Collection: High-quality chef's knives and kitchen knives for your kitchen

My handmade chef's knives and kitchen knives are made with love and are razor sharp! Whether you're a professional or a hobby cook, cooking is simply more fun with your knife. Be inspired by the quality and design and experience a new cutting feeling. Your kitchen deserves only the best, so grab one and get yourself a handmade masterpiece!

What are the advantages of handmade chef's knives compared to machine-made ones?

Handmade chef's knives are characterized by their individual attention to detail and high-quality materials, resulting in a unique and durable product. They often offer superior cutting performance and a customized fit for the user's needs.

What materials are typically used for handmade chef's knives?

Handmade chef's knives can be made from a variety of materials, including high-quality steels such as Damascus steel or carbon steel, as well as precious woods for the handles and high-quality metals for the ferrule.

What is the difference between stainless steel and carbon steel for chef's knives?

Carbon steel knives are sharper and hold their edge better, but require more maintenance to prevent rust. Stainless steel knives are more rust resistant, but may not be as sharp as carbon steel.

What is the best way to care for kitchen knives?

A chef's knife should be rinsed with clean water or a little washing-up liquid immediately after use. It should then be dried thoroughly to prevent rust. Now and then (approx. every 2-3 weeks) you can apply a drop of maintenance oil to the blade and wood. Both will appreciate it. This way you can enjoy your chef's knife for a very long time.

Can I put a chef's knife in the dishwasher?

You can, but then you have to accept that it will be destroyed in the long run.

So, no. I don't recommend putting a chef's knife in the dishwasher. The salt and the mechanical stress in the dishwasher damage the knife. Too much water damages the wooden handle. My request and my advice: rinse it quickly immediately after cooking. Dry it well and oil it now and again.

What is the best way to sharpen a chef’s knife?

There are many ways to sharpen a chef's knife. I will only list the ones that I can recommend with a clear conscience.
1. Industrial knife sharpening machine from e.g. Tormek
2. Japanese water stones
3. Angle-guided sharpening systems from e.g. Horl

In my opinion, all other grinding systems are not particularly suitable because they are often too rough and you have little control over the angle.

How do I keep my chef's knife sharp for the longest time?

Personally, after every cooking session, I run the knife over a sharpening steel or ceramic sharpening stone twice per side. This helps me to ensure that I only have to sharpen properly every 4-6 months.

What is the best angle to sharpen chef's knives?

The ideal sharpening angle for a chef's knife is usually between 15 and 20 degrees
per side, resulting in a total angle of 30 to 40 degrees. This can vary
vary according to personal preference and intended use, but a flatter
Angle results in a sharper blade, while a steeper angle
can improve durability.

What is the best way to store a chef's knife?

Above all, dry. You can store it in extra protective bags or boxes. The knife block or wall holder is also great for this. I store my knives on a rubber mat in the drawer and the knives that I need to hand every day are in the knife block.

What is the difference between a chef's knife and a bread knife?

A chef's knife has a wide, sharp blade that is versatile for
various cutting tasks, while a bread knife can be used
long serrated blade, which is specially designed for cutting bread crusts
was developed.

Can I use a chef's knife to cut meat, vegetables, cheese and herbs?

But yes. That's exactly what chef's knives are made for.

Can I use a chef's knife to cut bread?

Yes, you can if it's nice and sharp. But it's easier with serrated bread knives.

Can I use a chef's knife to chop bones?

It is not recommended to use a chef's knife for chopping bones,
as this can damage and dull the blade. Instead, use a boning knife or a cleaver that is specifically designed for this
task was developed.

Can I use a chef's knife to fillet fish?

Yes, that is possible. However, it is helpful and easier if the blade is very thin and flexible. A filleting knife is definitely more suitable.