Bosch Professional Universal Folding Knife with Blade Compartment in Metal Handle (incl. Two Replacement Blades, in Blister Packaging)

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Reminiscent of a small cleaver, with a similar oblong-shaped blade, a crinkle cut knife has a more delicate purpose in life and is used to produce those little retro crinkles on fruit and veg.

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A long, supple blade for filleting and skinning fish, this is the tool you’ll need if you’ve ever wanted to buy a whole fish and give filleting a try. It’s used in a sweeping action, but it’s also sharp enough to slice through flesh, remove the skin and cut away any bones. You can also get a knife specifically for salmon called (you guessed it) salmon knife. While titanium is an incredibly hard metal, it’s less commonly used in kitchen knives as it’s harder to keep sharp. Titanium blades do have distinct grey colouration, however, that makes them popular as collectors’ items or utensils in a high-end kitchen display. Titanium is also non-magnetic and extremely resistant to rust and corrosion. At Bosch we are always striving to improve our products and services and value your opinion. Can you help us by answering this brief survey? It’s generally recommended to hand wash knives with hot water and soap, ensuring they are always dry when not in use. However, most blades are suitable for dishwashers. If you use the latter, it is said you should also sharpen your knives after every cycle, since cleaning agents can dull the blade. Professional kitchens sometimes wash their utensils at 90°C without washing-up powder to avoid wear and tear. Easy and simple, the cross chop is an excellent technique for fine chopping. Placing the tip of your knife on the chopping board, raise the blade to an angle of around 20 degrees. Then, raise and lower the handle of the knife repeatedly while keeping the tip of the knife on the board. Once done, use the blade to sweep your finely chopped ingredients to one side.A serrated edge made up of small ridges and sharpened grooves for sawing can be used to cut through denser produce. Interestingly, serrated blades are also useful for slicing through soft foods that may get crushed out of shape with too much force. This is why a tomato knife has a serrated edge. You’ll also commonly find a serrated edge on a bread knife and a steak knife – two everyday favourites. Suitable for various applications and kinds of materials thanks to different knives in scopes of supply

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The heel is the bottom, lower edge of the blade itself. It is sometimes the widest point of the blade and comes into play when an extra force is needed during chopping or slicing.But knives are just knives, we hear you say? Not true. Every kitchen knife is not made equally. From forged to stamped knives, stainless steel to ceramic, serrated to a straight edge, there is a massive range of designs, styles and materials to choose from. We all may think we know what a kitchen knife is. Still, there’s a world of difference between your standard dinner knife and the kind of razor-sharp Japanese blade that can slice open a can.

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Our second Japanese knife on the list, Nakiri are vegetable knives with a rectangular, cleaver-like shape and a very sharp, straight edge. Other vegetable knives to look out for include a tomato knife (with a serrated edge to get through the flesh) and a peeling knife (an old school alternative to peeling tools). We’ve gone into detail on several key topics relating to kitchen knives in the sections above. Still, there’s always room for some more general tips, golden rules and facts. Before we explain the difference between a Santoku and a chef’s knife or how to use a mezzaluna, let’s start with the everyday essentials. After all, not all of us are whizzes in the kitchen who fillet fish and trim the meat from bones. An alloy of carbon and iron without chromium, this type of steel is robust and sharp. Carbon steel kitchen knives are among the sharpest available and offer exceptional durability. However, while it is easier to care for than stainless steel, it’s more susceptible to staining and discolouration. It won’t keep its shine like other knives.While it doesn’t have a fancy name, the cleaver is another essential if you’re into butchery. It’s an old-school classic often used to cleave through meat and bone. Without the right knowledge, you could spend money on knives you don’t need or end up with low quality when you do need something professional. As well as variations in style, material and quality, all knives are best at specific tasks, whether that’s chopping vegetables or filleting fish. The right blade for one job might not be suitable for others, so it’s essential to have a set that you can rely on for a range of different applications. They will help you prepare food safer, faster and cleaner than before, and significantly enhance the quality of your meals. This is nothing to do with taste. It’s the part of the blade that fits in the handle, contributing to the weight, balance and durability of the knife. The tang can also effectively act as a handle in specific designs. Knives with ‘full-tang’, where the metal runs from end to end, are considered most balanced.