Circulon - 6-Piece Kitchen Knife Set - Japanese Stainless Steel - Non Stick Blades - Textured Handles - Professional Knife Set - Knife Block Included

Product Information

From carving up a Sunday roast to finely chopping an onion, we all know how much of a struggle cooking can be when kitchen knives are blunt, or simply not up to scratch. But with our best kitchen knives, you can enjoy easy chopping, slicing and dicing for years to come. Bread knife: You’ll probably be familiar with this one, but did you know the reason the edges are serrated is so that you can slice cleanly through the bread without crushing it? High-quality knives: long-lasting sharpness, stable and flexible thanks to ice-hardened friodur blade, Seamless transition from handle to blade, Ergonomic handles bolstered with integrated finger protection Like the manual sharpener, it has V-shaped circular steels of varying coarsenesses. But instead of pulling against the steels, the electric sharpener will buff the blade with the rotating steels as you lightly drag the knife through the Vs.

Gently pull your knife through the two rotating V-shaped circular steels, and repeat around five times. It's compact, easy to store and often the cheapest sharpening option, but it won't sharpen as finely as other methods. Made in Germany - Punched from special stainless steel, Robust handle in 3-rivet design, durable, Corrosion resistant, Hand cleaning recommended Chef knife - one of the most versatile knives in the kitchen, perfect for everyday slicing, chopping and dicing.

Bread knife -with razor-sharp serrated edge cuts through fresh breads without crushing them out of shape. Also perfect for slicing cakes with soft, fluffy textures. Look after your knives well and they can last a lifetime. It’s important to clean and sharpen them properly, as well as store them safely and securely. Sharpening stones take a while to master, as you need to ensure you’re drawing your knife across the stone at the correct angle; most experts agree 20 degrees is correct. Here's how: There are hundreds of different knives on the market, each with their own culinary task. Some more specialist options include parmesan knives, oyster knives and salmon knives, so it's easy to get overwhelmed. But here are the main knives to consider: High precision Japanese steel blade with dual tapered edge provides lasting, effortless performance.

Plastic: Plastic handles tend to be smooth and free from grooves that can trap dirt. Some plastic knives are also slightly textured to offer a more secure grip. Keep them well away from heat sources when cooking to avoid melting the handle.Full tang: The blade is one solid piece of metal that runs down the full length of the handle. On some knives, the tang is visible and fastened by rivets. A full tang knife is always the best choice, as it usually has better balance and a more robust design. It also means there's no danger of the handle coming loose from the knife blade. Carbon steel: The traditional material used for making knives, carbon steel stays sharp for a long time. However, it's prone to rust (seasoning it with mineral oil will help prevent this) and requires more care and maintenance than its stainless steel counterpart. But if you're serious about cooking and not working within a budget, carbon steel is the way to go. GHI tip: Always try a knife before buying. A reputable retailer will let you try the knife out on vegetables - always try on tomatoes, as a new sharp knife should cut through easily without resistance. Blade These come in a variety of shapes and sizes, often named after specialised tasks they've been designed for.