Chefs can use this straight boning knife across proteins, including poultry, pork, and beef, for trimming, portioning, and detailed work. Culinary teams gain a single, adaptable tool that reduces the need for multiple specialized knives and streamlines station inventory.
LongDescription#@#NA#@@#Cleaning Instructions#@#Wipe blade and polypropylene handle after each use with warm water and mild detergent, then dry immediately to prevent staining and corrosion. Sanitize high-touch areas like handles and shared prep stations with an approved sanitizer. Inspect for nicks and loose fittings; sharpen or replace when dull. Store knife sheathed in a dry rack to avoid cross-contamination and pest attraction. Clean routines protect guests, preserve appearance, and help pass health inspections.#@@#Additional Info#@#Omcan USA’s 6" boning knife has a stainless steel blade and black polypropylene handle for precise meat trimming. The 11637 model offers balanced weight and a slim profile for controlled cuts in busy food service settings.#@@#General Info#@#Description #@#
Chefs can use this straight boning knife across proteins, including poultry, pork, and beef, for trimming, portioning, and detailed work. Culinary teams gain a single, adaptable tool that reduces the need for multiple specialized knives and streamlines station inventory.#@@#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 blade before each shift for nicks, corrosion, or loosened rivets; replace knife when damage compromises safety. Sanitize blade and polypropylene handle after each use with food-safe detergent and hot water; rinse and air dry to prevent microbial growth. Hone the stainless steel edge daily with a ceramic rod; perform professional sharpening weekly under high-volume conditions. Store the 6" knife in a dedicated sheath or magnetic strip to preserve edge and reduce contamination.
