IKEA FÖRDUBBLA 2-Piece Knife Set User Manual

IKEA FÖRDUBBLA 2-Piece Knife Set

Product Information

• The product is a knife with a sharp edge made of steel.
• The knife should be stored in a knife block or on a magnetic knife strip to protect the edge and prolong the life of the knife.
• The knife should not be used to cut very hard foods, such as bones, as this can cause the edge to bend or shards to break off.
• If cutting hard foods, the knife should be guided straight through the food and not twisted or turned.
• The knife can be washed by hand or in a dishwasher, but it may require professional sharpening over time.

Product Usage Instructions

1. Before using the knife for the first time, it should be washed and dried.
2. The knife should be stored in a knife block or on a magnetic knife strip to protect the edge and prolong its life.
3. The knife should not be used to cut very hard foods, such as bones, as this can cause damage to the edge.
4. If cutting hard foods, the knife should be guided straight through the food and not twisted or turned to avoid damage to the edge.
5. The knife can be washed by hand or in a dishwasher, but it may require professional sharpening over time to maintain its sharpness.

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.

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