Care of Knives
Every Dexter-Russell product is designed to exceed the
performance expectations of the user. Each product is individually heat
treated and given the blade and edge geometry suited for the task.
The performance of these superior products can be
diminished, if they’re not cared for properly. The cleaning and care of
Dexter-Russell's products is critical to their long-term performance. We
recommend adherence to the following guidelines to maximize the performance
of Dexter-Russell products:
1. Cutlery should be hand washed in mild- to medium-strength
detergent and towel-dried.
2. Knives should not be placed in automatic dishwashers.
The blade edges will be dulled from rubbing against each other, and caustic
detergents will cause staining and pitting of the blade. Heat and detergents
cause the natural oils and pigments in wood-handled products to be drawn out
of the wood, resulting in the handle fading and splitting.
3. Cutlery should not be soaked for long periods or
submerged for cleaning. If a user insists on soaking cutlery in soap,
bleach, or chlorine, soaking should be kept to a minimum, and the products
rinsed thoroughly and dried immediately.
4. Carbon-steel knives should be washed and dried
immediately after use to prevent rusting.
Chlorine and bleach products discolor and pit stain-free and
high-carbon steel. If chlorine or bleach products come in contact with the
blade, they must be thoroughly rinsed off immediately.
When cutlery is left to soak in aluminum pans or stainless
steel sinks, galvanic action, the transfer of electrons from one metal to
another, may occur. Galvanic action may cause pitting on cutlery blades. To
prevent it, avoid long periods of soaking, and remove cutlery from
condiments such as mayonnaise when they are kept in aluminum or stainless
steel pans.
Only frequent and prompt cleaning of cutlery after each use
with non-caustic solutions and prompt towel drying will ensure the
performance and beauty of Dexter-Russell's superior products.
Widest line of sanitary, NSF-Certified, professional cutlery in the world.
• Quality, stain-free, high-carbon steel with the ultimate
edges, hand ground and honed.
• High impact "Grip-Tex" handles of polypropylene, textured and formed for
slip-resistant grip, safety and tough use.
• An impervious seal of blade and handle provides sanitary bonding and
prevents the blade from pulling out.
• Handles will withstand high and low temperatures.
• Easily cleaned.
• Same weight and balance as wood-handled knives.
Wood-Handle
Knives
The choice of professionals for both quality and widest selection
in the world.
The right knife for every cutting purpose — the right spatula or turner for
flipping, turning, and serving-scraping.
• All have the proper blade length shape, flexibility, balance, and handle
design.
• Edges are hand-ground and honed to ultimate sharpness.
• Blades are available in either specially processed high-carbon or
stain-free, high-carbon steel.
• Formed or traditionally-shaped wooden handles are tightly secured to blade
tangs with compression rivets.
Types of Dexter-Russell Grinds and Edges
ROLL
GRIND as employed in heavy cook's knives, cleavers, butchers, etc.,
where unusual support and bulk is required behind the cutting edge.
PANEL GRIND has a long, even grind with a rolled edge. Perfect
for slicers because of blade thickness behind the cutting edge.
Standard for Dexter knives of this type.
HOLLOW GRIND: a long, wide concave grind with a rolled edge.
