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25 Apr
To Understand Your Knife

KNIFE’S ANATOMY

USING THE CHEF’S KNIFE

1 
The wide flat surface of the blade is suitable for flattening, shaping or chopping food. 

2
The sturdy spine of the blade can be use to break up small bones or shellfish.

3
The front section of the blade is suitable for small cutting jobs, for chopping onions, garlic, mushroom and other small vegetables.

4
The mid section of the blade is suitable for either firm or soft food. The slight curve of the blade is ideal for mincing of leeks, chives, onions and parsley.

5
The heel distribution at the heel of the blade allows to chop through extremely firm foods. 

DIFFERENT KNIFE’S BLADE

 

The Blade with Straight Edge
The straight edge allows a smooth and clean cut without causing desintegration to the product. The find edge can be used for hard and soft food such as meat, vegetables and fruit. It is also suitable for peeling. 

 

The Blade with Serrated Edge
The wavy or serated edge is useful for cutting and slicing hard shell food like a traditional roast, crispy bread, tomatoes and fruits.

 

The Blade with Hollow Edge
When cutting an air pocket is created between the hollow edge and the slice. It results that the food separates easily from the blade and doesn’t stick to the blade like ham and salmon. 

 

Blade Sharpen on One Side
Sharpened on one side and concave on the other takes one single cut to get through food. These blades are prized for sushi professionals to remove the fish skin and to cut sushi.