| Reverse scallops on the edge allow this beautifully-made thin bladed knife to cut aggressively. Perfect for use as a small bread knife, deli/sausage knife, or for slicing nearly anything in the kitchen. Yes, I like Tony Bourdain too. Loved his book Kitchen Confidential (of course!), and his FoodTV shows are great fun too. And if you've read Kitchen Confidential you'll remember his high praise for this style of knife. Here's the quote: "A genuinely useful blade, however, and one that is increasingly popular with my cronies in the field, is what's called an offset serrated knife. [...] This is a truly cool item which, once used, becomes indispensable. As the handle is not flush with the blade, but raised away from the cutting surface, you can use it not only for your traditional serrated blade needs - like slicing bread, thick-skinned tomatoes and so on - but on your full line of vegetables, spuds, meat and even fish. My sous-chef uses his for just about everything." I couldn't have said it better myself. This is an excellent example of this type of knife, featuring the legendary forged Wusthof quality and durability. Note: the nature of an edge like this is that it does not need to be sharpened. With normal use and care (only cut on wood or plastic boards, NEVER stone or glass), it should last and cut very well for many years. Do not attempt to sharpen the edge in any manner. |
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