Brand / Commercial Kitchen Equipment
, established in the 1860s and manufactured in Premana, Italy, produces professional knives for commercial kitchens, butchers and food processors where hygiene discipline, grip control and predictable daily performance matter more than decorative presentation.
20
Products
01 / OVERVIEW
Products
02 / PHILOSOPHY
03 / AUDIENCE
04 / RANGE
05 / ROI
07 / ENGINEERING
08 / INSTALLATION
Board selection
use appropriate commercial boards; avoid glass, stone or steel contact.
Storage
standardise racks, blocks or magnetic bars to prevent edge collision.
Sanitation
align washing and sterilisation with site
SOPs and staff training.Chemical control
avoid prolonged exposure to aggressive alkaline or chlorine-based detergents.
Edge routine
implement daily honing and scheduled sharpening responsibilities. Knife safety and hygiene outcomes depend on site SOP adherence. KW Commercial Kitchen provides selection guidance; handling, sanitation and compliance remain the responsibility of the operator.
09 / WARRANTY
010 / WARNINGS
Mistake 1: Selecting knives by appearance instead of workflow reality Chef prep, butchery and HACCP-controlled stations have different grip and hygiene requirements. Mismatching series increases fatigue and shortens edge life due to inappropriate daily use patterns.
Mistake 2: Treating dishwashing as full maintenance while neglecting drying and storage Washing alone does not protect edges. Corrosion and dulling often occur after washing due to wet storage, edge collision or chemical residue.
Mistake 3: Blaming steel choice when board material and honing habits are the real cause Hard surfaces and skipped honing rapidly degrade edge geometry, leading to slipping cuts and safety risk..
011 / FAQ
Frequent honing realigns micro-deformation from daily prep, restoring cutting stability without excessive material removal.
Colour coding works only when roles are defined, staff trained and storage separation enforced as part of SOPs.
If you require ultra-hard edges with minimal maintenance and accept brittleness, alternative knife styles may be more suitable.
07 / ENGINEERING
08 / INSTALLATION
Board selection
use appropriate commercial boards; avoid glass, stone or steel contact.
Storage
Ambrogio Sanelli A1852002 Stainless Steel Chainmail Glove - Italy Made
standardise racks, blocks or magnetic bars to prevent edge collision.
Sanitation
align washing and sterilisation with site
SOPs and staff training.Chemical control
avoid prolonged exposure to aggressive alkaline or chlorine-based detergents.
Edge routine
implement daily honing and scheduled sharpening responsibilities. Knife safety and hygiene outcomes depend on site SOP adherence. KW Commercial Kitchen provides selection guidance; handling, sanitation and compliance remain the responsibility of the operator.
09 / WARRANTY
010 / WARNINGS
Mistake 1: Selecting knives by appearance instead of workflow reality Chef prep, butchery and HACCP-controlled stations have different grip and hygiene requirements. Mismatching series increases fatigue and shortens edge life due to inappropriate daily use patterns.
Mistake 2: Treating dishwashing as full maintenance while neglecting drying and storage Washing alone does not protect edges. Corrosion and dulling often occur after washing due to wet storage, edge collision or chemical residue.
Mistake 3: Blaming steel choice when board material and honing habits are the real cause Hard surfaces and skipped honing rapidly degrade edge geometry, leading to slipping cuts and safety risk..
011 / FAQ
Frequent honing realigns micro-deformation from daily prep, restoring cutting stability without excessive material removal.
Colour coding works only when roles are defined, staff trained and storage separation enforced as part of SOPs.
If you require ultra-hard edges with minimal maintenance and accept brittleness, alternative knife styles may be more suitable.
