Owner Manual_1

Known as the most versatile of all knives, the Chef's Knife
can be used to pare, trim, peel, chop, slice, dice, pound,
buttery, and crush ingredients.
CHEF’S KNIFE
Slicers are used to cut through meats such as turkey and
ham. The long, consistant cutting blade allows
for a smooth slice in a single stroke.
SLICER KNIFE
Bread knives feature serrated edges that make it great for
cutting through bread crust. The long blade length allows
for cutting through large foods such as pineapple and cantaloupe.
BREAD KNIFE
The Santoku knife is a traditional Japanese knife that is excellent for
chopping, slicing, and making paper thin cuts. The Kullens grind
on the blade aids in preventing foods from sticking when preparing foods.
SANTOKU KNIFE
Cleavers feature thick heavy blades that are excellent for chopping
slicing, mincing, and transferring boneless meat and vegetables
while cooking.
CLEAVER KNIFE
The strength of the blade and it's ability to get into tight places
make the boning knife perfect to separate esh from bones
in large portions of beef, pork, poultry, and seafood.
BONING KNIFE
A utility knife can be used to pare, trim, peel, slice, and dice
foods. It excels at cutting small pieces of meats,
cold cuts, and fruit.
UTILITY KNIFE
The steak knife is used to cut prepared foods after the meal
has been served. The knives can also be used within
a kitchen environment to peel, slice and trim
smaller portions of food.
STEAK KNIFE
Due to it's small size, the paring knife allows ne control
of the blade and tip of the knife, making it great for
precision cutting. Peeling, garnishing, and small chopping
tasks can be quickly and easily accomplished with the
paring knife.
PARING KNIFE
KNIFE PURPOSES & USES
Congratulations on the purchase of your
Chikara® cutlery set!
• We recommend that you hand wash all
knives thoroughly in hot water using a mild
soap or detergent. Rinse in clean, hot water
and towel dry immediately.
• Automatic dishwashers are not recommended
as the heat and detergent can damage or stain
the blades.
• Chikara blades are made from high carbon, high
quality 420 stainless steel. 420 stainless steel
is not stain or rust proof. Do not allow blades
to soak in water, and do not allow acidic or salty
foods to remain on the blades after use. This
might cause staining to occur. Should the blade
show some signs of staining, use a non-abrasive
metal polish to remove the stain.
MAINTENANCE
With the exception of serrated knives (utility,
bread, and tomato), all Chikara® ne edge
cutlery requires periodic maintenance to
retain a sharp edge.
To maintain the edge on Chikara® knives, we
recommend the use of a honing rod between
each use. Sharpening should be done when
the knife edge can not be brought back to a
sharp state with a honing rod.
DO NOT USE A POWERED SHARPENER. Doing
so will void warranty. A professional
sharpening service or a ne grit whet stone
should be used for best results.