Robert Herder '1922' Chef's knife 23 cm carbon
Cutting, for a large part, has to do with bridging resistance. The thicker a knife is, the more resistance it encounters while cutting. The material that is being cut, is being pressed to the sides in the process. If the knife is thick, it gets pressed further to the side and the knife gets sort of stuck.
Making a thin blade requires, besides craftmanship, steel which is extremely strong. This is the reason that the knife is made of carbon steel (not stainless) instead of stainless steel, which is much weaker.
If you rinse the knife immediately after use and dry it very well, you can enjoy these knives for a lifetime.
Due to the special properties of the steel, this knife is not qualified for our laser engravement service. The result does not meet our requirements.
Robert Herder knives are largely hand-made, which may cause for a longer delivery time. This can also mean that the delivery time on our website can be subject to change. When the knife is ‘in stock’ we have received it from the factory and can ship it out to you.
|Right or left-handed||symmetrical|
|Type of edge||plain edge|
Richard, Nij Beets
Tuesday 6 February 2018