Chefs are known by their knives, even in home kitchens. The Gourmet range includes tough and stylish knives and accessories that really get the job done.
Design: Peter and Eva Moritz
Gourmet knives are forged from carbon-tempered stainless steel and finished by matt brushing. The material and manufacturing process means that these knives are easily sharpened to a very fine edge. The range also includes a sharpening steel.
The stylish knife block includes six items: a chef’s knife, a large and small utility knife, a vegetable knife, a sharpening steel and a carving fork. The knife block keeps the knives secure and within easy reach.
Knives will stay sharper for longer when washed and dried by hand immediately after use.
Knife blades should be kept apart and not thrown together in a kitchen drawer. Recommended knife storage locations include a magnetic wall rack or knife block. Always use knives for their intended purpose. For example, a chef’s knife is unsuitable for slicing bread. Every home kitchen should have a basic set of three high quality knives: a chef’s knife, a bread knife and a small utility knife.
Wooden cutting boards are preferable. They are softer than plastic boards and therefore kinder to your knives.
Always wash surface soil from vegetables before cutting to minimise damage to your knife.
The sharpening steel should be treated in the same way as a knife by washing and drying after use. Failure to do this will result in clogging of the steel with fine metal dust that impairs its performance. Both the knife and the sharpening steel must be clean when sharpening the blade. The blade should be sharpened by light strokes at an angle of about 15 degrees to the sharpening steel. Knives used in home kitchens should be sharpened about once a month. Hackman knives are pre-sharpened on leaving the factory, so there is no need to remove any “factory edge” before first use.