IKEA BRILJERA Cooks Knife Owner’s Manual

Table of Contents

IKEA-BRILJERA-Cooks-Knife-Product

Before First Use
Wash, rinse, and dry the knife before using it for the first time.
Cleaning
Clean the knife after each use. Hand wash with mild soap and water, then dry thoroughly.
Sharpening and Whetting
Regularly sharpen the knife using a knife sharpener or whetstone to maintain its cutting edge.
Storing and Using
Store your knife in a knife block or on a magnetic strip to keep it safe and easily accessible.
Taking Care of the Wooden Handle
To preserve the wooden handle, avoid soaking it in water and periodically treat it with food-safe wood oil.

FAQ

Q: How often should I sharpen the knife?
A: It is recommended to sharpen the knife every 4-6 weeks with regular use, but frequency may vary based on usage.
Q: Can the knife be washed in a dishwasher?
A: It is not recommended to wash the knife in a dishwasher as it may damage the blade and handle. Hand washing is advised.

Before using it for the first time
Wash, rinse, and dry the knife 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 and the blade may corrode.
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. Although the molybdenum/vanadium steel used in this knife stays sharp longer than ordinary stainless steel, you should still sharpen the knife at regular intervals. 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 blades. For this reason, you need to use a knife sharpener made of ceramic, diamond, or a whetstone. Never use a sharpener of stainless steel.
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.

To best protect the wooden material and increase its natural resistance to moisture, it should be treated with oil approved for contact with food, for example, vegetable oil. Oil once, wipe off any surplus oil, and then repeat after 24 hours. Repeat the process when necessary.
Do not allow the wooden handle to come into contact with water, soak, or get moist for a prolonged period.