NINJA K32005UK Foodi Staysharp Knife System User Guide

: June 6, 2024
: Ninja

Table of Contents

NINJA K32005UK Foodi Staysharp Knife System
TO REDUCE THE RISK OF INJURY
BEFORE FIRST USE
MAINTAINING KNIVES’ EDGES
CUTTING SURFACES
CLEANING
STAYSHARP IN-BLOCK SHARPENER
USING THE SHARPENER
MOVING THE KNIFE BLOCK
CLEANING THE STONE SHARPENING WHEEL
TO REPLACE THE STONE SHARPENING WHEEL
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Download This Manual (PDF format)

NINJA K32005UK Foodi Staysharp Knife System

Thank you for your purchase of Ninja™ Foodi™ StaySharp Knife System and welcome to the Ninja family! We hope you love your knives and will be inspired to create something new in your kitchen.
This guide includes suggestions for how to maintain your knives.

TO REDUCE THE RISK OF INJURY

Keep knives away from children.
DO NOT touch a knife’s sharp blade edge.
DO NOT use knives as screwdrivers or can openers. This is not their intended purpose and can bend or break the blade and cause bodily injury.
NEVER try to catch a falling knife.
NEVER put a knife in a sink full of water.
Keep knives away from the edge of your worktop.
Carry knives with the blade edge pointing down.
Wash one knife at a time. Wash with the blade facing away from you.
Cut on a stable surface, preferably a wood, bamboo, or plastic cutting board.
After handling a knife, lay it down in a cleared area with the blade away from the body and a safe distance from the edge of the cutting area.
DO NOT reach blindly for a knife; reach deliberately for the handle.
Store knives properly in the Ninja knife block.
A sharp knife is a safe knife and provides more control. A blunt knife may slip because of the added pressure needed to cut.
Hold knife in place while sharpening.

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fig1 For additional info, tips, tricks, and FAQs, visit ninjakitchen.co.uk or contact Customer Service at 0800 862 0453.

BEFORE FIRST USE

Read all instructions carefully. Wash knives in hot, soapy water, then rinse and dry thoroughly. Knives arrive sharp. Only sharpen each knife after 2 weeks of use and then follow the recommended maintenance routine.

USAGE RECOMMENDATIONS

Use the correct size and type of knife for the job.
Use knives with a wood, bamboo, or plastic cutting board.
DO NOT use a knife to stab, pull, or lift materials.
Cut away from the body when possible.

MAINTAINING KNIVES’ EDGES

Knives do not stay sharp forever on their own. Through use, a knife’s edge will eventually get misaligned, leading to a blunt knife. It is important to maintain the knife’s edge on a regular basis to renew cutting performance. Use the StaySharp In-Block Sharpener to keep your knives sharp (see the USING THE SHARPENER section for more details).

STORAGE

Knives must be stored in a safe place, protecting the cutting edge and preventing injury. The Ninja knife block is recommended for easy-to-access storage and for keeping you and your knives safe.

CUTTING SURFACES

Use chopping boards to help provide a stable surface, protect worktops, serve foods, and transport food from cutting to cooking.
Wood or bamboo cutting boards are recommended over polyethylene cutting boards to protect your knife’s edge.
Cutting surfaces should be smooth, be easy to clean, and “give” on contact with the knife edge.
Avoid the following cutting surfaces to prevent damaging or dulling knife edges: marble, glass, ceramic, china, tile, granite, stainless countertops, porcelain, laminate, metal.

CARE

No metal is completely stainless. Do not allow acidic foods, such as tomatoes, lemons, and mustard, to remain on knife blade after use. This may cause tarnishing of the blade.
If your knife blade shows signs of staining, use a non-abrasive metal polish for cleaning or gently scrub a 1:1 mixture of white vinegar and water with a non-abrasive sponge. Rinse and dry immediately.
DO NOT cut through bone with knives or use knives to poke, pry, or separate frozen foods.
DO NOT use knives as screwdrivers or can openers. This is not their intended purpose and can bend or break the blade and cause bodily injury.

CLEANING

For best results, hand-wash knives with soap and water and towel dry immediately to prevent spots and rusting. Air drying can lead to watermarks and spotting on the blades.
DO NOT put knives in the dishwasher. The heat and detergent may cause nicks and corrosion on the blades and damage to the handles.
To clean the surface of the knife block, use a dish cloth or paper towel dampened with soap and water.
DO NOT use any scour pads, as they can cause scratching.
Take apart the Shears for easy cleaning.

