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Herder Carving Knife
The knife has a long, narrow blade with an upswept point resembling the head of a pike. Designed for use as a carving knife, it is also suitable as a multipurpose knife; the width of the back ensures a good grip and the thinly ground cutting edge and narrow point can cut meat, fish and vegetables finely. At the beginning of last century a craftsman called Heinrich Kessel designed a grinding machine which set the standard for Solingen grinding techniques for knives with a convex blade tapering into a finely ground edge. This was a method used by experienced grinders to produce amazingly sharp, long-lasting blades. Some years ago the Kessel machine was reactivated to produce quality knives like this one with its beak-like blade.
Carbon steel blade, cherry wood handle, blade length 15.5 cm. Total length 26.5 cm. Weight 100 g.
More product information
Blue Glazing.
Of course, there might be other, comparable techniques, but the final grind of carbon steel blades on a wooden disk covered with leather has - to the best of our knowledge - only ever been performed in Solingen. Blue glazing is a work step dating back to the very beginnings of knife production there. Initially, before the advent of stainless steel and the subsequent dominance of that material, it was the only way to give the marvellously thin and sharp carbon steel blades a rust- and stain-resistant surface. This extremely work-intensive and time-consuming process made it possible to enjoy the best of both worlds: hard, robust carbon steel and a light, flexible blade which never becomes blunt. The blades' bluish shimmer is a result of the refraction of the light in the fine grinding marks.Of course, there might be other, comparable techniques, but the final grind of carbon steel blades on a wooden disk covered with leather has - to the best of our knowledge - only ever been performed in Solingen. Blue glazing is a work step dating back to the very beginnings of knife production there. Initially, before the advent of stainless steel and the subsequent dominance of that material, it was the only way to give the marvellously thin and sharp carbon steel blades a rust- and stain-resistant surface. This extremely work-intensive and time-consuming process made it possible to enjoy the best of both worlds: hard, robust carbon steel and a light, flexible blade which never becomes blunt. The blades' bluish shimmer is a result of the refraction of the light in the fine grinding marks.
Please note: Carbon steel.
Rust never sleeps: under no circumstances should carbon steel knives be put in the dishwasher - this would make them rust quickly and ruin the exquisite cherry wood handles. The steel will discolour for a short while upon being subjected to foodstuffs with high acid contents (citrus fruits, apples, fish), and these may assume a mildly metallic taste. However, this reaction is neither a concern for the stability of the knives nor for the health of those eating the food. Carbon steel knives require, and deserve, careful handling. To remove rust particles from your blades the Herder rust eraser
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