Edge Knives are especially useful for cutting soft products with a hard crust
(bread) or tough skin (sausages and tomatoes).
Straight Edge Knives are recommended for cutting raw meat, slicing salmon and
chopping vegetables. A straight edge can be sharpened using a sharpening steel.
Kitchen and all professional knives are conical ground on the full length of the
blade as well as crosswise! This results in a wiser break point with less risk
of the blade breaking and less resistance for ease of cutting. Victorinox uses
only first grade A quality steel x500CR MO composition, with a rockwell hardness
of 55-56 HRC for high edge retention.
Use a narrow
Forschner boning knife
on ribs and chops to cut easily through bone and cartilage. Use a wide Forschner
boning knife for chicken and pork.
a curved Forschner boning knife for a better working angle when cutting close
to and around the bone.
deserves good care. All R.H. Forschner® cutlery is designed
to last for years; it is razor sharp and ready to use. Select a proper cutting
surface. Use a knife only for its intended function. While R.H. Forschner knives
are dishwasher safe, it is not recommended. Instead, wash by hand in warm, soapy
water and rinse thoroughly, dry and store immediately.
to "Steel" a Forschner Knife
the steel firmly in your left hand with the guard
positioned to stop the blade should it slip.
the Forschner knife in your right hand and place on top part of steel as shown.
back of blade one-eight inch.
moving the blade only, draw it across the steel in an arcing curve, pivoted at
your wrist. The blade tip should leave the steel about two-thirds the way down.
the same action with the blade on the bottom side of the steel. Always maintain
the same pressure and angle on both sides of the steel.
five or six times.
knives feature a taper ground beveled
edge. The knives are thicker on top, while the edge is thinner and extremely sharp.
Forschner does not use a hollow ground blade.
knives feature a taper ground beveled edge. This edge is known throughout the
world for its razor sharpness.
Resharpening with a steel can easily return the edge to its original state over
and over again.
wavy red paring knife is known in the commercial fishing industry as the "Little
Makes A Good Knife?|