Enhance table settings with a commercial-grade dinner knife designed for consistent performance and comfortable handling. This stainless steel knife provides full-length balance to support high-turnover dining operations, offering a reliable cutting profile without the need for frequent replacement. Food service teams benefit from a durable utensil that meets routine sanitation and service demands while maintaining visual consistency across place settings.
LongDescription#@#NA#@@#Cleaning Instructions#@#Wipe knives after use with a soft cloth and warm water plus mild detergent; rinse and dry immediately to avoid spots. Sanitize high-touch areas like handles and service trays with an EPA-approved sanitizer following label dilution rates. Inspect for damage and remove soil from crevices to prevent pest attraction. Regular cleaning prevents cross-contamination, supports health-code compliance, and preserves finish and service life of stainless-steel flatware.#@@#Additional Info#@#Bon Chef S1111 Chambers dinner knives, one dozen per box, measure 8.93" and feature 13/0 stainless steel with a rounded handle and silver finish, providing balanced weight (3.33 ounces) and corrosion resistance for foodservice use.#@@#General Info#@#Description #@#
Enhance table settings with a commercial-grade dinner knife designed for consistent performance and comfortable handling. This stainless steel knife provides full-length balance to support high-turnover dining operations, offering a reliable cutting profile without the need for frequent replacement. Food service teams benefit from a durable utensil that meets routine sanitation and service demands while maintaining visual consistency across place settings.
Engineers designed the handle to resist loosening and to provide repeatable grip alignment during service. Staff reduce handling errors and cleaning time because the seamless join prevents food buildup and stands up to daily machine washing.
Manufacturers specify stainless steel to deliver a corrosion-resistant alloy suited for commercial use. Kitchens extend service life under acidic and alkaline wash cycles since the metal composition resists pitting and staining.
Designers set the overall length to balance table presence with ergonomic reach. Diners receive a knife proportionate to standard dinner plates, and servers handle place setting layout more efficiently during bussing.
Toolmakers formed an edge profile that complements diverse plateware and supports a refined table aesthetic. Dining rooms present a cohesive look while servers maintain safe stacking and transport practices.
Suppliers pack these knives in units to simplify inventory ordering and replenishment. Operators reduce packaging waste and streamline stock counts when planning for events or routine service cycles.
Manufacturing delivers a finish compatible with commercial dishmachines to speed turnaround between seatings. Staff complete cleanup cycles quickly and maintain hygiene standards without manual polishing or special detergents.
#@@#Delivery Details#@#
• Please ensure to handle the product with utmost care.
• Check if the product you have received has all the essential parts and accessories.
• Make sure to examine the product for damage before signing the delivery receipt.
• Contact customer service for delivery concerns.
• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect knives daily for corrosion or pitting and remove debris with warm water and neutral detergent. Dry each piece immediately to prevent water spots and maintain finish. Sanitize per HACCP protocols using approved agents; rinse thoroughly to avoid residue. Store knives separated in racks or trays to prevent contact damage. Hone edges regularly with a steel rod and schedule professional sharpening based on use frequency. Follow CSA and manufacturer guidelines.