Chicago Cutlery 13-Piece Kitchen Knife Block Set for Professional Chefs

About this item

• Classic triple-rivet walnut-stained wood handle fits comfortably in the hand and provides a sure grip
• High-quality stainless steel creates stronger, harder blades to resist stains, rust and pitting
• Signature 26-Degree Taper Grind edge for optimum sharpness, precise cutting and easy sharpening
• Forged design for increased weight and balance
• Full metal tang provides added strength, balance, and control
• Block has built-in sharpener for simple, convenient sharpening
• Espresso wood block keeps knives secure
• Hand wash and dry immediately to keep in best condition
• Full lifetime warranty
• For best results, hand wash your knives with soap and water and dry immediately.
• Soaking wood-handled knives in water can remove the natural oils from the handles.
• DO NOT put knives in the dishwasher. Dishwasher use may cause nicks on the blade edges. Additionally, the heat and detergent may have a corrosive effect on the knives and damage the handle.
• DO NOT cut through bone with knives or use knives to poke, pry or separate frozen foods.
• DO NOT use knives as screwdrivers or can openers. This is not their intended purpose and can bend or break the blade or edge.
• Sharp knives should never be stored loose in a drawer because contact with hard objects can dull the blade. Many CHICAGO CUTLERY sets are sold with a hardwood block for safe, convenient storage.
• MAGNASTRIP storage is another way for convenient and safe storage, saving counter space with a magnetic strip.
• CHICAGO CUTLERY knives purchased individually are available in blade protectors. The blade protectors help keep the knife sharp and provide safe and convenient storage at home.
• Hold sharpening steel point down on flat stable surface such as a table or cutting board.
• Angle knife blade approximately 15 degrees from the sharpening steel. Imagine the knife blade is at approximately 11 o’clock and 1 o’clock.
• Pull the knife down and across the sharpening steel in a slight arc, pulling the knife handle toward you. Repeat on the other side of the steel.
• Repeat these steps 3-5 times, alternating the right and left side of the cutting edge.
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