Welcome to the second in my series providing information on knives gained from information from our friends at Richardson in Sheffield,
For the more dedicated enthusiast there is a series of knives and accessories specifically designed for more specialist tasks.
A 5” blade with a carefully designed curved edge that makes it perfect for cutting, peeling or slicing vegetables.
The Boning knife employs a narrow blade to enable it to negotiate the complex profile of bones.
Top quality Sharpening Steel, designed to be used little and often to make sure your knives remain in prime condition.
Used mainly to steady a joint during carving. The fork is versatile enough to lift joints and poultry and pierce deep to ensure the right level of cooking.
Designed to cut through boned joints or vegetables, using its sheer weight. An essential for any chef who prepares their own meat.
With a long, narrow and flexible blade which can move along the backbone of the fish with ease and accuracy.
A knife with flexibility and a rounded blade, which is ideal for turning meat in a pan or any type of spreading or icing.
Watch out for Part 3 when we will be discussing specialist Oriental knives