Design aligns with food service environments that demand durable, cost-effective cutlery for daily use. Purchasing teams will benefit from proven materials and a straightforward design that integrates into existing cutlery inventories while supporting heavy-duty schedules.
LongDescription#@#NA#@@#Cleaning Instructions#@#Wipe blade and polypropylene handle after use with a mild detergent and warm water, then dry immediately to prevent corrosion and handle degradation. Sanitize high-touch areas like handles and storage racks with an approved sanitizer following label dwell time. Inspect for nicks; hone or replace when dull. Store knife sheathed in a dry rack away from food prep surfaces. Regular cleaning prevents cross-contamination, improves inspection outcomes, deters pests, and preserves appearance.#@@#Additional Info#@#Omcan USA 23868 6" red straight boning knife has a 6" stainless steel blade and a red polypropylene handle for a secure grip. It weighs 27 pounds and meets CSA standards for professional kitchens, ensuring precise boning and trimming.#@@#General Info#@#Description #@#
Design aligns with food service environments that demand durable, cost-effective cutlery for daily use. Purchasing teams will benefit from proven materials and a straightforward design that integrates into existing cutlery inventories while supporting heavy-duty schedules.#@@#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#@#Use a soft cloth and warm water with mild detergent to clean the blade after each shift; rinse and dry immediately to prevent corrosion. Inspect the polypropylene red handle daily for cracks or loose rivets; tighten or replace fasteners as needed. Hone the 6" stainless steel straight blade with a ceramic rod before service and sharpen monthly to maintain the edge. Sanitize with a food-safe solution; air-dry upright.
