Are you using the right knife? – Part 12.

Sticky, gooey foods





Those who like cooking will know that foods such as salmon and cheese, as well as courgettes and potatoes etc., like to stick to the blade of your knife when you are cutting them. We have selected a couple of knives for you to help reduce this “problem”, such as our knives with a hollow edge: the hollows in the blade produce small air pockets, which prevent the food you are cutting from sticking to the blade.

Trimming knife with straight blade (hollow edge), 8 cm
Our specialist knife for small cutting tasks: do you want to cut fine strips of cucumber or courgette or chop peppers up small? This knife with a hollow edge is just right for the job!
Trimming knife with straight blade

Super Glider cook’s knife, 20 cm
Our specialist knife for small cutting tasks: do you want to cut fine strips of cucumber or courgette or chop peppers up small? This knife with a hollow edge is just right for the job!
Super Glider cook's knife

Santoku, 17 cm
Our Santoku is ideally suited to working with fish. The soft and oily flesh of tuna, for example, can easily be turned into tuna tartar with our Santoku with hollow edge. Even sticky sushi rice won’t stick as much to a blade with hollow edge as it will to a standard blade surface.
Santoku

Salmon slicer, 29 – 32 cm
The particularly long and flexible blade make this knife perfect for cutting salmon into wafer-thin slices. The tip of the knife is rounded so that the fibres of the fish are not accidentally destroyed and you don’t cut yourself. With this knife as well, the hollow edge in the blade prevents the slices of oily fish from sticking to the blade.
Salmon slicer

Pastry knife, 23 and 26 cm
Whether you want to slice dense cakes or creamy tarts – the wavy edge on this knife cuts through your baked goods cleanly and precisely.
Tip: Before slicing very sticky tarts, immerse your knife in very hot water to heat up the blade. Then take the knife out of the water and wipe the blade dry. For cakes that have just come out of the fridge, it will help if you dust the blade with flour before using it to slice the cakes.
Pastry knife

Cheese knife, 14 cm
Do you have some soft cheese to cut, which gets stuck to the blades on normal knives? Not
with this cheese knife! Holes in the blade prevent the cheese from sticking to the knife. At the same time, the blade is long enough to be able to cut through the middle of a whole Camembert. So even soft cheese is easy to cut through cleanly.
Cheese knife

Our series of articles will continue with the following topics:

Exotic knives for special applications
After that, we shall start looking at the different cutting techniques you can use.

Here you can find all the previous articles in this series:
Small cutting tasks: paring, cleaning, trimming
Large cuts: carving, portioning
Fish: chopping, filleting
Herbs: cutting, dicing, chopping
Small vegetables
Large vegetables
Meat and poultry on the bone

Crusts and firm foods
Hard and soft cheeses
Filleting meat and poultry and preparing fruit
Different types of bread



Please feel free to send in your questions and suggestions for other topics!
After all, you have to ask a question to be sure to get the answer you need.
So, with this in mind, happy cutting and cooking!

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