Made for continuous restaurant use, the construction withstands frequent handling and cleaning cycles common in institutional kitchens. Maintenance teams find polishing and routine care straightforward, supporting a long service life and ensuring the knife remains a reliable tool in the kitchen.
LongDescription#@#Aspen Steak Knife, solid handle, 9-4/7Inches, 13/0 stainless steel#@@#Cleaning Instructions#@#Wipe blade and handle after each shift using a mild detergent and warm water; rinse and dry immediately to prevent spotting. Sanitize high-touch areas like handles and serving trays with an EPA-registered sanitizer following label contact time. Inspect for corrosion or loosened rivets and replace knives showing damage. Store knives upright or in a sanitized block to avoid cross-contamination. Regular cleaning prevents germ transfer, shapes customer perception, and extends serviceable life.#@@#Additional Info#@#Bon Chef S3212 Aspen Steak Knife has a stainless steel build with a pointed 13/0 blade, 9.4" length, and ergonomic handle for slicing. It's designed for high-volume foodservice and meets CSA standards for durability and performance.#@@#General Info#@#Description #@#
Made for continuous restaurant use, the construction withstands frequent handling and cleaning cycles common in institutional kitchens. Maintenance teams find polishing and routine care straightforward, supporting a long service life and ensuring the knife remains a reliable tool in the kitchen.#@@#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 the Bon Chef S3212 Aspen Steak Knife before each shift for loose rivets or handle cracks and tighten or replace fasteners immediately. Clean blades after use with warm water and mild detergent; avoid chlorinated cleaners. Dry knives thoroughly to prevent corrosion and store in a designated block or magnetic strip to protect edges. Hone edges daily with a fine steel and perform professional sharpening monthly for consistent performance and safety.
