Introducing Chef Randall’s Bolo Knife
Gently flip tabs up and away from casing.
Then open the soft grip handle by unlocking and lifting thumb tab until it releases. Rotate the tab outwards.
Lastly, flip open the front casing and remove the blade carefully.
Use caution when handling blade. Keep sharp edge away from your hand. Simply pinch blade (on surface area/away from the cutting edge) with index and thumb or grab by blade cover, then remove blade from case.
Before operating, ensure bolo casing is completely locked.
When not in use, slip the cover over the blade until it fits tightly over the entire surface area.
How to Operate
For comfort and security, place your hand around the top section of the casing with a secure grip and have your thumb resting on the thumb rest.
Place the blade in contact with cutting surface and roll gently back and forth over the food item. For larger food items feed food slowly towards the blade rather than moving blade to the food.
For smaller food items roll blade as desired. For best results roll blade without lifting it unnecessarily. If the blade slips or stops rolling, relax pressure on casing or lift and reposition on cutting surface.
To chop foods, use the trigger/brake. Lift the brake upwards with forefinger. Minimal pressure is required. This will lock the blade. Release pressure for rolling action.
This is a knife, and must be handled with caution like any other knife. Always use caution when cleaning, assembling or using the rolling knife. When cutting any type of food, it is always important that you keep your fingers far enough from the trajectory of the knife. To avoid harm, slow down momentum when approaching end of food.
Safest Cutting Surfaces:
It is highly recommended that you use bolo on appropriate cutting surfaces such as plastic and wood cutting boards. Some granite surfaces that are not highly polished may be used with bolo. Glass and highly-polished surfaces are not recommended.
Wash by hand only. Wash casing and blade separately in mild soap and warm water. Do not let either the blade or the casing soak in water for long periods of time. Remove parts from water and dry each part thoroughly before reassembling and storing. Pay attention to dry the area where the bearings are to ensure water doesn’t accumulate around the bearings.
There are 2 bearings, one on each side. If needed you can simply remove the bearings by using a kitchen fork to lift it out the bearing pin.
HOW TO CARE
How to sharpen the blade
Bolo will stay sharp longer than a regular knife because: 1) the blade is always rolling and not cutting on the same location all the time, 2) you need much less force to cut food so there is much less wear on the edge and 3) it is made of a high grade steel that has a hardness factor of Rc-59 on the Rockwell test, keeping the blade sharp longer.
You can take bolo to any professional knife sharpener, send to us or do it yourself. We will gladly sharpen your bolo for free. Please send just the blade to us (carefully and securely packaged) along with return postage and return packaging. If you want to sharpen it yourself, use caution, hold the blade with a glove and slowly place the blade in an electric sharpener, rotating slowly.
Does bolo come with a blade cover for safe storage?
It sure does!
Will food accumulate inside bolo`s handle?
We’ve designed in to the handle ‘Food Guards’ to restrict food from going inside. While some food will accumulate inside the handle, a simply rinse is usually all that is required.
Is it safe for children?
This is a knife so this is something every parent will have to decide for themselves. I (Chef Randall) as a parent allow my 3 kids to use it. My son is 12 years old and can use it extremely well, and we always supervise our daughters (age 8-10).
I don’t let them cut hard vegetables, but as many parent knows kids like to participate in cooking so as an example my 8 year old helped me cut up parsley. I took off the leaves for her and then I showed her how to do it without having her hand on the cutting board so there was no way she could cut herself – I would not of course let her cut a carrot, which needs to be held when cutting.
How to clean the blade?
The blade is not hard to clean; you hold it between your fingers with a pinch and just rinse it. When the blade has stuff stuck on it like cheese etc. use a sponge – we are going to post videos on cleaning on our web site as soon as the campaign is over – we are planning a lot of great demo videos so if there is anything anyone wants to see just message us and we will include them.
How was bolo designed to be safe ?
The bolo handle was designed with safety in mind at three (3) critical points:
- Two (2) inside tabs secure the bottom,
2. The folding handle cover, that locks the halves together on top, and
3. An elongated pin that connects the halves at the front.
A series of high tempered steel blades, stamped with high impact precision, expertly sharpened and designed for a wide variety of uses.
The Original Rolling Knife blade is ideal for slicing, mincing and dicing vegetables, spices, herbs, garlic, cooked meats and a whole lot more. Made of: 420J2 Steel with HRC of 57.
The Tenderizing blade with its dual tipped teeth tenderizing meat just by rolling it back and forth. Made of: 420J2 Steel with HRC of 57.
The high density ABS pastry blade cuts through sticky dough with ease. Made of: ABS. Great For: Cutting on any non-stick surface.