STAYSHARP IN-BLOCK SHARPENER

The StaySharp In-Block Sharpener easily restores the edge of your knives to ensure optimal sharpness with every use. Your Ninja knives are specially designed with a half bolster transition from the blade to the handle to ensure your blade edges can be fully sharpened. DO NOT use the sharpener on knives with serrated edges, such as the Bread Knife. Only sharpen clean knives.

WHEN TO SHARPEN

For knives used daily, we recommend sharpening at least every 2 weeks to maintain their edges for a StaySharp experience. For knives used less often, sharpen as soon as you notice a reduction in cutting performance and/or blunt edges.\

USING THE SHARPENER

To prevent damage to the knife and stone sharpening wheel, slide the sharpener lever all the way to the bottom of the block before inserting knife to sharpen.
Insert the knife into the designated sharpening slot until the blade comes to a hard stop. Knives with large handles (Chef and Slicing Knives) should be inserted into upper sharpening slot. Knives with small handles (Utility and Paring) should be inserted into lower sharpening slot.
While lightly holding the knife handle in place with your left hand, pull the lever all the way up towards the knife, then slide lever down the sharpener until it reaches the end of the block. Slide the lever all the way up and down 10 times, using a steady, consistent motion. A slight click will be heard when the lever travels all the way to the bottom of the block.
DO NOT slide the lever only halfway down and then back to the top of the knife block, as this could damage the knife and sharpener. Make sure to travel the full-length of the block with the lever to prevent damage to the knife tip.
Once completed, carefully remove sharpened knife from the sharpening slot with the lever in the bottom position. Keep hands away from the knife edge while removing the knife from the sharpening block
Rinse knife blade clean with water to remove any sharpening residue and dry thoroughly. Store in designated knife block slot or use for food preparation. If knife has not been returned to preferred sharpness, repeat steps above.

NOTE: Only use dedicated non-serrated Ninja knives with the sharpener. Using the sharpener on other knives can lead to damage of the sharpener and/or knives.
NOTE: If knives have not been sharpened for an extended period of time (4 weeks or more), increase the sharpening to 20–30 swipes of the lever (more swipes may be needed for severely blunt knives), then resume the ordinary maintenance routine (10 swipes every 2 weeks).

MOVING THE KNIFE BLOCK

Remove all knives before moving the block. Your block has four suction cups on the bottom to stabilize the block while you sharpen your knives. To move your block towards you, gently lift one side of the block and then the other. Place gently back on the counter and push down to activate suction cups. If suction cups are not sticking, clean
the counter and the suction cups to remove debris.

CLEANING THE STONE SHARPENING WHEEL

The stone sharpening wheel collects metal shavings over time as
you use your sharpener. If you sharpen your knives every 2 weeks
(recommended), it is recommended to clean the wheel every 6 months. Follow the steps in the section below to remove the wheel. Rinse the wheel under running water and use a soft bristle brush to remove any metal shavings. Towel dry the wheel immediately before reassembling
inside the sharpener.

REPLACING THE STONE SHARPENING WHEEL

The stone sharpening wheel inside your sharpener is the component that sharpens the blade edge. Over time, this wheel wears down
and must be replaced. If you sharpen your knives every 2 weeks, it
is recommended to replace the wheel every 2 years. To purchase a replacement wheel, visit ninjakitchen.co.uk.

TO REPLACE THE STONE SHARPENING WHEEL

Remove all knives from your block.
Move the sharpener lever to the bottom position. Rotate block and tilt the block forward so you can easily access the back. Open the stone sharpening wheel access door. NOTE: There may be metal shavings inside the sharpener. Wipe with a towel to remove.
As you hold the lever in the down position with your left hand, pull the wheel holder down and towards you with your right hand. The wheel holder should connect with the snap feature to be held in place. NOTE: The wheel holder may be greasy and/or oily.
Remove the wheel by unsnapping and rotating the wheel pin clip upwards 90 degrees. Slide the wheel pin out and remove the wheel. Discard the wheel, keep the wheel pin.
Replace the wheel by placing the new wheel in the wheel holder. It can be installed in either direction. Insert the wheel pin through the wheel and snap the wheel pin clip in place.
Verify the wheel is installed correctly by spinning the wheel. The wheel should rotate in the wheel holder. If it is jammed, is wobbly, or easily pops out, repeat step 5 until it rolls freely.
NOTE: The wheel is meant to be angled in the wheel holder.
Gently raise the wheel holder back to its original position inside the sharpener. Remove your left hand from the lever. Close the stone sharpening wheel access door.
Tilt block back so it is standing upright on counter. Move the lever up and down 3 times to ensure the sharpener is not jammed. If it is, repeat steps 2–8. Store your knives back in their designated slots.\