For butchers, chefs, cooks and fish filleting,slaughters and meat processing,for professional cooking.
China:meat mincer plates knives from , stainless steels, salvador quality, butcher knives as well.
Supplier: Meat mincer plates knives blades cutters accessories, butcher knives, slaughter houses knives, chef's knives, catering supplies, butcher supplies, baking supplies, food processors, pizza supplies, gastronomy and hospitality equipments, supplies, fish fillet knives, professional cutlery, knives for butchers and chefs, hunting tools and accessories, hooks
Services: OEM
Buyer: Steels
Choppers
Meat mincer.
Supplier: Professional knives, cutlery for butchers chefs, knife sharpening rental services equipments supplies, professional cooking accessories
Buyer: Steel knives
Packing knives Professional r&ds and high quality knives
Paring knives, P.P handle, Plastic handle, wood handle, produced in portugal. Certifed quality We produce all types of knives. Kitchen knives, chef knives, industrial knives, folding knives, cleavers, butchers knives, paring knives, santoku knives, sashimi knives, huntig knives. We are able to produce all types of knives.
KNIFE SET WITH CAV T INOX QUALITY LOCAL MODEL WHITE BRACELET KNIFE SET 5 PCS KNIFE 1 PCS VEGETABLE PEELING KNIFE 1 VEGETABLE CHOPPING KNIFE 1 BREAD KNIFE 1 MEAT KNIFE 1 PIECE STREAMER KNIFE 1 PIECE OF BENCH TOP KNIFE STAND (Since the wedge is wood, its color may differ) Specially produced from 4116 Steel Since the handle part is wooden, the color may show light and dark. INSTRUCTION MANUAL Definitely Do not try to cut or break frosted meats. Never wash your knife in the dishwasher after using it After using your knife, you should wash it by hand with a wet sponge and store it dry. You should take care not to wash the knives under high temperature and with heavy cleaning chemicals. (High temperature and heavy cleaning chemicals cause the mouth and handle to deteriorate.) Do not strike or try to cut your knife against bone or similar hard surfaces. When your knives become dull, they must be sharpened by skilled master knife sharpeners. Please choose conscious and experienced sharpeners. The biggest reason for your blade to become dull quickly is the surfaces you cut. We recommend that you do not cut on hard floors. (Stone concrete floors, marble floors, screed floors, etc.) Using polyethylene cutting sheets for the cutting surface will both extend the life of your knives and provide the highest level of hygiene. Never use your knives for opening cans, opening screws, drilling hard surfaces. Knives are produced in such a way that you can get the highest level of efficiency for food chopping, peeling and similar works. Using it other than for its intended purpose can both render your knife unusable and cause injury. CLEANING After you are done with your knife, we recommend washing it with warm soapy water and drying it with a dry towel. Many foodstuffs contain acids (fruits, vegetables, meat, etc.). Food particles left on your blade will corrode your blade and may cause oxidation or even rusting of these worn parts. Please hand wash the blades and store them dry.
