Boker Knifestyle | EN Edition 2018 / 2019

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52 BLADE SHAPES & APPLICATIONS BLADE SHAPES — PURPOSE & USE At first glance, the wide variety of lengths, widths and shapes of kitchen knife blades might seem a little confusing. Since all knives are ultimately made for cutting, they are distinguished by their specific intended purpose. The advantages of the different shapes for different applications are fairly clear and easy to understand, so that the overwhelming number of choices can be narrowed down. The following list of knife descriptions will help you find the right tools for your kitchen. THE PARING KNIFE The paring knife is a small solid foundation for any kitchen knife set. The blade is narrow so that it can follow the outer circumference of a small potato as well as the inner circumference of an apple core. Paring knives are most often used without a board, they are simply held above a pot or bowl. But you can also use them with your cutting board to quickly cut a single onion used in a meal for one or two people or the ingredients of a quick lunch salad. THE CARVING KNIFE The carving knife has a long narrow blade capable of cutting paperthin slices of roast beef, pot roast or ham. The blade is narrow to provide a smaller surface for the meat to stick to. The first choice for foods with a juicy and dense texture. THE PEELING/PARING KNIFE The length of a peeling knife blade is comparable to that of the paring knife, though the edge is straight with a sheepfoot tip. This makes for better utilization of the full cutting length, because the blade is pulling itself into the cut. The straight edge is also better suited for cleaning and scraping root vegetables, because the blade has more contact with the surface and is easier to control. THE MEAT FORK Compared to a regular tableware fork, the meat fork offers the advantage of its two long and very pointy tines that can easily penetrate deep into the meat. That makes it perfect for carving and serving large pieces of cooked meat. Thanks to its long tines and handle, the meat fork also makes a great barbeque tool. THE STEAK KNIFE Steak knives are set on the table. Unlike regular tableware knives, a steak knife is sharp enough to cut meat into clean bites without ripping or tearing it. Depending on your personal preference, we offer steak knives with a smooth cutting edge for the purists, or with a serrated edge. THE FILLET KNIFE The fillet knife is an extreme form of the carving knife. Its main purpose is the preparation of fish. The fine tip can be used for opening fresh fish. The slender blade offers raw or smoked salmon practically no surface for adhesion. The flexible blade can be flattened onto the cutting board in order to separate the fish skin from the fillet just above the board. A light knife for light cooking.
BLADE SHAPES & APPLICATIONS 53 THE SANTOKU The Santoku knife, or just Santoku for short, serves the same purpose as the European Chef’s Knife. The literal translation emphasizes this: San = three and Toku = virtues. The three virtues are fish, meat and vegetables. The Santoku became popular after World War II, when the Japanese economic boom meant that meat began to appear on menus next to fish. A Japanese blade shape was combined with a symmetrical European blade grind. One striking feature is the shorter length with the sheepfoot tip. It is proper to use the Santoku for pulling cuts, following Japanese tradition. The front part of European kitchen knives used to guide the knife on the cutting board is not necessary for a Santoku. THE BREAD KNIFE Professional chefs refer to the bread knife as “the saw.” However, they are not just cutting bread with this knife, but all foods that are not strongly textured, e.g., cabbage. Pastry chefs use their bread knives to separate cake layers. The wide blade makes it easy to control in soft materials. Another advantage