Original text:
Serve quality cutlery that performs under constant use with a design focused on durability and service efficiency. This stainless steel dinner knife pairs a solid handle with 13/0 construction to deliver balanced weight and sustained edge life across high-turnover dining environments. Operators receive a dozen units per package, enabling straightforward inventory replenishment for dining rooms, catering fleets, and dining programs.
LongDescription#@#NA#@@#Cleaning Instructions#@#Wipe knife handles and blades after service with a soft cloth and mild detergent; rinse with clean water and dry immediately to prevent spotting. Sanitize high-touch items like menu covers and salt shakers with an EPA-registered sanitizer per label contact time. Inspect edges for food residue and remove with a nylon brush. Clean dining chair backs and booth crevices daily to deter pests. Regular cleaning prevents cross-contamination and supports health-code compliance.#@@#Additional Info#@#Bon Chef S3911 Scarlett 9" dinner knives, sold in dozen packs, feature solid 13/0 stainless steel handles. They resist corrosion and simplify sanitation, weighing 3.3 pounds per package, ideal for high-use foodservice with balance and edge retention.#@@#General Info#@#Description #@#
Original text:
Serve quality cutlery that performs under constant use with a design focused on durability and service efficiency. This stainless steel dinner knife pairs a solid handle with 13/0 construction to deliver balanced weight and sustained edge life across high-turnover dining environments. Operators receive a dozen units per package, enabling straightforward inventory replenishment for dining rooms, catering fleets, and dining programs.
Engineers constructed the blade from 13/0 stainless steel to resist corrosion and withstand frequent dishmachine cycles. Chefs and managers benefit from predictable longevity that reduces replacement frequency and lowers lifecycle cost.
Manufacturers forged a one-piece handle to eliminate seams that trap soils and promote bacterial growth. Food service teams gain safer sanitation outcomes and faster hand or machine cleaning between services.
Designers shaped the knife with a rounded style to balance comfort and control during cutting and spreading tasks. Servers and guests experience consistent handling that reduces fatigue during extended service periods.
Supplying knives in packs of twelve allows kitchens to scale replacements and manage stock par levels efficiently. Inventory personnel simplify ordering cycles and maintain service continuity during peak weeks.
Engineers set the knife weight near 3.3 pounds per dozen to achieve stable hand feel while keeping individual utensil heft low for daily use. Front-of-house staff appreciate the balanced handling that supports polished plate presentation and guest comfort.
#@@#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 damage and sharpen blades weekly using a whetstone or ceramic rod to maintain edge retention. Clean immediately after service with warm water and mild detergent; scrub handles and bolsters with a soft brush, then rinse and dry thoroughly to prevent spotting. Sanitize per facility protocol and store blades in a roll or tray to avoid contact. Lubricate hinge points if present and replace any item showing pitting or loose handles to ensure safety and serviceability.