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Solingen Select Cutlery
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Introducing a Truly Perfect Knife Line!!
Perfect Edge Cutlery and Kitchenware Source
listened to our professional culinary friends and customers. They asked
for an ergonomic, high quality tool that has a fine edge and stays sharp longer.
We went to Solingen, Germany and selected the
finest materials and contracted with the best factory. We designed this
cutlery line to meet the exacting demands of the professional trade. We
make it available at an attractive price in both open stock and sets.
"Solingen Select" says it all, the best of the best.
What makes Solingen Select the best choice in
Cutlery?
- The knives are fully forged from a single piece of high carbon
steel. Forging spreads the molecules of the steel evenly through the knife
giving it strength and edge holding characteristics.
- The Steel. Only the finest Swedish steel is used; this steel provides
strength and flexibility to support a thin edge that keeps an edge longer. It will not tarnish, and will stay sharp for a long period of time.
- Our handles are ergonomically designed. The handle is molded of heat
and break resistant POM. It is designed for comfort and hard work.
- The Bolsterless Blade provides excellent balance, ease of sharpening and speed of steeling.
- Our Hybrid edge, a cross between a fine, thin Japanese blade and a durable
German edge is a truly finished edge.
- The Cambered Blade provides Perfect rocking action.
- 100% manufactured and reliably crafted in Solingen, Germany.
- Our knives have longer handles on paring and utility knives for better control and
handling characteristics.
- Balance for comfortable performance in the kitchen. Professionals demand
balanced knifes to avoid fatigue.
Knife Safety and Care
- Stay aware of what you are doing. Knives are strong and efficient
cutting tools and distractions will lead to accidents.
- Keep your knives sharp. You do not need to exert as much pressure when
slicing food, and the knife is less likely to slip and cut you. Also, sharp knives leave
clean cuts... lf you do cut yourself it will be easier to clean, and also heal
faster.
- Never slice food toward you or cut food while holding it in the palm of
your hand. Always place food on a cutting board and cut with the blade facing down and
away from you.
- If a knife drops don't catch it! You do not want to grab the blade in
midair.
- Never put knives in a sink full of water. You might not be able to see
them and accidentally cut yourself.
- Do not hand your knife to someone! If someone asks to borrow your
knife, set it down and let them pick it up.
- Clean your knife immediately after use with a mild soapy cloth or
sponge. Water spots can be removed with a mild abrasive cleaner such as Bon Ami; do not
use these cleansers on the handles as it will mar the finish. Clean knives are both
sanitary and perform better.
- Properly store your knives! Protect the blades inside a wood
block or in a sheath. Do not leave knives sitting out when not in use.
- Do not cut on stone, metal, marble, glass, plastic, Formica, or ceramic tile.
An unyielding hard surface will dull a knife, and ruin the cutting edge. The best
surfaces are wood, bamboo and polyurethane.
