At a full overall length, the knife balances leverage and table-side ergonomics for a range of menu items. Establishments realize consistent portion control and a comfortable hand position for servers and guests alike.
LongDescription#@#NA#@@#Cleaning Instructions#@#Wipe knives after use with a soft cloth and a mild detergent solution; rinse in warm water and dry immediately to prevent spotting. Sanitize handles and high-touch storage areas with a food-safe sanitizer at label instructions. Inspect for corrosion and loose parts; remove knives showing damage. Store dry in racks or cases to avoid contact with debris. Regular cleaning prevents contamination, supports health-code compliance, deters pests, and preserves finish and service life.#@@#Additional Info#@#Bon Chef S412 Amore European dinner knives come in dozen packs, each 9.66" long, made of 13/0 stainless steel with a rounded handle and silver finish; they offer balanced weight, corrosion resistance, and dishwasher durability for foodservice.#@@#General Info#@#Description #@#
At a full overall length, the knife balances leverage and table-side ergonomics for a range of menu items. Establishments realize consistent portion control and a comfortable hand position for servers and guests alike.#@@#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, loose handles, and corrosion; replace any damaged units. Rinse utensils after use to remove residues. Clean with nonabrasive detergent at 120–140°F and scrub with a soft brush to protect the stainless steel finish. Sanitize per protocol using a chemical sanitizer or a 50–200 ppm chlorine solution. Dry each knife and store flat or in divided trays. Hone blades with a ceramic rod at a 20° angle and schedule professional sharpening every 3–6 months.