The edge is the business end of a knife. It is skilfully honed by hand and incredibly sharp. For different cutting tasks different blade shapes and edges are recommended.

The differences are:

The blade with the straight edge
The straight edge allows a smooth and clean cut. When carving no fibres are torn out of the meat. This edge can be used for firm and soft food like meat, vegetables and fruit.

The blade with the serrated edge
The wavy or serrated edge allows an easy cut through crusty food like a traditional roast and crispy bread.


The blade with the hollow edge
When cutting an air pocket is created between the hollow edge and the slice. This prevents the food from sticking to the blade and allows for finer slices.