One dozen knives supply service teams with matched tools for simultaneous stations or replacement rotation without downtime. Purchasing departments streamline inventory and reduce frequent reorder cycles while maintaining a full complement of cutlery.
LongDescription#@#NA#@@#Cleaning Instructions#@#Wipe blade and polypropylene handle after use with warm water and mild detergent, then dry with a clean cloth. Sanitize high-touch areas like knife handles, prep table edges, and storage racks with an EPA-approved sanitizer to prevent germ transfer and cross-contamination. Inspect blades for chips and replace damaged units. Store knives sheathed in a dry rack to prevent corrosion and maintain appearance.#@@#Additional Info#@#Town 47504B/DZ 4" Black Paring Knife is a one-dozen set for precision trimming and garnishing, with a 4" ceramic spear point blade and black polypropylene handle for corrosion resistance and ergonomic control; CSA-compatible for commercial kitchens.#@@#General Info#@#Description #@#
One dozen knives supply service teams with matched tools for simultaneous stations or replacement rotation without downtime. Purchasing departments streamline inventory and reduce frequent reorder cycles while maintaining a full complement of cutlery.#@@#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#@#Upon confirmation of completed payment, Culinary Depot will ship/deliver the Town 47504B/DZ Paring Knife.#@@#Maintenance Guide#@#Use ceramic blades for precise cuts; hone each knife with a ceramic sharpener after every shift to maintain the edge. Inspect polypropylene handles daily for cracks and secure fit; replace knives with compromised handles. Sanitize blades between tasks with a 1:50 bleach solution or a foodservice-rated sanitizer, then air dry to prevent corrosion. Store blades in a knife block or magnetic strip to avoid damage.