Are you using the right knife? – Part 8.

Crusts and firm foods

Knives with a serrated edge are best for cutting crusts and firm foods.
The regular serrated edge “works” cleanly and securely into food with a firm peel or hard crust.
The “spikes” in the serrated edge grip straight into the food, preventing the blade from slipping and ensuring practically risk-free cutting.

At WÜSTHOF, we make knives with three different kinds of serrated edge:
• With the serrated edge curved inwards (concave edge)
• With the serrated edge curved outwards (convex edge, also known as a “wave”)
• With a double serrated edge

Bread knife, 23 cm
The kitchen classic. The bread knife is a standard feature in the kitchen and can be found in every knife block set. The strong blade with a serrated edge curved inwards cuts effortlessly through hard or soft bread without crushing it. Large fruits with a firm skin, such as pineapple, can also be chopped with precision using this knife. This knife is even good for cutting meat, as the robust serrated edge is ideal for cutting through any crust – perfect for carving a crispy roast.
Bread knife

Bread knife with precision double serrated edge, 23 cm
The difference between this knife and an ordinary serrated edge is immediately obvious. Whether the bread has a hard crust or a soft crumb, the serration within the serrated edge enables super smooth, clean and precise cuts. The double serrated edge means you can apply the blade particularly securely to the food to be cut and then cut straight slices quite easily – all without much effort. Double edge = twice as good.
Bread knife with precision double serrated edge

Confectioner’s knife, 23 and 26 cm
Whether you want to cut cakes or tarts, crunchy pastry, bread or flans – there aren’t many things you can’t cut into portions or serve with this knife. The serrated edge with the edge curved inwards means that even the hardest and toughest foods can be cut through with precision and without ripping the food. So it’s no wonder that this knife is a standard piece of equipment for professional chefs, particularly pastry chefs.
Confectioner's knife

Super Slicer, 26 cm
Do you have large fruit or vegetables with a hard skin to cut? That’s no problem for the Super Slicer! The convex serrated edge shaped with the curve on the outside means this knife can cut particularly evenly through any hard skin as well as through the soft flesh of all fruit and vegetables. Melons, pineapples or cabbages – the convex edge ensures clean and smooth cuts.
Super Slicer

Carving knife with serrated edge , 23 cm
This knife with a long, slender and sharp blade cuts and serves roast joints of meat with or without a hard crust, ham or poultry – raw or cooked – in the precise portions required. The longer the knife, the easier it is to cut even slices. The most popular sizes are 16 – 23 cm.
Carving knife with serrated edge

Large cook’s knife, 26 cm
As it is the most important knife to have in the kitchen, we have devoted an entire page to the cook’s knife under the “Knowledge” section of our website. The sturdy spine of the blade means this knife will even cut through small (!) bones and crack open shellfish. For more difficult tasks, such as cutting up hard squash, you should use the heel of the blade as this makes it easier to put power into the cut and the knife is particularly robust in this area.
Large cook's knife

Cleaver, 16 – 24 cm
Where other knives fail, the cleaver really shines: its large, strong and rigid blade and wide, reinforced spine give the cleaver enough stability to cut through bones. This is a task that would be enough to break other knives, whereas the cleaver is just right for dealing with chops, for example, or cutting up small bones to make stock. So if nothing else will do it – try the cleaver. ;-)
Cleaver

Our series of articles will continue with the following topics:
Different types of bread
Filleting meat and poultry, and preparing fruit
Hard and soft cheeses
Sticky, gooey foods
Exotic knives for special applications

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


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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