Chef's knife - Info

Kochmesser - Info

Chef's knife - Info - Why You Need a Chef's Knife

Whether your interests are primarily in hobby or professional cooking, we have the right cnife to suit your needs. Take the time to look through our collections on line, and we are confident you will find our cnives a welcome addition to your kitchen as well.
Our cnives are manufactured in the best factories and are made of the finest and strongest modern high-grade steel. They are extremely sharp and hold their edge for a very long time. This means you can spend more time enjoying your food and less time sharpening a dull cnife.

Which knives are used in the kitchen?


Chef's knife
The chef's knife will be used the most in your kitchen. You will use it for chopping, slicing, dicing, and cutting. Professional chef's seem to choose a 12 inch blade for their chef's knife but the home cook can usually get away with an 8 inch blade chef's knife for all intensive purposes.


Paring Knife
A paring knife is used when you need to do more controlled cutting in the kitchen such as when you will be peeling and cutting delicate fruit, or for cutting and chopping smaller ingredients such as garlic.
Paring knives vary in length size and usually run anywhere from 2 1/2 to 4 inches long.


Carving Knife
A carving knife is a large knife (8 and 15 inches) that is used to slice thin cuts of meat, including poultry, roasts, hams, and other large cooked meats. A carving knife is much thinner than a chef's knife enabling it to carve thinner, more precise slices.


Sashimi Knife
The sashimi knife is perfect for everyday slicing and dicing. It can be used for slicing fish, meats, and vegetables.
The long blade makes a perfect slicer or carving knife for long pieces of fish or vegetables.


Serrated Knife
The saw-like teeth of a serrated knife make it easy to slice through things that are hard on the ouside but soft on the inside such as a loaf of crusty French bread. The serrated knife is designed to be used like a saw, gliding the knife in your hand, back and forth, with each pass cutting deeper into the food item.


These popular Japanese style Santoku knives are handy in the kitchen. These all-purpose knives can chop, slice, and dice – effectively they are the Japanese version of our utility or kitchen knife.

Care and proper use of a high-quality knife is always essential to maintain the best cutting edge and to insure the highest possible degree of safety when using. After all, a dull knife is a dangerous knife.
The more pressure required to cut with a knife the greater chance of an accident occurring while it is being used.

Kitchen Knife Sharpening

There are various types of waterstones & ceramic stones available and normally a medium grit stone is sufficient to start with. However, if the blade is blunt or damaged, it may be necessary to start with rough grit. There are several differences between waterstones and ceramic stones. A waterstone must be placed in water and allowed to soak for 10-15 minutes to allow it to absorb sufficient moisture. A ceramic stone also requires water, but only needs to soak in water for 3-5 minutes. A ceramic stone is harder than a waterstone, so it will sharpen your knives more quickly. A ceramic stone will last longer and will not develop valleys or grooves as easily as a waterstone.

Kochmesser Schleifanleitung

  1. The stone should be soaked for the required amount of time before use.

  2. Hold the knife so that the blade meets the stone at a 10-15 degree angle, then push back and forth across the stone in smooth steady strokes maintaining the same angle. Maintaining the same angle is most important and you will know that you are maintaining the same angle from the sound the knife makes against the stone. If you are making the same sound with each stroke back and forth against the stone, you are maintaining the same angle.

  3. Repeat the stage above on both sides of the blade going from one side to the other until your knife is sharp and there are no burrs on either side.

  4. During sharpening a certain amount of wet powder will appear, but do not wash or wipe this residue and continue sharpening. Although this powder appears unsightly, it is this residue which sharpens the knives.

  5. After sharpening, your knives should be washed in hot water and then towel dried.



Culinaris - Voucher for Knifesharpening

You can acquire a voucher which you can use to have your knives sharpened by Culinaris Kitchenaccessories / Cookfunky. Culinaris is one of the leading suppliers of Japanese cooking knives and the matching services. The sent in knives are sharpened cold by hand across whetstones - one voucher per knife - no serrated knives - no ceramic knives.

  • The ideal complement for those who have a high quality knife or who want to give it to someone as a present.
  • Trust our sharpening experts. You will be amazed by the quality and the result.

After having received the voucher please send in your knife to:

Culinaris Logistikzentrum
Döbichauer Strasse 5-7
04435 Schkeuditz OT Dölzig

You have to pay for shipping when you send the knife to this address. Culinaris / Cookfunky will pay the shipping when it will be send back to you.