Company heritage dates to 1998 and reflects longstanding B2B focus on durable tabletop tools for professional food service operators. Facility managers receive equipment that prioritizes practical performance and predictable lifecycle planning.
LongDescription#@#NA#@@#Cleaning Instructions#@#Wipe the Bon Chef S311 knife after use with a soft cloth and warm water plus mild detergent, then rinse and dry immediately to prevent water spots. Sanitize high-touch items like handles and server trays with an EPA-approved surface sanitizer per label dwell time. Inspect edges and handles daily; remove food residues to deter pests and prevent corrosion. Regular cleaning preserves appearance, supports health-code compliance, and reduces cross-contamination risk.#@@#Additional Info#@#Bon Chef S311 Tuscany dinner knives measure 8.90" overall, feature solid handles and 13/0 stainless steel, and ship one dozen per package; they offer balanced weight, rounded styling, and corrosion resistance for foodservice operations.#@@#General Info#@#Description #@#
Company heritage dates to 1998 and reflects longstanding B2B focus on durable tabletop tools for professional food service operators. Facility managers receive equipment that prioritizes practical performance and predictable lifecycle planning.#@@#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 nicks and corrosion and remove damaged units from service immediately. Submerge handles and blades in warm water with pH-neutral detergent; scrub with a soft brush to avoid surface abrasion. Rinse thoroughly and sanitize using a commercial sanitizer at manufacturer-recommended concentration and contact time. Dry each knife completely to prevent spotting and microbial growth. Store flat or in a compartmentalized drawer to protect edges and maintain blade alignment.