Robert Herder Buckels knives are the typical German breakfast knives with a rounded tip. Perfect for cutting salami, cheese and hard rolls. Also perfect for smearing butter. These breakfast knives are available in many different wood types. Olive wood, plum wood, cherry wood and many others. A suitable handle for every type of kitchen. Or mix it up: up everyone at the breakfast table can have their own knife with different wood type! Beautiful knives for a fancy breakfast table!

Robert Herder Buckels

Robert Herder Buckels

Robert Herder is known for making different choices than many other knife manufacturers, especially where materials are concerned. A hard type of steel has always been a preference of Robert Herder. In many cases this takes the form of carbon steel with at least 1% carbon content. This steel is more sensitive to corrosion and must therefore be treated with care.

Robert Herder K

Robert Herder K

Robert Herder is a knife manufacturer with over a century of experience producing kitchen knives, also referred to as 'mill knives'. Many of these kitchen knives have a blade made from carbon steel. Carbon steel might not be corrosion resistant, but the cutting properties are so good that Robert Herder decided to use this steel. When you take good care of your mill knife, you will be sure to enjoy these practical knives for ages.

Robert Herder mill knife 

Robert Herder mill knife

The Robert Herder mill knife is the most popular kitchen knife of the past 100 years. Famous for its extreme sharpness and the excellent price-quality ratio, it is the best peeling knife on the market. Mill knives have been produced for dozens of years and last just as long. Attention to detail, a great finish and the unique cutting qualities make these Robert Herder mill knives indispensable in your kitchen.

Robert Herder mill knives 

Robert Herder mill knives

The distinctive Robert Herder 1922 knives are made according to a classic design from 1922. The blades are sharpened to have a very thin edge, making these knives cut very smoothly. Cutting has to do with bridging resistance, which means the thinner the blade is, the more effortlessly you can cut. This is where the 1922 knives excel.

Robert Herder 1922

Robert Herder 1922

The famous German knife smith Robert Herder developed a special collection of fish knives in collaboration with Dutch master chef Edwin Vinke. The knives are handmade. The blade is made from stainless steel with a hardness of approximately 59 HRC. The names of both creators are etched into the blade. You can choose a handle made from POM or walnut wood. The handle is attached to the blade with four rivets.

Robert Herder Edwin Vinke Collection

Robert Herder Edwin Vinke Collection

On this page, you will find excellent chef's knives from German brands such as Zwilling, Güde, WMF, Messermeister and Robert Herder. Chef's knives are the heart of your kitchen knife collection. These German-made chef's knives stand for pure quality and German reliability.

German chef's knives

## Features of carbon-steel chef's knives

Traditionally, most if not all chef's knives were made of carbon steel. Stainless-steel chef's knives are a relatively new creation. We've gotten so used to stainless steel that we almost forgot the good qualities of carbon steel. Knives made from carbon steel can be sharpened to have a thinner and thus sharper edge than stainless steel. In addition, carbon steel tends to be a bit more flexible. This is even possible without access to high-tech production methods.

### Japanese knives made from carbon steel

In Japan, carbon-steel chef's knives never went out of style. Steel types like Aogami (Blue Paper Steel) and Shirogami (White Paper Steel) are very common. Both types are great types of steel, but not stainless.

### Robert Herder chef's knives

In Solingen, the use of carbon steel is very common, especially for Robert Herder knives. Their famous mill knives are usually made from carbon steel. The edges of these knives are ground according to the famous 'Solinger Dunnschliff', so these knives are razor-sharp.

### What is carbon steel?

Carbon steel is steel with a high carbon content, but lacking in elements that would make the steel corrosion resistant. As a result, carbon steel is quick to discolour and can also form rust if not properly taken care of. Fortunately, there's a way to prevent this: forming a nice [patina](kato://content/migrated_topic_400).

Carbon-steel chef's knives

## How to choose the best kitchen knife


Some kitchen knives can be used for multiple purposes. Examples are chef's knives and santoku's. These are all-round knives that can be used for most tasks in the kitchen. [Bread knives](kato://content/migrated_pageid_231) are, obviously, great when cutting hard and soft types of bread. But did you know you can also use them to cut hard vegetables and fruit? Each chef's, santoku or bread knife should be accompanied by a good [carving knife](kato://content/migrated_pageid_24) and a razor-sharp [peeling knife](kato://content/migrated_pageid_94).


## Specialized kitchen knives


Yanagiba, [nakiri](kato://content/migrated_pageid_70), bunka, Chai Dao and gyuto. Names you probably haven't seen that often. These are all specific kitchen knives that each have their own task. One is great when cutting vegetables while you use the other for sashimi. But also [oyster knives](kato://content/migrated_pageid_797), [boning knives](kato://content/migrated_pageid_14) and [cleavers](kato://content/migrated_pageid_53) have one specific purpose. As such you need to think about which knife will leave you with the best results.


We sell kitchen knives from our own quality brand [Eden](kato://content/migrated_pageid_207), from the famous German brands such as [WMF](kato://content/wmfdeliverykey), [Robert Herder](kato://content/migrated_pageid_17) and [Zwilling J.A. Henckels](kato://content/migrated_pageid_150), Japanese kitchen knives from, for instance, [Kai](kato://content/migrated_pageid_37), [Tojiro](kato://content/migrated_pageid_30) and [Sakai Takayuki](kato://content/migrated_pageid_61), original French Laguiole knives from [Forge de Laguiole](kato://content/migrated_pageid_97), [Fontenille Pataud](kato://content/migrated_pageid_62) and [Laguiole en Aubrac](kato://content/migrated_pageid_227) and many other brands.

