Large Chefs Knife Facetes
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Large carbon steel chefs knife facets. Three characteristics define the quality of a knife: the choice of material, the tempering and heat treatment of the steel and the geometry of the blade. Carbon steel forms the best and sharpest cutting edges. Though it is tender to acids and has to be cleaned and dried after using, it has advantages to regular stainless steel. Its structure is finer than that of steel alloyed with large amounts of chrome. Though carbon steel is harder, it can be sharpened more easily because of its homogeneous structure. The polished edge of 62 HRC is complete and can perform clean cuts simply by pressure and without back and forth movement. The patina that develops on a carbon steel blade is part of its character. It is not absolutely necessary to put oil on it for upkeep. As long as it is not damp when put out of use, it will not rust. Instead it will turn into your own individual knife.
Material: 1.2235 and Ebony
Maker Location: Germany
Made in: Germany
SKU: JH nr.30
Designer: Hebach and Kloess
Retail Price: $1,777.00
Size in Inches: L: 2.4" x W: 15.2, blade 9.1" x H: 1.28"
Size in Centimeters: L: 6 x W: 38, blade 23 x H: 3.2
Weight: 0.5 lb, 0.227272727 kg
Lead Time: 4 weeks
Ships from: Germany
Every additional piece 6 weeks plus
One of the frist quetions about our kitchen knives is: “How long will they stay sharp?” Truthfully we have to answer: that depends... It is crucial how the knife is treated. If attention is put on the following points, they will stay sharp very long and, should they deteriorate, they can easily be sharpened with a fine Japanese Waterstone. 1. The knife should be moved in line of the cutting edge, especially not turned on the spot after cutting. Don´t use the cutting edge for scraping off the cut food, just turn the blade and use the back. 2. Wood is the best surface for cutting. Don´t cut on glass, ceramics or stone. Bamboo is not recommendable either because it has inclusions of minerals that will grind the edge eventually. 3. Our kitchen knives are not made for very hard materials as bone, extreme bread crusts or frozen food unless they are declared for that purpose and thus have thicker blades. 4. After using just rinse the knife with clear water and dry it thoroughly. Soap is not necessary. Never ever put any sharp knife into the dishwasher! 5. Carbon steel blades and wooden handles like to be oiled when not used daily. Best is camellia oil because it does not harden.
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