Manufactured by a company founded in 1998 with a focus on durability and affordability, this tool meets common commercial standards and pairs well with existing cutlery sets. Procurement managers find it straightforward to integrate this item into bulk purchasing plans for institutions and hospitality operations.
LongDescription#@#NA#@@#Cleaning Instructions#@#Wipe blade and wood handle after each shift with warm water and mild detergent; dry immediately to prevent rust and wood swelling. Sanitize high-touch areas (handle, sheath) using a food-safe sanitizer per CSA or local protocol. Inspect for chips or loose rivets; repair or replace if needed. Clean floors and surrounding stations to remove crumbs and grease to deter pests and avoid cross-contamination. Regular maintenance preserves appearance and service life.#@@#Additional Info#@#Thunder Group SLKF005HK 7" Ping knife has a 7-3/4" x 4" cast iron blade and wood handle for durable chopping. Weighing 0.77 pounds, it balances weight and control, with CSA-compliant materials for commercial foodservice.#@@#General Info#@#Description #@#
Manufactured by a company founded in 1998 with a focus on durability and affordability, this tool meets common commercial standards and pairs well with existing cutlery sets. Procurement managers find it straightforward to integrate this item into bulk purchasing plans for institutions and hospitality operations.#@@#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 Thunder Group SLKF005HK Ping Knife before each shift and tighten the wooden handle screws to maintain safe grip. Clean the cast iron blade immediately after use with warm water and mild detergent; scrub gently to remove carbon residues and avoid prolonged soaking. Dry the blade and handle thoroughly to prevent rust and wood swelling. Oil the blade lightly with food-grade mineral oil monthly. Sharpen on a coarse stone, then refine on a fine stone for consistent edge retention.
