KitchenAid KKFTR06 Owner's Manual

KKFTR06

W11358434A.indd 1			5/29/2019 2:21:30 PM

To learn more about your Cutlery and experience our full line of Cutlery and kitchen products, visit www.kitchenaid.cn.

You may also reach us at: 400-120-8733

For countries outside China, visit international.KitchenAid.com

to locate your local KitchenAid website and customer support information.

PROOF OF PURCHASE

Always keep a copy of the itemized sales receipt showing the date of purchase of your Cutlery. Proof of purchase will assure you of in-warranty service. The completion and submission of product registration information is not required to obtain your product warranty. Please complete the following for your personal records:

Model Number:

Date Purchased:

Store Name:

USING YOUR CUTLERY

Proper use

•Select the proper knife for the task at hand.

•Do not use knives to cut through bone or cut or separate frozen foods; except for chopper which is designed for small bones chopping; it may damage or dull the blade. Do not shake move knife violently from left-to-right when knife is stuck into a hard or unfrozen food; it may damage or dull the blade.

•Do not use knives as a screwdriver or can opener; it may damage the blade.

Cutting surfaces

•Use smooth, easy-to-clean cutting surfaces. Wood and polyethylene cutting boards are recommended.

•Do not use knives on hard surfaces that can dull or damage the cutting edge, such as glass, stone, ceramic, metal, or countertops.

CARING FOR CUTLERY

Washing Cutlery

•Cutlery is dishwasher safe, but hand washing is recommended for lasting appearance and performance.

Sharpening Cutlery

To maintain maximum performance, it is encouraged that knives be sharpened after each use.

2–3 times with slight downward pressure

•Knives that have not been sharpened in some time may take additional passes through the sharpener.

•The built-in sharpener can be cleaned and sharpening wheel can be replaced, if worn out. See KitchenAid.com/cutlery for more information.

NOTE: Knives with serrated edges must be professionally sharpened.

3.5” Paring Knife

24x4

7” Santoku

50x4

7” Cleaver

84x4

6” Chopper

74x4

©2019 All rights reserved.

W11358434A

05/19

Specifications subject to change without notice.

W11358434A.indd 2			5/29/2019 2:21:30 PM