Are you looking for the most useful kitchen knives? Then the ICEL straight and serrated Paring knives are your best choice!! Why Paring knife? The ICEL Paring knives are available in straight or serrated. The blade length will usually be 3.25 or 4 Inches. They are useful for anything and everything around your kitchen from small jobs to large commercial style cooking. (If it is a very large quantity we suggest using the Icel chef’s knife or Utility knives available here at Amazon) The ICEL paring knives are a great choice for dicing, slicing, chopping and mincing, when you want to get the job done fast and clean. These paring knives have an extra good grip, non-slip handle which will make you feel as though the knife is part of you while the knife will do its job for you. The handle of the ICEL paring knives are designed with great Class, there bright classy eye catching colors will surely enhance the mood in your kitchen. The paring knives are a very Classy and stylish Collection which suits for any occasion and surely a great economical gift idea!! Why ICEL? ICEL has been chosen by professionals since 1945 for its top Quality, Razor sharp and durable knives. ICEL is counted as one of the top brands in kitchen knives. ICEL produces the knives the way you would expect, with all features in it. ICEL backs their knives with their slogan. "We Place Value in Your Hands". ICEL is involved in keeping our environment clean and safe while working to bring you the old Class and Quality together with today's modern technology!! What about Quality? This ICEL knife is made from the best steel available for kitchen knives. It is made of European high carbon stainless steel, a rust and stain free material, that last for ages. Hurry up try and love Your set of stylish kitchen knives!! 10 TIPS FOR USING YOUR KNIVES SAFELY Handling a knife can be dangerous if you don't take some safety rules into account!Find out what you should and shouldn't do while using your knives:1. You should not store your knives loose inside a drawer;Why?You are more likely to cut yourself while looking for one.2. Make sure your knives are always sharp and in good condition;Why?A “dull” knife requires more pressure to cut, so you are more likely to get hurt.3. You should not use a knife with wet or greasy hands;Why?Your hands don't grip the handle material as well, meaning you're more likely to lose control of the knife or it will even slip out of your grip.4. You should hold the knives firmly and keep them as far away from your body as possible while cutting; When cutting, you should protect the ends of your fingers by holding the food with them “rolled up”, as if you had a “claw”. We recommend that professionals use gloves and a protective apron. Why?This way you have more control over the knife and avoid possible accidents. 5. It is preferable to use a cutting board rather than cutting food holding it in your hands. To prevent it from slipping, place a towel underneathto provide more grip and prevent the board from moving;Why?Because we should give preference to methods that do not put us at risk.6. When using a knife, keep it clearly visible on the worktop and with the edge always facing away from your work surface;Why? It is the most effective way to safeguard your safety and that of anyone who may be using the same space at the same time.7. Never try to catch a falling knife. Move as far away as you can;Why?A falling knife is unpredictable and can seriously injure you. 8. You must wash and dry the blade from the back of the edge; Why? There is less chance of an accident occurring. 9. If you need to carry knives, do not do so unless the blade is protected with a sheath or hood. If you are only moving within a room or space, carry the knife sideways in relation to your torso and do so with the tip pointing downwards; 10. Keep knives out of reach of children; Why? For all the above reasons and more. Children should not handle knives without supervision. A second of distraction could be enough for a child to seriously injure themselves or others. 5 ESSENTIAL TIPS FOR TAKING CARE OF YOUR KITCHEN KNIVES Did you know that taking care of your knives increases their useful life and the retention of their cutting edge? 1. Packaging Knives should preferably be stored in a knife block or hung on a magnetic bar. Why? Storing your knives loosely in a drawer can damage their edges when they touch each other and is dangerous because you are more likely to cut yourself when reaching for one. 2. Use It is important that you use the appropriate knife for the operation you intend to perform. Why? The knife was designed and conceived for a specific purpose, so using it for other purposes compromises its performance and durability. Example: If you are going to debone a chicken, do not use a carving knife. This will damage the knife's edge, which will compromise its performance when you want to carve a loin with it. If, for example, you need to break bones or cartilage, you should use a cleaver. 3. Cut Cut food on a wooden or plastic board. Why? Using knives on hard surfaces, such as stone, artificial stone, glass, or directly on the kitchen counter, results in a rapid loss of sharpness and consequently of cutting capacity. 4. Washing and cleaning Hand wash: You should wash your knives after use, with running water, using a scourer and mildly abrasive soap and finally dry them with a soft cloth. You should dry your knives immediately to avoid corrosion; Why? Leaving your knives with salty or acidic food residue, or exposed to water and humidity, leads to stains and corrosion on the blades. Machine wash: Only knives with plastic handles can be washed in the dishwasher. However, they should be rinsed under running water beforehand and removed from the dishwasher immediately after the wash cycle is complete, to prevent stains on the blades and corrosion. It is also important to keep them separate from other objects to avoid knocks that could damage the knives. Why? Knives with wooden handles should not be subjected to high temperatures or abundant water, as they tend to swell and fade, becoming unsightly and causing the handles to become damaged. Interesting fact: The stainless steel used in knives contains a small percentage of carbon, which gives them greater cutting capacity and makes them easier to recover. Steels with these characteristics are more susceptible to corrosion. Note: Regardless of the type of steel your knife is made of, it is always advisable to clean and dry your knives after use. Tips: Light stains and traces of corrosion can be removed with a metal cleaning product (e.g. Duraglit, etc.); To preserve wooden handles you can use cold household oil (e.g. Linseed Oil, etc.); On carbon steel or Damascus steel knives, it is essential, if not essential, to use camellia oil on the blade; 5. Sharpening Keep your knives sharp. It is very important to keep the edge of your knife sharp to make perfect and safe cuts. Why? A knife that is not sharp is a dangerous knife! Using a knife with a damaged or “dull” edge requires more pressure and effort when cutting, which can result in minor household accidents. It will also make you more tired. As a knife is used, its edge loses its sharpness and needs to be restored to regain maximum cutting power. With the exception of serrated knives, all knives can recover their original edge. Depending on the condition of your knife, you can sharpen your knives using: Sharpener ; Rifle; Water Stone ; If you don't know how to use a sharpening stone or a sharpener, and you don't have a sharpener, you should look for a specialized sharpening service. Your knife will be as good as new! Check out our sharpening instructions here! KEEP KNIVES OUT OF REACH OF CHILDREN!
