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Manufacturing knives since 1985
Why a colour code ?
Why a colour code ?

Certain laws for hotel and restaurant industries do not allow the contamination of flavours between ingredients of different types. The solution was to use a colour code where each colour is for a certain type of ingredient.
 
Red – meat…
Brown – potatoes, carrots…
Yellow – cooked ingredients…
Blue – fish...
Green –salad, fruits…
White – cakes, cheese…

How to sharpen
How to store ?
How to keep ?
Why a colour code ?
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