Renaware Elite Series Installation instructions

ELITE SERIES CUTLERY SET
USE AND CARE
usO Y MANTENIMIENTO
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THE ZYLSTRA FAMILY
4th generation owners
FAMILIA ZYLSTRA
4ta. generación de dueños
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¡Gracias por elegir Rena Ware! Estamos
seguros de que disfrutará sus Cuchillos Serie Élite
que le ayudarán a preparar comidas deliciosas
para su familia y amigos. Por favor lea toda la
información en este manual cuidadosamente
antes de usar su Juego de Cuchillos Serie Élite.
Nuestra meta en Rena Ware es siempre ofrecerle
productos de la mejor calidad respaldados por un
excelente servicio al cliente. Usted siempre podrá
contar con nosotros.
Benjamin Zylstra
Jefe Ejecutivo
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ank you for choosing Rena Ware! We
know you will enjoy using your Elite Series
Cutlery to help prepare delicious meals for
your family and friends. Please read all of the
information in this manual carefully before
using your Elite Series Cutlery Set. Our goal
at Rena Ware is to always oer the best quality
products backed by excellent customer service.
You can count on us to be there for you.
Benjamin Zylstra
Chief Executive Ocer

3
4
Features
Knife Safety
Using your Cutlery
Tips
Care and Maintenance
Keeping your Knives Sharp
Warranty
PAGE
4
5
8
10
10
12
CONTENTS
Page 3-12
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Página 13-22
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4
FEATURES
e best cooks know that having top-quality cutlery is essential for preparing great meals.
Your Rena Ware Elite Series Cutlery has been manufactured to the highest standards
using the best materials and latest design technology.
• Blades constructed of top quality Molybdenum Vanadium stainless steel for
sharpness and durability.
• Hand craed to professional standards.
• Hygienic design, smooth contours and seamless construction eliminate crevices
where food can hide.
• Lightweight handles for ease of use and to minimize hand fatigue.
• Comes with a precision 2-stage Knife Sharpener to keep knives sharp.
• Set includes a beautiful Acacia Wood storage block with distinctive rustic grain
patterns and warm contrasting hues (will vary).
KNIFE SAFETY
ALWAYS HANDLE KNIVES WITH CARE. Knives need to be sharp and certain safety
rules should be followed while using them. Observe the following tips to avoid injury.
• KEEP KNIVES SHARP. A sharp knife is safer than a dull knife because it requires
less pressure when cutting. It “bites” deeper into produce, does not slip easily, and
is less tiring on the hand.
• ALWAYS USE THE RIGHT KNIFE. Vegetables, meat, sh, cold cuts and bread vary
considerably in size and texture. at is why there is a suitable knife for each purpose.
• CUT AWAY FROM THE BODY. When using knives on a cutting board, always cut
away from the body to avoid injuries if the knife should slip.
• NEVER ATTEMPT TO CATCH A FALLING KNIFE. ere is a danger of cutting
yourself badly.

5
EN
USING YOUR
CUTLERY
• Before using for the rst time, wash each knife using 120 ml (1/2 cup) white vinegar
in hot, soapy water to remove all manufacturing oils and polishing residues. Rinse
and dry thoroughly.
• Never use knives for anything other then their intended purpose. NEVER use
a knife as a screwdriver, can opener, box cutter, or any other type of tool. Never
attempt to cut through bone by hitting or pounding the top of the blade. Misuse will
damage the cutting edge and can be dangerous. Misuse will also void the warranty.
• Use a suitable cutting surface. Even high-quality knives lose some of their sharpness
through regular use and unsuitable cutting surfaces such as porcelain or metal will
blunt a knife prematurely. A good cutting surface, such as a wooden cutting board,
should be easy to clean and suciently pliable.
• WASH KNIVES SEPARATELY. Treat sharp knives with particular care when
cleaning them. Never wipe a knife along the cutting edge.
• STORE PROPERLY. Store knives in the Knife Block when not in use.
• KEEP KNIVES AWAY FROM CHILDREN. Keep sharp kitchen knives well away
from the reach of children.
• NEVER RUN YOUR FINGER ALONG THE CUTTING EDGE. not even to test it
for sharpness!
• AVOID DIRECT PROXIMITY TO EXTREME HEAT. Never leave a knife on a hot
plate or in direct proximity to any source of heat to avoid damage or burns.
• MAKE SURE THAT OTHER OBJECTS DO NOT COVER KNIVES THAT ARE
LYING ON A FLAT SURFACE.

