The KNIFE MANUAL - Top Features of the Very Best Knives
Ergonomically shaped
Wear- and corrosion-resistant
Blade and handle are joined without gaps
Essential, basic quality tools are indispensable because they fulfil your wishes and needs when preparing the various foods in the respective work processes.
PARING KNIFE
Small, flexible and sharp. The PARING KNIFE is an essential, versatile tool in the kitchen. For peeling, small cutting tasks and decorating.
The supplementary range fulfils exacting demands in kitchen equipment with a series of tools. In the professional kitchen, they are in constant use; at home, for special occasions and for special preparations.
CHEF'S KNIFE:
The chef's knife is a classic and the centrepiece of the professional kitchen. The most important kitchen tool for a wide range of applications. For chopping herbs, cutting vegetables, slicing and cutting meat and fish.
SHARPENING WITH THE SHARPENING STEEL
- Guide the blade on the sharpening steel at an angle of 15-20°.
- Pull the blade alternately to the left and right along the entire length of the sharpening steel several times.
- Important: an equal number on both sides.
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RAPID STEEL ACTION - THE SHARPENING STEEL ALTERNATIVE
Draw the knife with light pressure and in a curved stroke through the gap in the sharpening unit. Repeat this several times – you will then have a sharp knife with a perfectly formed angle. A simple and safe drawing motion results in an optimum cutting edge.
OUR TIP
DO WHAT THE PROFESSIONALS DO. STRAIGHTEN THE CUTTING EDGE WITH FREQUENT, SHORT SHARPENING BEFORE OR AFTER EACH USE.
PROFESSIONAL CUTTING:
HOW DO I CUT WITH MY KNIFE?
HOW DO YOU CUT VEGETABLES?
Cut vegetables horizontally with uniform pressure from the top to the bottom with the rear section of the blade.
CHOPPING HERBS
The cradle cut, i.e. cradling up and down movements from the tip of the blade to the end of the blade, is ideal for chopping things like herbs.
HOW DO YOU CUT UNIFORMLY SMALL PIECES?
Cut small pieces uniformly by making short forward movements downwards and forwards at the same time. The knife tip always remains on the cutting base, while the hand guiding the knife determines the cutting width and the other hand (with curved fingertips!) serves for guidance.
HOW DO YOU CUT ONIONS?
With long cuts directed downwards and forwards at the same time, using the tip and the middle part of the blade for cutting.
PROFESSIONAL KNIFE STORAGE
For your safety and to protect the cutting edges of the blades, we recommend that you store the knives in a suitable knife block or on a magnetic rail. When buying a knife block, make sure you buy one with enough space and horizontal slots to protect the knife blades. We recommend our own blade guard for storage in a drawer - Edge Guard. or alternatively, dimensionally accurate compartments built into the drawer.
KNIFE BLOCK FOR KNIVES
Knife block: Knife block with tourne knife, paring knife, boning knife, carving knife, bread knife, chef's knife, meat fork, sharpening steel and kitchen shears.
A Chef’s Knife is a prestigious object. What I appreciate the most about Frederick Dick Knives is the variety. Everyone will find their ideal knife, the one that fits best in their hand.