Why is having a good set of knives important?
Good cooking begins with good cutting. Although quality knifeware can be costly, properly handled and well-maintained knives are a lifetime investment and invaluable to your work in the kitchen. Good knives offer ease of use and comfort when cutting. High-quality knives that are well-maintained require the use of less force when cutting, making them easier to use and less likely to cause injury.
How are the iCook Knives constructed?
There are two main parts to an iCook™ knife:
- A single piece, fully-forged blade, bolster, and tang.
- The riveted handle.
The blade is made from a German stainless steel called DIN 1.4116. This steel is specially formulated for forged knives
The handles are made from a plastic called polyoxymethylene. It is a handle material that is commonly used in high-end knives.
Why is it important to sharpen my knives?
For three reasons:
How do I sharpen my knives?
- Safety. Forcing a cut with a dull knife is one of the easiest ways to injure yourself. Properly sharpened and maintained knives actually help prevent accidents.
- Good cutting action. You will get straighter, cleaner cuts with a sharp, well-maintained knife than you will with a dull knife.
- Comfort. Using a high level of force over an extended period of time can cause discomfort to your hand. Keeping your knives sharp makes it easier to cut, thereby reducing the required force and time per use.
The iCook Knifeware & Shears Sharpener
, sold separately, may be used to hone the Chef’s Knife, Santoku, Petty Knife, and Paring Knife, as well as the Shears. The Slicer requires professional sharpening due to its serrated edge. For a demonstration on proper use of the Knife & Shears Sharpener, check out the Learn About Knifeware
How often should I sharpen the knives?
For maximum performance, the knives should be sharpened before each use. The Slicer will need much less frequent sharpening and should be taken to a professional. At a minimum, sharpen your knives one per month, or whenever your knives become dull.
Professional sharpening services are hard to find. Is there another way to sharpen the Slicer?
The Slicer does require professional sharpening due to the serrated edge. Because the Slicer is used to cut softer foods such as tomatoes or bread, the knife should not require frequent sharpening. If used properly, this knife may not require professional sharpening during its useful life. To prolong the life of this knife, avoid cutting on hard surfaces such as glass that can damage the edge.
What is a Santoku knife?
Santoku is a Japanese term meaning “three good things” – a reference to the three cutting tasks it performs: slicing, dicing, and mincing. It is a good compromise between a cleaver and the Chef’s Knife.
Why does the Santoku knife have a hollow round spots on the sides of the blade?
The hollow ground “grantons” allow the foods you are cutting to release more easily from the side of the blade. It is ideal for cutting foods that stick to the blade – such as potatoes. It is also great for cutting meats, fish, and vegetables.
What are the cutting parts of a knife?
There are no set rules as to which part of a knife must be used to handle specific tasks, but the tip, the center of the cutting edge, and the heel are each best suited for certain types of tasks. The general rule of thumb is to use the tip for delicate tasks, the heel for the heaviest tasks, and the center of the cutting edge for more general tasks – those that require longer strokes.
The knives seem really heavy to me. Why are they so heavy?
The knives are heavier than those offered in the past because the previous knife sets were stamped and the iCook Knifeware is forged. The forged construction results in a heavier knife with a thicker blade and solid bolster for increased strength and longevity.
What is the difference between forged and stamped knives?
What if I would rather have a wood storage block to store & showcase my iCook Knifeware?
- Forged: A forged knife is produced from a steel billet (thick chunk of metal) that is heated and struck into shape with a multi-ton hammer. The stainless steel flows into the shape of the knife. A fully forged knife, such as iCook Knifeware, is one where the blade, bolster and tang are formed from one piece of metal. The forged construction is considered to be very strong, durable and long lasting. Forged knives are often heavier than stamped knives but are considered to have better balance for ease in cutting.
- Stamped: Stamped knives are die-cut from flat stainless steel – like a cookie cutter. Stamped knives are lighter but don't have the same quality and balance as forged knives. Due to the lack of density, the stamped knives often don't hold edges as well as the forged knives. For these reasons, tamped knives are usually less expensive.
The iCook Knifeware set comes with a durable, safe drawer storage tray. However, if you prefer the aesthetic look of this Knifeware for presentation onthe countertop, a wood storage block
is available separately.
How do I wash my Knifeware? Are the knives dishwasher safe?
iCook Knifeware is NOT dishwasher safe. In order to create and maintain an edge on a knife, a special type of stainless steel is used. This steel is very different from the stainless steel used to make iCook Cookware. The stainless steel used to make cookware is very corrosion resistant. The stainless steel used to make knives is less corrosion resistant so it can rust if not properly cared for. Dishwasher use or soaking the knives can cause moisture to get trapped underneath the knife's composite handle; resulting over time in the development of corrosion/rust.
Wash the knives in a solution of Dish Drops® Liquid and vinegar before the first use to remove any lingering oils or polishes from the knives. Carefully wash the knives by hand with Dish Drops and water immediately after each subsequent use. All fine knives should be hand-washed immediately after use. Do not soak your knives to prevent rust and accidental injury. Never submerge a knife is sudsy water and reach into the water to retrieve it as the exposed blade edge could cut you.
Dry your knives thoroughly. Knives can be dried with a towel or air dried. Do not store your knives if they are still wet, as rust could form. Do not allow food residue to remain on the blades for prolonged periods of time.
