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Contents (EN) .......... 5-9
Contenido (ESP) ...... 11-16
(TH) ............. 17-22
Contents
Knife Safety ...........................................5
Using Your Rena Ware Cutlery ...............5
Caring for Your Cutlery ...........................8
Keeping Your Knives Sharp ...................9
Warranty Information .............................9
4
Knife Safety
ALWAYS HANDLE KNIVES WITH CARE! Knives need to be sharp. This means
that certain safety rules should be followed while using them. Observe the following
tips to avoid injuries!
• SHARPEN KNIVES REGULARLY. A sharp knife is safer than a blunt knife
because it requires less pressure when cutting. It "bites" deeper into the
produce, does not slip easily and is less tiring on the hand.
• ALWAYS USE THE RIGHT KNIFE. Vegetables, meat, fish, cold cuts and
bread vary considerably in size and texture. That is why there is a suitable knife
for every purpose.
• CUT AWAY FROM THE BODY. Always cut away from the body. Thus avoiding
injuries if the knife should slip.
• NEVER ATTEMPT TO CATCH A FALLING KNIFE.
cutting yourself badly.
• WASH KNIVES SEPARATELY. Treat sharp knives with particular care when
cleaning them. Never simply throw them into the dishwater. For best results
wash them directly after use under running water and dry them immediately.
Dry the blade with the cloth folded over the back towards the cutting edge.
Never wipe a knife along the cutting edge.
• KEEP KNIVES AWAY FROM CHILDREN! Keep sharp kitchen knives well
away from the reach of children.
• NEVER RUN YOUR FINGER ALONG THE CUTTING EDGE – not even to
test it for sharpness!
• AVOID DIRECT PROXIMITY TO EXTREME HEAT. Never leave a knife on a
hot plate or in direct proximity to any source of heat to avoid damages or burns.
Using Your Cutlery
• Before using your cutlery for the first time, wash each piece using 120 ml (1/2
cup) vinegar in hot, soapy water to remove all manufacturing oils and polishing
residues. Rinse and dry thoroughly.
• Never use knives for anything other then their intended purpose. A knife should
never be used as a screwdriver, can opener, box cutter, or any other type
of tool and is entirely unsuitable for these purposes. Misuse will damage the
cutting edge and can be dangerous.
• Always use a suitable cutting surface. Even high-quality knives lose some of
their sharpness through regular use, but unsuitable cutting surfaces such as
porcelain or metal will blunt a knife prematurely. A good cutting surface, such
as a wooden cutting board, should be easy to clean and sufficiently pliable.
There is a danger of
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