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The right cut

Tomatoes, bread, cheese or meat: To produce the optimum cut, knives are made with different sorts of cutting edge.
This ensures that foods are cut in the best possible way and not ripped or squashed.

Blades with a smooth cutting edge

This is the most common shape. Knives with smooth edges produce a very smooth and clean cut. Whether you are cutting something hard or soft, there is no tearing or ripping. Knives used for peeling also have a smooth edge.

Blades with a smooth cutting edge
Blades with a smooth cutting edge

These knives are typically used to cut the following foods:

  • Meat
  • Fish
  • Vegetables
  • Fruit

Blades with a serrated edge

Knives with a serrated edge are often known as "bread knives" or "serrated knives".
The regular serrated edge "works" cleanly and securely into food with a firm peel or hard crust.

Blades with a serrated edge
Blades with a serrated edge

These knives are typically used to cut the following foods:

  • Bread / bread rolls / baguette
  • Tomatoes
  • Firm fruit such as pineapple
  • Cake (slices)
  • Roast meats with a crust

Blades with a hollow edge

The oval slots in the blade produce air pockets when cutting.
The "hollows" ensure that nothing sticks to the blade.
The hollow edge makes it particularly easy to cut thin slices as is often required when cutting ham, salmon or carpaccio.

Blades with a hollow edge
Blades with a hollow edge

These knives are typically used to cut the following foods:

  • Ham
  • Salmon
  • Cheese