Features of German chef's knives
German chef's knives are known for their classic three-rivet design. If you ask a layman to draw a chef's knife they will probably come up with that classic German design. Nowadays, you can still often find this design, as well as more modern incarnations.
Solingen is the knife capital of Germany. This is where most manufacturers are still located, and some have even been here for over two centuries. The Solingen Dünschliff is a classic technique that is still used today by Robert Herder. This is a very thin grind that ensures excellent cutting capabilities.
How do you choose a German chef's knife
German chef's knives come in many shapes and sizes. When choosing a German chef's knife, it is important to consider size, weight, balance and handle. The knife should feel great in hand and the weight and balance should feel just right. The size of the knife depends on your personal preference and the types of tasks you want to perform; some people use a paring knife for everything, others swear by a chef's knife.
Are you looking for a classic knife, preferably with a wooden handle? Make sure to look at Robert Herder knives. If you're looking for more modern-looking knives, Zwilling has a large range to choose from.
Another thing to look out for is whether or not the knife has a bolster. A bolster is the thick, metal part between the handle and the blade. With some knives, the bolster tapers into the cutting edge, which keeps your fingers just a little safer while cutting. At the same time, this makes sharpening a little more difficult, and prevents you from using the heel of your knife efficiently.
Always make sure you store your German chef's knife properly. You can use a knife magnet, knife block, drawer insert or knife guard. It's safer for your hands, looks cleaner and prevents your chef's knife from becoming damaged.