6 PIECE STEAK KNIFE SET
USE AND CARE GUIDE
READ BEFORE FIRST USE
Thank you for your purchase of Ninja™ Foodi™ 6 Piece Steak Knife Set
and welcome to the Ninja family! We hope you love your knives and will
be inspired to create something new in your kitchen.
This guide includes suggestions for how to maintain your knives.
For additional info, tips, tricks, and FAQs, visit ninjakitchen.co.uk
or contact Customer Service at 0800 862 0453.
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WARNING—TO REDUCE THE RISK OF INJURY:
• Keep knives away from children.
• DO NOT touch a knife’s sharp blade edge.
• 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.
• NEVER try to catch a falling knife.
• NEVER put a knife in a sink full of water.
• Keep knives away from the edge of your worktop.
• Carry knives with the blade edge pointing down.
• Wash one knife at a time. Wash with the blade facing away from you.
• After handling a knife, lay it down in a cleared area with the blade away
from the body and a safe distance from the edge of the cutting area.
• DO NOT reach blindly for a knife; reach deliberately for the handle.
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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
