Am Kropf, der Verdickung zwischen Klinge und Griff, und an der durchgehenden Angel erkennen Sie das geschmiedete Messer.
Der stabile Klingenrücken wird zum Zerkleinern von z.B. Knorpeln, aber auch zum Aufschlagen von Krustentieren verwendet.
Mit dem vorderen Teil der Klinge werden kleine Gemüsearten geschnitten und gehackt.
Die geschwungene Klingenform ist ideal für wiegende und auch ziehende Schnitte. Mit diesem Teil der Klinge wird fast alles Schneidgut geschnitten.
Der hintere Teil der Klinge wird für schwer durchzutrennendes Schneidgut verwendet, weil die Kraftumsetzung so optimal ist.
Das breite Klingenblatt wird in der Praxis zum Plattieren und Formen benutzt; zudem bietet es genügend Abstand zwischen der Hand am Griff und dem Schneidbrett.
Wear- and corrosion-resistant
Blade and handle are joined without gaps
Essential, basic quality tools are indispensable because they fulfil your wishes and needs when preparing the various foods in the respective work processes.
Small, flexible and sharp. The paring knife is an essential, versatile tool in the kitchen. For peeling, small cutting tasks and decorating.
For extracting bones and removing fat and cartilage. With its flexible blade, this knife adapts ideally to the food being cut, removing too much and not too little.
The pointed shafts on the blade of the bread and utility knife are ideal for cutting bread, crusts, cakes and for peeling fruits and vegetables.
The chef's knife is a classic and the centrepiece of the professional kitchen. The most important kitchen tool for a wide range of applications. For chopping herbs, cutting vegetables, slicing and cutting meat and fish.
The smooth cutting edge and thin blade of the carving knife easily cut roasts, meat and ham into perfect, thin slices and reduce the escape of valuable roast juices.
The Japanese classic for vegetables and meat. The Santoku is characterised by a thin blade with a V-shaped cutting edge. The pointed end of the blade is used for decorating. The Kullenschliff effectively reduces food from sticking to the blade.
The supplementary range fulfils exacting demands in kitchen equipment with a series of tools. In the professional kitchen, they are in constant use; at home, for special occasions and for special preparations.
With this handy knife you can cut, peel or prepare fruit and vegetables. The curved blade is adapted to fit to the material being cut, allowing quick and effective work. The blade's tip allows you to remove damaged areas or blackspots quickly and easily.
This allows you to cut cucumbers, carrots, fruit, butter or cheese into attractively rippled slices.
The serrated cutting edge cuts off crusts and ends simply and quickly. Useful for roasts as well as hardskinned fruit and vegetables.
The thin, flexible blade allows easy filleting of fish and meat and removal of skin and fish bones. Fillets then look the way they should: appetizing and precisely cut.
Special knife with serrated cutting edge for all hard and soft bread types - with a clean cut for uniform slices.
Salmon or ham slices look and taste better when they are cut paper thin. The knife is fitted with a flexible blade and Kullenschliff which prevents the fish or ham from sticking.
1. Guide the blade on the sharpening steel at an angle of 15-20°.
2. Pull the blade alternately to the left and right along the entire length of the sharpening steel several times.
3. Important: an equal number on both sides.
Draw the knife with light pressure and in a curved stroke through the gap in the sharpening unit. Repeat this several times – you will then have a sharp knife with a perfectly formed angle. A simple and safe drawing motion results in an optimum cutting edge.
Cut vegetables horizontally with uniform pressure from the top to the bottom with the rear section of the blade.
The cradle cut, i.e. cradling up and down movements from the tip of the blade to the end of the blade, is ideal for chopping things like herbs.
Cut small pieces uniformly by making short forward movements downwards and forwards at the same time. The knife tip always remains on the cutting base, while the hand guiding the knife determines the cutting width and the other hand (with curved fingertips!) serves for guidance.
With long cuts directed downwards and forwards at the same time, using the tip and the middle part of the blade for cutting.
For your safety and to protect the cutting edges of the blades, we recommend that you store the knives in a suitable knife block or on a magnetic rail. When buying a knife block, make sure you buy one with enough space and horizontal slots to protect the knife blades. We recommend our own blade guard for storage in a drawer - Edge Guard. or alternatively, dimensionally accurate compartments built into the drawer.
Blade guard – Edge Guard, the special blade guard for storage, especially in drawers. Click here to see the blade guard for blades up to 26 cm.
Knife block: Knife block with tourne knife, paring knife, boning knife, carving knife, bread knife, chef's knife, meat fork, sharpening steel and kitchen shears.
+ various types
Proper knife care is crucial. Knives that are forged or have a wooden handle should never be cleaned in the dishwasher. Knives with plastic handles are completely dishwasher safe; however cleaning in a dishwasher is much more aggressive than washing by hand. The use of highly concentrated detergents, leaving the knives in hot steam for a long time and also the presence of certain food residues can lead to pitting on the blades or even corrosion. We recommend clean the knife by hand with a soft cloth and a mild alkaline detergent. Wipe your knife after cleaning to ensure that tit is thoroughly dry – this will prevent any pitting on the blade. You can occasionally maintain knives with wooden handles with food-safe oils (e.g. olive oil). The oil makes the handle nice and smooth and prevents shrinkage and cracks.
Knives stay sharp for a long time if they are only used for their intended purpose. The knives should only be used for cutting and not chopping. Bones or the like should therefore only be cut with a cleaver.
Hard surfaces such as stone (e.g. marble) or glass should not be used as a base, as they quickly blunt the knives
Cleaning in a dishwasher is much more aggressive than by hand