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Handles
The shape of the handle affects
comfort and safety. Look for a handle that's ergonomically-designed,
well-balanced, comfortable and gives you a good grip as you work.
The handle should be smooth so food does not become trapped and
made of a nonporous material for sanitation. If it has rivets,
they should be ground flush with the handle.
Keeping Knives Sharp
A sharp knife is a safe knife
because it glides easily through food. Cutting surfaces -- not
foods -- dull knives.
Use a wood or polypropylene
cutting board and never cut on glass, ceramic or metal surfaces.
Knife blades made of high-carbon,
stain-resistant steel that are properly heat-treated are durable,
flexible, hold a sharp edge and retain a beautiful, mirror-polish
finish.
Straight-edged knives require
periodic sharpening. Unique recessed edges, such as CUTCO's Double
D (Double Durable with triple cutting edges) edge, provide clean
cuts and stay sharp for years.
As soon as you notice a straight
edge becoming dull, "bring back" the edge with a sharpener
from the manufacturer, a sharpening stone or sharpening steel.
A quality recessed edge can be resharpened by the manufacturer.
Daily Care
Wash cutlery one piece at a
time rather than tossing in the dishwater with other utensils
and dishes; then dry and put in a proper storage container. For
best all-around care, washing by hand is recommended. However,
if washing in a dishwasher, place cutlery in the silverware basket
with the points down or lay flat on the upper rack.
Storage
Keep knives sharp and beautiful
by storing safely in a wood block on the counter or in trays
that fit in a drawer or hang on a wall.
Guarantee
The length of the guarantee
is a good indication of how long you can expect the knives to
last. CUTCO Cutlery's Forever Guarantee ensures free maintenance
and sharpening for its customers, forever. |
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