Characteristics And Overview

The cook's knife: The most important kitchen tool

Types of blades

2.The front of the blade is suitable for many smaller, precise

cutting jobs. It is particularly useful for chopping onions, mushrooms,

garlic and other small vegetables.

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

1.The mid section of the blade is remarkably appropriate for

either firm or soft foods and it is where most of the cutting is done.

The gentle curve of the blade facilitates the rocking motion and is also

ideal for mincing of chives, parsley, etc. Caution: Cook's knives have

been purposely ground to a very fine edge for the ultimate cutting

performance. Chopping through bones or frozen foods will surely

damage the edge. For these tasks, please use a cleaver.

4.The weight distribution is optimal at the heel of the blade just below your hand and

this area should be used to push down and through extremely firm foods.

5.The wide flat surface of the blade is suitable for flattening and shaping of meat

cuts such as filets

Blades & Cutting Edges - Functions and Characteristics

For different cutting tasks different blade shape and edges are

recommended. While every edge is the "business end" of the knife,

each goes about it’s business differently.

The blade with the straight edge

The straight edge allows a smooth, clean cut.

For slicing and carving of meat or poultry,

undesireable shredding is eliminated. This edge

can be used for firm and soft foods alike and

for delicate peeling, coring and decorative

garnishing, a straight edge is a must.

The blade with the hollow edge

During cutting or slicing, an air pocket is formed

between the hollow edge and the food itself,

reducing drag on the blade. This prevents foods

like salmon or ham from sticking to the blade

and allows for finer, paper-thin slices.

The blade with the serrated edge

The serrated edge allows an easy, crush-free cut

through any food with a firm, crusty exterior and

a soft interior. Only the serrated edge will do on

the freshest bread or the ripest tomato.

IX.

ED. WÜSTHOF DREIZACKWERK SOLINGEN GERMANY

WÜSTHOF