All types of kitchen knives

A honing steel works best when used on soft types of steel. In any case, the honing steel should be harder than the knife itself. However, don’t confuse the honing steel with a [sharpening steel](kato://content/migrated_pageid_341). After all, those tools are made to lightly sharpen your knife.


## What does a honing steel do?


It's inevitable: over time, each knife will become blunt when you use it. Little burrs emerge on the blade. However, burrs cannot be seen by the naked eye, so we are not referring to ‘holes’ in the edge of your knife. A honing steel, which should be harder than the knife, pushes these burrs back. 

The honing steel should always be larger than the knife you want to use it on. That's why honing steels come in different sizes. This will make your knife a little sharper. If your knife is truly blunt, it will not become sharper when you use a honing steel. After all, you can only use a [sharpening stone](kato://content/migrated_pageid_343) or ceramic [sharpening steel](kato://content/migrated_pageid_341) to do that.



## How do you use a honing steel?

You can hold a honing steel in your hand and run the knife - held in your other hand - along it. For more stability, however, we recommend placing the honing steel with the tip vertically on a cutting board. You then hold the handle at the top. Then take the knife in your other hand and place it with the tip against the top of the honing steel (i.e. near the handle). The edge of the knife should face you. Always maintain a 20-degree angle for European knives and a smaller angle (around 15 degrees) for Asian knives. Now move the knife away from you while pulling (at the same angle) the edge across the honing steel. Repeat at the bottom of the honing steel to do the other side. Learn more about [how to use a honing steel](kato://content/migrated_topic_20).


## How do you keep your honing steel in great shape?


When you use your knives on a daily basis, you can always move them over a honing steel. However, the result is that the steel will get a dark colour. Fortunately, you can easily clean your steel using a paper towel and a couple of drops of olive oil or sunflower oil. And don’t forget: honing steels are susceptible to wear and tear, so even these tools need to be replaced after some time.


## Honing steel or whet steel?


One term you will often come across is 'whet steel'. But is that different from a honing steel? The short answer is no. A whet steel and a honing steel are the same thing. However, there is a big difference between a honing steel and a sharpening steel. A sharpening steel is intended to sharpen your knives. A diamond or ceramic honing steel does not exist. Diamond or ceramic sharpening steels do exist.

Honing steels

## Foldable shovels

You will find different types of folding shovels in the Knivesandtools range. A number of these folding shovels can also be used as a pickaxe. This is handy for harder sections in the ground. Most shovels have a sleeve around the handle to lock the shovel blade. You can unscrew this to fold or unfold the shovel. This means a folding shovel takes up hardly any space, so you can easily carry it with you in your backpack during your next camping holiday.

Folding shovels: ideal for your camping or survival trip

A pair of binoculars suitable for long distance should feature some important specifications. First, the binoculars need a high magnification factor, 12x and up, so you can see objects from further away. Keep in mind, however, that it is harder to keep an image still when you're using a higher magnification factor, so the image may become blurry with movement. Second, the binoculars need a larger objective lens, 42 mm and up, so as much light as possible passes through the binoculars, resulting in a clear and bright image even in low-light conditions.

The quality of the lenses and coatings greatly affect image quality, so choose binoculars with multi-coated lenses for the best image sharpness and brightness. Finally, binoculars that are easy to hold still are better suited for long-range use, so keep an eye on weight, design or built-in features such as image stabilisation.

Binoculars for long distance

![](https://media.knivesandtools.com/InzetImages-large/80661/eden-hd-verrekijker-gezichtsveld.jpg)
## Wide field of view


Eden HD binoculars have wider field of view then binoculars in the same priceclass. This offers more overview, which is ideal for bird watching or wildlife.


![](https://media.knivesandtools.com/InzetImages-large/80662/eden-hd-verrekijker-helder.jpg)
## Crisp and bright image


Eden HD binoculars are known by experts by it's really crisp and bright image and the true to nature colours. The optics can best be compared to much more expensive binoculars.


![](https://media.knivesandtools.com/InzetImages-large/80663/eden-hd-verrekijker-aluminium.jpg)
## Strong Aluminum Body


The body material for the Eden HD binoculars is made out of Aluminum. This makes the Eden HD a lightwieght binocular, sturdy and an allrounder under all conditions.


![](https://media.knivesandtools.com/InzetImages-large/80664/eden-hd-verrekijker-condens.jpg)
## Nitrogen filled: no condensation


During the manufacturing process, the Eden HD binoculars are filled with Nitrogen. This makes it possible to use the binoculars at very low temperatures (-10°C) without any condensation of air inside the binoculars.


 


![](https://media.knivesandtools.com/InzetImages-large/80665/eden-hd-verrekijker-brildrager.jpg)
## Suitable for people wearing spectacles


The 15-18 mm eye relief and the solid ‘twist-up’ eye caps make these binoculars ideally for suitable for all users with or without spectacles.


 


 


`youtube: BW3xQ12Ixes`

Eden HD-serie

## Soft and Hard Arkansas sharpening stones.


Characterizing for these stones is the high grain density. As a result the Arkansas sharpening stones are very hard and waterproof. They are available in grain sizes ranging from approximately 400 to 10.000. Based on these grain sizes the stones are characterized as Soft Arkansas, Hard Arkansas, Hard Black Arkansas, Surgical Black Arkansas and Translucent Arkansas. With the exception of the Translucent Arkansas stones, which have a light colour and are 'translucent', the stones are darker as they become harder. The Surgical Black Arkansas stone is thus the darkest stone available.


