Which knife should I use?
When peeling fruits, vegetables and potatoes the curved blade accommodates to the rounding. It is also an idial knife for decorating and ornamenting of side dishes.
The straight edge offers close control for decorating as well as peeling, mincing and dicing.
The short pointed blade is great for trimming steaks and poultry as well as fruit and vegetables.
Tomato Knife with Forkpeak
The wave-grinding is used especially for the sleek tomato skin. The knife’s peak runs out to a fork.
For disolving of bones. Also for take out of poultry, skinning of meat and removal of sinews.
Big Meat Fork with two stable hooters. For holding big roast-pices while carvin meat. As a carving or serving fork, you’ll have a good hold on most anything.
Ham Slicer with granton edge
Perfect for the larger cuts of meat, fruit and vegetable. This creates air pockets around the indentations above the blade, meaning that the material that you are cutting easily detaches from the blade.
The strong blade with waved-grinding slices facily through toughly and softly bread, without crushing the goods.
With the long and flexible blade salmon can be sliced gauzily. This creates air pockets around the indentations above the blade, meaning that the material that you are cutting easily detaches from the blade.