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Williams Sonoma Elite Beechwood Knife Block, Set of 7

Name: Williams Sonoma Elite Beechwood Knife Block, Set of 7
Price: 399.95 USD
Availability: InStock

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Detail
Summary
Designed in-house by the Williams Sonoma product design team, our Elite cutlery collection combines professional-grade materials with the favorite performance features our customers have most loved over the years. World-renowned cutlery masters in Solingen, Germany, forge each blade of CrMoV15 stainless steel, which offers superior edge retention as well as resistance to chipping and corrosion. The blade's demi-bolster provides a more ergonomic grip while also allowing for full blade sharpening, and a durable POM handle feels comfortable and secure in the hand. This seven-piece set includes four of the most used knives in the kitchen, plus a honing steel, kitchen shears and a beechwood storage block.
- Each knife is precision forged from German CrMoV15 Stainless Steel that resists stains and corrosion.
- Demi-Bolster promotes ergonomic grip and allows for full blade sharpening.
- Full tangs are triple riveted to the handles for exceptional balance and control.
- Synthetic POM handles are moisture and heat-resistant.
- A Williams Sonoma exclusive.
Seven-piece set includes:
- 3 1/2" paring knife
- 5" serrated utility knife
- 8" chef's knife
- 8" bread knife
- Honing steel
- Kitchen shears
- 16-slot beechwood storage block
Dimensions & More Info
- Paring Knife: 3 1/2" blade, 3 1/2" handle; 2.8 oz.
- Serrated Utility Knife: 5" blade, 3 1/2" handle; 3 oz.
- Chef's Knife: 8" blade, 4 1/3" handle; 8.3 oz.
- Serrated Bread Knife: 8" blade, 4" handle; 5.4 oz.
- Honing Steel: 9" long: 6.5 oz.
- Shears: 7 3/4" long; 3.3 oz.
- 16-Slot Beechwood Block: 10 1/3" x 5" x 9" high; 6.4 lb.
- Knives made in Germany; block made in Italy.
Use & Care
Use
- Always use caution when handling sharp objects.
- Avoid cutting on hard surfaces such as stone, metal or glass.
- It is not advisable to use any knife but a meat cleaver to cut through bone, as other blades can be easily damaged.
Care
- Hand-wash with warm water and a mild detergent. Rinse and dry immediately.
- Maintain the knife's cutting edge by regularly using a honing steel.
- Sharpen as needed. With regular use and honing, you should not need to sharpen your knife more than once or twice a year.
- Sharpen knife at home using a whetstone or knife sharpener, or have it sharpened by a professional.
- Store knife in a safe place to protect its edge and prevent injury.
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