Manufactured to commercial smallware standards, this knife suits restaurants, campus kitchens, hospitals, and catering operations that demand reliable cutlery. Service teams find the stamped, curved format compatible with common sharpening equipment and routine sanitation procedures.
LongDescription#@#NA#@@#Cleaning Instructions#@#Wipe the blade and handle with warm water and mild detergent, scrubbing with a soft cloth. Rinse and dry immediately to prevent corrosion. Sanitize high-touch zones—handles, surfaces, chair backs, menu covers—with an approved sanitizer per label instructions. Store the knife sheathed in a dry rack. Regular cleaning prevents contamination, deters pests, preserves finish, and supports CSA and health-code compliance.#@@#Additional Info#@#Omcan USA 12848 curved 6" boning knife has a stainless steel blade and a black polypropylene handle for precision in trimming and deboning. The 25-pound weight is for packaging, and the knife is ideal for professional kitchens and catering.#@@#General Info#@#Description #@#
Manufactured to commercial smallware standards, this knife suits restaurants, campus kitchens, hospitals, and catering operations that demand reliable cutlery. Service teams find the stamped, curved format compatible with common sharpening equipment and routine sanitation procedures.#@@#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 before each shift and remove debris with a soft brush to prevent edge damage. Sanitize the stainless steel blade with a food-safe sanitizer and warm water; dry immediately to prevent spotting. Hone the edge regularly with a ceramic rod at 20° to preserve curvature. Replace handles showing cracks; polypropylene handles resist moisture but degrade under heat. Store in a knife rail or magnetic strip to avoid contact and maintain sharpness.
