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BEFORE FIRST USE
Read all instructions carefully. Wash knives in hot, soapy water, then
rinse and dry thoroughly. Knives arrive sharp. Only sharpen each knife
after 2 weeks of use and then follow the recommended maintenance
routine.
MAINTAINING KNIVES’ EDGES
Knives do not stay sharp forever on their own. Through use, a knife’s
edge will eventually get misaligned, leading to a blunt knife. It is
important to maintain the knife’s edge on a regular basis to renew
cutting performance. These knives are compatible with the Ninja™ Foodi™
StaySharp Knife System.
STORAGE
Knives must be stored in a safe place, protecting the cutting edge and
preventing injury.
CARE
• No metal is completely stainless. Do not allow acidic foods, such as
tomatoes, lemons, and mustard, to remain on knife blade after use.
This may cause tarnishing of the blade.
• If your knife blade shows signs of staining, use a non-abrasive metal
polish for cleaning or gently scrub a 1:1 mixture of white vinegar and
water with a non-abrasive sponge. Rinse and dry immediately.
• 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 and cause bodily injury.
CLEANING
• For best results, hand-wash knives with soap and water and towel
dry immediately to prevent spots and rusting. Air drying can lead
to watermarks and spotting on the blades.
• DO NOT put knives in the dishwasher. The heat and detergent may cause
nicks and corrosion on the blades and damage to the handles.
• To clean the surface of the knife block, use a dish cloth or paper towel
dampened with soap and water.
• DO NOT use any scour pads, as they can cause scratching.
0800 862 0453 | ninjakitchen.co.uk