Adopting a stamped construction method reduces weight while preserving structural strength for routine chopping and trimming. Staff will execute repetitive motions with less strain and maintain steady portioning during high-volume prep.
LongDescription#@#NA#@@#Cleaning Instructions#@#Wipe blade and handle after each shift using a mild detergent and warm water, then rinse and dry immediately to prevent corrosion and staining. Sanitize high-touch areas like handle and hilt guards with an EPA-registered sanitizer per label directions to stop germ transfer between staff and customers. Inspect for damage; replace if blade nicked or handle compromised. Store dry in a knife rack or CSA-compliant sheath to protect edge and extend serviceable life.#@@#Additional Info#@#VacMaster's WP336 features a 6" stainless steel blade with a square tip and hilt guards for controlled cuts, a moisture-resistant polypropylene handle, and NSF and CSA compliance, making it ideal for restaurants and institutions.#@@#General Info#@#Description #@#
Adopting a stamped construction method reduces weight while preserving structural strength for routine chopping and trimming. Staff will execute repetitive motions with less strain and maintain steady portioning during high-volume prep.#@@#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 VacMaster WP336 knife after each shift using warm water and a mild detergent, scrubbing the stainless steel blade and hilt guards to remove debris. Rinse thoroughly and sanitize per facility protocol, allowing full air dry before storage. Inspect the molded polypropylene handle for cracks and replace if damaged. Hone the edge regularly with a ceramic rod and perform professional sharpening when necessary to maintain a consistent cutting angle. Store in a sanitized rack.
