Page 1
SLICE AND DICE
LIKE A PRO
The chef ’s knives
Page 2
THE CHEF’S
BEST FRIEND
Take a look at a chef ’s kn ife hand and you will f ind a
patch of callou sed skin on the base of the inde x finger.
That’s due to the “chef ’s grip” – professional cooks
hold a knife in such a w ay that the index fin ger rubs
aga inst the upper edge of the blade.
This is t he secret behind our kn ives from PS.
Created in collabor ation with professional chefs,
the knive s have a unique blade that helps index fi ngers
during lon g worki ng hours.
You will discover ma ny useful tips about k itchen
knives in t his small book, a ll of them straight f rom
the pros.
It’s an extension
“
of your body.
Per Renhed , The Restaura nt,
F12 , and more, about
the chef ’s personal kni fe
”
Page 3
LIKE THE PROS
• Grip your knife like a chef, i e
around the upper end of the handle
so that your thumb and index finger
“pinch” the blade.
• A good technique (there are several)
is to rest the tip of the blade on the
cutting board while chopping with a
rocking, forward motion.
• Flex the fingers on the hand holding
the food and guide the blade of the
knife with the flat of your nails
and/or your knuckles.
THE RIGHT WEIGHT
Mass is good . The weight of the knife sta bilizes the
hand and works i n your favor when chopping and
cutting.
THE RIGHT BALANCE
The weight should be b alanced across the ha ndle and
the blade. With t he right grip, the kn ife should lie
comfortably i n your hand without tippin g in either
direction.
THE RIGHT SHARPNESS
Opinions di ffer about what is the optima l steel
hardness a nd angle of the knife ed ge. Harder steel can
be made shar per, but is more brit tle. An acute angle is
sharp er, but also more brit tle. In the end it’s all about
one thing : Your kn ife should be sharp.
THE RIGHT CUTTING BOARD
The board shou ld be relatively soft, for the sa ke of your
knife and for you r hand. Different mater ials have
different adv antages, but avoid porcelain , glass and
hard plastic.
THE RIGHT KNIFE
If the cut ting feels awkward , try a different kn ife. PS
bread kni fe, for exa mple, ca n work on trick y tomatoes.
THE RIGHT ATTITUDE
A pro wouldn’t even consider work ing with a dull
kni fe.
KNIFE TIPS
Page 4
TAKE CARE OF YOUR
• Apply a honing steel
regularly. Make it a habit.
• Pull the blade “as if cutting
thin slices out of the honing
steel”. On both sides, about
six to eight times in total.
• Every chef has a personal
angle when honing a knife. It
is a good idea for the same
person to do it every time.
SHARPEN IT RIGHT
KNIVES AND THEY’LL
TAKE CARE OF YOU
HAND WASH
PS knives a re dishwasher proof, but fir st-rate kn ives
should alway s be washed by hand. Ma chine washing
will du ll the blade and the look of the k nife.
NO DETERGENT
In a professional kitchen che fs’ knives are sometimes
machine w ashed at high temperatu res, but without
detergent, to avoid wear on t he handle and blade.
HONING AND SHARPENING
When apply ing a honing steel you are ma intaining t he
sharpnes s of the blade by realign ing it, not actuall y
honing/sharpening it.
REAL SHARPENING
No matter how hard t he steel, the knife edge w ill wear
down w ith f requent use. Become a regu lar customer
of someone who knows how to sha rpen knives.
CHOP – SHARPEN – CHOP – SHARPEN –
A professional chef uses t he honing steel over and over
aga in during a day’s work. For you, it might be e nough
to use the steel ever y time you prepare a mea l.
Page 5
YOUR KNIFE
FROM PS
A UNIQUE GRIP
A professional chef gr ips the upper end of the handle
so that the t humb and index fing er clench the blade.
This k nife’s unique design – the ha ndle stretches out
over the blade – is per fect for the “chef ’s grip”.
PERFECT BALANCE
The mass of S wedish steel in your knife is hea vy, but it
is perfect ly balanced in the m iddle. W ith t he right
technique and p osture the kni fe wi ll do much of your
job for you.
CURVED BLADE – ROUNDED MOTION
The cur ve of the blade results in an e ffective and
comfortable choppi ng movement. Every cut is f ree
from the ti resome jolt that ch aracterizes le sser knives.
NICE LOOKING KNIFE = CLEAN KNIFE
The smooth a nd tapering design is not on ly attractive
and pleasa nt in your h and, it also eliminate s potential
dirt t raps. Handle and blade a re easily kept clean.
TOUGH MATERIALS
The hand le is made from grip-f riendly glass fiber.
It is resistant to tough h andling and hig h
temperatu res. It has a slight waistl ine for better grip.
HARD ENOUGH
Softer steel is more forg iving if you should happe n to
cut into bone or to bend the blade , while harder steel
can be honed to g reater sharpness. The s teel in your
knife is med ium ha rd from Sandvik , 12c27 SanEd ge™,
56– 58 HRC.
Bread knife
Large che f ’s knife
Small che f ’s kni fe
Page 6
SHARP ANGLE
Your knife from PS ca n be made – and stays –
extremely sh arp. Use an instr ument with a heavier
blade when cutt ing large amounts of ca rtilage or bone.
ATTRACTIVE CANVAS CASE
The case protec ts the knife’s edge as well as o bjects
in its vicin ity. Do what pros do: Bring your k nife when
travelling or visiting foodie friends.
GO PRO IN YOUR OWN KITCHEN
At Professional Secrets, you
get cooking tips and secrets
direct from the best chefs in
the top restaurant kitchens.
Discover more knowledge and
more products at
www.professionalsecrets.com
KNIFE CARE
• Preferably hand wash with hot
water and washing-up liquid.
• Always dry the knife when not
in use. It is made from quality
steel from Sandvik which
withstands water and humidity,
but it is optimized for
sh ar pness.
• Protect your knife. The designer
case makes a great gift
wrapping, but above all it
is a form of protection when
transporting it.
• Apply a honing steel often.
Have your knife sharpened by
professionals once in a while.
Page 7
CHEF’S ESSENTIAL KIT
In close collaboration with professionals
we bring you the most impor tant kitchen tools.
Your knife were designed with the
help of chefs and meet the high demands
that apply in a professional kitchen.
Please help us become better. Register and
rate your product at professionalsecrets.com.
Thank you for choosing a product from PS!
www.professionalsecrets.com
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