Abert AB 903068400 5-Piece Cheese Knife Set in Stainless Steel with Gift Box Reviews
More Picture
Abert AB 903068400 5-Piece Cheese Knife Set in Stainless Steel with Gift Box Feature
- 8-1/2-Inch knife with forked tip, 8-1/2-inch offset knife for medium-hard cheeses, 7-1/2-inch knife with short, wide blade for hard cheeses
- 8-1/2-inch spreader for soft cheeses and 10-1/2-inch long stiff blade knife for medium soft cheeses
- Italian designed; Gift boxed
- Dishwasher safe
- Made of high quality stainless steel
Cheese knives set with 5 knives for different types of cheese. The set includes: a 7-1/2-inch knife with short, wide blade for hard cheeses, perfect for cutting hard pieces of cheese such as parmesan, the short blade allows for more pressure and a more comfortable cut; a 8-1/2-inch spreader for soft cheeses, the shape allows to both cut a soft cheese and spread it easily; a 10-1/2-inch long stiff blade knife for medium soft cheeses, the long stiff blade makes this a perfect tool for a wide variety of knives; a 8-1/2-inch knife with forked tip, the right tool for medium hard cheeses with a useful tip to pick up the freshly cut slice and a 8-1/2-inch offset knife for soft to medium-hard cheeses. The set comes in a gift box that makes it a great present for cheese lovers. The Abert cheese knives are made of the best stainless steel and allow maintaining a sharp edge for a long time, thanks to their toughness. In order to have better maintenance and avoid sign of corrosion, please follow these essential instructions, useful for these knives as well as any other knife; wash the knives with a soft sponge or place them in a plastic basket in case you wash them in the dishwasher; place blades facing up; do not leave knives soaking in water for long periods of time together with other metallic tools as forks or spoons; after you wash the knives, dry them immediately with a soft towel, even if you wash them in the dishwasher; keeping your knives in a dry box will prolong your knives life.
Go tO Store Now !!
Feb 06, 2012 14:18:03
No comments:
Post a Comment