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HACCP
HACCP-Hazard Analysis and
Critical Control Point
Hazard Analysis Critical Control Points (HACCP) is an internationally recognized method of identifying and managing food safety related risk and, when central to an active food safety program, can provide your customers, the public, and regulatory agencies assurance that a food safety program is well managed. HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product.
NSF
Certified by NSF.
Atlantic Chef knives are certified by NSF.NSF, National Sanitation Foundation, is a not-for-profit, non-governmental organization that develops standards and provides product certification and education in the field of public health and safety.
Steel Introduction
German Steel, DIN 1.4116.
Atlantic Chef uses German Stainless Steel, DIN 1.4116, wich consists of Carbon, Chromium, Vanadium, Molybdenum and several other materials. After well hardening and tempering, the hardness of the blades can reach as high as HrC 56 and above. The razor sharp blade edge also offers long-lasting sharpness, easy edge maintenance and rapid re-sharpening features..
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Recommended sharpening method for Rokukyo kitchen knives
Use a whetstone
- The sharpening stone should be soaked in water for 3–5 minutes before you use.
- Hold the knife so that the blade meets the stone at your preferable angle, and then push back and forth across the stone in smooth steady strokes maintaining the same angle.
- After sharpening one side of the blade, repeat the above process on the other side until it reaches your preferable sharpness.
- If necessary, use a finer grit stone to remove micro burrs for ultimate sharpness.
Use a sharpening rod
- Hold the sharpening steel on one hand in a near-vertical position with the point resting on a flat non-slipper surface, Hold the knife on the other hand so that the blade meets the sharpening steel at your preferable angle.
- Start with the heel of the knife against one side of the steel. Maintain light pressure and draw the knife down the shaft of the steel.
- Continue in a smooth motion. Listen for a light ringing sound – a heavy grinding sound indicates too much pressure is being applied.
- finish by drawing the knife toward you, all the way through the tip.
- Repeat on the other side of steel. Repeat step 2 – 5 several times until it reaches your preferable sharpness. We the movement is completed, wipe the knife with a clean cloth.
