Knives may seem complicated with their many shapes, angles, metals, grips and techniques. But Chicago Cutlery® brand has strived to simplify this tool for uses over the past 80 years. We created a tool that speaks to professional knife uses and serves everyone who loves to cook.
With a history that hailed back to 1930, we come from the meat markets of Chicago. The appropriately named Chicago Cutlery® brand began as a knife conditioning service. When the demand for sharp knives increased, we evolved into a knife manufacturing business catering to the meat and poultry industries in 1969.
We discovered that like any other tool, the crux lies in its use. That was why we ventured on to design knives that rewarded the home chef’s progress with their knife skills, instilling confidence and security in the kitchen.
Confidently place your trust in us as we provide lifetime guarantee on our knives. There is simply no substitute for dependable cutlery.
Today, the Chicago Cutlery® brand continues to offer a wide array of kitchen-cutting tools that makes for effortless cutting and control, all designed with exacting sharpness. Chicago Cutlery®- truly discerning knives that gives you a sharp edge.
CHICAGO CUTLERY®- Lifetime Guarantee
Chicago Cutlery knives are warranted to be free of defects in material & workmanship under normal household use for the lifetime of the product. Any piece found to be detective will be repaired or replaced at no charge with the same item or an item of equal or greater value.
This warranty is not valid for products damaged by misuse, for purposes other than normal household use, or failure to follow the Use & Care instructions. In no event is World Kitchen (Asia Pacific) liable for consequential damages. Proof of purchase (receipt) and product is required for all replacement.
During the warranty period, should a warranty problem develop, contact your local World Kitchen office or contact us at AsiaConsumer@corellebrands.com
Use & Care
Use & Care
Sharp knives are safer than dull ones because dull knives require more pressure for cutting, which can result in slipping. Sharpening knives with a sharpening steel can seem difficult at first, but it’s actually quite easy once you get the hang of it.
- Hold sharpening steel point down on flat stable surface like table or cutting board
- Angle the knife blade so that it is approximately 15 degrees from the sharpening steel
- Pull the knife down & across the sharpening steel in a slight arc, pulling the knife handle toward you. Stroke the entire blade edge from base to tip.
- Repeat on the other side of the steel.
- Repeat steps 3 & 4 three to five times, alternating the right & left side of the cutting edge.
- Knives should be sharpened after every couple uses for maximum performance.
- Use a scouring powder to clean & remove metal particles from your sharpening steel. After cleaning the steel, rinse it with water, dry it thoroughly & store it in a dry place.
- For best results, hand wash your knives with a soapy cloth & dry immediately.
- Soaking wood-handled knives in water can remove the natural oils from the handles.
- Dishwashing may cause banging against other dishes that can nick the edges. Additionally, the heat & detergent may have a corrosive effect on the handles.
- Sharp knives should never be stored loose in a drawer because contact with hard objects can dull the blade & reaching into a knife drawer can be very dangerous.
- We recommend storing your knives in a hardwood block for safety & convenience. Many Chicago Cutlery sets include a hardwood block for storage. Empty Chicago Cutlery hardwood blocks are also available at many retailers.
- Keep knives sharp at all times.
- Use the correct size & type of knife for the job.
- Cut away from the body when possible.
- Use knives with a wooden or polyethylene cutting board.
- After handling a knife, lay it down in a cleared area with the blade away from the body & safe distance from the edge of the cutting area.
- Do not reach blindly for a knife; reach deliberately for the handle.
- Never try to catch a falling knife.
- Do not use a knife to stab, pull, or lift materials.
- Knives should not be used as can openers, screw drivers, or ice picks nor are they intended for prying apart frozen food.