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SOME THING SHARP FOR SOME THING TENDER
The flexible and extremely precise blade of a filleting knife separates
fish fillets from the skin and bones. It is also just as well suited for
preparing and portioning meat because of the way it severs the
fibres cleanly.
N I K L A S
(33) has gone fishing
with his Dad from
an early age – and
likes cooking fresh
fish as often as
he can.
given for this is blunt blades. However, around
two-thirds of the people asked also said
that they rarely sharpen their knives despite
frequent use or had never sharpened them.
So the frustration felt by some customers as
a result of blunt blades is also partly of their
own doing.
CRAFTSMANSHIP AND INNOVATION
WMF does everything it can to ensure that
the owner of a knife only needs to resharpen
it much later on, and then only rarely. The
company refines its kitchen knives so that
they stay sharp for a long time. The Perfor-
mance Cut technology is a special method
incorporating an exact grinding angle for
precise results. Each red-hot piece of steel
to be processed into a kitchen knife is first
processed across its whole length with a me-
chanical forging hammer under 3000 tonnes
of pressure. The knives are then subsequently
placed in the furnace. This heat treatment
changes the structure of the blade steel. The
steel becomes harder and can be ground to
a sharper angle than was previously possible.
During the final sharpening process, the preci-
sion technology ultimately creates knife blades
that are significantly sharper – and which stay
that way longer. This way, WMF blades with
Performance Cut technology achieve twice the
sharpness level that the DIN standard requires
for cutting performance!
•
by WMF
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