Wolf Gourmet ICBWGCU100S User manual

USE & CARE GUIDE
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BRUGS- OG PLEJEMANUAL
HANDLEIDING VOOR GEBRUIK EN ONDERHOUD
KÄYTTÖ- JA HOITO-OPAS
MANUEL D’ENTRETIEN ET D’UTILISATION
GEBRAUCHS- UND PFLEGEANLEITUNG
GUIDA ALL’USO E MANUTENZIONE
BRUKS- OG VEDLIKEHOLDSVEILEDNING
GUIA DE CUIDADOS E UTILIZAÇÃO
MANUAL DE USO Y CUIDADOS
ANVÄNDAR- OCH PRODUKTVÅRDSMANUAL

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WOLF GOURMET CUTLERY
Welcome
Thank you for your purchase of this Wolf Gourmet product. We look
forward to being part of your kitchen for years to come. Wolf is a third-
generation family-owned company that has a personal stake in the
preparation of your food. With family ownership comes a great attention
to detail and an uncompromised dedication to creating exceptional
products. Wolf built its business and reputation on helping home cooks
achieve the best results possible. With Wolf Gourmet’s precise control,
the dish you envision will be the dish you serve.
Register Your Product
We strongly encourage you to register your Wolf Gourmet cutlery. It’s
important to us that you get the most out of your products. By registering you
will:
• Become a Wolf Gourmet culinary insider.
• Have ongoing support from Wolf Gourmet.
• Activate your warranty and record your purchase.
• Be alerted to any service updates.
• Receive occasional emails to help you maintain and enjoy your cutlery.
To register, visit wolfgourmet.com/registration.
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SAFETY PRECAUTIONS
IMPORTANT SAFEGUARDS
• Read all instructions.
WARNING Cut Hazard:
• Use care when handling sharp cutlery.
• Practice safe cutting techniques. Always cut in a motion that points away
from the body. Keep sharp edges pointed down and away when laying knives
down.
• Never attempt to pick up a knife by the blade, hand someone a knife by its
blade, or attempt to catch a falling knife.
• Never place knives in a sink where you or someone else may unknowingly
cut themselves.
• Only store the knives provided with this set in the knife block in their
appropriate slots.
• Each knife stored in a drawer should have a protective shield or be placed in
an in-drawer knife block.
• This cutlery is not intended for use by persons with reduced physical,
sensory, or mental capabilities, or lack of experience and knowledge, unless
they are closely supervised and instructed concerning use of the cutlery by a
person responsible for their safety.
• This product is not intended to be used by children.
• Keep knives sharp. A sharp blade slices through foods with less effort than a
dull blade. Dull knives can slip off food and cause injuries.
• Ensure that your cutting surface is stable.
SAVE THESE INSTRUCTIONS
Getting Started
Wolf Gourmet Collection of Cutlery is meticulously forged using a premium
specialty stainless steel and ground using advanced laser technology to
ensure a precise cutting angle resulting in a razor-sharp cutting edge. The
nest high-carbon stainless steel is used to achieve a Rockwell Hardness of
61 to create an exceptionally durable, long-lasting edge that is also easy to
hone and sharpen. The balanced, triple-riveted, full-tang knife is made with a
beautiful, resin-infused, moisture-resistant pakkawood handle designed to t
securely and comfortably in the hands of users. Whether you’re a seasoned pro
or discovering the pleasure of cooking for the rst time, these trusted culinary
companions offer performance far beyond your expectations.
Before rst use, hand wash in hot, soapy water. Rinse and dry thoroughly with a
soft cloth.
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How to Sharpen the Knives
Regular honing will maintain the edge for up to a year depending on use. Once honing is
no longer effective, we suggest having the knife professionally sharpened. The factory-set
angle is 12.5 degrees.
Maintaining Cutlery
• Always use appropriate cutting boards. Wood, bamboo, and polypropylene are softer
materials that will allow the knife blades to stay sharp longer. The material should
allow the knife to scratch the surface. Never use hard materials such as tile, ceramic,
marble, glass, or granite. These will dull and damage blades.
• Do not wash in the dishwasher.
• Dishwashing damages the blade and handle. Dry thoroughly before placing in knife
block or in-drawer knife block.
• Never use knives to cut bones or joints. Use the boning notch in the kitchen shears for
that purpose.
• Always rinse and dry knives immediately after using, especially after cutting citrus or
high-acid foods that can damage knives.
• Use knives as intended. Never use to pry frozen food apart or as a screwdriver.
• Regular honing will maintain the edge for up to a year depending on use. Under normal
use, hone once every 2 weeks.
• Have knives professionally sharpened once honing is no longer effective.
• Do not scrape knife blade on cutting surface to prevent dulling the knife.
How to Hone the Knives
Stand the honing steel
tip down on a nonslip
surface.
1 2
3 4
Touch the steel with the
knife’s edge as though
cutting a very thin slice.
Adjust the angle of the
slice until you barely
feel the edge of the
knife start to bite rather
than slip down the
steel.
Lightly stroke the edge
of the knife down the
honing steel in a gentle
arc, moving from heel
to tip at a constant
angle. Repeat a second
time.
Switch sides; follow
same process to
complete honing.