Slicing Hints
Always place food to be sliced on a wooden or plastic cutting board. Do not slice food on china; metal or bench tops, as scratching may occur. Guide blades through food.
A sawing action is not necessary. Do not force blades through food. To maintain the sharpness of blades, do not cut through bones, fruit pips or stones or any other hard substances.
For best results when carving meat and poultry allow cooked meat to stand for
Before carving meat or chicken, remove skewers. If desired, string may be left around the meat whilst carving. The use of a carving fork to steady the meat assists in carving straight, even slices. Do not attempt to sharpen blades.
We recommend when slicing foods like bread, a light smear of cooking oil, margarine or similar, on the inside of the blades will reduce the friction.
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