A Brute Forged chef's knife is the knife you reach for first in almost every dish. Chopping onions, cutting cabbage, mincing herbs, portioning a piece of meat: with one long blade you handle most of the work on the board. The length lets you cut straight through a product in one stroke, so edges stay clean instead of getting crushed.
The blade is forged and has the dark, matte finish of the whole Brute Forged range. The weight is balanced so the knife drops down on its own: you don't need to push, you just guide it. That saves effort with larger quantities and also makes the knife pleasant to use in the outdoor kitchen next to the kamado.
- Long blade, cuts large products in one stroke
- Forged steel with the matte Brute Forged finish
- Balance sits close to the handle, guides lightly
- Suitable for vegetables, herbs and raw meat
- Base of the range, to expand with smaller knives
Getting the most out of your brute forged chef's knife
Hold the knife with your thumb and index finger on the blade rather than just around the handle: it gives you much more control. Keep the tip on the board and rock the handle up and down for herbs and small vegetables. For large products, place the heel of the knife at the top and pull it towards you. Curled fingers on your other hand guide the blade.
Care
Wash the knife by hand and dry it straight away, even if you have only cut vegetables. Do not put it in the dishwasher or leave it in the sink. Cut on wood or plastic and store the knife on a magnetic strip or in a knife block, so the edge stays clear of other cutlery. Hone the edge regularly.
Bill's tipA knife rarely goes blunt from cutting, but often from the board. Replace a hard or deeply scored board in time.
Want to expand the range with a paring knife or a carving knife, take a look at the knives. You'll find a good surface at the serving boards and cutting boards, and with a sharpener from the Horl knife sharpeners you always put the edge back at the same angle.
