Mac Knife Summer Savings

PROPER KNIFE CARE – PLEASE READ

 Congratulations on the purchase of your new knife! Your Mac knives are extremely sharp and can cause serious injury, please handle them with the utmost care and keep them in a safe dry location and out of the reach of children or inexperienced users.

 The guidelines below should be followed for all series of Mac knives as good proper knife care practices:

 Cut only on the white cutting boards or natural wood intended for this purpose. Your knife should be hand-washed ONLY. When in use, it should not be left with any residue on it for long periods of time.

This is especially true when cutting things with acidic residue such as lemons, limes, oranges, grapefruits, tomatoes, etc.

 Cleaners that contain bleach, chlorine or acid should be avoided as part of your proper knife care practices. Prolonged exposure with moisture when not in use, and improper cleaning will cause knife blade damage.

 Do not use hand soaps or harsh detergents for knife cleaning, as they contain caustics and salts, which will cause erosion, pitting, and rusting. After washing your specialty knife, dry completely with a clean, soft cloth, and store in a dry area. Never allow your knife to air dry on its own.

Do not store your knife in leather sheaths or holsters unless you are absolutely sure it is completely dry. And please remember as part of your proper knife care practices, no high-end knife should be cleaned in a dish-washer, knife cleaning should be done by hand.

 Part of your proper knife care practices that should never be neglected is sharpening your knife, as this can affect several factors including safety.

When your blade gets dull, it requires more force to get through whatever you’re cutting. A dull blade also has a tendency to slip off of, instead of biting into, what you’re cutting. The end result is the knife blade slipping with more-than-needed cutting force behind it, and a nasty cut can be experienced.

This is a good example of why proper knife care practices should always be observed - sadly, an example all too many of us have learned the hard way.

Another good reason for sharpening your knife often, pertains to blade material. To avoid wasting blade material, stroke your knife on a ceramic sharpening rod or something similar, as part of a regular blade tune-up. The blade of your knife can last considerably longer if not let go to where the edge is beyond a fine honing.

 Mac knives should be sharpened ever so often at a 10-15 degree bevel on a ceramic sharpening rod or ceramic stone. Sharpen knives with a double bevel on both sides, and knives with a single bevel on the bevel side only.

You should be sharpening your knife at the bevel specified by its manufacturers recommendations.

NOTE:These are great proper knife care guidelines to follow for any of your high quality knives, or for that matter, your knives regardless of cost.

  The FK Series Mac Knives

 The FK Japanese kitchen cutlery line requires special knife care and attention to prevent rust, stains, and minute chips. It is recommended only for those experienced in advanced Japanese kitchen cutlery use or who willingly practice proper knife care and use.

This knife is of laminated carbon steel, if not properly oiled and stored after each use, it will rust. If used against hard surfaces or attempting to cut hard material such as bones, frozen meat, frozen vegetables or squash, it will chip or damage the knife blade.

Thank you for your business, and enjoy your new knife.

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