| A forged knive is durable tool made for a lifetime | | | | are dishwasher safe. If you value your tools we |
| use by the serious cook. The blade is | | | | recommend that, after each use, you wash your |
| precision-forged from one solid piece of steel and | | | | knives with warm water and a little detergent, |
| perfectly balanced. The edge is skilfully honed by | | | | rinse carefully and dry with a towel. Corrosive |
| hand and therefore incredibly sharp and easy | | | | food particles will not affect your blade if washed |
| maintainable. | | | | off directly after use. |
| Cutting different types of food requires different | | | | For proper storage we recommend the following |
| types of knives. | | | | options: |
| There is no one universal knife that can be used | | | | Knife blocks in a variety of shapes, colors and |
| for the multitude of cutting tasks. | | | | configurations. The handy knife block provides |
| The enjoyment of gourmet food begins with the | | | | protection for your blades as well as a visual |
| preparation and the right tool. | | | | compliment to your kitchen decor. |
| In order to cut small vegetables and fruit a small | | | | Magnet Bars in wood, synthetic material or |
| blade is to be favoured; for slicing bread, ripe | | | | aluminium. Two extra strong magnet segments |
| tomatoes or a crispy roast, a knife with a wavy | | | | provide a safe, easily visible and space saving |
| or serrated edge is the right tool.a long and | | | | storage option. Mounting materials are included |
| straight edge is ideal for carving; and the | | | | with each magnet bar. |
| Cook´s knife, the most important tool in a | | | | Cook´s cases in rolls and briefcase styles. |
| kitchen is ideal for all food preparations including | | | | This is the ideal method for professionals to store |
| mincing, dicing and slicing. It is the manual food | | | | and transport their tools safely. |
| processor. | | | | How to choose a knife |
| There is a specific blade for a specific purpose: | | | | Depending on the possibilities and the range of |
| The blade with the straight edge | | | | models available, you will choose one or more |
| The straight edge allows a smooth and clean cut. | | | | criteria among the ones below. |
| When carving no fibres are torn out of the meat. | | | | Choosing by weight: |
| This edge can be used for firm and soft food like | | | | Between 2 knifes of the same size and for the |
| meat, vegetables and fruit. | | | | same use, go for the heavier one. This will |
| The blade with the serrated edge | | | | probably mean a forged knife with a fairly thick |
| The wavy or serrated edge allows an easy cut | | | | blade. |
| through crusty food like a traditional roast and | | | | Choosing according to your habits: |
| crispy bread. | | | | Everything goes in the dishwasher or not? |
| The blade with the hollow edge | | | | If you are used to putting everything into the |
| When cutting an air pocket is created between | | | | dishwasher after use, check for the |
| the hollow edge and the slice. This prevents the | | | | manufacturer’s “dishwasher |
| food from sticking to the blade and allows for | | | | safe” label and avoid wooden handles. |
| finer slices. | | | | If you think you are patient enough to rinse and |
| The Sharpening Steel | | | | dry your knife after each use then let yourself be |
| With regular use, any knife´s edge will lose | | | | guided by other criteria. |
| it´s "bite". | | | | Choosing according to important details: |
| Use a sharpening steel to realign the edge and to | | | | The cutting edge |
| keep it sharp. This will insure a lifetime of cooking | | | | Check that both sides of the blade have been |
| pleasures. | | | | sharpened. |
| The Diamond Sharpening Steel | | | | Go for “straight” edges rather than |
| But also dull knives can easily be sharpened by | | | | serrated ones, except for special knives (bread, |
| using a sharpening steel which is coated with | | | | tomato or steak). |
| industrial diamonds. | | | | Assembly |
| Honing / Sharpening Technique | | | | Check that there is no looseness or space where |
| Hold the steel with your left and the knife with | | | | the blade joins the handle. |
| your right hand (lefties simply do the opposite) | | | | Food remnants could build up there and ferment. |
| and guide the blade with light pressure across the | | | | Choosing according to look: |
| steel. Do this in an arching motion at a 20 degree | | | | If you are still not sure, give preference to a |
| angle side-to-side. Repeat this process 6 - 8 times. | | | | knife that appealed to you straight away. After |
| With practice, you will find this becomes an easy | | | | all, your intuition is a sense that is just as good as |
| motion. Never stroke each side more than once in | | | | sight or touch. |
| succession. That´s all. Now your knife | | | | Choosing according to price: |
| should be as sharp as the first time you used it. | | | | The most expensive is not always the best, but |
| By the way, please use a steel which is longer | | | | the cheapest is often the worst choice. |
| than the knife you hone. | | | | Choosing according to brand: |
| With the proper care, one can contribute to | | | | At [ you will find the A-brands of Forged high |
| thelong life of a knife, and it is not difficult. The | | | | Quality Knives. |
| construction technique and the materials used to | | | | Wusthof, Sabatier, Zwilling (by Henckels) and KAI. |
| manufacture the forged knives ensure that they | | | | |