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Wusthof Part 5: Knife Blade Types

The edge is the “business end” of a knife. It is skilfully honed by hand and incredibly sharp. For different cutting tasks different blade shapes and edges are recommended. Here are examples of the three main knife blade types:

3 Different Blades:

1. The Straight Edge Blade: The straight edge allows a smooth and clean cut. When carving no fibres are torn out of the meat. This edge can be used for firm and soft food like meat, vegetables and fruit.

2. The Serrated Edge Blade: The wavy or serrated edge allows an easy cut through crusty food like a traditional roast and crispy bread.

3. The Hollow Edge Blade: When cutting an air pocket is created between the hollow edge and the slice. This prevents the food from sticking to the blade and allows for finer slices.

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More on Wusthof Knives:

Part 1: Steel & Production
Part 2: The Evolution of a Forged Knife
Part 3: Details of a Forged Knife
Part 4: Precision Edge Technology
Part 6: The Cook’s Knife
Part 7: How to Use a Cook’s Knife
Part 8: Save Your Fingers! Tips on Cutting Correctly
Part 9: A Guide to Keeping Knives Sharp
Part 10: Proper Care for Long-Lasting Knives
Part 11: Storing Knives
Part 12: Coming Soon

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