Sürbisa Butcher Knife 61015

Sürmene Sürbisa 61015 Kitchen knife (16.50 cm)

Brix properties;

Border mouth: 16.5 cm.
Eni blades: 3.6 cm.
Thickness of the banner: 3 mm.
Steel: French T7.
CONFORMITY

Absolutely! Do not try to cut or break frozen meat.
Do not wash it in the dishwasher after using your broom!
After using the brush, rinse it with a damp sponge and keep it dry.
You should take care not to wash the knives under high temperatures and with the help of heavy cleaning chemicals. (High-temperature and heavy cleaning chemicals cause damage to the mouth and stem.)
Do not hit or try to cut the biceps on bones or other hard surfaces.
When the blades of your knives are twisted, it is absolutely necessary that the experienced knives be sharpened with knife sharpeners. The usual stones of a large wheel lead to the fact that your knife is burning, and the hardness is lost. Choose conscious and experienced sharpeners.
The biggest reason for quickly blunting your boulder is the surfaces that you cut. We recommend that you do not cut solid floors (stone concrete floors, marble floors, floors of caliber, etc.).
Using polyethylene sheets with TSE documents for the cutting surface will extend the life of your knives and ensure hygiene at the highest level.
Never use knives for tin, open screws, drill hard surfaces. Blades are manufactured in such a way that you can give at the highest level for such jobs as grinding, peeling, etc. Using it outside your production purpose can make your knife unusable and cause injury.
CLEANING

We recommend washing with warm soapy water and a dry towel after your case ends with your blanket. Many foods contain acids (fruits, vegetables, meat, etc.). Pieces of food on top of your blade will wear your blade and can cause oxidation or even corrosion of these worn parts. Please wash your hands and dry them.