ENGLISH
BEFORE FIRST USE
Read all instructions carefully. Wash knives in hot, soapy water, then
rinse and dry thoroughly. Knives arrive sharp. Only sharpen each knife
after 2 weeks of use and then follow the recommended maintenance
routine.
USAGE RECOMMENDATIONS
• Use the correct size and type of knife for the job.
• Use knives with a wood, bamboo, or plastic cutting board.
•
DO NOT
use a knife to stab, pull, or lift materials.
• Cut away from the body when possible.
MAINTAINING KNIVES’ EDGES
Knives do not stay sharp forever on their own. Through use, a knife’s
edge will eventually get misaligned, leading to a blunt knife. It is
important to maintain the knife’s edge on a regular basis to renew
cutting performance. Use the StaySharp In-Block Sharpener to keep your
knives sharp (see the
USING THE SHARPENER
section for more details).
STORAGE
Knives must be stored in a safe place, protecting the cutting edge and
preventing injury. The Ninja knife block is recommended for easy-to-
access storage and for keeping you and your knives safe.
CUTTING SURFACES
• Use chopping boards to help provide a stable surface, protect
worktops, serve foods, and transport food from cutting to cooking.
• Wood or bamboo cutting boards are recommended over polyethylene
cutting boards to protect your knife’s edge.
• Cutting surfaces should be smooth, be easy to clean, and “give” on
contact with the knife edge.
• Avoid the following cutting surfaces to prevent damaging or
dulling knife edges: marble, glass, ceramic, china, tile, granite,
stainless countertops, porcelain, laminate, metal.
CARE
• No metal is completely stainless. Do not allow acidic foods, such as
tomatoes, lemons, and mustard, to remain on knife blade after use.
This may cause tarnishing of the blade.
• If your knife blade shows signs of staining, use a non-abrasive metal
polish for cleaning or gently scrub a 1:1 mixture of white vinegar and
water with a non-abrasive sponge. Rinse and dry immediately.
•
DO NOT
cut through bone with knives or use knives to poke, pry, or
separate frozen foods.
•
DO NOT
use knives as screwdrivers or can openers. This is not their
intended purpose and can bend or break the blade and cause bodily injury.
CLEANING
• For best results, hand-wash knives with soap and water and towel
dry immediately to prevent spots and rusting. Air drying can lead
to watermarks and spotting on the blades.
•
DO NOT
put knives in the dishwasher. The heat and detergent may cause
nicks and corrosion on the blades and damage to the handles.
• To clean the surface of the knife block, use a dish cloth or paper towel
dampened with soap and water.
•
DO NOT
use any scour pads, as they can cause scratching.
• Take apart the Shears for easy cleaning.
STAYSHARP® IN-BLOCK SHARPENER
The StaySharp In-Block Sharpener easily restores the edge of your knives
to ensure optimal sharpness with every use. Your Ninja knives are specially
designed with a half bolster transition from the blade to the handle to
ensure your blade edges can be fully sharpened.
DO NOT
use the sharpener
on knives with serrated edges, such as the Bread Knife and scissors. Only
sharpen clean knives.
WHEN TO SHARPEN
For knives used daily, we recommend sharpening at least every 2 weeks to
maintain their edges for a StaySharp experience. For knives used less often,
sharpen as soon as you notice a reduction in cutting performance and/or
blunt edges.
USING THE SHARPENER
1
To prevent damage to the knife and stone sharpening wheel, slide the
sharpener lever all the way to the bottom of the block before inserting
knife to sharpen.
2
Insert the knife into the designated sharpening slot until the blade comes
to a hard stop. Knives with large handles (Chef and Slicing Knives) should
be inserted into upper sharpening slot. Knives with small handles (Utility
and Paring) should be inserted into lower sharpening slot.
3
While lightly holding the knife handle in place with your left hand, pull the
lever all the way up towards the knife, then slide lever down the sharpener
until it reaches the end of the block. Slide the lever all the way up and
down 10 times, using a steady, consistent motion. A slight click will be
heard when the lever travels all the way to the bottom of the block.
DO NOT
slide the lever only halfway down and then back to the top of the
knife block, as this could damage the knife and sharpener. Make sure to
travel the full-length of the block with the lever to prevent damage to the
knife tip.
4
Once completed, carefully remove sharpened knife from the sharpening
slot with the lever in the bottom position. Keep hands away from the
knife edge while removing the knife from the sharpening block
5
Rinse knife blade clean with water to remove any sharpening residue
and dry thoroughly. Store in designated knife block slot or use for food
preparation. If knife has not been returned to preferred sharpness, repeat
steps above.
NOTE:
Only use dedicated non-serrated Ninja knives with the sharpener.
Using the sharpener on other knives can lead to damage of the sharpener
and/or knives.
NOTE:
If knives have not been sharpened for an extended period of time
(4 weeks or more), increase the sharpening to 20–30 swipes of the lever
(more swipes may be needed for severely blunt knives), then resume the
ordinary maintenance routine (10 swipes every 2 weeks).
FLIP FOR MORE
0800 862 0453 | ninjakitchen.co.uk
Summary of Contents for Foodi StaySharp KNIFE BLOCK
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