GETTING TO KNOW SANELLI KNIVES
Click on to learn all the details about Sanelli knives
1. Testa del manico
Rigonfiamento posto alla fine del manico, che assicura la presa e impedisce al coltello di scivolare.
2. Manico
Stampato direttamente a caldo sulla parte posteriore della lama, a formare un corpo unico.
Il manico della linea Premana Professional, a doppio stampaggio brevettato assicura una presa ergonomica.
4. Marchio a laser
Contiene le seguenti informazioni:
Made in Italy
Marchio di fabbrica:
Sanelli Professional Stainless Steel
Caratteristiche dell’acciaio utilizzato:
X50 CR MO 14 oppure X60 CR MO V 14
Numero di lotto, identifica la tracciabilità del prodotto, garanzia di qualità: lot 23105
Codice identificativo dell’articolo: 316621
e marchio di certificazione Americana NSF
5. Tallone
Parte in coda della lama.
A seconda dei modelli può essere sporgente oppure inserita nella guardia.
6. Tagliente o bisello
Parte della lama a V.
Tutti i coltelli Sanelli hanno Il tagliente in forma convessa, ottenuta con affilatura a mano
8. Costa
Parte superiore e più spessa della lama.
A spigolo arrotondato, per una maggiore sicurezza nell’utilizzo.
Whether you are a professional, an amateur or an enthusiast, the Sanelli range of products has the most suitable product for your requirements
Our enormous range of cutting tools and accessories is designed primarily for professionals working in restaurants, in the foodstuffs industry and also in textiles and interior design, although the same care and the same quality standards are also lavished on our many products intended for domestic use. The approach is the same one used by top chefs for every recipe: a careful choice of ingredients is not enough on its own, the right tools are also essential for preparation.
Use &
maintenance
Use
Every tool is designed and made for a specific purpose and should not be used for anything else. Kitchen knives should never be used as a lever or for any other non-culinary purpose. In particular, they should never be used to cut unsuitable materials, such as wood, wire or aluminium. Always wash your knives before and after using them.
Cleaning
We recommend washing your knives by hand, using an ordinary household detergent and making sure that you remove all the debris that can so easily remain attached to the area of the blade closest to the handle. Pay special care to cleaning after use with corrosive substances (e.g. sodium chloride). As a general rule, all organic liquids are potentially harmful if left in contact with the blade for many hours.
Sharpening your knives
Although chrome-molybdenum steel knives hold their edge for a long time, we recommend using the sharpener on them at regular intervals: pass the sharpener back and forth along the knife edge repeatedly at an angle of no more than 20°. All sharpeners are magnetised to retain the sharpening debris and ensure that it will not contaminate food products.
Advice
For using your Sanelli knives correctly
use each knife only for its specific purpose
YES
Keep your knife sharp
Use the sharpener.
As an alternative, you can take it to a specialised knife-grinder who uses water grindstones.
YES
Hnad washing
We recommend washing by hand, then drying with a soft cloth.
NO
Never use a kfnie for other purposes!
A knife is not a chisel, a lever or a screwdriver
RAW MEAT
FISH
FRUITS AND VEGETABLES
BREAD
COOKED MEAT
CHEESE