IKEA JÄMFÖRA Knife Block with 3 Knives Instructions

Table of Contents

Specifications

To use the knife for the first time, please follow these steps:

Clean the knife before using it. Refer to the “Cleaning” section for detailed instructions.
Sharpen and whet the knife. Refer to the “Sharpening and Whetting” section for detailed instructions.
Store the knife properly when not in use. Refer to the “Storing and Using Your Knife” section for detailed instructions.

Cleaning

Sharpening and Whetting

Use a sharpening stone or honing steel to sharpen the blade.
Hold the knife at a 20-degree angle and swipe it along the stone or steel in a smooth motion.
Repeat this process on both sides of the blade until the desired sharpness is achieved.

Storing and Using Your Knife

To properly store and use your knife, follow these guidelines:

Store the knife in a knife block or a knife sheath to protect the blade.
Avoid storing the knife in a damp environment to prevent corrosion.
When using the knife, hold it firmly and cut away from your body to avoid accidents.

FAQ

Q: Can I wash the knife in a dishwasher?

A: It is not recommended to wash the knife in a dishwasher as it may damage the edge, cause corrosion, or dull the surface of the handle.

Q: How often should I sharpen the knife?

A: The frequency of sharpening depends on how frequently and how carefully you use the knife.
If it becomes dull due to regular use or negligence, you may need to have it professionally sharpened to restore its sharpness.

Before using it for the first time

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.

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.

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.