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This totally rad mini chef knife is the ultimate multitasker, perfect for the kitchen or the garden. The 5" Artichoke knife is one-of-a-kind and specially made.
1084/15n20 American forge welded steel (made in house) and hammer forged mosaic single tile blade. Hardwood core, single micarta pin with jade green dyed and stabilized curly maple handle. Copper and carbon fiber bolster.
NHB KNIVES ARE EXCLUDED FROM PROMOTIONAL DISCOUNTS
HOW MUCH DOES SHIPPING COST?
Orders $100 or more will receive free economy shipping, hooray!
The shipping fee for domestic orders $99.99 is a flat rate of $5.95 or $9.95 if shipping to one of the below states listed:
Orders shipping to US Territories such as Alaska and Hawaii will be charged a $14.95 shipping fee.
HOW LONG WILL IT TAKE FOR THE BUYER TO RECEIVE THEIR ORDER?
The actual shipping time and delivery date may vary depending on the local postal service in your area. You can refer to the standard shipping time below:
- On average, orders will be shipped 1-3 business days from order date!
- US orders may arrive approximately 3-10 business days after being shipped.
Please note: Due to the COVID-19 pandemic impact and extremely high order demand, carrier services might need additional 7-15 business days to ship packages anywhere.
CAN THE ORDER BE DELIVERED TO MULTIPLE ADDRESSES?
We do not accept shipment to multiple addresses for a single order. If you would like items delivered to multiple addresses, please place those orders separately.
DO YOU OFFER DELIVERY TO PO BOXES OR MILITARY APO/FPO ADDRESSES?
We support shipments to PO Boxes, but we cannot ship to Military APO/FPO addresses.
At Toast & Table we hope you love everything in your order, but we get it. Things happen!
NEW / UNOPENED / UNUSED ITEMS: You have 30 days within receipt of receiving your order to return an unused item to Toast & Table. Customer should contact info@toastandtable.com as soon as possible to start the return process. We do not charge a processing and/or restocking fee; however, any and all shipping fees back to Toast & Table will be at the customer's responsibility.
Once item is received back within 30 days, and determined as new/unused/unopened, we will refund your original payment method within 10 business days. Please remember it can take some time for your bank or credit card company to process and post the refund too. If more than 15 business days have passed since we've approved your return, please contact us at info@toastandtable.com
DAMAGED ITEMS: Please inspect your order upon receipt and contact us immediately at info@toastandtable.com if the item is defective, damaged or if you receive the wrong item, so that we can evaluate the issue and make it right!
You can always contact us anytime for return questions at info@toastandtable.com.
EXCEPTIONS / NON-RETURNABLE ITEMS
Unfortunately, we cannot accept returns on sale items or gift cards.
Wooden Tools
Wooden spoons, cutting boards, and bowls require hand-washing because the dishwasher will eventually degrade the wood, causing cracking or warping. Wash wooden tools with warm soapy water, and then thoroughly rinse and wipe dry.
Cutting Boards
Cutting boards usually require deeper cleaning, so rub them with salt to scour them before washing and drying. Wiping down bowls and cutting boards with mineral oil replaces the oil in the wood so it doesn't crack. Store cutting boards standing on their edge so they don't warp.
Teak Wood
Hand wash with hot soapy water after each use. Rinse. Dry it with a Kitchen towel, or better let it air dry. Store only when is completely dry or display it on the counter. Do not put it on a dishwasher, do not soak it in water.
Wood is a natural material and tends to expand and contract. Too much moisture is the cause of cracks and splits. Don't store the board until is completely dry.
Cast Iron
Clean cast iron with hot water and a nonabrasive sponge, and then wipe dry so it doesn't rust. Soap and harsh abrasives ruin the seasoning on cast iron. Coat the inside of the pan with a thin layer of oil before storing it.
Enameled Cast Iron
Allow your enameled piece to cool, then use a gentle dish soap and scrub brush, cloth, or pan scraper with warm water. Hand washing is recommended to preserve your piece's finish.
Nonstick Pans
Nonstick pans require hand-washing with hot, soapy water and a mildly abrasive cloth sponge.
High heat and metal utensils can crack the nonstick coating, so only cook over medium heat and use plastic or wooden utensils. Avoid stacking nonstick pans, which can cause scratches in the coating.
Stainless Steel
Stainless steel and enamel cookware are dishwasher-safe, but avoid harsh abrasives that can scratch the surface.
Pure Iron
Cleaning
Wash with soap and water, using a stiff brush, scouring powder, or steel wool.
If rust remains, wipe items with an oil-saturated cloth or a commercial rust remover. If using a commercial rust remover, be sure to follow the label instructions. Wash again in hot, soapy water, rinse, and dry thoroughly.
Care
Season iron pans and utensils with a generous amount of unsalted cooking oil. Heat in a 250°F oven for 2 or 3 hours. This will permit oil to soak into the pores of the metal. During the heating process, apply more oil as needed. When seasoning is completed, wipe off the excess oil.
Stainless Steel, Nickel-Copper Alloy, Nickel, or Chrome-Plated Metals
Cleaning
Wash thoroughly and polish with a fine-powdered cleanser. If hardware is broken so that base metal is exposed and rusted, wipe it with kerosene. Then wash and dry the surface. Wax after each use to prevent further rusting.
Aluminum Pans and Utensils
Cleaning
Wash thoroughly with hot soapy water. Scour any unpolished surfaces, such as the insides of pans, with soapy steel wool pads. However, do not scour plated aluminum surfaces because it might remove the finish. Sanitize in a bleach solution (1 tablespoon of unscented chlorine bleach per gallon of warm, not hot, water). Dishwasher-safe, but avoid harsh abrasives that can scratch the surface.
To remove dark stains from aluminum pans, fill the pan with water. Add 1 tablespoon vinegar or 2 teaspoons cream of tartar for each quart of water. Boil for 10 to 15 minutes, scour with steel wool, wash with soap, rinse, and dry.
Knives
Cleaning
Stainless Steel Knives - Wash knives in hot, soapy water. You can air-dry stainless steel knives.
Carbon Steel Knives - Wash knives in hot, soapy water. Carbon steel can rust so make sure to dry these knives immediately after washing and rinsing.
Care
Storing knives in a block or sheath prevents accidents and helps maintain the blade's edge.
Using a cutting board when chopping prevents knife blades from dulling. Wooden cutting boards are preferable because plastic dulls blades more quickly.
Avoid placing them loose in the sink because other dishes in the sink can nick or dull the blades.
When using steel, hold the blade at an angle to the steel rod, and draw it down the length of the rod, sliding the knife so the blade passes over the rod from handle to tip. Repeat the process several times on both sides of the blade to sharpen it evenly.
Plastic Utensils
Cleaning
Plastic tools, including spoons, spatulas, and microwave ovenware, are usually dishwasher-safe, but always check with the manufacturer first. Plastic will sometimes melt or warp on the lower dishwasher rack, so use the upper rack or hand-wash the plastic in soapy water instead. Avoid harsh abrasives, which can scratch plastic surfaces. Instead, use a nylon mesh scrubber to remove stubborn food.
Care
Store plastic ware flat to avoid warping. Some foods, especially those with acidic juice such as tomato sauce and fruit juices, can stain plastic utensils and cookware.
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