Upgrade your table service with precision-crafted stainless steel knives that combine consistent cutting performance. Designed for frequent use in dining rooms, cafeterias, and catering operations, these knives deliver accurate control and a balanced feel for extended shifts. Staff gain reliable tools that maintain appearance and function through repeated service cycles.
LongDescription#@#NA#@@#Cleaning Instructions#@#Wipe knives after service with a soft cloth and mild detergent; rinse and dry to prevent spotting. Sanitize high-touch items like handles and chair backs with an EPA-approved sanitizer per label dilution. Inspect for residue under shelves and in booth crevices; remove crumbs and grease to deter pests. Polish stainless steel with a nonabrasive cleaner to prevent corrosion and extend service life. Regular cleaning protects customers and supports CSA compliance.#@@#Additional Info#@#Bon Chef S411 Amore dinner knives measure 9.22" and use 13/0 stainless steel for balance and corrosion resistance. Each dozen features ergonomic rounded handles, is dishwasher-safe, and has consistent edge geometry for high-volume food service.#@@#General Info#@#Description #@#
Upgrade your table service with precision-crafted stainless steel knives that combine consistent cutting performance. Designed for frequent use in dining rooms, cafeterias, and catering operations, these knives deliver accurate control and a balanced feel for extended shifts. Staff gain reliable tools that maintain appearance and function through repeated service cycles.
Engineers designed the handle to provide a secure grip and reduce torque during cutting. Chefs and servers retain control across many uses, improving cut consistency and reducing hand fatigue.
Manufacturers formed the blade and handle from stainless steel to resist corrosion and maintain edge integrity. Kitchens obtain long service life and reduced replacement frequency under normal commercial conditions.
Designers specified a profile to align with contemporary tabletop aesthetics while minimizing snag points during cleaning. Housekeeping teams complete wash cycles faster and present uniform place settings.
Specification lists an overall length, providing reach appropriate for full place settings and plated entrees. Operators standardize cover counts and storage when they select items within this dimensional range.
Packaging supplies units per package to simplify inventory management and reorder planning for medium to large operations. Purchasing managers manage stock levels more predictably and reduce procurement cycles.
Manufacturing applies a finish that resists visible wear and coordinates with mixed flatware services. Dining managers maintain a consistent table appearance without frequent polishing or replacement.
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• 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, bending, or loose handles and replace any compromised units immediately. Clean with warm water and mild detergent; rinse thoroughly and dry with a soft cloth to prevent spotting. Sanitize per facility protocol using approved solutions; follow contact times specified by CSA guidelines. Store flat or in a tray to avoid edge damage. Sharpen regularly with a whetstone and hone before each service to maintain consistent cutting performance.