The silver finish provides a neutral, professional look that integrates with diverse flatware collections and tabletop themes. Dining directors preserve a cohesive aesthetic without replacing full sets. This knife is an essential addition to any dining operation, ensuring that service remains efficient and elegant.
LongDescription#@#NA#@@#Cleaning Instructions#@#Wipe knife handles and blades after service with mild detergent and warm water; rinse and dry to prevent spots and corrosion. Sanitize high-touch areas like menu covers, chair backs, and salt shakers with an EPA-registered sanitizer per label time. Inspect for residue under shelves and booth crevices; remove crumbs to deter pests. Clean regularly to prevent cross-contamination, maintain customer perception, comply with health codes, and extend the service life of furnishings.#@@#Additional Info#@#Bon Chef S3211 Aspen dinner knife is 9.38" long with a rounded handle and 13/0 stainless steel. Packaged as a dozen, it offers balanced weight, resists corrosion, and meets CSA durability for foodservice.#@@#General Info#@#Description #@#
The silver finish provides a neutral, professional look that integrates with diverse flatware collections and tabletop themes. Dining directors preserve a cohesive aesthetic without replacing full sets. This knife is an essential addition to any dining operation, ensuring that service remains efficient and elegant.#@@#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 blades and handles weekly for corrosion or looseness; tighten rivets and replace units with pitting. Clean knives after each service with warm water and mild detergent; rinse and dry with a soft cloth to prevent spots. Sanitize per facility protocol using approved solutions; follow label instructions. Store knives upright or in a tray to avoid damage. Sharpen regularly with a whetstone or honing rod; maintain a consistent angle for the 13/0 stainless steel edge.