KNOW THE KNIFE
Click on to find out all the details of the knives Sanelli
1. Handle head
Bulge located at the end of the handle, which provides grip and prevents the knife from slipping.
2. Handle
Directly hot-molded onto the back of the blade to form a single body.
The patented double-molded handle of the Premana Professional line ensures an ergonomic grip.
4. Laser mark
Contains the following information:
Made in Italy
Trademark:
Sanelli Professional Stainless Steel
Characteristics of steel used:
X50CR MO 14 or X60 CR MO V 14
Lot number, identifies product traceability, quality assurance: lot 23105
Item ID: 316621
and American NSF certification mark
5. Heel
Part at the tail of the blade.
Depending on the models, it may be protruding or inserted into the guard.
6. Cutting edge or bevel
Part of the V-shaped blade.
All knives Sanelli have The cutting edge in a convex shape, obtained by hand sharpening
In the range of products Sanelli every professional, every enthusiast, every amateur, can find the product best suited to their needs
The extensive production of cutting items and accessories is aimed at professionals working in the catering industry in the food industry to textiles and furniture. With the same care and quality standards, numerous items intended for domestic use are also produced. Just as for a recipe a wise choice of ingredients is essential, so for its preparation it is essential to use the right tools.
Use and
maintenance
Use
Each tool is built for a specific use. Do not use for other processing. Avoid use as leverage, or for any nonculinary use. Especially avoid use for cutting inappropriate materials such as wood, wire, aluminum. Wash before use.
Cleaning
It is advisable to wash by hand, with ordinary household detergents, taking care to remove all residues that easily remain on the blade near the handle. Special attention should be paid to cleaning after use with corrosive substances (e.g., sodium chloride). In general, all organic liquids can become harmful if contact is prolonged for many hours.
Knife sharpening
Chrome-molybdenum steel knives keep sharp for a long time. However, it is recommended that sharpening be carried out periodically with thesharpening steel: pass thesharpening steel over the knife edge butmaintaining an angle of incidence of no more than 20°. All sharpeners are magnetized to retain the material resulting from sharpening and prevent it from contaminating food products.
Recommendations
For proper use of Knives Sanelli
usethe knife only for its specific purpose
YES
Keep the knife sharp
Use thesharpening steel.
Alternatively, rely on a specialized grinder who uses water grinding wheels
YES
Hand washing
We recommend hand washing, and drying with a soft cloth
NO
Do not use the knife improperly
A knife is not a chisel, lever, or screwdriver
CRUDE MEAT.
FISH
FRUITS AND VEGETABLES
BREAD
COOKED MEAT.
CHEESE