Motor / Antrieb / Getriebe » high-quality chef knife

The strength of any Damascus steel product is directly related to which steels were used to forge the blade.?Quality Damascus steel will not only provide a beautiful piece with a unique and intricate design, but also a strong blade with a long-lasting sharp edge.
Carbon is the real hero in the creation of a hard, durable knife.?The carbon amounts utilized in the above described steel alloys, while softer to work with, hardens more so than a regular stainless steel yet allows some flexibility in the steel to avoid breakage.
Damascus kitchen knives have been making their way into home kitchens across the globe. The beautiful patterns make them an art piece for the kitchen, while its exceptional sharpness and edge retention make quick work out of everyday meal prep.
Depending on the steels used to create it, Damascus steel provides the perfect ratio of carbon and trace elements of stainless steel to offer the perfect balance of ductility, corrosion resistance, and sharpness – key to any chef's requirement for versatility with a knife. The best way to ensure Damascus steel's longevity is by following the manufacturer's instructions regarding caring for and cleaning the blade. It is important to quickly wash and dry the blade after each use to remove any organic material that would lend itself to degrading the steel.
If you opt for carbon Damascus steel blades, it's equally important to completely dry excess water before storing away the blades, as carbon blades are prone to rust and corrosion. You'll also need to sharpen them regularly in order to maintain the edge. To enhance and preserve the beauty of the intricate patterns, polish the blade with a non-abrasive polishing cloth weekly.? Should the blade be for decorative purposes as opposed to utilitarian, oiling the blade regularly will keep a bright sheen that will enhance the Damascus pattern.
If you'd rather not deal with the extra maintenance, your best bet is to opt for Damascus steel knives crafted from stainless steel. Stainless steel Damascus is much easier to maintain, and depending on the types of steel used, it can be impervious to rust and corrosion. For example, we here at F.N. Sharp chose a combination of VG10 and VG2 stainless steel to deliver exceptionally sharp, easy-to-maintain Damascus knives for people with lives – as in, ain't nobody (busy home cooks) got time to polish and sharpen their knives every day. Thanks to the research and experimentation of bladesmith enthusiasts and Stanford academics, Damascus steel has grown from stunningly terrifying blades of Moorish legend to a highly versatile material with endless applications.
Due to the strength and longevity of blades forged using the Damascus steel techniques, a growing number of professional chefs are choosing Damascus steel kitchen knives as their primary blades. Part of the allure of these kitchen knives is their remarkably sharp edge; however, they can be difficult to sharpen properly for a novice.?Allowing an expert to sharpen your Damascus steel knives will ensure they last for years to come.
Experience the beauty of Damascus steel kitchen knives for yourself with F.N. Sharp! Our premium kitchen knives are available in 3- and 6-knife sets, and each comes with a complimentary knife block so you won't have to worry about searching for the best knife storage option. Made of beautiful Acacia wood, the F.N. Sharp Knife Block features exterior magnets and interior flex rods for additional storage.
Professional chefs agree that the chef knife is one of the essential tools in the kitchen, as it is used to create almost every dish. As is the case with most things, having the right tools for the job is essential. "Anyone who has spent any time at all in a kitchen will understand the value of a high-quality chef knife," says a senior spokesperson for the company. "A good blade provides consistent cuts that are precise and effective."
KUMA is a small, family-run kitchen knife company based in Denmark. With the Damascus steel knife being the founders' favorite tool in the kitchen, the company set out to deliver the absolute best cutlery at fair, unrivaled prices. "KUMA was born out of the desire to create high-quality kitchen knives that combine razor-sharp performance with lightweight maneuverability, all packaged in a beautiful aesthetic design. We strive to create kitchen cutlery that everyone loves to use."
The brand suggests that relying on low-quality knives can force the need to saw through the items, which can be time-consuming as well as dangerous. A sharp knife means more control and less chance of slipping when cutting.
KUMA chose hardened Japanese steel for its stain-and-corrosion-resistant properties. Once hardened, Damascus is harder than stainless steel. It is also able to retain sharpness for much longer. The finished blade features an ergonomically designed, ultra-comfortable and lightweight handle with minimal bolster to support hours of chopping and slicing, while using either regular or pinch grip or when applying firm pressure.
Engineered to perfection with an exceptional blend of modern technology and ancient techniques, KUMA's Japanese chef knife is put through a series of eight engineering processes and is hand-finished with the company's V-Shape sharpening technology for lasting sharpness right out of the box. This results in a blade that is exceptional at performing all cutting duties — slicing through vegetables, meat and even thin bone easily. The spine of KUMA's chef knives is broad and smooth enough for a hand to apply pressure on it without getting hurt when cutting through harder items such as pumpkin, butternut squash or watermelon.
The Damascus steel knife has consistently been receiving top reviews from happy cooks. One reviewer shared her thoughts, "I received this knife at a promotional price, and my husband was skeptical. Now, this is one of his favorite things in our kitchen. We had decent run-of-the-mill knives that he never complained about and kept sharpened, and this knife blows them out of the water. It cuts through a raw potato like it's a baked potato. It sliced through chicken just with the pulling motion on the knife — no sawing or pressure required. Our tomatoes are cubes when we cut them instead of getting all mushed up with seeds everywhere, as they did with our old knives. My husband actually won't cut watermelon with it anymore because it's so sharp that it cuts through too fast, and he wound up cutting himself a few times. I'd recommend this to someone who wants to add a nice knife to their kitchen."