Thermoboxes for Food transport for hot and cold food transport and gastronorm, Giesser chefs and butchers knives, Thermo hauser Bakery, Patisserie and Catering equipment, Giesser chainmail, Hygiene brushes
Giesser Knife care
Care of Giesser knives / Giesser Knife sharpening

  

How to maintain your GIESSER knives -


tips for professional care


  • after your knife has been in contact with fruit acid and other food containing acids (eg mustard) immediately clean the giesser knife blade
  • when possible clean your Giesser knives by hand: thus you prevent that the blade gets in contact with aggressive detergents or chlorine water for too long
  • If cleaning your knife in a dishwasher take care that only detergents are used that are recommended by the cutlery industry
  • store your Giesser knives in a dry place
  • clean you Giesser knife immediately after use
  • wooden knife handles should be cleaned with warm water, never let them rest in water for too long time otherwise the wood wells up.
  • never abuse your Giesser knife by using as a can opener, screw driver, lever or cleaver
  • always use a wooden or plastic board as cutting base. Never cut on a plate, on metal or stone.
  • when re-sharpening the Giesser knife blade always take care that the edge is polished with a very fine grinding belt or a felt wheel after the initial grinding.
  • sharpen your Giesser knives on a sharpening stone with plenty of water – it prevents the steel from getting too hot and thus loosing the edge. When grinding on a band machine take care that the steel doesn’t get too hot.
  • the sharpening wheel must run smoothly, this guarantees an even edge and optimum blade profile.
  • after sharpening always refine or polish the edge with a very fine grinding belt or a felt wheel.
  • the burr that exists after sharpening must always be honed carefully with a hand honing stone. If you hone too much the Giesser knife blade is blunt again.
 

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