Set of knives in block Wood LT2080 Lamart 5 pcs

Product detailed description

DESCRIPTION

Knife set in block LT2080 from the Wood series by Lamart contains 5 knives and a wooden block. The bread knife is equipped with a serrated blade, which allows it to handle even the crispiest crust. The chef's knife has a long and high blade, which makes it versatile. The meat knife and slicing knife can be used for skewering, boning, slicing meat and thin slicing. The peeling knife will again be useful for trimming, peeling, cleaning fruits and vegetables and for slicing smaller ingredients. The knife block ensures safe storage of knives without risk of blade damage or injury. You'll always have extra knives on hand.

The knives have very sharp stainless steel blades which do not affect the taste or smell of the food being cut. The handles are made of wood, which gives them a beautiful natural look. In addition, they are ergonomically shaped for a secure grip and maximum slicing effect. Knives are not dishwasher safe. After use, wash the knives and dry them properly before storing. You can ensure a long knife life by regular maintenance with a sharpener and a knife sharpener. A quality kitchen cutting board will also ensure long-lasting knife sharpness.

SPECIFICATIONS

Package contains:

1 x bread knife, blade length 18 cm, blade length 29,5 cm

1 x peeling knife, blade length 9,5 cm, blade length 19,5 cm

1 x meat knife, blade length 12 cm, blade length 21,5 cm

1 x slicing knife, blade length 19 cm, blade length 31,5 cm

1 x chef's knife, blade length 19 cm, blade length 31 cm

1 x wooden knife block, size 15,5 x 8 x 19 cm

Material: stainless steel, wood

Colour: silver, natural

ADVANTAGES AND DISADVANTAGES

The knives have very sharp stainless steel blades, which are hygienic, corrosion-resistant, do not catch odours or tastes and are easy to maintain. The wooden handles are ergonomically shaped for a safe and comfortable grip. The set includes 5 knives - bread knife, vegetable knife, meat knife, slicing knife, chef's knife. The wooden knife block brings safe storage for your knives and ensures that you always have your knives to hand.

PRACTICAL ADVICE

Dishwasher safe: NO

THE DIFFERENCE BETWEEN A SHARPENING STEEL, A HANDHELD SHARPENER AND A SHARPENING STONE.

You use the sharpening steel during regular maintenance - might be before each use of the knife. However, only use a handheld sharpener or a sharpening stone once in a while to restore the knife to its original sharpness, i.e. when the knife is really blunt.

A SHARPENING STEEL

A SHARPENING STEEL is used for regular maintenance of knives. Use the sharpening steel to quickly and easily restore the original sharpness of your knives. Use the sharpening steel to maintain the blade. It is not easy to create a sharp edge on an already blunt knife - in this case, choose a handheld sharpener or a sharpening stone. The sharpening steel has a handle and the grinding part can have a finer or coarser surface. The sharpening steel is not practical for maintaining knives that are too large.

The grinding part of the sharpening steel can be made of different materials - diamond, ceramic, special cutting steel, etc. The length of the sharpening part should be chosen according to the length of the blades of the knives to be sharpened. We have sharpening steels for you with sharpening parts from 20 cm up to 31,5 cm - special butcher's sharpener for sharpening large knives.

Sharpening the knife with a sharpening steel

Hold the sharpening steel vertically in one hand and the knife in the other hand (inclined at about 20° to the surface of the sharpener). It's best to have a support (e.g. a table and a towel to keep the sharpener from slipping) to keep the angle the same across the blade and keep the sharpening precise. Working with the sharpening steel requires practice to avoid unwanted teeth on the blade. Pull the knife from heel to tip against the blade and repeat the same from the other side of the blade (20 times on each side). Try to keep the same angle between the knife and the sharpening steel and do not push too hard.

HANDHELD SHARPENER

Handheld sharpener is used to restore the original sharpness of the knife. Unlike the sharpening steel, it can handle even blunt knives. The handheld sharpener contains grinding wheels made of different materials, which you use to stretch the knife. Sharpening knives with the handheld sharpener is so easy and fast. Just run the blade along the entire length of the knife with the grinding wheels a few times and you have a perfectly sharp knife again. You only need to use the handheld sharpener once a month or if the knife is already blunt. A sharpening steel is sufficient for regular maintenance before slicing.

SHARPENING STONE

The knife sharpening stone has a surface with a certain coarseness. There is also a double-grain sharpening stone with one side coarse and the other side fine. The sharpening stone is used to restore the original sharpness of knives - as a handheld sharpener. The sharpening stone must be moistened before use and the knife blades must be placed at the correct angle to it (approximately 12 - 15°).

Knife sharpening with an sharpening stone

Place the blade of the knife on one end of the stone and pull the knife evenly slightly to the right against the blade. Turn the knife and pull in the same way but in the opposite direction. Always swipe the entire length of the blade. However, be careful not to catch the blade on the edge of the sharpening stone. Pull the knife as if you were trying to cut a thin slice from a knife. Do not put too much pressure on the knife. Grind first on a coarser surface and then on a finer surface to smooth the blade and remove burrs.

GRIT OF THE SHARPENING STONE

Choose the grit of the sharpening stone according to the use of the knife. The blade is ground on a grinding stone with a coarser edge , ideal for cutting soft and fibrous ingredients such as vegetables or meat. On finer grinding stones (with less coarseness) you get a smooth edge that is suitable for cutting with pressure rather than pulling, for example when chopping or skinning. The resulting edge depends on the coarseness (grit) of the sharpening stone and the angle at which you sharpen the knife.

The grit (coarseness) of the sharpening stone is given by a number which corresponds to the number of meshes of the sieve per inch (25.4 mm) through which the abrasive still falls during sieving. Thus the larger the number, the denser the screen, and the finer the abrasive. International standards FEPA ( Federation of European Grinding Aid Manufacturers) indicate the grit size see table:

Source : http://www.vsharp.cz/o-brouseni/

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