Production, application, care, and more



Good food depends on so many things. But whether a dish is a success or not really is balanced on a knife’s edge – because the skill involved in cooking consists to a remarkable 70 % in cutting. This includes peeling, dicing, cutting in half, filleting, removing meat from bones, cutting into quarters, and slicing food.

Every movement of the knife requires not only the correct technique but above all precision. And precision requires a knife which has been well sharpened – perfectly balanced and made with a single piece of steel. Plus a grip which is comfortable in your hand, does not tire you, prevents slipping, and is properly attached to the blade. All these are the hallmarks of a high-quality, forged knife, in fact.

How you recognize such a knife, how it is made, how to use, care for, and store it – all this is explained in our knifeology section.

The brief lesson in knifeology

The brief Fissler lesson in knifeology shows how to use the Fissler knives and explains which knife is suitable for which task.

Brief lesson in knifeology

Knife types

Which knife for which purpose?


Overview of knives

A good knife

How can you tell that?

Quality features of a good knife

Cutting correctly

The chef’s knife is an allrounder. Every part of the blade is suitable for specific applications.

Cutting correctly

Cutting a better figure.

The most important basics about correct cutting.

Cutting a better figure.