## Oil stones: for years of sharpening pleasure


Arkansas stones work best when combined with oil. The oil makes sure the sharpening residue is more easily removed. In addition, you will experience less resistance while sharpening. Oil stones also wear out less quickly. As such you can enjoy them for years and only have to lap them occasionally.

Arkansas sharpening stones

## Silky Pocketboy saws

Silky are known for their folding saws. These fold like a pocket knife. This makes the [Silky Pocketboy saws](kato://category/silkypocketboy) ideal for bushcrafters. You can easily carry it with you inside a backpack and have it available when needed. In the open position the saw blade locks so it won’t close during use. The [Silky Bigboy](kato://category/silkybigboy) is the largest folding saw on the market with a length of 76 centimetres. It weighs only 430 grams which make it pretty lightweight and portable for such a big saw!

## Silky saw use

A Silky saw blade is generally a lot harder than that of conventional gardening saws. As a result, you need to take care of it a bit more. When you take care of it you will notice it can saw like a charm! Experience the convenience of a Japanese whipsaw!

Silky

## Features of Lion Sabatier Idéal

### The blade

The blade was originally made from X50CrMov15 steel. A couple years ago, however, Lion Sabatier, started adding nitrogen to the production process. As such the steel is even harder, 57-59 HRC. The result is a knife that is even better to use. This type of steel is called 4116 Nitro+.

### The handle

The handle of the Idéal knives is made from POM, a very sustainable type of plastic. This material is easy to clean. The handle is seamlessly attached to the blade.

## Idéal or Edonist collection

The Idéal Inox collection is comprised of traditional Sabatier knives. The [Edonist collection](kato://content/migrated_pageid_308) is a contemporary version of the traditional Sabatier knife. Both collections are made from modern materials. Stainless 4116 Nitro+ steel for the blade and sustainable POM plastic for the handles. Modern materials that are easy to use and maintain. You cannot go wrong with either series!

## Lion Sabatier

Lion Sabatier is known for their top-quality kitchen knives. The company is named after its founder, Lion Sabatier. The brand Lion Sabatier is still known for its quality knives, but when purchasing Sabatier knives, it is important to research the specific origin and reputation of the manufacturer.

Lion Sabatier Idéal

## Features of Shapton Glass Stones HR 

### Made for modern supersteels 

The HR in Shapton Glass Stone HR stands for High Rockwell. These stones are harder and therefore sharpen faster and more efficiently on high-hardness steels. Think M390, 20CV, S90V or other high-end steels that you won't get sharp on just any stone. The texture of the stone is super even, ensuring constant removal and a precise sharpening results. Whether you are re-profiling with 220-grit or mirroring with 16,000-grit - you will achieve the same results every time with these stones. 

 

### Usable down to the last millimetre 

The distinctive glass plate under each Shapton Glass Stone has multiple functions. It keeps the stone perfectly straight, prevents warping and provides extra stability during sharpening. Even if you only have a few millimetres of stone left, you can just keep going. That makes this series extremely durable as well as reliable. The white colour of the HR stones clearly distinguishes them from the grey HC variant. And while both perform fine, the HR series is your best friend if you work a lot with hard, modern knives. Simply put: this is sharpening without limits.

Shapton Glass Stones HR

## Choose a good steak knife set!

Steak knives are specifically designed to smoothly cut through any type of steak and other meat without tearing it. In addition, a sleek and graceful steak knife will be the centrepiece of your dinner table and an excellent way to impress your guests!

The steel used for a steak knife is harder than a normal table knife, allowing the knives to be sharpened to razor-sharpness. A smooth edge is easier to sharpen than a serrated edge, though serrated blades can also be sharpened with a sharpening steel. Most people will want to choose a steak knife with a so-called 'full tang' construction. This means that the blade extends all the way into the handle. Such a construction makes the knife very solid and therefore also durable.

### Serrated steak knives vs. plain-edge blades

[Steak knives](kato://content/migrated_pageid_98) with a serrated blade stay sharp for a long time because only a small part of the blade comes into contact with the plate or the cutting board. A serrated steak knife is more versatile than a knife with a smooth blade. For example, you can also use it for pizza or small sandwiches.

### Non-serrated blade

This keeps the juices and flavour inside the meat. Steak knives with a smooth blade will lose their sharpness sooner than a serrated steak knife, but they are easier to sharpen.

### Handle

A steak knife should feel comfortable to hold in your hand. Therefore, most handles are comfortable and ergonomically designed. This ensures a firm but also comfortable grip while cutting. Plastic or rubber-covered handles are popular because of their good grip and comfort. However, you can also choose more sustainable options like wood, horn or stainless steel. There are many options to choose from. Find the steak knives that fit your dining room best!

### Round or pointy tip

In our range you will find steak knives with a pointed tip or a rounded tip. Most steak knives have a pointed tip. This is the blade shape of a 'real' steak knife. The 'belly' created by the pointed tip in the blade makes it easy to cut through meat. You can also use the point to cut more precisely and pick up pieces of meat.

Yet some people prefer steak knives with a round tip, also called a tomato knife. These knives are more commonly used as regular table knives. In fact, you can also easily spread butter with these.

## Steak knives: maintenance is key

Maintaining your steak knives makes them last longer, and fortunately, it's not difficult at all!

### Washing them by hand

When cleaning, avoid aggressive detergents and abrasive sponges, as these can cause damage to the blade and the handle. Simply wash these knives by hand after each use. In addition, make sure to dry them well and store them in a dry place to avoid rust.

