The product originates from a supplier established in 1998 that supplies commercial kitchen equipment and accessories and complies with common industry standards such as CSA-referenced practices. Purchasing managers gain confidence from a track record of reliability and supply continuity.
LongDescription#@#NA#@@#Cleaning Instructions#@#Wipe handle and steel with a soft cloth and warm water using mild detergent; rinse and dry immediately. Sanitize high-touch zones—menu covers, chair backs, door handles—using an EPA-approved disinfectant per label contact time. Inspect for burrs; hone with the 12" steel using controlled strokes away from your body. Store dry to prevent corrosion and contamination. Regular cleaning prevents germ transfer, supports health-code compliance, deters pests, and preserves furnishings.#@@#Additional Info#@#Omcan USA 13768 12" oval sharpening steel has a 12" steel rod and ergonomic black polypropylene handle for controlled honing. Its restaurant-grade construction supports daily use and meets CSA standards for commercial kitchens.#@@#General Info#@#Description #@#
The product originates from a supplier established in 1998 that supplies commercial kitchen equipment and accessories and complies with common industry standards such as CSA-referenced practices. Purchasing managers gain confidence from a track record of reliability and supply continuity.#@@#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#@#Clean the Omcan USA 13768 12" oval sharpening steel after each shift by wiping the rod with a soft cloth and warm, soapy water, then dry immediately to prevent surface corrosion. Inspect the polypropylene handle for cracks and tighten or replace hardware when loosened. Hone knives using smooth, consistent strokes at 15–20°; avoid excessive pressure to preserve edge geometry. Store vertically or in a sheath to prevent contamination and accidental damage.
