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7"cheese knife

Executive Chef Series
Model: 224

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Availability: In stock

Sugg. Price: $129.00

Online Price: $59.99

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    Total Price Selected : $109.98

    1.    This item7"cheese knife
    2.    10" Ceramic Sharpening Steel (BLUE)
    Description
    Our perfectly weighted 7"cheese knife features a fully serrated edge for slicing through any kind of hard or soft cheeses. The rounded holes in the blade reduce friction while cutting, giving you effortless slices, plus a forked end for serving. This knife will be a talking point at any dinner party.


    7 inch cheese knife
    Additional
    Model
    224
    Warranty
    Life-Time Warranty
    Knife Type
    Cheese Knives
    Tang Type
    Triple Tang
    Edge Type
    SERRATED
    Blade Length
    7”
    Blade Material
    X50CrMoV15 High Carbon No-Stain Steel
    Handle Size
    4 3/4 inches
    Handle Material
    Pakkawood
    Dimensions
    L - 12 inch H - 1 5/8 inches
    MSRP
    $129.00

    Use

    • Always use caution when handling sharp objects.
    • Avoid cutting on hard surfaces such as stone, metal or glass.
    • It is not advisable to use any knife but a meat cleaver to cut through bone, as other blades can be easily damaged.

    Care

    • Hand-wash with warm water and a mild detergent. Rinse and dry immediately.
    • Maintain the knife's cutting edge by regularly using a honing steel. Always hand wash and dry right away.  Never leave them sitting in water for extended periods.  They can rust and the pakkawood can swell.
    • Sharpen as needed. With regular use and honing, your knife should not need sharpening more than once or twice a year.
      The honing steel straightens the edge.  It does not sharpen.  The diamond steel should be used approximately once a month or when your knives don’t feel sharp after using the honing steel.  The diamond steel has powdered diamond dust to remove a small amount of metal to get your edge back.  If the diamond steel and honing steel doesn’t work its time to use a V sharpener.  The V sharpener will strip off the old edge and put on a new one.

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