### Store them safely

Like any [kitchen knife set](kato://content/migrated_pageid_161), you’ll need to store your steak knives safely to prevent damage. Use a knife block, magnetic knife strip or knife guard to protect the blade from bumps and scratches.

### Sharpening a steak knife

Generally, you won't have to sharpen your steak knives very often. If you ever do want to sharpen them, the easiest way to do so is with a sharpening steel or a sharpening system suitable for a serrated blade.

Steak knife sets

## Steak knives 

A good steak knife has a sharp blade that cuts through meat effortlessly without tearing it. You can choose between a serrated or a plain-edge blade. Serrations help when cutting meat by distributing pressure very evenly. As a result, you get very clean cuts. 

 

The steel used for a steak knife is harder than a normal table knife, allowing the knives to be sharpened to razor-sharpness. A smooth edge is easier to sharpen than a serrated edge, though serrated blades can also be sharpened with a sharpening steel. In our range you will find steak knives with a pointed tip or a rounded tip. Most steak knives have a pointed tip. This is the blade shape of a 'real' steak knife. The 'belly' created by the pointed tip in the blade makes it easy to cut through meat. You can also use the point to cut more precisely and pick up pieces of meat.

Amefa steak knives

## Fontenille Pataud 5 Coqs: features 

### Blade made from 14C28N steel 

Naturally, the knives in the 5 Coqs series share the craftsmanship and use of natural materials with Fontenille Pataud's other pocket knives. In this case, a slightly harder steel with a hardness of 58-59 HRC was chosen for the blade. This 14C28N steel is slightly matted, as is the steel bolster. Crafted by skilled artisans, each knife combines premium materials such as stainless steel, noble woods, horn and bone for handles that embody both durability and aesthetic allure. 

 

### Fontenille Pataud 5 Coqs: recognizable design 

The iconic Laguiole design features are an homage to the rich history of French knife making. Each detail is finished with care, from sharpening the blade to polishing the handle. As a result, each Fontenille Pataud knife is a work of art. 

 

### Fontenille Pataud: Laguiole construction 

The classic Fontenille Pataud knives are characterized by the typical Laguiole construction. This means that the blade has no full lock, but works with a slipjoint mechanism. This makes the action of opening and closing the knife a bit heavier than on models with a backlock, for example. The slipjoint mechanism does provide enough friction to prevent the knife from snapping shut unexpectedly during use.

Fontenille Pataud '5 Coqs'

## Gerber Strongarm: a rock-solid blade
The strong blade of the Strongarm is made from 420HC steel. The HC stands for High Carbon. . That means that this steel has a higher carbon content than regular 420 steel, for example. Steel with a higher carbon content will become harder after heat treatment. Moreover, this steel also contains 13% chromium, which makes it corrosion resistant. The blade is hard enough to use for chopping tasks without losing sharpness too quickly. However, don't worry if your Strongarm does become dull after prolonged use, because it's easy to sharpen. In short; a great steel type for a survival knife!

The black coating adds an extra layer of protection. It also ensures the blade won't reflect light as much. With a tactical survival knife like the Gerber Strongarm, it goes without saying that the tang of the blade extends all the way throughout the handle. It even protrudes from the handle a bit. Great when breaking something. For example, breaking a window or collecting cockles that are stuck on a rock. Something you would not rather use your knife for.

A convex grind is difficult to produce in large numbers. For that reason you hardly ever come across it on production knives. And yet [Fällkniven](kato://content/migrated_pageid_321) has successfully done so for over 20 years. Quite the achievement.


If you carry out more detailed work with a knife with a convex edge you will immediately notice the difference. Take, for instance, feather sticks. You will notice that you can cut the curls more evenly.


There are, of course, also 'downsides' to the convex grind. Some people find it a lot harder to sharpen. After all, you sharpen a 'convex' edge, and not a flat v-edge. The solution is stropping. In doing so you keep the convex grind sharp, without having to sharpen it too often. If the knife has become dull, you can use sharpening stones to sharpen a great convex grind, or you can use a sharpener such as the [Work Sharp Ken Onion edition](kato://product/WSKTS-IKO-UK), which naturally leaves you with a convex edge.


## Where are Fällkniven knives made?


In contrast to what people might think, Fällkniven knives are made in Japan. For years Fällkniven has been doing business there with the best knife makers the city has ever known. The fixed knives are produced by Hattori. Here, they apply the convex grinds by hand. The folding knives are made by Moki, a very prominent party when it comes to stunning gentleman's knives.


## Difference Fällkniven F1 and F1 Pro


For years the conventional Fällkniven F1 was the standard. And today it is still one of the best and most popular outdoor knives on the market. Fällkniven, however, decided in 2015/2016, twenty years after the original release of the F1, that it was time to produce a modified version of the F1: the Pro collection.


The most important differences between the two are the type of steel, the guard, the size of the handle and the scope of delivery.


### CoS vs VG10


One of the main differences is the type of steel. The F1 is made from laminated CoS steel, and the F1 Pro is made from laminated Elmax steel. Let's start with lamination: this means that there is a core of good and hard knife steel, laminated in between two layers of softer stainless steel. As such the blade is stronger and tougher, while the edge is still very hard.


Originally, the F1 was made from VG10 steel and the F1 Pro was made from CoS steel. VG10 is stainless and easy to sharpen. It retains its sharpness well and can definitely handle its own. A great type of steel for an all-round outdoor knife. But Fällkniven felt they could do better.


For that reason they started testing CoS-cobalt steel for a couple of years. Still stainless and relatively easy to sharpen, but CoS will retain its sharpness even longer and can definitely handle its own. On a chemical level VG10 and CoS are not that different. However, we suspect that CoS has a finer grain structure. Just like the difference between a 'normal' type of steel and a powdered type of steel. As such it will retain its sharpness longer and can handle a lot more.

