Take a look through our catalogue to see our extensive range in quality knives and accessories - including premium quality brands such as Arcos , Grunter, Victorinox, Tramontina and Zwilling.
What makes a good knife?
Sharpness: Most important is how well its blade will take and hold an edge.
Durability: A good knife will stand up to generations of daily use without undue wear or deterioration.
Hygiene: Materials and construction details of the handle should minimise crevices that offer hospitality to bacteria.
Storing knives
When not in use, store your knives in a purpose made case, wallet, box, knife block or on a magnetic rack. If you have to carry your knives from one area to another, first put them back in their case. Do not keep knives in a drawer, where they will knock together and get damaged edges.
Sharpening Knives
- A blunt knife is a dangerous knife.
- One should frequently use a sharpening steel to keep an edge on knives.
- If a knife starts to fall, watch your feet and step aside; but let it fall.
- Keep your mind on your work when holding a knife.
- Never put a knife in water or under vegetables where it cannot be seen.
- Cut away from the body.
- Do not palm vegetables or fruit and then attempt to cut.
- Do not use knives as can or jar openers.
- The best edge will quickly dull if it strikes metal, glass or Formica.
- Blades should never be heated in a flame or oven. Elevated temperatures will destroy the temper of the steel.
- Fine knives should be carefully stored in their own rack or in a partitioned drawer.
- Dipping the knives in hot water makes it easier to cut cake or ice cream.
- A stainless steel knife will hold an edge longer.
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