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Ernesto IAN 101189 Manual

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Damascus Chef Knife IAN 101189
The history of Damascus steel
A wide range of manufacturing processes has been used over the centuries to produce
specifi c characteristics of steel or blades. In addition to the required properties of hardness
and toughness, decorative individual patterns were also able to be produced. You can fi nd
out more information, for example using Wikipedia in the article entitled “Damascus steel”.
Intended use
Your chef’s knife has a classical blade shape for cutting meat, fi sh and vegetables.
Always do your cutting on chopping boards made of wood or plastic. Ceramic or glass
boards make the blade go blunt more quickly.
Avoid prolonged contact with acidic foods! Acids are very aggressive and cause a rapid
surface oxidation. To avoid this, you must clean the blade immediately after cutting acidic
foods such as citrus fruits or pickles.
Cleaning
■ Do not allow food remains to dry.
■ After use, clean the knife using normal washing-up liquid under running water.
■ Dry the knife / the wooden handle after rinsing.
■ The knife is not suitable for dishwashers!
Sharpening
■ Use a high-quality grinding aid such as a ceramic sharpening block or whetstone
(see illustrations).
■ Do not use grinding machines with coarse grinding agents.
Tip: Draw both sides of the knife over the grinder at an angle of approx. 15 - 20°.
To achieve this, raise the back edge of the knife by about 1.5 cm.
This creates a cutting angle of approx. 30 - 40° (34° factory edge).
Examples of use
Couteau de cuisine Damas IAN 101189
L'histoire de l'acier Damas
Au fi l des siècles, diff érents procédés de fabrication ont été utilisés pour obtenir des propriétés
précises de l'acier ou de lames. Outre les propriétés souhaitées comme la dureté et la
ténacité, des motifs décoratifs individuels peuvent également être réalisés. Vous trouverez
de plus amples informations par exemple sur Wikipedia dans l'article «Acier de Damas».
Utilisation conforme
Votre couteau du chef possède une forme de lame classique pour couper viande, poisson
et légumes. Coupez sur des planches en bois ou en plastique. La céramique ou les plaques
en verre émoussent plus rapidement la lame.
Évitez tout contact prolongé avec des aliments acides ! Les acides sont extrêmement agres-
sifs et entraînent une oxydation rapide des surfaces. Afi n de l'éviter, vous devez nettoyer
immédiatement la lame lorsque vous avez coupé des aliments acides, comme par ex. des
agrumes ou des cornichons avec le couteau.
Nettoyage
■ Ne laissez pas les restes alimentaires sécher.
■ Nettoyez le couteau après utilisation à l'eau courante avec des produits de nettoyage
ordinaires.
■ Séchez bien le couteau / le manche en bois après le rinçage.
■ Le couteau ne convient pas au lavage au lave-vaisselle !
Aiguisage
■ Utilisez un abrasif de qualité supérieure comme par ex. un fusil à aiguiser en céramique
ou une pierre à aiguiser (voir fi gures).
■ N'utilisez pas de machines à aiguiser avec un abrasif à gros grain.
Conseil : Approchez le couteau des deux côtés à env. 15 - 20° au-dessus de l'abrasif.
Pour cet angle, le dos du couteau doit être levé d'environ 1,5 cm.
Un angle de coupe d'env. 30 - 40° (aiguisage d'usine 34°) en résulte.
Exemples d'application
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101189 Damascus_Chef_Knife_LB3.indd 1101189 Damascus_Chef_Knife_LB3.indd 1 11.07.14 10:4711.07.14 10:47
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