Discover all Serbian carbon steel knives selected by SCK ! Serbian chef knives are well known in the kitchen world because they are extremely sharp and their cutting capacity lasts over time. These Serbian knives have an above-average carbon content, often around 1%.
What is the advantage of carbon? This element is an important factor in hardness, it will consolidate the blade and make it solid for a long time. Because of this strength, the edge thread is much harder and can withstand further sharpening, but also hold it over the long term. This is why carbon kitchen knives are known for their sharp and durable cutting ability! The composition of a carbon steel can vary depending on where it comes from. They all have one thing in common: the efficiency and durability of their cutting edge.
You feel the soul of an adventurer ? You can participate for free in our treasure hunt to win a Serbian knife and other surprises.
It's very simple, just find the chest on one of the pages of the site and click on it to open it.
It's a knife with a very sharp and strong blade. Just pass it over the food once and it will be cut without resistance ! The blades of our knives are made of excellent quality steel; such as damascus steel which is extremely resistant to wear and corrosion, but also carbon-enriched steel which is a little more fragile and requires more maintenance but with increased blade strength.
But we will also see later on that the edge of the blade is not the only criterion to consider when choosing a knife. It is a very subjective choice because you have to feel very comfortable with your knife. It depends on the shape of the handle and its weight!
To cut with a kitchen knife, you have to make the same movement as when using a saw !!! That is to say, horizontal back and forth. Forwards and backwards. Because it is the friction of the blade against the food that will slice it! Not the fact of pressing down !!! Not the fact of pressing it down like a madman !!! It's really when the edge of the blade rubs against the food that it will cut itself.
If we only press down, without going back and forth horizontally, it won't cut, we'll force it, then it will become dangerous for our fingers because the knife might slip ! Then part of the blade always stays in contact with the board. Usually it's towards the tip. This allows a continuous movement. This will allow us to be more fluid, more regular and to go faster!
Finally we cut more easily with the part closest to the heel. Because, on the blade, it's the part that is closest to our hand, so we will be able to guide it better. And better control our strength at that point. So it is also with this part that we will be able to exert the most force on a food when we need it.
The position of our fingers is very important if we don't want to cut ourselves!
Our fingers are curved, that is to say that all the ends are tucked inwards. In fact they will form a shield, which will block the knife and prevent it from reaching our fingertips. The knife can come to rest against the phalanges that form the shield. That's as far as it'll go!
The thumb does not wander anywhere on the food. Besides, he always tends to do that, the rascal! It must be placed behind all fingers. And his role will be to hold/lock/chalance and stabilize the food. During the cut this hand will slide along the food, while remaining in the same position (to be able to block the blade), in order to leave room for the knife.
The "shield" must be vertical so that it does not cut itself.
Being able to press the blade of my knife against my knuckles will help me to make regular slices. In fact, between each slice, the "hand-shield" will move backwards and it will decide the thickness of the future slice. It will delimit how far the knife can go. So if we move our hand back a regular space each time, the blade will follow and we will make very regular slices!
Carbon knives are also easy to care for with a sharpening gun or whetstone: their edge is easily shaped. It is important to note that knives with carbon blades are oxidizable knives that require special maintenance! They are intended for experienced cooks! Indeed, they are often little (or not at all) equipped with chromium, which participates in the rust-proofness of the alloy. Thus, they are sensitive to humidity: they must be washed by hand (especially not in a dishwasher) and dried immediately after washing. You can also oil them from time to time with mineral oil to protect them. Even if their maintenance is different and more complex than for other knives, they are really worth it and will be with you for years to come. So these knives will make you forget about stainless steel knives!
You will find for example Japanese knives, forged knives, damascus knives, pocket knives and hunting knives or "Le Couteau Serbe".
A good kitchen knife is a tool of choice for all catering professionals and cooking enthusiasts. Wusthof knives, Victorinox knives, sabatier knives and Shun knives have for example developed a professional knife made of high-quality stainless steel using new technologies such as laser sharpening.
Whether you are a kitchen professional or not, equip yourself with a good quality kitchen knife! A quality kitchen knife is a tool that you can keep for many years without having to change it.
The ceramic knife is a very good alternative to the steel kitchen knife. With its disconcerting ease of cutting, this kitchen knife does not transfer odours. A Kyocera, Zwilling or Victorinox knife is a knife that will fit nicely into your knife block.
Many professionals in the catering industry choose to buy a kitchen knife case, a set of kitchen knives, and Damascus knives: very resistant top-of-the-range knives.