Stainless Steel Cutting Board
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1. Will there be knife marks on the cutting board?
Any cutting board will have marks after using a kitchen knife. But the mark on 304 stainless steel cutting board will be much smaller. In addition, 304 stainless steel is a food-grade safe and healthy material, which can be used with confidence.
2. Can the cutting board be used to cut meat and chop bones?
Our stainless steel cutting boards are solid and all-steel forging. There is no problem with cutting meat and cartilage food. Although there is no problem, cutting bones will do a lot of damage to any cutting board. It is recommended to divide hard bones food into small pieces before taking them home.
3. Is it ok for cutting both raw and cooked food?
Yes, our cutting board can be used on both sides, and 304 is medical-grade stainless steel that is recognized by the public. It is healthy and hygienic, antibacterial and mildew proof, and easy to clean. in another hand, it's uneasy to crack, leaving debris and produce odor.
4. Will the cutting board hurt the kitchen knife blade?
The surface of the 304 stainless steel cutting board is burnished, polished and wire-drawn. Normal household use will not hurt the blade.
5. How to maintain the cutting board?
After using the cutting board, wipe it with a clean and dry cloth.
Warm Tips:
1. Excessive force will cause damage to the cutting board and blade. Please avoid mincing meat and chopping food with hard bone in daily use.
2. After use, please wipe it with a soft cloth in time, avoid using brush.
3. Please do not touch the open flame or soak it in strong acid, strong alkali, high temperature solution.
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FAQ section
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How should I maintain my kitchen knives?
Proper maintenance includes regular honing with a honing steel, hand washing and drying immediately after use, storing them in a knife block or magnetic strip to prevent dulling, and occasional sharpening.
How often should I sharpen my kitchen knives?
The frequency of sharpening depends on how often you use your knives and the type of cutting board you use. As a general guideline, knives should be sharpened every 6-12 months with regular honing in between.
Is this kitchen knife dishwasher safe?
Hand washing is recommended, dishwasher might shorten their lifespan and cutting-edge retention.
Do the blade run through the handle?
Yes, our knife blade extends fully through the handle both in length.
What are the advantages of using high-carbon stainless steel for kitchen knives?
High-carbon stainless steel combines the durability and stain resistance of stainless steel with the superior edge retention and sharpness of high-carbon steel, making it an ideal material for kitchen knives.
What are the benefits of using a knife block or magnetic strip for knife storage?
Knife blocks and magnetic strips keep knives organized and easily accessible while protecting their edges from damage caused by contact with other utensils or surfaces.