CHEF’S KNIFE Known as the most versatile of all knives, the Chef's Knife can be used to pare, trim, peel, chop, slice, dice, pound, buttery, and crush ingredients. SLICER KNIFE Congratulations on the purchase of your Slicers are used to cut through meats such as turkey and Chikara® cutlery set! ham. The long, consistant cutting blade allows for a smooth slice in a single stroke. • We recommend that you hand wash all knives thoroughly in hot water using a mild soap or detergent. Rinse in clean, hot water BREAD KNIFE and towel dry immediately. Bread knives feature serrated edges that make it great for cutting through bread crust. The long blade length allows • Automatic dishwashers are not recommended for cutting through large foods such as pineapple and cantaloupe. as the heat and detergent can damage or stain the blades. SANTOKU KNIFE The Santoku knife is a traditional Japanese knife that is excellent for • Chikara blades are made from high carbon, high chopping, slicing, and making paper thin cuts. The Kullens grind quality 420 stainless steel. 420 stainless steel on the blade aids in preventing foods from sticking when preparing foods. is not stain or rust proof. Do not allow blades to soak in water, and do not allow acidic or salty foods to remain on the blades after use. This CLEAVER KNIFE might cause staining to occur. Should the blade Cleavers feature thick heavy blades that are excellent for chopping slicing, mincing, and transferring boneless meat and vegetables show some signs of staining, use a non-abrasive while cooking. metal polish to remove the stain. MAINTENANCE BONING KNIFE The strength of the blade and it's ability to get into tight places With the exception of serrated knives (utility, make the boning knife perfect to separate esh from bones bread, and tomato), all Chikara® ne edge in large portions of beef, pork, poultry, and seafood. cutlery requires periodic maintenance to retain a sharp edge. UTILITY KNIFE A utility knife can be used to pare, trim, peel, slice, and dice To maintain the edge on Chikara® knives, we foods. It excels at cutting small pieces of meats, recommend the use of a honing rod between cold cuts, and fruit. each use. Sharpening should be done when the knife edge can not be brought back to a STEAK KNIFE sharp state with a honing rod. The steak knife is used to cut prepared foods after the meal has been served. The knives can also be used within DO NOT USE A POWERED SHARPENER. Doing a kitchen environment to peel, slice and trim so will void warranty. A professional smaller portions of food. sharpening service or a ne grit whet stone should be used for best results. PARING KNIFE Due to it's small size, the paring knife allows ne control KNIFE PURPOSES & USES of the blade and tip of the knife, making it great for precision cutting. Peeling, garnishing, and small chopping tasks can be quickly and easily accomplished with the paring knife..