Butcher knives

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The core of every kitchen are kitchen and butcher knives, their number and the composition itself is up to the user. Quality is important and it should be noted that it is not possible to produce a quality kitchen knife for a few euros, on the contrary, the investment is reflected in longevity, quality steel and quality handle, can serve decades. Care is important, the harder steel blade will be less dull and the knives do not require constant sharpening.

Kitchen and butcher knives do not belong in the dishwasher, they blunt their blades and shortens their service life. Proper storage does not dull the blade, does not scratch the blade, wooden stands, magnetic holders for kitchen knives or a drawer organizer are suitable.

Butcher knives and tools should be stored and carried in cases designed for this purpose. Manufacturers have kept this in mind and offer stacked butcher knife sets. It is also recommended to pack and carry high-quality professional cooking knives and tools for professional chefs in packaging designed for this purpose by Wüsthof company. Knives can be purchased separately, but for example the Wüsthof kitchen knife set pays off more already stacked from the manufacturer. Mikov butcher knives are interesting in the lower price range, Victorinox butcher knives are proven and popular, and Solingen butcher knives are offered by the Wüsthof company.

Kitchen knives include a range of different types, shapes and lengths, each household and professional customer has a choice according to their own use:

Chef's knife - versatile for slicing, chopping vegetables and herbs, portioning.
Portioning knife - neatly slices meat, sashimi, slices cabbage and more.
Butcher knife - cuts and slices even large pieces of meat
Boning knife - separates meat from bones and joints
Ham knife - sliced, cut into thin slices, suitable for confectionery purposes, desserts
Cutting knife - thin, suitable for cutting, suitable for slicing, vegetables
Filleting knife - mainly for fish, separates meat from bone, cuts into thin fillets
Steak knife - smooth or serrated blade, pointed blade, for steaks and chops
Bread knife - wavy blade for fresh bread and baguettes
Jagged knife - for fresh pastries, soft vegetables and fruits
Vegetable knife - for cleaning and peeling
Santoku - comes from Eastern cuisine, for slicing and chopping vegetables and fruits, meat and fish, herbs
Cheese knife - special for slicing cheese, it can have a fork instead of a tip
Decorative knife - for carving fruits and vegetables
Meat and bone chopper

Victorinox kitchen and butcher knives, Wüsthof kitchen knives, German Böker kitchen knives, all this is a guarantee of quality, a large selection of piece knives, or various stacked sets of knives for chefs and butchers.

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