| The term "cook s knife" is no misnomer. This is the knife you need for chopping dicing bias-cutting and slicing. Rock the knife handle up and down with one hand while resting the fingers of the other hand lightly on the back of the blade or with curled fingertips hold the vegetable and use the other hand to rock the knife slicing as you go.High carbon no stain German steel is hot drop forged as a single unit from tip to tang for increased strength High impact hygienic plastic riveted handle Hand washing recommended. Wipe dry after washing and store in a knife block rack or sheath. Maintain knife-edge with regular use of sharpening steel to realign the edge of blade Kitchen Etc. Test Kitchen Review This knife gets our vote for balance strength and sharpness of blade. A sharp knife is a safe knife far less likely to skid off the back of a potato and do something malicious than a knife that is slightly dull. These blades take and hold an edge like nobody s business. |
