Description
Particularities:
- Forged from one piece of steel
- Long edge retention
- Handles made of dark brown grained walnut wood
- Sanded with the original Solingen thin cut
Windmill knife K B2 bread knife:
Our bread knife K B2 walnut has a hand-polished serrated edge on both sides. Both right-handed and left-handed people can cut evenly with it. The knife remains in the cutting line. For our walnut wood handles, pieces are processed from the root or from the trunk near the root. The wood comes from Baden and France. It is therefore hard, grained in an elegant black-brown and beautifully swirled - rare, noble and very durable, a real gem among European woods.
Sharpening voucher
With the purchase of this knife, we give you a free gift card for professional re-sharpening. Even the best knives lose their sharpness over time, despite optimal use and storage. If the process has progressed too far, sharpening with a sharpening steel is no longer sufficient. With our sharpening voucher, we give you the opportunity to let your knives shine in new splendor. Your knives will be sharpened at the Wasserkraft Manufaktur in Solingen Wipperkotten. All further information can be found on the voucher card.
Windmill Knife - K - Series:
The new chef's knives of the K series are characterized by various extraordinary product properties. Basically, the blades of the K series have a hardness of 60 HRC. These blades use steel with a carbon content of 0.7% combined with a chromium content of 14.5%. On the one hand, this requires the desired rust resistance, and on the other hand, the extraordinary hardness of 60 HRC (Rockwell), which gives the blades a long edge retention.
Annotation: Due to the high carbon content, even with the stainless knives, the blade can be slightly discolored in the form of a haze of mist
come, it is a typical sign of this particular material.
The blades are ground in the "Kesselschen Walkschliff", a special form of Solingen thin cut. Blades made with this type of handcraft cut show through their geometry
a special stability despite the very fine thin section. Of course, the blades are traditionally blue-peened by hand. The handles are characterized by the oval, curved shape and the accompanying
A balanced balance and, thanks to the materials such as local natural woods and soft plastics, create a pleasant feel. The shape is the continuation of the successful K design, which was implemented for the first time with the Grandmoulin bread knife in 2003.
Windmill knife:
Solid craftsmanship has played a decisive role in the “windmill” since the founding of the company. The art of knife sharpening was uncompromising, honest work. Essentially nothing has changed in that regard to this day. It is sensitive, skilled work that has been learned over many years and requires skillful, sensitive hands, patience and a good eye. In contrast to most knives of today, the "windmill knives" are still ground according to the "Solingen thin grinding" principle and "fine or blue-peened" by hand (plied is a special fine grinding). "Plied" has always been one of the most complex grinding techniques in Solingen. “Reiden und Ausmachen”, the assembly of the handles on the blades and the fine finishing and polishing of the wooden handles by hand are also among these crafts that are still used today in windmill knives.
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