how do you clean the blade
1833055
We do put the glass including the blade into the dishwasher. Not sure if that is what you suppose to do though.
1833056
Access to the blade is made by unscrewing the bottom of the caraf. I have found that just washing out the caraf with hot sudsy water will suffice in most instances and the blade cleans perfectly w/o removing the bottom to gain access. This is not your grandmothers blender. I have had nothing less than excellent service from the one which I purchased several months ago.
1833057
I have taken it all apart. That is the only way I could get it clean. I am a bit disappointed with the mixer as a whole. I hope you enjoy yours!
2108653
You need a very sharp knife and you must wipe it down and then wet it between slices.Do not use a serrated blade .
1463717
The blades are removed by gently pulling up after you have removed the foil. Clean both the foil and blades with by soaking then in blade cleaning solution and a soft brush to loosen debris. After cleaning let air dry. Thats it.
1278519
Just got it a few days ago. Not sure how helpful this is, but immediately after using, I typically rinse the areas that would have come in contact with food, then dry with a towel. I suppose you could fit a damp/soapy q-tip behind the cutting blade if something got really stuck in there, then rinse lightly and dry. As someone already suggested, a small brush or even toothbrush seems like a good idea.
720099
I've polished steel using a soft cotton cloth and a lot of elbow grease. Depends on how bad of shape the blade is in. Finish the job with a clean soft cotton cloth. Good luck.
1909875
Wipe it down due to the oil that came on it for it's protection. Then wipe it down with olive oil (no preference) and it will stay sharp and shiny. It just protects the blade from becoming dull. You don't need a lot of oil. Just enough for sheen.
42767
Thats just preservative that they coat the blade with for storage (nobody wants to buy a rusty cutting-tool). It will evaporate or dry up when you use it. You will probably need to scrub the blade with gun-oil or WD-40 every so often anyway, after its been used.
743295
Yes,I never have any problem cleaning the blades. I really love my blender and use it a lot.
5630
I always just rinse it off when done using it or use the sprayer with the kitchen facet. The blades are extremely sharp so it is safer not to actually touch them.
1556389
I don't have a dishwasher so I usually use scotchbrite on the underside of the blade. A stiff cleaning brush from back to front should work well also.
2242445
Our knife blades are made from a high- carbon 420 stainless steel, however, stainless steel is not stain or rust proof. Please do not allow blades to soak in water, and do not allow acidic or salty foods to remain on the blades after use. This might cause staining to occur. Should the blade show some signs of staining, use a non-abrasive metal polish for easy removal. We recommend that you hand wash all knives thoroughly in hot water using a mild soap or detergent. Rinse in clean, hot water and towel dry immediately. Automatic dishwashers are not recommended as the heat and detergent can damage or stain the blades.
722689
If I may, a recommendation for dealing with these: take about 1 tablespoon of baking soda with a couple drops of water directly on the blade and with a light duty scrubber similar to a Dobie, lightly scrub the blade (entirely) using a circular motion. Let it sit a minute then rinse itoff. It always works to remove them for me.
967738
I cleaned using soap and sponge. Then spray with warm water and dry. No I did not take the blade off.
796288
I just use a soft bristle brush and it gets everything loose under and around the blade and shaft then I take a damp paper towel and carefully wipe it out.
915277
Set the blade on the slicer to open fully so that the sharpening wheel fits behind the blade. Advance the carriage toward the blade but do not have it touch. The blade should contact the wheel in the middle of the "grit". Turn on the slider and advance the sharpener until it touches the blade. The sharpening wheel should turn. Keep the sharpener and blade in contact with medium pressure for about 10 seconds and pull sharpener back from the blade. To remove the burr on the blade, position the sharpener so that the pad is near the sharpened blade. Turn on the slicer and engage the pad by pushing the "actuator rod" to move the pad against the blade for about 5 seconds. Wash blade with damp sponge.
796290
I just use a basting brush to clean around and under the blade. There really isn't a reason for removing the blade. From time to time, I may use a damp paper towel to remove coffee dust that may accumulate over time.
2089961
You need to be careful when cleaning this knife as I lost all the bristles on one side of my dish brush, LOL! I use dish soap and very hot water. I gently and carefully wipe the blade, while trying to not lose a finger. Blood and guts are only hard to clean off if you let them dry on the blade. Part of your prep when cleaning game should be a large bowl of water and a rag so you can keep your blade relatively clean during butchering. I have done chickens and rabbits with my buddy's mora and I cleaned it pristine BEFORE we even put the meat in the freezer. Warning, Blood can etch carbon steel, but they aren't supposed to be pretty, they are supposed to cut. You need to be careful when cleaning this knife as I lost all the bristles on one side of my dish brush, LOL! I use dish soap and very hot water. I gently and carefully wipe the blade, while trying to not lose a finger. Blood and guts are only hard to clean off if you let them dry on the blade. Part of your prep when cleaning game should be a large bowl of water and a rag so you can keep your blade relatively clean during butchering. I have done chickens and rabbits with my buddy's mora and I cleaned it pristine BEFORE we even put the meat in the freezer. Warning, Blood can etch carbon... » Read More You need to be careful when cleaning this knife as I lost all the bristles on one side of my dish brush, LOL! I use dish soap and very hot water. I gently and carefully wipe the blade, while trying to not lose a finger. Blood and guts are only hard to clean off if you let them dry on the blade. Part of your prep when cleaning game should be a large bowl of water and a rag so you can keep your blade relatively clean during butchering. I have done chickens and rabbits with my buddy's mora and I cleaned it pristine BEFORE we even put the meat in the freezer. Warning, Blood can etch carbon steel, but they aren't supposed to be pretty, they are supposed to cut. « Show Less