Colour | Lilac Pop, Emerald Forest |
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Tritan Drink Bottle
$33.00
Price Summary
- $33.00
- $33.00
- $33.00
Made from tritan™, our unique big kids’ drink bottle is ideal for kindy and school kids. Its unique triangle shape bottle is designed specifically for little hands, making it easier for kids to grip. Easy push button pops open the lid, keeping straw tops hygienic when closed and never goes astray. Spill-proof bite valve straw top prevents accidental spills. Robust carry handle makes it easy for kids to carry and remove out of school bags. Its 450ml capacity and angled silicone straw lets kids drink to the very last drop and stay hydrated throughout the day. Minimal parts and ultra easy to assemble / disassemble and clean. Dishwasher safe. Plus, customise the look with removable bumper
Details:
- 9m+
- Unique ergonomic triangular shape bottle fits the two-hand grip of a child perfectly.
- Easy to open/close lid. Lid pops open at the press of button and locks into place to prevent hitting the child in the face when tipped forward.
- Spill-proof bite valve straw top prevents accidental spills
- Robust carry handle makes it easy to carry and remove out of school bags
- Silicone straw top and angled straw – allows kids to drink even when tilted.
- Large opening to easily refill and insert ice cubes
- Minimal parts makes it easy to clean, assemble/disassemble
- Removable bumper, to customise the look
- Dishwasher Safe
- 450mls/15oz capacity
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FISH
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Information:
KNIFE STYLE:
Tall Petty
CONSTRUCTION:
Hammer Forged, Mono Steel
STEEL TYPE:
Recycled Leaf Spring Steel
HANDLE:
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Dimensions:
EDGE LENGTH:
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TOTAL LENGTH:
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WEIGHT:
85gm
HEIGHT:
40mm
Firstly do not ever put these knives in the dishwasher. Carbon steel is best rinsed, then gently wiped. Follow this by drying your knife with a dry cloth, then brush with a bit of mineral oil after use to keep the blade safe from rust. This knife likes to be dry, so don’t wash it then leave it wet on a bench. Dry it properly and put it straight away.
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Made To Slice:
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Information:
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CONSTRUCTION:
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If left wet, the knife will end up with rust. While this isn’t ideal, it’s not a major drama. The knife can be pulled back to greatness by scrubbing the rust spots with steel wool and, once cleared, dry well and oil again. If the blade has been left damp for a long time, it will go remarkably rusty. You will need to use a wet and dry emery paper. Start with a 400, then work up to an 800 and finish with a fine abrasive metal polish. Wipe, rinse, dry, then oil. We recommend using a dab of knife oil after every use.
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Made To Slice:
MEAT
FISH
VEGETABLES
Information:
KNIFE STYLE:
Paring
CONSTRUCTION:
Hammer Forged, Mono Steel
STEEL TYPE:
Recycled Leaf Spring Steel
HANDLE:
Paduak
Dimensions:
EDGE LENGTH:
150mm
TOTAL LENGTH:
290mm
WEIGHT:
70gm
HEIGHT:
32mm
Firstly do not ever put these knives in the dishwasher. Carbon steel is best rinsed, then gently wiped. Follow this by drying your knife with a dry cloth, then brush with a bit of mineral oil after use to keep the blade safe from rust. This knife likes to be dry, so don’t wash it then leave it wet on a bench. Dry it properly and put it straight away.
Oil Thy Knife
Oil your knife with mineral oil before you store away. While not essential, this step is a preventative measure to help prolong the life
No matter how well you look after your knife, it will still turn a dull grey colour over time. The nature of carbon steel is to mark and lose its shine. There is nothing bad or unhygienic about it. It is just how carbon steel behaves. Some foods like lemons, onions or tomatoes will mark instantly due to their acidic nature. You don’t need to stress about this, and you can polish the knife back to a high shine, but it is unnecessary for functionality.
If left wet, the knife will end up with rust. While this isn’t ideal, it’s not a major drama. The knife can be pulled back to greatness by scrubbing the rust spots with steel wool and, once cleared, dry well and oil again. If the blade has been left damp for a long time, it will go remarkably rusty. You will need to use a wet and dry emery paper. Start with a 400, then work up to an 800 and finish with a fine abrasive metal polish. Wipe, rinse, dry, then oil. We recommend using a dab of knife oil after every use.
High Carbon steel is a tough and long-lasting steel that will keep its edge much longer than other steels. For proper use, we recommend you sharpen your knife with a steel once a week and a stone once a month (this is if you are using it daily). If you find your knife is not sharpening as easily after a few years, we recommend getting it sharpened professionally. This may be due to your knife has being sharpened at the wrong angle.