Polypropylene handles withstand frequent wash cycles and resist cracking under commercial use conditions, while the blade tolerates routine honing to retain a usable edge. Procurement officers benefit from materials that lower replacement frequency and simplify inventory choices.
LongDescription#@#NA#@@#Cleaning Instructions#@#Wipe the handle and blade after each shift with warm water and mild detergent, then rinse and dry with a clean cloth. Sanitize the blade and high-touch areas (handles, racks, chair backs, menu covers) with an approved sanitizer per label instructions. Inspect for corrosion or damage; replace if the blade is dull or handle cracked. Regular cleaning prevents cross-contamination, shapes customer perception, meets CSA health standards, and reduces pest attraction.#@@#Additional Info#@#Omcan USA's 11523 oyster knife has a 3.75" high-carbon stainless steel blade and blue polypropylene handle for precise shucking and corrosion resistance; the 0.12-pound tool meets CSA standards for sanitation and durability.#@@#General Info#@#Description #@#
Polypropylene handles withstand frequent wash cycles and resist cracking under commercial use conditions, while the blade tolerates routine honing to retain a usable edge. Procurement officers benefit from materials that lower replacement frequency and simplify inventory choices.#@@#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#@#Use this Omcan USA oyster knife with a polypropylene handle and high carbon stainless steel blade to shuck safely and precisely. Inspect the blade and handle before each shift; tighten or replace loose handles immediately. Sanitize after use with a food-safe detergent and rinse in potable water; avoid prolonged immersion to protect the handle. Sharpen the blade using a fine stone at a low angle and deburr edges. Store dry in a sheath or designated drawer to prevent corrosion and contamination.
