Product Lines TM Blades are manufactured from proprietary DEXSTEEL stain-free, high-carbon steel or classic high-carbon steel, and are individually ground and honed. Traditional TM - Proprietary DEXSTEEL stain-free, high carbon or classic high-carbon steel blades - Natural hardwood handles secured with brass compression rivets - Made in USA Dexter Basics - 400 series stain-free, high-carbon steel blades - Durable, slip-resistant polypropylene handles - NSF Certified iCUT-PRO - Forged German stainless steel blades - Soft, comfortable Santoprene handles for secure grip - NSF Certified A proprietary high-carbon, high-alloy stainless steel specially engineered for professional knives This Dexter exclusive steel enhances DEX STEEL U.S.A. TM - Sharpness - Edge holding - Ease of re-sharpening - Corrosion resistance DEXSTEEL : The Best Just Got Better! TM Made in USA Connoisseur - Stain-free, high-carbon steel blades - Sanitary, engineered rosewood handles secured with brass compression rivets - Made in USA, NSF Certified Sani-Safe TM - Proprietary DEXSTEEL stain-free, high carbon steel blades - Sanitary, easy-to-clean, high impact handles - Made in USA, NSF Certified V-LO TM - Proprietary DEXSTEEL stain-free, high carbon steel blades - Comfortable, modern handles combine soft grip with firm control - Made in USA, NSF Certified Sofgrip TM - Proprietary DEXSTEEL stain-free, high carbon steel blades - Ergonomically designed, slip-resistant handles - Made in USA, NSF Certified CUTLERY Guide
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KKE Dexter Cutlery Guide 07 30 15 - Ben E. Keith … 9”, SCALL., OFFSET BREAD BEK #913046 Mfgr. Item 24423 Prod No. SG163-9SC BEK Branded TRADITIONAL 8” SCALL. BREAD BEK #913082
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Product Lines
TMBlades are manufactured from proprietary DEXSTEEL stain-free, high-carbon steel or classic high-carbon steel, and are individually ground and honed.
TraditionalTM - Proprietary DEXSTEEL stain-free, high carbon or classic high-carbon steel blades
- Natural hardwood handles secured with brass compression rivets
- Made in USA
Dexter Basics
- 400 series stain-free, high-carbon steel blades
- Durable, slip-resistant polypropylene handles
- NSF Certified
iCUT-PRO
- Forged German stainless steel blades
- Soft, comfortable Santoprene handles for secure grip
- NSF Certified
A proprietary high-carbon, high-alloy stainless steel specially engineered for professional knives
This Dexter exclusive steel enhancesDEX STEEL
U.S.A.TM
- Sharpness - Edge holding - Ease of re-sharpening - Corrosion resistanceDEXSTEEL : The Best Just Got Better!
TM
Made in USA
Connoisseur
- Stain-free, high-carbon steel blades
- Sanitary, engineered rosewood handles secured with brass compression rivets
- Made in USA, NSF Certified
Sani-Safe TM - Proprietary DEXSTEEL stain-free, high carbon steel blades
- Sanitary, easy-to-clean, high impact handles
- Made in USA, NSF Certified
V-LOTM - Proprietary DEXSTEEL stain-free, high carbon steel blades
- Comfortable, modern handles combine soft grip with firm control - Made in USA, NSF Certified
Sofgrip TM - Proprietary DEXSTEEL stain-free, high carbon steel blades
TRADITIONAL 14” BUTCHER STEELBEK #913150Mfgr. Item 07060 Prod No. A14R-PCP
How to Use a Sharpening Steel:
1. Grasp the sharpening steel firmly with your left hand (if right handed), placing the thumb securely behind the guard.
2. Place the heel of the blade against the steel at a 90° angle - (see figure A).
3. While keeping the cutting edge against the steel, raise the back of the blade approximately 1/4" off the steel - or at 20° - (see figure B).
4. Try to maintain this angle and apply constant, moderate pressure as you draw the blade smoothly across and down the full length of the steel in one continuous motion until the blade tip completes the stroke by passing off the steel near the guard - (see figure C).
5. Repeat for the other side of the blade, only this time under the steel - (see figure D).
B.A. C. D.
PROFESSIONAL CUTLERY
Care and Use of Cutlery Made in USA
PROFESSIONAL CUTLERY
Basic Knives and Their Uses
Types of Grinds and Edges
FRENCH COOK'S KNIFEAvailable in blade lengths from 6” to 12”, this knife has more uses than any other one knife in the kitchen. The blade is wide at the handle and tapers to a point. Deep choil protects knuckles when dicing or mincing celery, onions, nut meats, parsley, peppers, etc. When properly used, the chef positions the point of the knife on the cutting board beyond the food to be diced or sliced and, without lifting the point, works the knife in a rocking motion to cut evenly and rapidly. Used for carving hot roasts also. The blade may be forged or not forged.
ROLL GRINDAs employed in heavy cook’s knives,cleavers, butcher knives, etc. where unusual support and bulk is requiredbehind the cutting edge.
HOLLOW GRINDThe hollow grind edge is a long, wideconcave grind with a rolled edge.Great edge for thin, easy slicing.
DUO-EDGEFeatures alternating Kullens, or hollow ground ovals, that allow air and juices to enter the cutto reduce friction and make slicing easier.
STRAIGHT EDGEStraight or plain edges are designed to cutwithout tearing or shredding.