Materials simplify cleaning cycles: stainless steel cleans effectively with standard detergents and polypropylene tolerates repeated washdown routines. Staff can maintain sanitary conditions while minimizing downtime for knife care.
LongDescription#@#NA#@@#Cleaning Instructions#@#Use a soft cloth and warm water with mild detergent to clean the stainless blade and yellow polypropylene handle after each use. Rinse thoroughly and dry immediately to prevent corrosion and handle degradation. Sanitize blade and handle with an approved surface sanitizer on high-touch zones such as prep stations and service counters to prevent cross-contamination and pests. Inspect for damage; replace if blade chips or handle cracks compromise safety. Founded 1998, CSA-compliant guidance.#@@#Additional Info#@#Omcan USA's 6" stainless steel boning knife has a straight stamped blade and a yellow polypropylene handle for a secure grip; it weighs 29 pounds and suits professional kitchens and foodservice needing durable, NSF-compatible cutlery.#@@#General Info#@#Description #@#
Materials simplify cleaning cycles: stainless steel cleans effectively with standard detergents and polypropylene tolerates repeated washdown routines. Staff can maintain sanitary conditions while minimizing downtime for knife care.#@@#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 daily for nicks and corrosion; remove residue with a soft brush and warm water. Sanitize using a food-safe solution, rinse thoroughly, and air dry. Sharpen the 6" straight stainless steel edge with a fine-grit stone at a 20° angle; hone before each service. Clean the polypropylene yellow handle with mild detergent and inspect rivets for looseness. Store in a knife block or magnetic strip to protect the edge and ensure operator safety.
