Creekstone Farms WÜSTHOF Plum 4 Piece Knife Set

July 21,2024

BRAND: Wusthof® SIZE: Set includes four 4 1/2" steak knives. MATERIAL: Blades made from a single piece of sturdy high-carbon steel that resists stains and corrosion. Elegant plum wood handles feature a unique wood grain with natural luster. Handles are triple riveted to the blades. USE: The extra-sharp blade is.

BRAND: Wusthof®

SIZE: Set includes four 4 1/2 steak knives.

MATERIAL: Blades made from a single piece of sturdy high-carbon steel that resists stains and corrosion. Elegant plum wood handles feature a unique wood grain with natural luster. Handles are triple riveted to the blades.

USE: The extra-sharp blade is not only a must for cutting your favorite steak, but for all types of meat dishes. Always use caution when handling sharp objects. Avoid cutting on hard surfaces such as stone, metal or glass. It is not advisable to use any knife but a meat cleaver to cut through bone, as other blades can be easily damaged.

CARE: Hand-wash with warm water and a mild detergent. Rinse and dry immediately. Maintain the knife's cutting edge by regularly using a honing steel. Sharpen as needed. With regular use and honing, your knife should not need sharpening more than once or twice a year. Store knife in a safe place to protect its edge and prevent injury.

.
BRAND: Wusthof® SIZE: Set includes four 4 1/2 steak knives. MATERIAL: Blades made from a single piece of sturdy high-carbon steel that resists stains and corrosion. Elegant plum wood handles feature a unique wood grain with natural luster. Handles are triple riveted to the blades. USE: The extra-sharp blade is not only a must for cutting your favorite steak, but for all types of meat dishes. Always use caution when handling sharp objects. Avoid cutting on hard surfaces such as stone, metal or glass. It is not advisable to use any knife but a meat cleaver to cut through bone, as other blades can be easily damaged. CARE: Hand-wash with warm water and a mild detergent. Rinse and dry immediately. Maintain the knife's cutting edge by regularly using a honing steel. Sharpen as needed. With regular use and honing, your knife should not need sharpening more than once or twice a year. Store knife in a safe place to protect its edge and prevent injury.