Subcategories

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  HONING STEEL

  <p>The honing steel is the tool for daily touch-up of a knife's edge: it doesn't sharpen (it removes no metal), but straightens the microscopic bending of the edge caused by use, keeping it sharp for longer between one proper sharpening and the next.</p> <p><strong>Round or oval</strong>: the round section is the most common and versatile, the oval one offers a slightly different contact surface. <strong>Length</strong>: from 20 to 30cm, to be chosen based on the length of the blades you normally use. Brands in range: Dick, Simplex.</p> <p>For the knife range see <a href="/en/butchery-and-deli-cutlery.html">Cutlery</a>, in particular the <a href="/en/slicing-knives.html">Slicing Knives</a>.</p> <p><strong>Frequently asked questions</strong></p> <p><strong>How often should the honing steel be used?</strong><br>Ideally before every session of intensive cutting, to keep the edge performing well between one proper sharpening and the next.</p> <p><strong>Does the honing steel replace sharpening?</strong><br>No: it only restores the alignment of the existing edge, it doesn't regenerate it. When the edge can no longer be straightened with the honing steel, a proper sharpening is needed.</p>
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  SLICING KNIVES

  <p>Professional kitchen knives for hand-slicing meat, roasts, bread and cured meats — a complement to the mechanical blades of slicers, for cuts that require manual precision.</p> <p><strong>Types</strong>: <strong>slicing knife</strong> (long, thin blade, 20 to 34cm, for even slices), <strong>roast knife</strong> (23cm, stiffer blade for cooked meats), <strong>curved knife</strong> (15cm, curved blade for trimming), <strong>filleting knife</strong> (18cm, flexible for separating meat from bone or skin) and specific knives <strong>for bread</strong> and <strong>for cured meats</strong> (blades from 230 to 320mm).</p> <p><strong>How to choose the length</strong>: longer blades (28-34cm) are suited to large cuts (roasts, whole hams) with a single continuous cut; shorter blades for precision cuts or small pieces.</p> <p>For other cutlery items go back to <a href="/en/butchery-and-deli-cutlery.html">Cutlery</a>.</p> <p><strong>Frequently asked questions</strong></p> <p><strong>What's the difference between a slicing knife and a filleting knife?</strong><br>The slicing knife has a stiff, long blade for uniform slices; the filleting knife is more flexible, designed to follow the profile of bones or skin.</p> <p><strong>What length should I choose to slice a large roast?</strong><br>A long blade (28-34cm) lets you complete the cut in a single motion, without "sawing" the piece.</p>
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  CHEESE KNIVES

  <p>Cheese-specific knives, where blade choice varies a lot depending on the hardness of the wheel being cut.</p> <p><strong>Reggiano knife</strong> (9cm): short, sturdy almond-shaped blade, designed for breaking and cutting pieces from hard, aged wheels such as Parmigiano and Grana. <strong>Milano knife</strong> (14cm): longer blade for semi-aged or softer cheeses. <strong>Cheese-cutting wire</strong> (5m): for soft, fresh cheeses, which a blade would tend to crush rather than cut cleanly.</p> <p>For the full cutlery range see <a href="/en/butchery-and-deli-cutlery.html">Cutlery</a>.</p> <p><strong>Frequently asked questions</strong></p> <p><strong>Which knife do I use for Parmigiano?</strong><br>The Reggiano knife, with its short, sturdy blade designed specifically for breaking hard wheels.</p> <p><strong>How do I cut a very soft cheese without crushing it?</strong><br>With the cheese-cutting wire, which separates without compressing the cheese's texture.</p>
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  ROAST KNIVES

  <p>The roast knife has a long 23cm blade, designed for slicing whole cooked meats into even slices without shredding the meat fibre.</p><p>For the full cutlery range see <a href="/en/butchery-and-deli-cutlery.html">Butchery and Deli Cutlery</a>.</p><p><strong>Frequently asked questions</strong></p><p><strong>Why does a roast knife need such a long blade?</strong><br>A long blade lets you cut even slices in a single continuous motion, without having to "saw" back and forth and shred the meat.</p>
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  KITCHEN KNIVES

  <p>Multi-purpose kitchen knives, for everyday preparation in both professional and home kitchens.</p> <p><strong>Blade length</strong>: 19 or 22cm — choose based on your usual type of cut and preferred grip: shorter blades for precision work, longer ones for wider cuts.</p> <p>For the full cutlery range see <a href="/en/butchery-and-deli-cutlery.html">Butchery and Deli Cutlery</a>.</p> <p><strong>Frequently asked questions</strong></p> <p><strong>Which blade length should I choose?</strong><br>19cm for versatile, easy-to-handle use, 22cm if you regularly work larger cuts or prefer a longer blade.</p>