6
Rena Ware Elite Series Cutlery Set
(16 Pieces)
Your 16-pc. set includes 14 knives, a Knife Sharpener and a wooden storage block. e
following knives have been selected to meet virtually every basic kitchen cutlery need.
Meat Cleaver (15cm/6” blade): Designed to cut through bones and joints, the meat
cleaver is the best choice for tough cutting jobs like cutting frozen foods that would
easily damage lesser blades.
Chef’s Knife (20cm/8” blade): Ideal for dicing, chopping, and slicing. Vegetables,
fruits, and meats can be quickly and easily cut into chunks, cubes, strips, and bias
cuts. Chopping greens for salads or stir-fry, mincing nuts and candies, are easily
accomplished using an even, rocking motion.
Slicer (20cm/8” blade): A long exible knife for carving extra thin even slices of
boneless meats, such as roasts, hams, and poultry, and for cutting thin slices of cake,
pastry, and cheese.
Bread Knife (20cm/8” blade): Made for cutting perfect slices of all types of breads,
bagels, and pastries, or even so fruits and vegetables like tomatoes.

7
Fillet Knife (18cm/7” blade): Although you can llet a sh with a chef’s knife, slicer,
or butcher knife, these larger and more rigid knives oen leave behind the meat closest
to the bone. e llet knife, with its long exible blade, is specically designed for the
task allowing you to easily separate the delicate esh from the bone with little loss of
edible sh.
Santoku Knife (13cm/5” blade): Combines the duties of a chef’s knife and a vegetable
cleaver. Use for precision tasks such as paper-thin slicing, mincing, and dicing. e
‘Granton edge’ release pattern (scallops on the blade) make it ideal for slicing sticky
foods like cheeses.
Utility Knife (13cm/5” blade): Multi-purpose knife for everyday tasks such as slicing
cold cuts or sandwiches, fruits, and vegetables. Good for jobs for which the Chef’s
Knife is too large and the Paring Knife too small.
Paring Knife (9 cm/4” blade): Use to peel potatoes, fruits, and vegetables with ease.
Use the sharp point to remove blemishes from produce, eyes from potatoes, veins
from shrimp, and remove the tops of strawberries. Use to create decorative radish or
cucumber rosettes; pickle fans, carrot spirals, and other fancy garnishes.
Steak Knives (set of six) (13cm/5” blade): Serrated blades slice through meats
eortlessly, without mashing or tearing.
EN

8
TIPS
How to Handle a Knife Safely
• To hold your knife in a professional grip, start
by pinching the top of the knife blade where
it connects to the handle between your thumb
and index nger and slip your middle nger up
behind the knife bolster. Lightly wrap the rest of
your ngers around the handle.
• Keep your grip nice and loose and focused on pinching the blade. Gripping too
tightly will lead to excess tension in your hand and aect the accuracy of your cuts.
• Slice away from your hand and keep your ngers clear of the blade. Slicing away from
your hand prevents an accidental cut if the knife slips.
• Never use the palm of your hand as a cutting board. at’s just inviting the knife to
slice into your hand!
• When mincing, keep the tip of your knife on the
cutting board and pump the handle up and down
quickly. Be extra careful about your ngers.
• Curl your ngers under and hold the food with
your ngertips when chopping.

9
EN
Quick and Safe Way to Cut an Onion
Practice this method with the Utility Knife. Once you feel condent, try using the Chef’s
Knife.
1. Slice the onion in half lengthwise (from stem to
root). Cut a bit o the top (stem) of each half.
Don’t cut o the root.
2. Peel each half, removing the papery outer layer
and the rst layer of the onion below the outer
layer.
3. Place onion half face down on a cutting board.
Starting just short of the root end (to keep the
onion from falling apart while cutting), use
the tip of the Utility Knife to make a series of
lengthwise cuts around the outside of the onion.
4. Aer the radial cuts are made, turn the onion
and slice across it beginning at the stem end and
working towards the root. Continue slicing until
you reach the root, which can be discarded.
How to Peel, Seed, and Chop Tomatoes
1. Use the Paring Knife to cut out the stem.
2. Cut a shallow “x” on bottom.
3. Place in boiling water for about 10 seconds.
4. Use a slotted spoon or skimmer to remove from hot water and immerse in cold water.
5. Start at the “x” and peel o skin.
6. Cut in half; squeeze seeds out.
7. Chop to desired size.

10
Caring for your cutlery
Good knives are an investment. When properly cared for, your Rena Ware Cutlery
will serve you well for many years. Here are some useful guidelines for caring for
your cutlery.
• Hand wash your premium quality knives immediately aer use under warm
running water with a little detergent and then dry carefully using a so cloth.
Never store your knives without being properly dried.
• Your Elite Cutlery knives are NOT dishwasher safe. NEVER wash them using
the dishwasher.
Storage
Knives need a safe storage place to prevent injuries and protect blades from damage.
Always store knives safely.
Your Rena Ware Elite Series Cutlery Set comes with an attractive solid wood Knife
Block to keep your knives safe and easily accessible.
• Keep your Knife Block clean by wiping with a damp, non-abrasive cloth or
sponge and dry with a towel.
• Oil the block with linseed oil when needed to maintain the nish.
KEEPING YOUR
KNIVES SHARP
When to Sharpen
Knife blades will dull over time with use. Keep them sharp for best results.
Note: serrated knives generally do not need sharpening.
CARE AND
MAINTENANCE