is the knife’s excellent edge retention. When used correctly, a knife is not dulled in contact with the material but with the cutting board. With a serrated edge, only the tips touch the cutting board, protecting the real edge behind them. THE ALL-PURPOSE/UTILITY KNIFE The all-purpose/utility knife combines the best of all worlds. It can be used in hand and on the cutting board. The medium-size blade offers a reasonable compromise for easy straight and curved cuts. An aesthetically pleasing all-purpose knife can also serve as a very nice table or steak knife. THE SMALL CHEF’S KNIFE Like the Santoku, the small chef’s knife is popular because of its shorter, easily controlled blade and universal applications. Thanks to the sturdy, wide blade, you can use the small kitchen knife for many tricky cutting tasks. THE CHEF’S KNIFE The Chef’s Knife is the knife you buy when you can only have one knife. It is a workhorse, built for fast-paced kitchen battles. You use it to cook for your extended family, whole circle of friends or for an entire banquet. It is also the perfect knife for all passionate home chefs who like convenient cooking tools. The wide blade can be passed along the knuckles of your retracted fingers, which enables you to make swift cuts without risking injury. The food is pushed forward with the thumb. The classic long and pointy European chef’s knives cut with pressure. With this technique, you really just use the back half of the blade. The front half is used to guide the knife on the board. You develop a fluid, even and easy motion and cutting rhythm. You can also use the spine to push the cut food off the board into the pot.
Page 1 and 2: EDITION 2018/2019 HANDMADE KITCHEN
Page 3 and 4: EDITORIAL 03 of hand-forging stainl
Page 5 and 6: TABLE OF CONTENTS 05 PRODUCT LINE K
Page 7 and 8: BOKER CORE DAMASCUS 07 FORGED BLADE
Page 9 and 10: 09
Page 11 and 12: BOKER DAMASCUS SUPERIOR 11 2 Boker
Page 13 and 14: 13 CLASSIC HANDFORGED DAMASCUS For
Page 15 and 16: Chad Nichols 15
Page 17 and 18: 17
Page 19 and 20: 19
Page 21 and 22: BOKER DAMASCUS PURE 21 3 Böker Dam
Page 23 and 24: 23
Page 25 and 26: 25
Page 27 and 28: BOKER DAMASCUS OLIVE 27 6 Boker Dam
Page 29 and 30: BOKER DAMASCUS OLIVE 29 2 Boker Dam
Page 31 and 32: BOKER DAMASCUS BLACK 31 6 Boker Dam
Page 33 and 34: BOKER DAMASCUS BLACK 33 2 Boker Dam
Page 35 and 36: BOKER SAGA DAMASCUS 35 FORGED BLADE
Page 37 and 38: CONSTRUCTION OF A KITCHEN KNIFE 37
Page 39 and 40: 39
Page 41 and 42: Jens Ansø 41
Page 43 and 44: BOKER PURE CPM BERGISCHE EICHE 43 5
Page 45 and 46: 45
Page 47 and 48: BOKER CORE 47
Page 49 and 50: BOKER CORE 49 5 Boker Core Carving
Page 51: BOKER CORE BLOCK SETS 51 2 NEW Boke
Page 55 and 56: 55
Page 57 and 58: Jesper Voxnæs 57
Page 59 and 60: BOKER SAGA GRENADILL 59 5 Boker Sag
Page 61 and 62: BOKER SAGA G10 SATIN 61 5 Boker Sag
Page 63 and 64: BOKER SAGA KNIFE SETS 63 1 BOKER SA
Page 65 and 66: BOKER FORGE 65 BLADE MATERIAL X50CR
Page 67 and 68: BOKER FORGE MAPLE 67 5 Boker Forge
Page 69 and 70: BOKER FORGE 69 5 Böker Forge Chef
Page 71 and 72: BOKER FORGE KNIFE SETS 71 4 Boker F
Page 73 and 74: BOKER KNIFE BLOCKS 73 3 Boker Knife
Page 75 and 76: BOKER KNIFE BLOCKS 75 4 NEW Boker K
Page 77 and 78: BOKER CUTTING BOARDS 77 7 NEW 8 NEW
Page 79 and 80: KNIFE SHARPENING 79 KNIFE SHARPENIN
Page 81 and 82: WORKSHARP CULINARY 81 3 NEW E3 Culi
Page 83 and 84: WHETSTONES 83 the cutting edge (i.e
Page 85 and 86: ARKANSAS OIL STONES 85 1 BENCH STON
Page 87 and 88: MANUAL SHARPENING DEVICES 87 5 Vulk
Page 89 and 90: BOKER CLASSIC KITCHEN & TABLE KNIVE
Page 91 and 92: VIPER AND BOKER PLUS STEAK KNIFE SE
Page 93 and 94: LAGUIOLE STEAK KNIFE SETS 93 3 Stea
Page 95 and 96: BOKER STEAK KNIVES & FORKS 95 STEAK
Page 97 and 98: SOMMELIER KNIVES 97 8 Farfalli Gull
Page 99 and 100: CHAMPAGNE SABERS 99 2 Viper Mathusa

Boker Knifestyle | EN Edition 2018 / 2019

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