Are you using the right knife? – Part 2.
Large cuts: Carving, portioning
Today we shall be focussing on knives with a blade length of at least 20 centimetres. Of course, there are some knives that are considerably longer than that as well. Some small cuts can also be carried out using a large knife. But for large cuts, it’s a completely different matter. In this case, the longer the blade, the better, easier and lighter the cut!
Let’s look in detail at our large specialist knives:
Bread knife with precision double serrated edge, 23 cm
The CLASSIC bread knife with doubled serrated edge cuts through even the crustiest loaf like “butter”. The difference between our new precision double serrated edge and an ordinary serrated edge is immediately obvious. Whether the bread has a hard crust or a soft crumb, the serration within the serrated edge enables an exceptionally smooth, clean and precise cut and prevents the blade from sliding off to make a sloping cut. In addition, less pressure is required for cutting than with standard bread knives.
Pastry knife, 23 and 26 cm
Whether you want to cut cakes or tarts, crunchy pastry, bread or flans – there aren’t many things that can’t be cut into portions or served with this knife. The serrated edge with the tips on the outside (known as a concave serrated edge) mean that even the hardest and toughest foods can be cut through with precision. But the knife with the wide blade is also suitable for cutting large cabbages or lettuces. A Jack of all trades in the kitchen!
Salmon slicer, 29 – 32 cm
As the name suggests, the salmon slicer’s particularly long and flexible blade is best suited to cutting wafer-thin slices of salmon. This knife is also excellent for cutting fine slices from a whole ham. The tip is rounded so that fibres are not inadvertently damaged. In this way, the skin can be removed and the fish cut into fine slices without any effort required. The hollow serrated edge of the blade prevents slices of particularly oily fish sticking to the blade.
This knife with a long, slender blade cuts and serves roast joints of meat, ham or poultry – raw or cooked – in the precise portions required. The longer the knife, the easier it is to cut even slices. The most popular sizes are 16 – 23 cm.
Carving knife with hollow serrated edge
Thanks to the hollows in the serrated edge of its blade, this knife offers the additional advantage of forming small air pockets between the steel and the food to be cut. Particularly when it comes to oily or sticky foods, this makes it possible to cut very thin slices. This knife is also very good for cutting and chopping fruit and vegetables.
If you want to slice, turn, lift or move a large joint of roast meat, ham or poultry, you will need a stable fork. There are forks with straight or curved tines. The curved type are better for turning meat, whilst the straight fork ensures a firm hold on the meat when slicing it with a carving knife. The most popular lengths are 16, 18 and 20 cm.
Super Slicer, 26 cm
The Super Slicer is ideal for cutting any kind of large fruit or vegetable. The convex serrated edge shaped with the curve on the outside means this knife can cut evenly through hard skin as well as through soft fruit and vegetables. This knife will cleanly cut the top, bottom and skin away from the pineapple flesh or remove the stalk from artichokes. It is also perfectly suitable for cutting meat or ham, since the convex serrated edge ensures a clean cut without any ripping.
Yanagiba, 23 cm
Those who want to be able to finely slice sushi and sashimi will really appreciate this knife. Using the special cutting technique (the cut is made almost horizontally to the cutting base), wafer-thin slices can be cut. The Yanagiba – which literally translates as “willow leaf” – is the epitome of the traditional Japanese knife. It is a standard feature in the kitchen of every professional Japanese chef. The knife is primarily used with a pulling motion in one direction only. This means that the blade produces a completely clean cut.
Over the next few months, we shall be covering the following topics in some other articles in this series:
• Fish: chopping, filleting
• Herbs: cutting, dicing, chopping
• Small vegetables
• Large vegetables
• Meat and poultry on the bone
• Crusts and firm foods
• Different types of bread
• Filleting meat and poultry, and preparing fruit
• Hard and soft cheeses
• Sticky, gooey foods
• Exotic knives for special applications
Are there are any other topics you would like to see? Please feel free to send in questions and suggestions!
After all, you have to ask a question to be sure to get the answer you need.
So, with this in mind, happy cutting and cooking!