BÖKER COTTAGE CRAFT series Chef's knife plum wood carbon steel 22 cm

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BÖKER COTTAGE CRAFT series Chef's knife plum wood carbon steel 22 cm Item no.130495

Overall length 35.2 cm 
Blade length 22.0 cm 
Blade material C75 carbon steel, non-stainless 
Blade shape medium-pointed
Blade thickness 3.0 mm
Hardness 55 -58 Rockwell
Handle material local plum wood, triple riveted brass
Weight 196 grams
Manufacturer BÖKER MANUFAKTUR, Solingen, Germany
Knife Magazine Concept Award
Search words chef's knife large, Chef's Knife, Chef's Knife

The COTTAGE CRAFT chef's knife series is dedicated to the tradition of home craftsmanship. Since the Middle Ages, blades have been sharpened by hand in small cottages in Solingen on whetstones powered by water. This was done in Germany, just as it was in France. Only the French preferred to do it lying down, whereas Solingen and Hamburg preferred to sit or lie down. It was damp, it was cold, it was back-breaking work and if it went wrong, the whetstone tore and the craftsmen were injured, if not dead. Such a beautiful tradition should not die. And so the old tradition is remembered with this COTTAGE CRAFT series from BÖKER entering the market. With handle scales made from local plums, heavily grained, beautifully colored and with contact with moisture, the fibers straighten so that the cutting hand does not slip. A continuous tang with classic triple riveting made of brass with a handle guard at the end for balance. At BÖKER, a blade length of 22 cm is sufficient for a chef's knife, otherwise it usually has to be 25 cm or more. In any case, it is used to prepare vegetables, fruit, fish and meat. Oil the fine wood from time to time and clean and dry the carbon steel immediately after use. It also appreciates a little grease for maintenance. This prevents corrosion and the patina that forms is the unique charisma of stainless steel. Remember, a carbon steel knife contains 98 - 99% iron. Not everyone tastes this when it comes into contact with milk protein, and fruit acid also affects the taste. But for the preparation of such foods, the trend towards a second knife is very noticeable. Nevertheless, carbon steel is the preferred blade material when it comes to sharpness and edge retention. And maintain the original sharpness by running the blade over a sharpening steel after each use. It's worth the effort. And if you have lost your edge, scharfer Laden has its own sharpening store. The company has been around since 1909 and they know how to do it. They've had enough time to practise.
Questions for the 4th generation?
Susann Frécôt
kontakt@scharferladen.de

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