IKEA ÄNDLIG 3-Piece Knife Set
Before using for the first time
Wash, rinse and dry the knife before using it for the first time.
Cleaning
- Knives prefer to be washed by hand.
- The knife is unlikely to be rendered useless
- if washed in a dishwasher, but the edge can be damaged, the blade may corrode or the surface on the plastic handle may become dull.
- Wash and dry the knife directly after use.
- That prevents any risk of bacteria spreading from, for example, raw chicken to fresh vegetables.
- To avoid unsightly marks on the blade, dry the knife immediately after it has been washed.
Sharpening and whetting
- A sharp knife is safer to use than a blunt one, so sharpen your knife regularly.
- This knife has a blade of stainless steel that is simple to sharpen.
- Once a week is usually advisable for ordinary household use.
- Remember that the sharpener must be made of a harder material than the steel in the blade.
- For this reason you need to use a sharpening steel made of ceramic or chromium steel, a whetstone or a knife sharpener.
- If a knife has become very blunt as a result of long use or carelessness, you may need to have the blade professionally sharpened to restore its edge.
Storing and using your knife
- Avoid cutting through frozen or very hard foods (for example, bones), because this can cause the edge to bend or shards to loosen in the blade.
- If you cut into hard foods: Pull the knife back and forth through the food.
- Do not rock the knife from side to side.
- Always use a chopping board made of wood or plastic.
- Never cut on a surface made of glass, metal or ceramics.
- Store your knife in a knife block or on a magnetic strip on the wall. Storing knives in the right way protects the edge and prolongs the life of the knife.
