English - IKEA SLITBAR Handbuch

ENGLISH

4
Before using for the first time
Wash, rinse and dry the knife before us-
ing it for the first time.
Cleaning
Clean and dry the knife directly after use.
Doing so will help you avoid unsightly
marks on the blade and also prevents
any risk of bacteria spreading from, for
example, raw chicken to fresh vegetables.
Always wash the knife by hand.
Sharpening and whetting
— A sharp knife is safer to use than a blunt
one. Although the molybdenum/vana-
dium steel used in SLITBAR stays sharp
longer than ordinary stainless steel,
you should still sharper these knives at
regular intervals. Once a week is usu-
ally advisable for ordinary household
use. Remember that the sharpener
must be made of a harder material than
the steel in the blades. For this reason
you need to use a knife sharpener made
of ceramic, diamond or a whetstone.
Never use a sharpener of stainless
steel.
— If a knife has become very blunt as a
result of long use or carelessness, you
may need to have the blade profession-
5
ally 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 sur-
face of glass, porcelain or metal.
— Store your knife in a knife block or on
a magnetic strip on the wall. Stor-
ing knives in the right way protects
the edge and prolongs the life of the
knife.