Olive Forged - Chef's Knife
- Wide blade with room for your knuckles
- Olive wood handle with its own grain per knife
- Good balance, even during longer cutting sessions
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For an evening at the fire with a table full of guests, this is the knife you pull from the block most often. The chef's knife from Olive Forged combines a wide, forged blade with an olive wood handle, so it sits calmly in the hand, even after half an hour of chopping vegetables and portioning meat.
One knife for most of the work
The blade has a slight curve for rocking while finely chopping herbs and onion, and enough height to keep your knuckles clear of the board. With this one knife you handle most of the prep for the kamado: vegetables into cubes, chicken into pieces, bacon into strips. You only reach for a specialist knife once the job really calls for it.
- Wide blade for chopping, cutting and fine slicing
- Slight curve for rocking with herbs and onion
- Enough blade height, so knuckles stay clear of the board
- Olive wood handle, each piece with its own grain
Use and care
Grip the knife right in front of the handle for control, and let your other hand rest against the blade with fingertips turned in. Wash the knife by hand and dry it immediately, not in the dishwasher.
Touch up the edge regularly and only sharpen once honing no longer helps, for example with a HORL knife sharpener. More knives can be found among the kitchen knives.
