About allrounders and experts
Knives differ – different knives are suited to different tasks depending on the length, width, strength, and edge of their blade. However, all the models from the three new Fissler lines – profession, perfection, and passion have three things in common: They are precision-forged from chromium molybdenum vanadium steel in Germany to guarantee ideal sharpness, they lie extremely comfortably in the hand thanks to their ergonomically shaped handles, and their characteristic design means that they look just as sharp as their blades.
The brief Fissler lesson in knifeology shows how to use the knives and explains which knife is suitable for which task.
The narrow, sharply tapering blade of the Fissler boning knife (here from the perfection line) is ideally designed for detaching meat. It makes it possible to probe forward precisely up to the bone without damaging the neighboring meat – which is good for later frying because a closed surface structure guarantees a juicy result. This knife also allows you to remove sinews particularly effectively.
The Fissler bread knife with the classic scalloped edge (here from the profession line) cuts the crunchy crust without crushing the soft crumb inside. In contrast to a knife with a smooth-edged blade, this model needs much less pressure to be applied. Thanks to the one-sided edge, there is always a straight cut surface on the loaf, so the bread dries out more slowly.
If you wish to peel potatoes, the best idea is to choose the small peeling knife from Fissler (here from the perfection line). Thanks to the short blade and the short handle, you can work very closely to the potato – which is also an advantage for other tasks that need a sensitive touch. The slightly sickle-like shape of the blade also ideally adapts to the rounded edge of the potato. Naturally, you can also peel (almost) anything else with this knife.
You can easily cut extremely fine slices with a Fissler carving knife (here with a 16 cm blade from the profession line, but also available with a 20 cm blade). The blade has been ground particularly thin so that the knife offers as little resistance as possible. It is also suitable for carving meat or poultry.
There are two possibilities when cutting tomatoes – you either use a knife with a smooth-edged blade that has to be extremely sharp, or else you use a utility knife with a scalloped edge (here from the perfection line). Its blade first scores across the firm skin and then cuts the soft inside without the need to apply too much pressure. Thanks to the shorter blade compared to the bread knife, the utility knife is also suitable for cutting open bread rolls.