Manufactured by a company with commercial equipment experience since 1998, the knife meets industry expectations for durability and serviceability and pairs with standard sharpening protocols. Purchasing managers secure a tool that integrates with existing maintenance workflows and reduces replacement frequency.
LongDescription#@#NA#@@#Cleaning Instructions#@#Clean the 14" polypropylene-handled slicing knife after each use to prevent contamination and uphold health-code standards. Rinse blade under warm running water, apply mild detergent, scrub with a soft brush away from the edge, rinse, and sanitize per CSA surface guidelines. Dry immediately and store in a dry sheath or rack to deter pests and extend handle and blade life. Inspect for damage and replace if bent or nicked.#@@#Additional Info#@#Omcan USA 12573 14" slicing knife has a 14" stainless steel blade and black polypropylene handle for balanced control and reduced fatigue in commercial kitchens. CSA-compliant and 19-pound shipping weight support bulk orders and heavy-duty prep.#@@#General Info#@#Description #@#
Manufactured by a company with commercial equipment experience since 1998, the knife meets industry expectations for durability and serviceability and pairs with standard sharpening protocols. Purchasing managers secure a tool that integrates with existing maintenance workflows and reduces replacement frequency.#@@#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#@#Store the Omcan USA 12573 14" slicing knife in a dry sheath or magnetic strip to prevent edge damage and contamination. Sanitize the blade and handle after each use with a food-safe sanitizer and warm water; rinse and air dry. Hone the blade daily with a ceramic rod and sharpen professionally every 6–12 months based on workload. Inspect the polypropylene handle and rivets weekly for cracks or looseness, replacing the knife at the first sign of compromise.