Meanwhile, Fällkniven has continued using CoS steel in the production of the F1 and the steel of the F1 Pro has been upgraded to Elmax steel. Böhler Elmax is a fine and tough steel from Austria. Elmax stays sharp for a really long time but is also easy to sharpen yourself. Elmax is also very corrosion resistant.

Not only the type of steel is different about the F1 Pro. The thickness of the blade and the included grind are also different. The Fällkniven F1 has a 4.3 mm thick blade. The F1 Pro has a 4.9 mm thick blade. As such it feels a little more robust. Because of the lower grind the knife also has more 'spine' left to absorb the heavy loads. The F1 Pro is better suited to handle more serious cutting work.

The Chris Reeve Sebenza 21 is a icon in the knife world. As a knife manufacturer you handle such a showpiece with great care. And yet there was that announcement in June of 2019: the Chris Reeve Sebenza 31! We would love to tell you more about what changes and what it means for the Sebenza 21.


## Chris Reeve Sebenza 31: the innovations


As the name might already suggest the Chris Reeve Sebenza 31 is an update of the Sebenza 21. This also means that it isn't a completely new model. Only an update with some important changes when compared to the 21.


### Ceramic lockbar interface


Okay this might sound difficult, but it really isn't. The Sebenza 21 is enhanced with a hardened titanium lockbar which immediately closes on the back of the blade to lock it. New for the 31 is that a ceramic ball was pressed into the end of the lockbar. This ball serves as a detent ball and 'lockbar insert' at the same time. Ceramic is harder than titanium and will therefore not wear out as quickly. It will also move better when it comes into contact with steel.


`youtube: -ik6zeT3nIs`
This system is not completely new. The Inkosi and Umnumzaam were already enhanced with this system. It is a lot more sustainable than that of the 21 and therefore an improvement. Characterizing for Chris Reeve Knives is that they always carefully think about these types of innovations. Decisions are not made overnight. Still one of the strengths of this rock-solid brand.

New: Chris Reeve Sebenza 31!

The Robert Herder Windmill knife is the most popular kitchen knife of the past 100 years. Celebrated for its extreme sharpness and the excellent value for money this is the best potato peeler there is.

50 Shades of Windmill knife: How do I keep the blade in good condition?

The kitchen knives from Solingen, Germany, are famous around the world. Because these brands' kitchen knives have been so popular for such a long time, they sometimes look very similar. Which brands are out there? And what are the differences and similarities? We compared [Zwilling](kato://category/zwilling), [Böker](kato://category/boker), [WMF](kato://category/wmfkitchen), [Güde](kato://category/gude) and [Robert Herder](kato://category/robertherder).

German knife brands compared

## The knives we have tested

For this test we have used ceramic knives by Kyocera, who are the biggest player in the market for ceramic knives. Next to that we have also tested ceramic knives from other manufacturers. To compare the ceramic knives we have used steel chef’s knives from Kai, Wüsthof, Robert Herder and our own Eden Kanso Aogami.

### Sharpness out of the box

When we tested the Kyocera knives for sharpness we found out the knives are delivered very sharp. Comparable to steel knives and in some cases even better. We have also tested cheaper ceramic knives but they do not come close to the sharpness Kyocera knives offer.

## User-friendliness

After testing the initial sharpness we have cut onions and carrots for over an hour with six people. Everyone has used all the different knives so we could get a most comprehensive result.

What stood out is that the Kyocera knives cut into the wooden cutting boards we used. When we tried to use them without applying a lot of pressure, the knives do not move very smoothly. It feels a bit like grinding sand paper over the cutting board. In comparison, the steel knives do move smoothly over the cutting board. We have tested two Kyocera knives (the 13 cm and the 18 cm) and noticed a difference amongst them in how easily they cut. This cannot be attributed to the difference in size, but lies more in the thickness and geometry of the knives.

## Chipping

Kyocera adds a booklet to their knives which states that the knives are unsuitable to wiggle with. The knives can only be used for straight cutting. When we used the knives properly we noticed that small pieces of the blade had broken off. We have only tested the knives for one afternoon, but we imagine that when the knives are used over a longer period of time the blade will be damaged very much. An important question remains: Where exactly do the little ceramic pieces go after they have broken off of the blade?

Ceramic knives

## Robert Herder Grandmoulin bread knife
The [Robert Herder Grandmoulin bread knife](kato://product/RH9213197504). An amazing knife that was completely made by hand. Sharpened according to the traditional 'Solinger Dünnschliff' principle. As such, it is razor-sharp and so good that famous culinary journalist Wouter Klootwijk named it 'the best bread knife in the world'.

## Eden Pankiri Japanese bread knife
The [Eden Pankiri](kato://product/EQ2081-270) is a Japanese bread knife. The entire edge is very thin, so the cutting resistance is very low. As such, you end up with fewer crumbs. The half-tang construction ensures that the knife is nice and lightweight.

Line-up: bread knives

With one of the luxurious knives from this line-up you, as a demanding (amateur)chef, will introduce your kitchen to only the best! Made with a lot of love and craftsmanship and from top-quality materials.

**Spyderco Itamae Gyuto**

This [Spyderco Gyuto knife from the Murray Carter Collection](kato://product/SPK19GPBNBK) is breathtakingly beautiful. Gyuto literally means 'cow leaf' and is the Japanese equivalent of the Western chef's knife. Because of the versatile design you can use this knife to cut meat, fish and vegetables or use it to chop herbs.

