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5
3. Cut away from your body.
4. Use a carving fork to steady the joint being cut – don’t use your other hand.
5. If the joint needs repositioning, release the switch, set the knife down, move
the joint, steady it with the carving fork – then pick the knife up again.
6. When you finish, or if you need to stop cutting to do anything else, release the
switch, set the knife down, and unplug it.
REMOVING THE BLADES
1. Release the switch, set the knife down, and unplug it.
2. Keep your hand away from the operating switch.
3. Press the blade release button.
4. Hold the blades by the finger grips and gently pull them out of the slots.
5. Keep your fingers away from the edges of the blades.
CLEANING THE BLADES
1. One of the blades has a “keyhole” slot, the other has a rivet. To separate them,
slide the rivet along the slot to the hole.
2. Wash the blades in hot soapy water, rinse, dry thoroughly, then rejoin them
and replace them in their protective sleeve.
3. Don’t leave the blades lying around where they may be touched accidentally
by you or anyone else.
4. The blades are dishwasher safe – you may wash them in the cutlery basket.
CLEANING THE BODY
1. Wipe the body and handle with a soft cloth dampened with a small amount of
proprietary disinfectant.
2. Don’t put the body in a dishwasher.
3. Don’t immerse any part of the body or handle in water or any other liquid.
4. Don’t use harsh or abrasive cleaners or solvents.
HINTS AND TIPS
• Try to cut across the grain of the meat. Although cutting along the grain gives
bigger slices, they tend to be tough and stringy.
• Steady the meat with a carving fork, not with a hand.
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