Knife for a Ploughman’s Lunch
The pointed blade with the curved edge goes particularly well through bacon, air-dried salami and other permanent sausage specialties. The knifemaker refers to it as a "spine-tipped" knife, where the tip of the blade is actually curved towards the back of the knife (unlike the classic paring knife, which has the tip pointing towards the cutting edge and away from the back). This shape favors a rolling cutting motion that allows the blade to slide easily from top to bottom through the material being cut.
The Bavarian Brotzeit has its own laws. The Franconian or the Thuringian one as well, or the North German cold supper, which is no less hearty, but knows a number of other ingredients. Whether Frisian grain or farmhouse bread, smoked fish or sausage specialties, "Obazda" or "Gerupfter" - good tools are appreciated by those who like to serve a cold plate for a little snack in between (or as the main meal of the day). We offer the right ones here: Wooden cutting and serving boards in different sizes, as well as two knives with special blade shape. All wooden parts are made of steamed and oiled cherry wood. The utensils come from Solingen and are mainly handmade in the Windmühlenmesser-Manufactur Robert Herder.
Article Number 15702
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