You immediately notice the pattern in the handle when you look at the knife. This brown-black burl G10 is made by mixing different colours of fibreglass. As such you are left with a stunning pattern. This pattern is unique for every knife. Each blade is enhanced with a core made from Aogami Super Blue steel surrounded by layers of SUS410 steel. Because of this classic construction the outer layers protect the ultra-hard carbon steel core. A remarkable knife!

[Discover all Spyderco kitchen knives](kato://category/SpydercoKitchenBrand)

**Robert Herder kitchen knife**

Except for the fact that this is a stunning tool this [Robert Herder kitchen knife](kato://product/RH9218159518) is an homage to the ancient, nearly extinct traditions from the city of Solingen. A truly unique knife that was forged by hand by one of the last old masters in the business: Rudolf Broch.


The knife is razor-sharp and properly finished. It is not that heavy and feels great in hand. Despite the relatively short blade you can use this knife for almost any task in the kitchen. Especially when you cut a lot of vegetables it is perfect. The non-stainless steel blade is traditionally polished blue. A technique that is almost extinct and only used on the most luxurious knives.

[Discover all Robert Herder knives](kato://category/robertherder)

Line-up deluxe

Cooking is not only about the results for me. It is a learning curve to discover new types of steel or cutting techniques that I haven't seen before on pocket knives. And the fact that the dish doesn't end up tasting so good, well, that is more my fault than that of the knife...


**Eden Classic Damast 6-piece knife set**


Chances are you have probably already seen this [Eden classic Damast knife set](kato://product/EQ2030-S03) in any of the other Line-ups. That is why I will be brief: this set is perfect for me. I have never felt these kitchen knives weren't good enough. This set is the foundation of my small collection of kitchen tools. When I need to quickly and efficiently prepare a meal I often use my [Eden Classic Damast chef's knife](kato://product/EQ2030-020). It makes me feel confident and it is my go-to option for the more demanding tasks. When chopping carrots or cabbage, for instance.

[Discover all knife sets](kato://category/kitchenknifesets)

**Robert Herder Mill knife**


A great knife doesn't have to cost a lot of money. The [Robert Herder Mill knife](kato://product/RH2214023) is the perfect example of such a knife. The reason I bought this knife was not because I needed it, but because of the steel the blade is made from. The great thing about this knife is namely that the blade is made from carbon steel. This type of steel will develop a patina on its own because of the acids in vegetables and fruit. This patina will help protect the knife from rust. Combined with the excellent sharpness retention of carbon steel this knife is the perfect tool to discover the world of carbon steel knives. Cooking with these knives is always an adventure!

[Discover all Robert Herder knives](kato://category/robertherder)

Line-up employee Knivesandtools: Sjoerd

## Determine the sharpening angle for your knife

The cutting edge of a knife can have different angles. The smaller the angle, the sharper the knife. Therefore, the cutting edge of a very sharp knife, is very narrow. Japanese knives are made of very hard steel (starting from 60 HRC) and can be made extremely sharp, when sharpened under a small angle. Other, for example German knives (55-58 HRC), often are made of slightly softer types of steel and are sharpened under a wider angle.

The angle of the cutting edge of Japanese knives is usually 30°. For normal knives you can use an angle between 36° and 40°. The sharpening angle for your knife is half the angle of the cutting edge (after all, you will sharpen on 2 sides). The sharpening angle of a Japanese knife (please find a few examples below) is therefore 15° (30°/2) and of other knives 18° to 20°.

Does your knife become dull or does it damage quickly? Then maybe you are sharpening the knife too thin. In this case, we recommend using a larger sharpening angle.

![](https://assets.katogroup.eu/i/knivesandtools/hoek-van-het-mes-1.png) Very sharp

![](https://assets.katogroup.eu/i/knivesandtools/hoek-van-het-mes-2.png) Normal use

Examples of brands that carry knives made of hard steel (sharpening at an angle of 15°) [Böker](kato://content/migrated_pageid_113), [Eden](kato://content/migrated_pageid_207), [Kai](kato://content/migrated_pageid_37), [Miyabi by Zwilling](kato://content/migrated_pageid_3), [Robert Herder](kato://content/migrated_pageid_17) and [Sakai Takayuki](kato://content/migrated_pageid_61).

If it's still unclear, there's always the 'pen trick'.

`youtube: XgktDviMNnQ`

Find the correct sharpening angle

## Which is the best kitchen knife?

Kitchen knives come in all shapes and sizes. But which is the best one? Is there such a thing? Simply put: no! Which knife will be best for you, is a completely different story. The first thing you need to ask yourself is: 'What type of user am I?' It is important to check out the reviews of different knives to find out.

When, however, you ask us what the best [chef's knife](kato://content/migrated_pageid_170) is, the question is easier to answer: that depends on what you expect from a chef's knife. Indeed, a chef's knife (and every other kitchen knife for that matter) is a compromise between cutting properties, robustness and how often it needs to be maintained.

## What do you need to pay attention to when purchasing a chef's knife?

There are many different types of chef's knives. The shape is basically always the same, but the length, the material and the hardness are different. A chef's knife has a length between 15 and 35 cm. The length that is used most often is 20 cm. Professional chefs often use a length of 23 cm.

There are also differences in the materials used to produce kitchen knives. Stainless steel knives, for instance. These knives are easy to clean and easy to sharpen. Also: the higher the hardness of the steel, the longer a knife will stay sharp. A razor-sharp knife is a pleasure to work with.

