IKEA JÄMFÖRA Knife Block Instructions
- June 15, 2024
- Ikea
Table of Contents
IKEA JÄMFÖRA Knife Block
Product Information
Specifications
- Model: AA-2376324-1
- Languages: English, Portugues, Bahasa Indonesia, Bahasa Malaysia, Ting Vit
Product Usage Instructions
To use your knife for the first time:
- Clean the knife before using it.
- Sharpen and whet the knife.
- Store the knife properly.
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 make the handle surface dull.
Q: How often should I sharpen the knife?
- A: The frequency of sharpening depends on usage. If the knife is used frequently or becomes dull due to negligence, you may need to have it professionally sharpened to restore its sharpness.
Before using it 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.
Read User Manual Online (PDF format)
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