Are you using the right knife? - Part 2

LARGE CUTS: CARVING, PORTIONING

The first part of this article series focused on the best knives to use for small cutting tasks. In this next installment, it’s time for the larger Wüsthof blades to take centre stage. What cutting tasks are they most suited to? Let us take a look.

Bread knife with precision double serrated edge (23cm)

With a double serrated edge, this bread knife cuts through even the crustiest loaf with ease. Whether the bread has a hard crust or a soft crumb, the serration within the serrated edge enables an exceptionally smooth, clean and precise cut and prevents the blade from sliding to make any sloping cuts. In addition, less pressure is required for cutting than with standard bread knives.

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Pastry knife (23cm and 26cm)

Whether you want to cut cakes or tarts, crunchy pastry, bread or flans – there aren’t many things that can’t be cut into perfect portions or served neatly with this knife. The concave serrated edge cuts through the toughest foods with precision. Don’t be held back by the name, the wide blade is also suitable for cutting large cabbage or lettuce.

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Salmon slicer (29–32cm)

As the name suggests, this knife’s particularly long and flexible blade is best suited to cutting wafer-thin slices of salmon. It is also excellent for cutting fine slices from a whole ham. The tip is rounded so that fibres are not inadvertently damaged while the skin is removed or the fish is cut into fine slices. The hollow serrated edge of the blade also prevents slices of particularly oily fish sticking to the blade.

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Carving knife

This knife, with its long and slender blade, cuts and serves roast joints of meat, ham or poultry – raw or cooked – in the precise portions required. The longer the knife, the easier it is to cut even slices. The most popular sizes are 16–23cm.

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Carving knife with hollow edge

Thanks to the hollows in the edge of its blade, this knife offers the additional advantage of forming small air pockets between the steel and the food to be cut. This makes it possible to cut very thin slices, particularly when it comes to oily or sticky foods. In addition, this knife is also great for cutting and chopping fruit and vegetables.

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Meat fork

If you want to slice, turn, lift or move a large joint of roast meat, ham or poultry, you will need a stable fork. There are forks with straight or curved tines. The curved tines are better for turning meat, whilst the straight tines ensure a firm hold on the meat when slicing it with a carving knife. The most popular lengths are 16cm, 18cm and 20cm.

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Super Slicer (26cm)

The Super Slicer is ideal for cutting any kind of large fruit or vegetable. The convex serrated edge shaped with the curve on the outside means this knife can cut evenly through hard skin as well as through soft fruit and vegetables. This knife will cleanly cut the top, bottom and skin away from the pineapple flesh or remove the stalk from artichokes. It is also perfectly suitable for cutting meat or ham, since the convex serrated edge ensures a clean cut without any ripping.

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Yanagiba (23cm)

Those who want to be able to finely slice sushi and sashimi will truly appreciate this knife. The Yanagiba is the epitome of the traditional Japanese knife and a standard feature in the kitchen of every professional Japanese chef. The knife is primarily used with a pulling motion in one direction only which allows the blade to make a completely clean cut.

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Head this way to browse Wüsthof’s full range and begin tailoring your knife collection to suit your needs.

Edison StoneComment