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Are you using the right knife? – Part 5.

Small vegetables

Vegetables are not only healthy, they are also extremely versatile. There are large vegetables, small vegetables, long vegetables, round vegetables… As you will no doubt have noticed, the preparation of vegetables in the kitchen is such a large topic we have decided to devote two chapters to the subject.

Today, we would like to introduce you to our specialist knives for small vegetables:

Peeling knife
This small and handy knife with a short, sabre-shaped, curved blade – also known as a turning knife – is particularly good at peeling and cleaning vegetables, as its name suggests. The shape of the blade enables round vegetables, such as potatoes, to be peeled easily and quickly. As a result, the vitamins which are found just under the skin, are left behind.
The smooth cutting edge of the peeling knife allows you to make very precise cuts, which means it is ideal for scooping out and decorating fruit and vegetables.
Peeling knife

Paring knife
Do you want to finely chop onions, garlic and other vegetables? This slim knife with its narrow, straight blade makes this task particularly easy.
Paring knife

Paring knife with straight blade (hollow edge)
This knife is ideally suited for creating very small shapes: You want to cut up small slices of cucumber and carrot or pieces of pepper? Create decorative shapes with radishes or courgettes? This is exactly the right knife for the job! Knives with a hollow edge have hollows on the blade to produce little air pockets, which prevent food from sticking to the blade. This allows cucumber and courgette slices in particular to slide more easily off the blade.
Paring knife with straight blade (hollow edge)

Tomato knife
The serrated edge of the tomato knife not only cuts tomatoes cleanly into fine slices, it also cuts peppers, for example, as the tomato knife’s serrated edge is ideal for cutting through firm skin. The forked tip makes it easy to pick up individual slices that have been cut.
Tomato knife

Cook’s knife
Our all-rounder when it comes to vegetable preparation. The wide, curved blade is ideal for chopping using the rocking technique.
This type of knife makes it easy to produce julienne strips, bâtonnets or a fine dice. As the cook’s knife is the most important knife to have in the kitchen, we have devoted an entire page to it under the “Knowledge” section of our website.
Kochmesser

Santoku
The hollow edge ensures that any thin or soft food you are cutting does not stick to the blade – it is excellent, therefore, for cutting or dicing cucumbers, for example. When preparing runner beans too (trimming and slicing into thin julienne strips) the Santoku fulfils the task with precision. Its wide blade makes it easy for you to pick up and transport the food you have to cut. It also ensures that there is sufficient space between your fingers and the chopping board when you are cutting.
Santoku

Chinese cook’s knife
Chinese cuisine features a wide range of vegetarian dishes. No surprise, then, that the Chinese cook’s knife is ideally suited for preparing vegetables. The knife is particularly suited for carrying out fine and precise chopping tasks, such as creating julienne strips from ginger, runner beans or carrots.
Chinese cook's knife

In addition to our knives, we also have a wide range of useful kitchen utensils, such as melon/potato ballers, potato peelers, julienne cutters and garlic presses. We will discuss these at a later point in a separate article, but you can of course find an overview of the range right now on our website.

That’s small vegetables covered. Next time we will look at large vegetables and after that, there will be articles in this series on the following topics
:
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

Here you can find all the previous articles in this series:
Small cutting tasks: paring, cleaning, trimming
Large cuts: carving, portioning
Fish: chopping, filleting
Herbs: cutting, dicing, chopping

Please feel free to send in your questions and suggestions for other topics!
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!

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