always cut away from the body, step back if your knife slips and falls. Do not attempt to catch the knife while it is falling
• Store the knife in a space that children cannot access
• Store the knife in a knife block, a case or on a magnetic rack. To ensure stability, place your knife block and cutting board on an even, anti-slip surface
• Sharpen the knife on an occasional basis. Not only is a sharp knife more productive but it is also safer to use as it requires less pressure while cutting and does not slip easily