Knife Glossary
Alles, was du über Klingenstahl, Griffmaterialien, Pflege und das Handwerk aus Solingen wissen musst – verständlich erklärt von F. Herder.
Why Good Knives Don't Belong in the Dishwasher
Heat, aggressive detergents and contact with other cutlery – why the dishwasher damages quality knives and how to clean them properly.
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What Is a Buckelsmesser? A Solingen Tradition
The Buckelsmesser is a traditional Solingen kitchen knife with a distinctively curved blade spine. Its origin, shape and uses explained simply.
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What Is a Paring Knife? Uses & Characteristics
Small, agile, indispensable: what defines a paring knife, what it is good for and how it differs from a chef's knife.
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What Is a Santoku Knife? The Japanese Blade Explained
The santoku is the Japanese all-rounder for meat, fish and vegetables. What defines its blade shape and how it differs from a...
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What Is a Chef's Knife? The Kitchen All-Rounder
The chef's knife is the most important knife in the kitchen. Blade shape, uses and the difference to a santoku and a...
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Where Can You Get a Knife Engraved? Personalisation
An engraved knife is a personal gift. Which types of engraving exist, what works well and what to watch out for.
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How Are Knives Made? From Steel to Blade
From raw steel to the finished knife: the key stages of knife making – shaping, hardening, grinding and fitting the handle.
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Which Steel Is Good for Knives? Steel Types Explained
Stainless or carbon, soft or hard: what makes a good blade steel and which steel suits which use.
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Micarta & G10 – Modern Handle Materials Compared to Wood
Micarta and G10 are the modern alternatives to wooden handles – extremely tough, waterproof and low-maintenance. What defines these materials and how...
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