Pointers
On Knife Tips and Edges
High tip
The back of the blade is straight while
the cutting edge is curved, such as on a boning knife. This shape permits the blade to be
raised from the cutting board with a rolling action.
Center Tip
Both the back of the blade and the
cutting edge are gently curved, terminating in a point. With a pronounced tip like this
(e.g. on a chef’s paring knife) the blade can easily be used to clean vegetables, cut
fine herbs, or lard a roast.
Low Tip
The back of the blade is curved while the
cutting edge runs straight to the point. This shape permits a smooth, straight cutting
action on a cutting board without any chopping action.
Cutlery Knives comes in 4 different types
of cutting edges for a variety of purposes. The cutting part of the blade is called edge.
Since knives are required to perform a variety of tasks, blades have been developed with
varying types of edges.
Fine edge
Fine edged blades produce a smooth,
clean cut without causing the product to disintegrate. They are suitable for cutting hard
and soft materials such as vegetables, meat, fruit. A smooth-edged blade is also needed
for peeling.
Serrated edge
This edge is useful for cutting and
slicing soft products with a hard skin, e.g. tomatoes. The serration penetrates more
easily than a smooth edge. However, smooth edges are better for slicing meat,fruit and
vegetables of a fibrous texture.
Scalloped edge
Basically the scalloped edge is used
for the same jobs as the serrated edge but it is particularly suitable for cutting bread
(penetrating hard crusts and slicing the soft interior).
Hollow ground edge
The name derives from the hollows
positioned alternately on each side of the blade, giving the knife a particularly fine
cutting edge. When in use air pockets develop in the hollows with the result that the
product separates easily from the blade. Thus very fine slices (e.g. ham) can be cut
effortlessly without them clinging to the blade. Even shortcrust pastry and biscuit bases
can easily be sliced into thin even layers.
Advantages of Ceramic Knives:
Ultra-Sharp Long Life Blade
Holds its edge much longer than steel. Lasts many months or years without sharpening.
Stain and Rust Proof
Impervious to the food acids which discolor steel products.
No Metallic Taste or Smell
Maintains the fresh taste of food. Won't brown fruits and vegetables.
Easy to Clean
Non-stick ceramic surface makes for easy clean-up.
Easy to Use
Lightweight and perfect balance make it a pleasure to use. |
