1. Safe Usage Guidelines
Cutting Hard or Semi-Frozen Foods
• If blades become lodged in dense materials (e.g., partially frozen meats or cartilage), do not attempt lateral twisting or vertical prying. Excessive force may compromise handle integrity and pose injury risks.
• Proven effective for chicken claws/wings, fish bones, and similar textures. For harder substances (beef joints, pork knuckles), we recommend switching to professional-grade bone cleavers to ensure safety and blade longevity.
Pressure Control Tips
• Apply steady downward force rather than sudden jerks
• If resistance exceeds normal levels, reposition blades and reattempt
2. Comprehensive Cleaning Protocol
Immediate Post-Use Care
• Wipe blades with warm soapy cloth (50-60°C optimal) within 10 minutes of use
• For sticky residues:
– Soak in baking soda solution (1 tbsp/500ml water) for 5-8 minutes
– Use soft nylon brush for groove cleaning
Deep Cleaning (Monthly)
• Disassemble pivot screw if applicable (refer to included manual)
• Ultrasonic cleaning recommended for professional kitchens
3. Maintenance & Storage
Environmental Requirements
• Ideal humidity: Below 60% RH (use silica gel packs in storage cases)
• Avoid direct sunlight exposure to prevent handle material degradation
Blade Preservation
• Apply food-grade mineral oil to joints quarterly
• Store in protective sheath when not in use
Child Safety Measures
• Recommended storage height: Minimum 1.5m from floor
• Use magnetic knife strips or locked drawers for secure placement
4. Performance Monitoring
✔ Monthly check: Blade alignment and pivot smoothness
✔ Annual professional sharpening recommended for heavy users
✔ Replace immediately if:
– Visible metal fatigue lines appear
– Handle shows cracks exceeding 2mm