Top of knives - quality everyday and no decorations for a beautiful appearance

These knives do not impress with their look, but by the quality of the blade and the handle - therefore they are also found rather less on festive table, but there where it comes to rough and the preparation. For several years in our budget to use, many washes in the dishwasher and the blade is still blank, and the handle is still presentable.
The grip is very good due to its material characteristics and form in hand, if need be it can also be very well put pressure on the blade, making it a total of a pleasant and fatigue-free work possible, whether dry or wet hands.
The blade is sharpened on a regular basis - Graef knife sharpener 120 - and it is always so to divide a dream meat, even if it is gristly, stringy, tough. (We the meat for preparation for dog food) Thus it should be clear that especially in steak meat, or Roulladenfleisch, roast pork, etc. all things that can be cut off a not fallen on the play very clean and easily without the Meat frayed.
Here one feels really have professional kitchen tools in hand, with each piece of meat so wiederspenstige loses its horror. - From my own experience definitely pay attention to their own fingers, because the cuts you realize if you wonder where the blood is coming! - So better use a cut-resistant glove or chain glove, if meetings sometimes go a bit coarser to the point. - Again, these knives are really keen, can be easily sharpened and you should pay attention to work with you, is one of them also to choose a suitable surface, otherwise the kitchen table, the worktop, etc. has unwanted notches.

You need a reference for all the other blade lengths and blade types, this series of thickness is also available in individual knives - Dick ErgoGrip with the blue handle - where besides different blade shapes, even after solid, semi-flexible and flexible blade can choose!