Review of knives by Berndes

Knife - a mandatory attribute in any kitchen. The comfort and speed of cooking, as well as the mood of the hostess depend on how comfortable and sharp it is. Among a large number of brands and models, German manufacturers, including Berndes and their stainless steel products, have been highly valued for decades.

Before the advent of stainless steel at the beginning of the 19th century, knives and other household items were made mostly of iron. But this material is very unstable to various external factors and, for example, easily becomes rusty, if the surface does not have time to dry. However, it is very quickly becoming stained, not getting the most pleasant look.

As an alternative, ceramic knives were sometimes used (and still are used), but they are significantly inferior to metal ones in strength. Therefore, the new alloy of steel turned out to be a real find and does not lose its popularity until now, because all of the above disadvantages are unusual for it.

Knives from Berndes from Germany are 3Cr13 steel, the composition of which was specially selected for this kind of products. It differs in flexibility and high durability (even in comparison with other brands of a stainless steel). To preserve quality, an appropriate standard is applied, which regulates the exact chemical composition and properties of steel.

This is a standard knife, which is not for nothing called universal or multifunctional. It can be used for any culinary experiment, it can replace the missing specialized knife. For too large products, it will be less convenient due to its small size., but for vegetables, fruits, bread, butter, and more, it fits perfectly. Its straight blade allows especially good shred vegetables medium hardness.

Dimensions of the cook model may seem inappropriate for cutting thin slices, but it is not. Traditionally, these knives are used for different types of meat, but the chef's knife is great for cutting vegetables. For example, it is very convenient for them to cut cabbage, large peppers, etc., so it is worth buying it in your collection if you often cook soups or vegetable stews.

The original decision of Japanese engineers in the form of round depressions along the entire length of the blade is not just a design trick. They avoid sticking of the cut products to the knife. This is especially true when you have to cut something sticky, such as cheese or raw vegetables. Besides, the blade closer to the tip begins to bend, which lightens the load on the hand when cutting.

Small Japanese Santoku has all the same characteristics as its big brother. The difference lies in the width of the blade, the tip length (it is more rounded), as well as the size of the handle. In the event that the holders of large knives turn out to be too thick and inconvenient, you can use this model - it is not inferior in its characteristics. And despite its small size, This handle is made of impact-resistant and heat-resistant ABS plastic.

Most often, reviews are marked with a comfortable grip that holds firmly and does not slip in your hand. Its anatomical shape adds comfort to use, and the sharp blade makes the cutting process stressless. Its acuteness was checked by buyers not only on products, but also, for example, on paper, and knives coped with it perfectly.

Sometimes a marriage is noted in the form of an uneven edge of the blade. Complaints may also affect the Santoku knives in connection with their tips, which do not taper like most knives. But here it is worth considering the fact that these models are designed for cutting not with the tip, but with the base of the blade.

Review the Berndes chef's knife in the next video.