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Vegetable Knife
1 × 63,00 €
Free shipping for orders over 49€
Product details
The Grandisosso Knife from the Chianino Collection is the ideal tool for handling meats and cured meats that need to remove large sections of bone with precision and care. This knife is designed to offer control and precision in the most complex cuts, making it easier to separate the meat from the bones without damaging the muscle tissue. Thanks to its ergonomic handle, the Grandisosso Knife guarantees excellent maneuverability, allowing the cook to operate with safety and comfort. The smooth, sharp blade is optimal for making clean, clean cuts, ensuring that the flavor and appearance of food remains intact during preparation and service. The Grandisosso Knife is an example of excellence in cutlery, combining professional functionality with sophisticated design to satisfy the most demanding cooks and their needs in the kitchen.
Suitable for
Meat
Collection
Chianino
Packaging
Paper
Pieces per package
1
Handle color
Black, Cream, White
Handle material
Black Methacrylate, Olive wood, White Methacrylate
Handle finishing
Satiny, Shiny
Handle type
Whole tang
Blade length
16 CM
Blade material
Stainless steel
Blade finishing
Satin
Blade type
Laser-cut blade
Size
28 cm
Weight
136 g, 147 g
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Useful tips
Guide to Choosing a Boning Knife
Choosing a boning knife requires attention to specific characteristics that determine its effectiveness in separating the meat from the bones. An ideal boning knife should have a thin, flexible and sharp blade, capable of curving around bones and in tight cuts without difficulty. The length of the blade should be between 13 and 17 cm to allow maneuverability and precision. It is preferable to choose a high-carbon stainless steel blade for durability and ease of maintenance. The handle must be ergonomic and non-slip, to ensure a secure grip even in wet conditions.
Tips for Maintaining Your Boning Knife
To keep your boning knife in top condition, it is essential to take care of its maintenance. Wash the knife by hand immediately after use with warm water and mild soap, avoiding the dishwasher which can damage the blade. Dry it completely to prevent corrosion and preserve sharpness. It is important to sharpen the blade regularly using a quality stone or knife sharpener. Store the knife in a protective sheath or knife holder to prevent accidental damage to the blade and to maintain safety in the kitchen.
Techniques of Use for Boning Knife
The effective use of the boning knife involves specific techniques to maximize accuracy and minimize waste. Use gentle, controlled movements to follow the contour of the bones. Allow the flexibility of the blade to make it easy to cut around bones and in hard-to-reach areas. Keep the blade at a slight angle to cut as close to the bone as possible, thereby reducing meat waste and improving cut yield.
Safety in the Use of the Boning Knife
Safety is paramount when handling a boning knife because of its sharp blade and the need to make cuts close to your hands. Be sure to work on a stable surface and use a non-slip cutting board. Wearing cutting gloves can offer additional protection against accidents. Avoid distractions when cutting and keep your fingers away from the path of the blade. After use, clean and store the knife safely to avoid accidents and ensure that it is always ready for the next use.
