Inspiration 2 - Professional knives
Kitchen knives differ in dozens of shapes and specific uses, also distinguishing themselves according to local traditions. The most typical and widespread in the western tradition are:
- the chef's knife, also called carving knife, more used and widespread among kitchen knives;
- the paring knife, used for peeling and for precision cuts;
- the serrated blade bread knife from 20 to 30 cm long;
- the vegetable knife with a flat blade, thin and necessarily very sharp;
- the boning knife, also called scannino, used to separate the meat from the bones with precision;
- the knife to fillet the fresh fish;
- the roast knife used for slicing cooked meat, in combination with the fork;
Cutting precision, balancing, handling and beauty, because in the kitchen as on the table, the appearance matters too. These are the basic requirements that a cook evaluates when he has to choose a knife.
A professional tool that can really make the difference not only in terms of cutting, but also in terms of ergonomics.
With the aim of clearing any kind of soreness or muscle pain that the intensive use of a common knife can cause, thanks to the studies and computerized tests on ergonomics, movement and posture, Paderno creates professional knives: perfect synthesis between comfort and cutting precision.
Discover more at https://hotel.paderno.it/en/products/knives/1H1003.html