Renaissance Chef's Knife
Constructed of High carbon, no-stain German steel. One-piece forged, riveted construction. Ergonomically designed POM handle.
Polyoxymethylene, or POM for short, has unique properties that make it ideal for knife handles. It can withstand virtually all solvents and has a high melting point. This means that it can be boiled and fully sanitized to meet all health and safety requirements.
- High Carbon, no stain German steel
- One piece Forged
- Riveted Construction
- Ergonomically designed POM handle.
- Limited lifetime warranty from manufacturer.
Sharpening Your Knife
Ask any professional chef to name the most important tools in the kitchen, and the answer will most likely be, a good set of sharp knives. Mercer’s top-quality cutlery will make food preparation safer, easier, and much more efficient.
Mercer's knives will remain sharp for a long time. Always use a knife designed for the particular task. We recommend using wood or plastic cutting boards. Hard surfaces (such as marble) blunt knife edges very quickly.
How to Sharpen Your Knife
Hold the blade at a 20-degree angle to the steel’s shaft, then draw the knife lightly in one smooth motion from the heel of the blade to the tip. Repeat five or six times on each side of the blade, alternating with each stroke for an even edge.
Speed is not important, so take your time. Be sure to maintain the 20-degree angle, and always keep your fingers away from the blade. After honing, carefully wipe the knife blade with a clean cloth.
Knife Care
The performance of your knife can be diminished if not cared for properly. Please follow these guidelines to maximize the performance of Mercer's knives:
After each use, carefully wash cutlery by hand with warm water and mild- to medium-strength soap; rinse and thoroughly dry it with a soft towel.
Cutlery should never be washed in a dishwasher: the intense heat and radical temperature changes may cause the handle to deteriorate; the blade edges will become dull through rubbing against each other; and caustic soap will cause staining and pitting of the blade.
Cutlery should not be soaked or submerged for long periods. Chlorine and bleach products discolor and pit stain-free and high-carbon steel. If chlorine or bleach products come in contact with the blade, thoroughly rinse off immediately.
Galvanic action—the transfer of electrons from one metal to another—may cause pitting on the blades. To prevent this, avoid long periods of soaking in aluminum pans or a stainless steel sink, remove cutlery from condiments (such as mayonnaise) stored in aluminum or stainless steel pans.
Always store cutlery in a cutlery block or sheath to preserve the cutting edges and prevent personal injury.
