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J.A. Henckels Knife EdgesZwilling J.A. Henckels offers blades with different cutting edges for a variety of purposes. The cutting part of the blade is called edge. Since knives are required to perform a variety of tasks, blades have been developed with varying types of edge. Fine edge 
Fine edged blades produce a smooth, clean cut without causing the product to disintegrate. They are suitable for cutting hard and soft materials such as vegetables, meat, fruit. A smooth-edged blade is also needed for peeling. Serrated edge 
This edge is useful for cutting and slicing soft products with a hard skin, e.g. tomatoes. The serration penetrates more easily than a smooth edge. However, smooth edges are better for slicing meat,fruit and vegetables of a fibrous texture. Scalloped edge 
Basically the scalloped edge is used for the same jobs as the serrated edge but it is particularly suitable for cutting bread (penetrating hard crusts and slicing the soft interior). Hollow ground edge 
The name derives from the hollows positioned alternately on each side of the blade, giving the knife a particularly fine cutting edge. When in use air pockets develop in the hollows with the result that the product separates easily from the blade. Thus very fine slices (e.g. ham) can be cut effortlessly without them clinging to the blade. Even shortcrust pastry and biscuit bases can easily be sliced into thin even layers. |
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