Thermoboxes for Food transport for hot and cold food transport and gastronorm, Giesser chefs and butchers knives, Thermo hauser Bakery, Patisserie and Catering equipment, Giesser chainmail, Hygiene brushes
Giesser Knife edge - the choices

 

Giesser wavy/serrated edged knife blade    wavy_edge_giesser_knife_blade A wavy edge reduces damage to the knife edge caused by hard surfaces and hard objects such as other knives
Giesser scalloped edge knife blade  scalloped_edged_giesser_knife_blade The scalloped edge stops items such as cheese sticking to the knife blade 
 

Why have a serrated GIESSER knife blade?

 

Because serrations improve cutting ability!

 
  • Each point of each serration concentrates pressure at that point on the GIESSER knife allowing a cut to form.
  • There is also a rotating centre of pressure around the knife point which moves and pulls at the surface being cut.
  • The cutting edge length is also increased by serrations.
  • The cutting pressure is also taken primarily by the GIESSER knife point thereby reducing wear on the inner curved part of the serration allowing it to retain its edge longer.
  • When cutting flexible surfaces such as meat or skin as the points wear the increased pull at the point brings the surface being cut up onto this fresher sharper part of the blade.
 
     
 

Why have a serrated GIESSER knife blade?

Why have a serrated GIESSER knife blade?

 
 

 

 

Because serrations improve cutting ability!

 

Each point of each serration concentrates pressure at that point allowing a cut to form. There is also a rotating centre of pressure around the point which moves and pulls at the surface being cut. The cutting edge length is also increased by serrations. The cutting pressure is also taken primarily by the point thereby reducing wear on the inner curved part of the serration allowing it to retain its edge longer. When cutting flexible surfaces such as meat or skin as the points wear the increased pull at the point brings the surface being cut up onto this fresher sharper part of the blade.

 
 
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