17 August 2015
Knife Guide I: large and small vegetables
The right knife for every cut
Vegetables are not only healthy, but can also be enjoyed in many different ways. Raw, cooked, on their own or combined with other ingredients - everything is possible. Their preparation knows practically no bounds. But before pleasure comes the work to bring the vegetables into the desired shape. This is quick and easy with the right knife, so courgette & co can be peeled, cut and divided into portions in a jiffy.
A peeling knife, trimming knife or cook's knife with a short blade is particularly recommendable for smaller types of vegetable.
This small, handy knife with its short sabre-shaped, curved blade is also called a paring knife and is particularly suitable for peeling and cleaning round vegetables and fruit. Thanks to the special blade shape, potatoes and apples can be peeled quickly and easily for instance. Valuable vitamins directly under the skin are thus retained. The smooth cutting edge of the peeling knife allows very precise cuts and therefore makes it the ideal aid for scooping out and cutting fruit and vegetables decoratively.
Trimming knife with central tip
If you want to chop garlic, onions, chillies or other vegetables particularly finely, then this trimming knife with a central tip is the best choice. This job is particularly easy to do accurately with this slim knife with its narrow, straight blade.
Trimming knife with straight blade (hollow edge)
The specialist for fiddly cutting jobs in the kitchen. Cutting small strips of cucumber, carrot slices or little pieces of pepper? Preparing decorative radishes or courgettes? This knife is the perfect one for the job! Little cushions of air are created when cutting because of the hollows on the blade, preventing the pieces of vegetable from sticking to the blade. Cucumber slices, for example, slide off the thin blade even more easily.
Small cook’s knife
The all-rounder! This cook’s knife is available with various length blades. The smaller cook’s knife with the 16 centimetre long blade is especially good for preparing smaller vegetables. With the wide and curved blade of the cook’s knife, herbs and spices can be finely chopped quickly and easily. Cutting julienne strips, batons or dice can be managed well with this knife.
It is advisable to use knives with longer blades for larger vegetables. The traditional Solingen company offers the perfect range here too and recommends “helpers” like bread knives, santoku and cook’s knives.
The super glider not only looks great but it does its job perfectly. The eight air holes and special scraper rail prevent the pieces of vegetable from sticking to the blade while cutting. Slices of tomato, potato, courgette and co slip off the knife blade effortlessly.
Knives with this typically Japanese blade shape can be used for all sorts of things. The wide blade and particularly sharp cutting edge are ideal for the finest cutting jobs in the kitchen. In contrast to the European cook’s knife, the blade is wider, thinner and not quite so pointed.
Air cushions are created by the hollows and prevent thin slices of courgette, aubergine or potato, for insttance, from sticking to the blade. The santoku is also excellent for peeling and dicing turnips, swedes or celeriac.
Bread knife with precision double serration
You can tell the difference from the conventional serrated edge straight away on this knife. Regardless of whether you need to cut melon or pineapple into slices, the serration within the serration allows super smooth, clean and precise cuts. Thanks to the double serration, the blade can be positioned especially safely on the food to be cut. The result is absolutely straight slices - without needing to use a lot of force. Another advantage: thanks to the double serration, the edge retention is also improved so the blade remains sharp for even longer.
Large cook’s knife
According to expert opinion, the cook’s knife is the most important knife in the kitchen and it is impossible to imagine doing without it these days. With its typical blade shape it is the most frequently used knife. This multi-talented knife can be used to chop roughly or finely, cut, shape or lift. This all-rounder is suitable for any kind of preparation of meat, fish, fruit or vegetables.
All of these knives are available from good retail outlets.
CLASSIC Peeling knife, article no. 4062 / 7 cm (2 ¾"),
CLASSIC Paring knife, article no. 4066 / 09 cm,
CLASSIC Paring knife, article no. 4001 / 8 cm (3"),
CLASSIC Cook´s knife, article no. 4582 / 16 cm (6"),
CLASSIC Super Glider, article no. 4563 / 20 cm (8"),
CLASSIC Santoku, article no. 4183 / 18 cm (7"),
CLASSIC Bread knife, article no. 4152 / 23 cm (9"),
CLASSIC Cook´s knife, article no. 4582 / 20 cm (8").