Production-style stamping supports repeatability across a fleet of knives, enabling consistent performance across multiple stations. Managers reduce replacement complexity because matching tools follow a standard stamped design and common maintenance practices.
LongDescription#@#NA#@@#Cleaning Instructions#@#Wipe blade and wood handle after each shift with a soft cloth and mild detergent; rinse and dry immediately to prevent wood swelling and corrosion. Inspect screws and edges weekly; tighten or replace hardware as needed. Sanitize high-touch zones like table settings and booth rails with an EPA-registered sanitizer per label dwell time to prevent cross-contamination and pest attraction. Store knives dry in a rack to extend serviceable life and maintain professional appearance.#@@#Additional Info#@#Harold Import SK-16 stainless steel steak knife has a 5" blade, 9.9" length, and brown wood handle for grip. It meets CSA standards for durability, weighs 1 pound, and aids in table and kitchen prep.#@@#General Info#@#Description #@#
Production-style stamping supports repeatability across a fleet of knives, enabling consistent performance across multiple stations. Managers reduce replacement complexity because matching tools follow a standard stamped design and common maintenance practices.#@@#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 blade after each shift and sharpen with a fine-grit stone to maintain a 20° edge; hold a consistent angle and finish with a leather strop. Sanitize stainless steel surfaces with a food-safe sanitizer and warm water, then dry immediately to prevent spotting. Oil the wood handle weekly with food-grade mineral oil to prevent cracking and swelling. Store knives in a slotted rack or magnetic strip to protect edges and prevent cross-contamination. Monitor fasteners and replace if loose.
