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the cutting edge: knife knowledge for every day

Posted by maddisonamyrawson on Mar 16, '16

Knives are knives….right? They chop things, they’re fun to sharpen, and we know never to put them in the toaster. All in all, they're the same.

As it turns out, people's indifference towards the declaration of "the right knife for the right task" has left us barely missing our fingers as we fumble about with the bread knife in an effort to slice our tomatoes.

So we’ve teamed up with the connoisseurs of cutting implements, The Schmidt Brothers, who have a great passion for designing world class German stainless steel knives, to enlighten us doubters on the importance of using the right tools for the job at hand.

steak knives

That's not a (bagel) knife...

Yep, they have knives specifically for bagels now, and no it's not a marketing gimmick. Having different knives for different functions is about safety and presentation; two of the most important elements of cooking. If you're using a knife that’s too sharp to cut something soft or without resistance, you're likely to slice right through it (and into your finger).  Whereas something soft yet dense, like bread, needs a knife with serrations to both grip and cut simultaneously without smashing it. According to The Schmidt Bros., a fully stocked knife set should include:

  • Bread knife:

for big, crusty bread loaves, to cut them without squishing them.

  • chef knife:

The shape means you can rock it back and forth on your cutting board to chop herbs and vegetables like a pro. You can use it to cut meat off the bone, racks, large fruits, large vegetables, large just about anything.

  • slicer knife:

For finely slicing roasts, hams and large cuts of meat.

  • mofotoku knife:

A sleeker version of the chef's knife, ideal for vegetables, fish, boneless chicken and thin boned meats.

  • double edge utility knife:

Used for larger and firmer vegetables like a head of broccoli or carrots, larger fruit like a melon, or sandwich meats.

  • Paring knife:

Perfect for peeling skins off vegetables or fruits, removing seeds, de-veining shrimp, or cutting things like radish finely.

exclusive knife set and knife block

Premium is preferred

There's a reason you don't want to just pop down to your local $2 shop and pick up a couple of knives to cover all of your cutting jobs. You want to pay for quality because it means safety, precision and durability. Basically, the sturdier the handle and the stronger the steel, the better cut you'll get and the less likely you are to snap the handle, bend the knife, or have an accident. Look for knives that have a full tang handle (one where the steel extends into the handle) and blades that are made from a single piece of quality (preferably German) steel.  With these elements you'll have knives that cut beautifully for years.

Where brains meet beauty

If this newly imparted knife wisdom has you pondering the perfection of your paring blades, it's probably time to follow the Schmidt Brothers up on their advice. Their knife block set, jumbo steak knife set, and 3 piece carving set, are made from a single piece of German stainless steel, with beautifully sculpted handles of Bonded Ash Wood. The steel blades feature the patented Schmidt Brothers Curve™ for superior control and safety. They’re built to last, and are available exclusively through Lorraine Lea.  Book a home styling party today, and be on your way to owning the complete set for 50% less. Find out how.

 

 

 

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