## Which brand produces amazing chef's knives?

Knives produced by [Zwilling](kato://content/migrated_pageid_150) and [Victorinox](kato://content/migrated_pageid_83) are, for many users, an excellent compromise between cutting qualities, robustness and how much maintenance they require. As such they are excellent chef's knives. If, however, you are looking for more sharpness and know that you always carefully take care of your knives, you can opt for a thinner knife. Think of knives produced by [KAI](kato://content/migrated_pageid_37) or [Robert Herder](kato://content/migrated_pageid_17), for instance. Do, however, make sure you don't accidentally use the knife to chop through a chicken bone, because it could irreparably damage the knife.

We also sell our own brand of knives: Eden Quality. These knives are more affordable than the knives from, for instance, Zwilling, but they offer a lot of value for money. The Classic Damast knives, for instance, are made from rock-solid AUS-10 steel which is corrosion and wear and tear resistant. They are, however, a little less thin. Fortunately, because of the hard steel you can also use a sharpening stone to sharpen the knife at a sharper angle.

## What do you use a chef's knife for?

A chef's knife is very versatile in use. You can use it to cut vegetables, meat and fish. There are different ways on how to use the chef's knife, but also how to hold it. On the page [how to use a chef's knife](/en/ct/five-tips-to-cut-with-a-chefs-knife.htm) you can read more about how to use this type of knife. 

## The top 10 best chef’s knives

What is the best chef's knife?

**Opinel flexible filleting knife**


With this flexible [Opinel filleting knife](kato://product/OP001821) you can easily cut through a piece of fish. Even filleting is a lot easier. The balance between the blade and the handle is perfect. As such the knife is amazing to work with. Thanks to the thin, flexible blade you can carefully fillet the fish. You have a lot of control over the knife to quickly remove scales, skin and fat. This filleting knife from the Parallèle collection is enhanced with a wooden handle. The wood is protected by a clear lacquered finish. As such the handle stays in great condition and is protected from bacteria. The wood can contain small nuances in colour, it is the charm of a natural product. 

[Discover all filleting knives](kato://category/filletingknivesprod)


**Z-Profi oyster knife**


Opening an oyster is actually really simple. As long as you know the right tips and tricks and use a good knife. This [EZ-Profi oyster knife,](kato://product/KT3063) for instance. With this knife everyone can easily open oysters without having to apply too much pressure. The base of the knife is enhanced with the so-called 'fin' with which the oysters can be opened with one simple movement. This wing works like a type of lever. Want to learn more about opening oysters? [We will show you how you can easily open an oyster.](kato://content/migrated_topic_349) Another tip to keep in mind: use an oyster glove.  

[Discover all oyster knives](kato://category/oysterknives)

**Robert Herder 1922 paring knife**


The [Robert Herder paring knife](kato://product/RH921814984000402) from the 1922 collection is a tribute to the rich history of Robert Herder.  Named after the year during which the knife, which the design of this classic was based on, was produced for the first time. The blade is still enhanced with a thin grind which was applied according to the traditional Solinger Dünschliff. As such this knife is amazing to use. To produce a thin knife you need, in addition to craftsmanship, a strong type of steel. It is why Robert Herder uses (non-stainless) carbon steel instead of weaker stainless steel. The ergonomics are also great. The handle with rounded shapes is slim and graceful and fits perfectly in hand. Made for the more precise cutting tasks.

[Discover all paring knives](kato://category/officemessen)

Line-up: fish lovers

## Zwilling Pro boning knife 
You now have the right tools to cut through bones, but you, of course, don't want to serve bones. To neatly remove the meat from the bones you use this boning knife from the [Zwilling Pro collection](kato://product/ZW38404-141). The blade is very thin and flexible. As such it moves easily, which is important if you want to accurately cut in between the meat and the bones. That's how you can easily remove the meat from the bones, leaving nothing behind!

The blade of the Zwilling Pro boning knife is forged from one piece of steel and runs throughout the entire plastic handle: the classic 'full tang' construction. Because the transition from the handle to the metal is seamless, no dirt can get caught in between. The plastic handle is also easy to clean. Very hygienic!

[Check out all boning knives](kato://category/boningknivesproduct)

## Robert Herder turning knife 
Finally, we shouldn't only think about the poultry itself. Which knife will you use to cut the ingredients for the stuffing? Or to prepare delicious side dishes? That is why we added the [Robert Herder turning knife](kato://product/RH1786-SET3) to our line-up. This knife is perfect for the smaller cutting tasks. But you can also use the turning knife to peel ingredients. But that is not all, you can use the knife cut food into a specific shape. Great if you want to present your dish in a specific way. Need some help in the kitchen as you prepare your feast? This knife comes in a set of three, to make sure others can help you as well.

This turning knife is a part of the collection of famous Robert Herder mill knives. These are known for their quality. The blade is made from pure stainless steel and sharpened by hand according to the principle of the traditional ‘Solinger Dünnschliff’. This is a sharpening style that leaves you with a wafer-thin blade with a low sharpening angle. As such the edge is razor-sharp. The stunning red beech wood handle is seamlessly attached to the blade with three rivets.

[Check out all turning knives](kato://category/tourneermessen)

Poultry Line-up

## Which oil do you use for wooden handles?


There are different types of oil that can be used to treat wooden handles. Each oil has its own properties and will respond differently to different types of wood. In addition, there are different types of oil that can be used for multiple purposes. As a result you can do different things with one bottle.


### Ballistol


In our range [Ballistol](kato://content/migrated_pageid_256) is one of the most popular types of oil. Originally developed as oil for weapons but today praised because of its versatility. It is an oil that revives dry wood. Ballistol can be used on all types of wood, with the exception of handles that have been painted. Ballistol, however, has a quite particular smell: like a pine forest in a jar. Some hate it, some love it and wish they could use it as eau de cologne.


