Review of Berndes knives

A knife is a must in any kitchen. The convenience and speed of cooking, and at the same time the mood of the hostess, depend on how convenient and sharp it is. Among a large number of brands and models, German manufacturers, including Berndes and their stainless steel products, are highly valued for decades.

Before the advent of stainless steel at the beginning of the 19th century, knives and other household items were made mainly of iron. But this material is very unstable to various external factors and, for example, is easily rusted if the surface has not had time to dry. However, it is very quickly covered with spots, acquiring not the most pleasant look.

As an alternative, ceramic knives were sometimes used (and are still being used), but they are significantly inferior to metal in strength. Therefore, the new steel alloy turned out to be a real find and does not lose its popularity until now, because all the listed disadvantages are unusual for it.

Berndes knives from Germany are 3Cr13 steel, the composition of which was specially selected for such products. It differs in flexibility and high strength (even in comparison with other brands of stainless steel). To maintain quality, an appropriate standard is applied that regulates the exact chemical composition and properties of steel.

This is a standard knife, which is not in vain called universal or multifunctional. It can be used for any culinary experiment, it can replace the missing specialized knife. For too large products, it will be less convenient due to its small sizebut for vegetables, fruits, bread, butter and much more, it’s great. Its straight blade makes it particularly well shred vegetables of medium hardness.

The dimensions of the cook model may seem unsuitable for slicing thin slices, but this is not so. Traditionally, such knives are used for different types of meat, but a cook knife is great for cutting vegetables. For example, it is very convenient for them to cut cabbage, large peppers, etc., so you should buy it in your collection if you often cook soups or vegetable stew.

The original decision of Japanese engineers in the form of round recesses along the entire length of the blade is not just a design trick. They prevent sticking of cut products to the knife. This is especially true when you have to cut something sticky, such as cheese or raw vegetables. Besides, the blade closer to the tip begins to bend, which eases the load on the hand when slicing.

Small Japanese santoku has all the same characteristics as its big brother. The difference lies in the width of the blade, the length of the tip (it is more rounded), as well as in the size of the handle. In the event that the holders of large knives turn out to be too thick and uncomfortable, you can use this model - it is not inferior to them in the characteristics. And despite the small size, This handle is made of shockproof and heat-resistant ABS plastic.

Most often, the reviews indicate a convenient handle that holds firmly and does not slip in the hand. Its anatomical shape adds comfort to use, and a sharp blade makes the cutting process relaxed. Its severity was checked by buyers not only on products, but also, for example, on paper, and knives did an excellent job of this.

Sometimes a marriage is noted in the form of an uneven edge of the blade. Complaints can also apply to santoku knives in connection with their tips, which do not taper, like most knives. But here it is worth considering the fact that these models are designed for cutting not with the tip, but with the base of the blade.

For an overview of the Berndes chef knife, see the next video.