IKEA MATDOFT 3 Piece Knife Set Instruction Manual
- June 5, 2024
- Ikea
Table of Contents
IKEA MATDOFT 3 Piece Knife Set
Product Information
Specifications:
- Brand: MATDOFT
- Blade Material: Stainless Steel
- Model Number: AA-2375667-2
Product Usage Instructions
Before Using the Knife:
Before using the knife for the first time, make sure to wash it by hand.
Storing and Using Your Knife:
After each use, wash the knife by hand. Avoid putting it in the dishwasher as the blade may get damaged over time. Regular sharpening is recommended to maintain a sharp edge.
Knife Sharpening:
For everyday use, a simple sharpening should be sufficient. However, if the blade becomes dull due to lack of care or excessive use, professional sharpening may be required. Avoid cutting on surfaces like glass, metal, or ceramic to prevent damage to the blade.
FAQ
Can the knife be washed in a dishwasher?
Avoid washing the knife in a dishwasher as it may damage the blade. Handwashing is recommended.
How often should I sharpen the knife?
For regular maintenance, it is advisable to sharpen the knife \regularly to keep a sharp edge. The frequency of sharpening may vary based on usage.
What should I avoid cutting with the knife?
Avoid cutting very hard foods like bones as it can damage the blade. Use the knife for its intended purposes to prolong its lifespan.
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.