How do you recognise a good knife?

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Am Kropf, der Verdickung zwischen Klinge und Griff, und an der durchgehenden Angel erkennen Sie das geschmiedete Messer.

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Der stabile Klingenrücken wird zum Zerkleinern von z.B. Knorpeln, aber auch zum Aufschlagen von Krustentieren verwendet.

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Mit dem vorderen Teil der Klinge werden kleine Gemüsearten geschnitten und gehackt.

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Die geschwungene Klingenform ist ideal für wiegende und auch ziehende Schnitte. Mit diesem Teil der Klinge wird fast alles Schneidgut geschnitten.

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Der hintere Teil der Klinge wird für schwer durchzutrennendes Schneidgut verwendet, weil die Kraftumsetzung so optimal ist.

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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.


The top features

Ergonomically shaped

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.

PARING KNIFE

Small, flexible and sharp. The paring knife is an essential, versatile tool in the kitchen. For peeling, small cutting tasks and decorating.

BONING KNIFE:

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.

BREAD AND UTILITY KNIFE WITH SERRATED EDGE:

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.

CHEF'S KNIFE:

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.

CARVING KNIFE:

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.

SANTOKU, KULLENSCHLIFF:

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.

Tourne Knife

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.

Decorating Knife:

This allows you to cut cucumbers, carrots, fruit, butter or cheese into attractively rippled slices.

Carving Knife, serrated edge

The serrated cutting edge cuts off crusts and ends simply and quickly. Useful for roasts as well as hardskinned fruit and vegetables.

Filleting Knife, flexible

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.

Bread Knife, serrated edge

Special knife with serrated cutting edge for all hard and soft bread types - with a clean cut for uniform slices.

Salmon/Ham Knife, Kullenschliff

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.

PROFESSIONAL RESHARPENING:
What is the best way to sharpen knives?

Sharpening with the sharpening steel

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.

RAPID STEEL ACTION - The sharpening steel alternative

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.

 

Our tip

Do what the professionals do. Straighten the cutting edge with frequent, short sharpening before or after each use. 

PROFESSIONAL CUTTING:
How do I cut with my knife?

How do you cut vegetables?

Cut vegetables horizontally with uniform pressure from the top to the bottom with the rear section of the blade.

How do you chop herbs?

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.

How do you cut uniformly small pieces?

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.

How do you cut onions?

With long cuts directed downwards and forwards at the same time, using the tip and the middle part of the blade for cutting.

PROFESSIONAL KNIFE STORAGE

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 FOR KNIVES

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.

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KNIFE BLOCK FOR KNIVES

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.

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KNIFE CARE

HOW ARE KNIVES PROPERLY CARED FOR?

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.

HOW DO KNIVES STAY SHARP FOR A LONG TIME?

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.

Wooden or plastic cutting bases

Hard surfaces such as stone (e.g. marble) or glass should not be used as a base, as they quickly blunt the knives

Clean by hand

Cleaning in a dishwasher is much more aggressive than by hand

Store them in a knife block or on a magnetic rail
Use a blade guard