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The most important thing about a knife is that it cuts well.
Likewise, it should sit well in your hand. A perfect balance
between the blade and handle, an ergonomically designed
handle ensures that the knife sits comfortably in your hand
and does not slip, even when you are working with ingredients
that are difficult to cut or when quickly cutting to precision.
You should enjoy holding the knife in your hand time and
again and feel comfortable using it. And it has to look as if
it were made from one piece – just like the forged knives by
WMF, where the transition from the
blade to the handle is seamlessly
processed. This way no acids or other
substances can find their way inside
the knife and damage it. My favourite
knife at the moment is the big chef’s
knife from the Chef’s Edition series, a
series which was developed working
together with chefs and which is
aimed at professional caterers.
I
keep emphasising the importance
of looking after your knives, and not
just in the seminars that I hold with
staff trainers. That mostly means
regrinding the blades on a regular
basis and in the correct way. Even the
best regrinding is of no use, as soon
as a knife has been ruined because it
hasn’t been sharpened for months,
even though it has been used on a
regular basis. You can never get back
its original quality.
The experts from the WMF knife
production facility also recommend
always washing knives by hand to
protect against any mechanical
damage caused in the dishwasher.
Markus Jüngert (45) is Head of
Gastronomy at the WMF Group,
where since 1998 he and his
50-person team have served
around 1,000 guests every day
at the company headquarters in
Geislingen.
Dish
by WMF
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