Chicago Cutlery® Ellsworth 13 Piece Set

Set includes:
1 x 17 cm Santoku
1 x 23 cm Serrated Bread
1 x 12cm Partoku
1 x 14 cm Utility
1 x 9 cm Paring
6 x 11 cm Steak Knives
1 x Kitchen Shears
1 x Natural Wood Black with built-in sharpener

• High-carbon stainless steel blades resist corrosion and stains.
• Hollow ground knife edges are extremely sharp and easy to care for.
• Granton edge on Santoku knives helps prevent food from sticking while cutting.
• Single-body construction integrates handle and blade for perfect weight and balance.
• Contoured triple-rivet stainless steel-polymer handles provide a comfortable grip and optimal control.
• Wood block stores knives safely and stylishly.
• Built-in sharpener for simple, convenient sharpening.

Knife Care

For best results, hand wash your knives with soap and water and dry immediately.
Soaking wood-handled knives in water can remove the natural oils from the handles.
DO NOT put knives in the dishwasher. Dishwasher use may cause nicks on the blade edges. Additionally, the heat and detergent may have a corrosive effect on the knives and damage the handle.
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 or edge.

Knife Storage

Sharp knives should never be stored loose in a drawer because contact with hard objects can dull the blade. Many CHICAGO CUTLERY sets are sold with a hardwood block for safe, convenient storage.
CHICAGO CUTLERY knives purchased individually are available in blade protectors. The blade protectors help keep the knife sharp and provide safe and convenient storage at home.

Sharpening

Sharpeners are not for use on scalloped or serrated edges. For optimum performance, knives should be sharpened after every couple of uses. Use a scouring powder after use to clean and remove metal particles from your sharpening steel. After cleaning the steel, rinse with water, dry it thoroughly and store in a dry place.

Sharpening Steel

Hold sharpening steel point down on flat stable surface such as a table or cutting board.
Angle knife blade approximately 15 degrees from the sharpening steel. Imagine the knife blade is at approximately 11 o’clock and 1 o’clock.
Pull the knife down and across the sharpening steel in a slight arc, pulling the knife handle toward you. Repeat on the other side of the steel.
Repeat these steps 3-5 times, alternating the right and left side of the cutting edge.