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Knifeology, Uses of a Chef's knife, and How To Sharpen a Knife.

The Fissler Knifeology: Which knife is suited for what task?

Peeling knife
Used for peeling fruits and vegetables.
Utility knife with serrated edge
Used for cutting tomatoes, rolls and baguettes smoothly and with little effort.
Chef's knife
General-purpose knife used for mincing and chopping herbs and for cutting meat, vegetables and fish.
Deba knife(single-sided blade edge)
Japanese knife used for filleting fish.
Vegetable knife
Used for trimming, mincing and decorating fruits and other vegetables.
Boning knife
Used for removing bones and fat.
Carving knife
Used for cutting roasts and all kinds of meat.
Nakiri knife
Traditional Japanese knife used for cutting vegetables, especially for salads and wok dishes.
Larding Knife
Used for cutting onions and herbs, and for larding lean meat and poultry.
Filleting knife
Used for filleting fish and meat.
Santoku knife
Japanese General-purpose knife used for cutting fish, meats and vegetables.
Yanagiba knife(single-sided blade edge)
Japanese sushi and sashimi knife, Ideal for cutting very thin slices.
Steak knife
Used for cutting any kind of meat gently and easily
Bread knife
Used for cutting both hard bread and crisp roasts smoothly and with little effort.
Santoku knife with hollow edge
This blade prevents the food from sticking, so it can easily cut extremely thin slices of smoked salmon and ham, among other things.


A Chef's Knife: the All-Purpose Knife for Every Kitchen

The chef's knife is a general-purpose knife. Every part of the blade is suitable for specific applications.

1. The front part of the blade is used for cutting small vegetables and fruits, i.e. shallot or garlic.

 
2. The middle section is for cutting hard and soft foods. The slightly curved blade shape is ideal for mincing herbs and for chopping vegetables.  
3. The back part of the cutting edge is used for foods that are difficult to cut through. The transmission of power is optimal here.  
4. The sturdy side of the blade can be used to break up small bones or to break open crustaceans.  
5. The wide side of the blade is useful for pressing filets down and for lifting the food, i.e. herbs.  


How To Sharpen a Knife

  Safe and simple work with sharp knives
Every knife becomes less sharp over the course of time. The blade must be re-sharpened regularly, because a sharp knife is safer than a blunt one. It can more easily cut through the food, without fatigue to the hand.
 
  Sharpening systems
Fissler recommends using a sharpening steel to sharpen its knives. To sharpen, draw the blade over the entire length of the sharpening steel several times, from the handle to the tip, on both sides of the blade. When doing so, the knife should be vertical and at an angle of approximately 20° to the sharpening steel.
 
*We are offering Professional Sharpening services from our HQ free of charge for all knives purchased from Authorized North American Fissler dealers.