Practical about Ballistol is that you can also rub it on your blade to prevent rust. In addition, Ballistol will help you remove any remaining tape from steel. Furthermore, Ballistol is used to keep leather flexible which makes it a great product to keep your sheath in great shape. Although Ballistol doesn’t mention it on the package we know that [Ballistol](kato://content/migrated_pageid_256) is food safe. So you can even use it on your kitchen knives.


### Eden Essentials mineral oil for wooden cutting boards


[Eden Essentials cutting board oil](kato://product/EQE003) is a thick paraffinic oil. It slightly seals the wood and takes care of a beautiful glossy finish. As the name might already suggest it is also great to treat wooden cutting boards.


### Robert Herder maintenance oil for wooden handles


The [Robert Herder maintenance oil for wooden handles](kato://product/RK910002000) is also a good option. The macadamia oil is great for the wood and the light fragrance of lemons definitely makes the knife smell amazing.


### Danish oil


Amongst woodworkers the effect of Danish oil has been known for years. This mixture based on Tung oil deeply penetrates the wood. After applying and letting it dry it is key to rub the handle with a dry piece of cloth. That is how the natural pattern of the wood is best featured, but more importantly, you need to wipe of the excess Danish oil. If you allow the surface to dry a type of lacquer layer will form and that is something you want to avoid. The advantage of Danish oil is that after applying it the wood won’t dry out as quickly.


### Linseed oil


Another remedy from a bygone age. It works the same as with Danish oil. Apply a thin coat, let it set and rub it afterwards to remove access oil. It is important to not let it dry on the blade! After all, it could get stuck on top like a type of lacquer, and that is not something you want.


## Why not use olive oil?


Like with some cutting boards it is sometimes said that you can also take care of a wooden handle with olive oil. And in the short term that is true. The downside of olive oil, however, is that after a while it could get rancid. It will start to smell slightly stale and that is, of course, not preferred.

How do you maintain a wooden handle?

Coarse and extra coarse sharpening stones are an important part of the sharpening process. A common mistake people make is to start sharpening with a stone with a too fine grain size. And yes, this happens faster than you'd think. By using too fine stones, it takes a lot of time to get the knife sharp again. Not very efficient. When you need to use a coarse sharpening stone depends, of course, on how you use your knives and the quality of your knives. A blade of a harder [type of steel](kato://content/migrated_topic_155) will remain sharp for a longer period of time than blades made from less hard types of steel.

Coarse sharpening stones

Japanese knives are different from European knives, simple. But what are the differences? In general the type of steel, the grind and the handles are different. Each with their own advantages and disadvantages. In this article we discuss which those are. 


## 1. The blade


### Type of steel


The hardness of the steel determines how long a knife retains its sharpness. The hardness is tested in the factory with a special machine and indicated as the Rockwell Scale of Hardness, part C (in short HRC).


In general, Japanese knives are made from a harder type of steel than European knives. While the hardness of the steel of a European knife is often between 54 and 58 Rockwell, the Japanese knives often start at 58 Rockwell up to 66 Rockwell.


Please note: the harder the steel, the more vulnerable the blade. The blade is less flexible and will damage a lot faster if you make a wrong movement. With a Japanese knife you, for instance, need to be careful around bones and other hard things. If you make a wrong movement with a European knife this won't immediately affect the blade.


### Thickness of the blade


Another difference is the thickness of the blade. The thickness of the blade is measured at the spine of the blade. The knife is thick at the spine and will become thinner towards the edge. This is the same for every knife. The thinner the edge, the less resistance you have as you use it. But that is also where the vulnerability comes in again, as is often the case for Japanese knives.


European knives have a thicker blade than Japanese knives. The advantage is that the blade is less vulnerable and, as such, perfect for more tasks. Cutting through a melon is a piece of cake with a European knife. You can use a European knife for basically everything.


### Sharpening angle


The type of steel and the thickness of the blade determine how thin the cutting edge can be sharpened. Japanese knives often have a small cutting angle of approximately 15 degrees while a European knife has one of 20 degrees. Here we are talking about a sharpening angle per side. This comes down to a sharpening angle of 30 degrees for the blade of a Japanese knife and 40 degrees for a European knife.


By now we know that a thinner blade offers less resistance, but we also know that a thinner blade is more vulnerable. There is also another important difference you should definitely take into account. A harder blade is more difficult to sharpen. The hard steel of an Asian kitchen knife cannot be honed with a honing steel. You can, however, use a ceramic sharpening steel. You achieve the best results with a Japanese waterstone made by, for instance, [Naniwa](kato://content/migrated_pageid_374), [Shapton](kato://content/migrated_pageid_280) or [Skerper](kato://content/migrated_pageid_298).


You can easily sharpen a European knife. For daily maintenance you use a honing or sharpening steel and when you really want to start sharpening you can use any type of sharpening method.


### Short summary


**Advantages Japanese blade** 

- Sharper grind 

- Retains its sharpness longer 

- Less resistance when you use it


**Disadvantages Japanese blade** 

- Sharpening takes some getting used to 

- Vulnerable 

- Requires maintenance. We will, of course, also tell you how to [maintain a Japanese knife](kato://content/migrated_topic_8).


**Advantages European blade** 

- Easy to sharpen yourself 

- Less vulnerable, can be used for more tasks 

- Doesn't require much maintenance


**Disadvantages European blade** 

- Needs to be sharpened more often 

- More resistance when you use it

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