Description
Particularities:
- Forged from one piece of steel
- Long edge retention
- Yellow-reddish cherry wood handles
- Thin blade
Windmill knife, cheese knife, elongated hole:
The cheese knife oblong hole: A good cheese knife needs an upright angled handle so that you can press evenly down to the floor. Soft cheeses are mainly cut into pieces by pressing the blade through it almost vertically. If the handle is higher than the blade, you do not hit the cutting board with your fingers and you can use the entire length of the cutting edge. In contrast to the usual cheese knives, the blade is deliberately kept narrow. As a result, it offers less surface to stick when cutting soft cheeses and the cheese comes off the blade more easily.
Windmill knife:
Solid craftsmanship has played a decisive role in the “windmill” since the founding times. 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 principle of the "Solingen thin grinding" 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.
Ralf -
Lies great in the hand.
Not verified purchase. More information
Stefan -
I bought the knife as a gift for a friend who really loves cheese. The knife was well received 👍
I would buy again anytime!
Not verified purchase. More information