What is the best way to remove a stain from the blades of my knifeware? The surface of my knife has a light purple tint to it. What is it and can it be removed?
Never use an abrasive scrubber or cleanser to clean the knives. Stains or a mild discoloration are likely caused by a microscopic layer of food residue and/or a hard water film. This can be removed by gently scrubbing the blade in the direction of the brushed finish using a mild abrasive cleaner such as Legacy of Clean Soft Cleanser and a nylon bristle brush. Use extreme caution so as not to get fingers near the cutting edge of the knife blade.
Can I just store the knives in a drawer with my other kitchen utensils?
It is very important for safety and the longevity of the knives to store your iCook knives in the drawer storage tray or the optional Wood Storage Block. Storing them in the tray or block will protect you and your family against injury. It also ensures that the knife blades will not be damaged by rough contact with another utensil. Never store the knives in a moist environment.
If I need to store the knives for an extended time, is there anything special I need to do?
If storing knives for an extended period of time, apply a thin coat of vegetable oil to the surface of the blade to prevent corrosion and wrap the knife in newspaper.
Can I use the knives as a prying tool?
Do not use the knives as a prying device (removing lids or bottle caps). This can cause the tip to break or the delicate edge of the blade to be damaged.
The iCook Multipurpose Shears do have a lever/screw driver blade built into the end of the handle that can be used for prying. The iCook Shears also have a bottle cap twister built into the handle. More stubborn caps may be removed by applying gentle pressure using the built in nut cracker. There is also a built in bottle opener. Save your knives from damage by using the correct tool. The Multipurpose Shears may be the most suitable choice.
Can I cut through bones with these knives?
Do not use the knives to cut through bones. Cutting through bones can cause the knife blade edge to chip. The iCook Multipurpose Shears do have a chicken bone cutter built into the blade edge.
Are there any types of surfaces to avoid or style of cutting boards to avoid when using the iCook Knifeware?
Do not use the knives to cut on hard surfaces such as glass, metal, granite, tile or hard plastic. Doing so can cause the blade edge to curl or chip. Sharpening with the iCook Sharpener may not be able to reverse the damage caused by cutting on hard surfaces. Professional sharpening may be required, but would not guarantee that the damage to the edge will be reversed. When selecting a cutting board, always cut on a surface that has some resilience such as wood or plastic. The wood fiber laminate iCook Cutting Board is an excellent choice. It is dishwasher safe, heat resistant, durable, and most important – great at protecting knives.
The handles on my knives look dull. What can I do about that?
If the handles on your iCook Knifeware begin to looks dull, simply rub the surface with petroleum jelly or vegetable oil. Wash with DISH DROPS Liquid to remove any excess oil. Do not use the knife until it has been washed to prevent slipping in the hand.
Are the knives certified by any outside agency such as NSF?
No. No additional certification was sought for this product line.
Are there any patents on the knives? If so, what are the patent numbers?
No patents have been issued for iCook Knifeware. There are several patents pending that will be retained by the agent for the designer. Amway Global will not hold any potential patents for these products.
What are the key selling points of iCook Knifeware?
The ergonomic design:
My Knife Storage Tray needs cleaning. How can I wash it?
- The weight of these knives is well-centered and the tip feels very light. This makes the knives feel balanced, lively, and easy to use.
- The top of the bolster is curved allowing the user to grip the knife effectively in each of the basic chef grips.
- The bolster has a curved angle on the face of the blade, allowing for a looser, more comfortable grip, while maintaining overall control.
- The handles have a specifically designed curvature on the underside that adds control and stability especially when cutting larger, harder foods.
- The spine (top edge of the blade) is curved to improve overall balance and prevent the tip from becoming too heavy.
- The cutting edge is curved to match the natural action of the wrist while cutting. This curvature also helps prevent the need to involve the elbow and shoulder when cutting. When cutting with the wrist alone, you maintain better control over the blade edge.
- The tip of the blade is lower than the handle, creating more control for delicate cutting, especially when cutting on the bias.
- The forged blade combines strength with balance.
The Knife Storage Tray can be hand washed using Dish Drops Liquid. Do not put the Knife Storage Tray in the dishwasher.
My Knife Storage Tray has some dark streaks on the top surface near where the blade slots end. Is this normal?
Yes, this is normal. These streaks are because of how the material flowed in the molding tool during manufacturing. Because the Knife Storage Tray is a dark color, it is more obvious on molded plastic than parts that are lighter in color.
I see some funny looking dots on the top surface of the Knife Storage Tray near where the knife handles sit. Is this normal and do that they have to be there?
These “dots” are normal. This is where the plastic material enters the molding tool in the manufacturing of the tray. They were specifically hidden in a place that is covered by the knife handle.
What is the Knife Storage Tray made from?
The Knife Storage Tray is made from a plastic called polypropylene.
My Knife Storage Tray doesn’t fit in my kitchen drawer. What can I do?
The overall size of the Knife Storage Tray was designed to best hold the knives safely and protect them damage when stored in a kitchen drawer. The height was dictated by the overall size of the knives and a desire to have safe, easy access when removing the knives. Consideration was given to standard drawer sizes in multiple markets. If the Knife Storage Tray does not fit in your kitchen drawers, we suggest that you purchase the Knife Storage Block for convenient, countertop storage.