Cleaver German

Characteristics of German Knives

There are distinct qualities that define a German knife. These set it apart from other knifemaking traditions and give it its performance edge. When you purchase a German knife, you get; * Wide blade profile: German knives come with a wide blade profile with a slight curve running the full length of the edge. This design facilitates the rocking motion for chopping and mincing, while the broad blade is best for scooping ingredients.  * Double bevel: German knives feature a double bevel edge, which can be sharpened on both sides. The bevel angles range from 17-22 degrees on each side, creating sharp and sturdy knives.  * Thicker, heavier knives: German knives are thicker partly due to the double bevel edge and the use of more steel in the overall construction of the knife. The full tang and bolster lead to the use of more steel.  * Full tang construction: Full tang construction means the knife’s blade extends to the end of the handle. This construction leads to a more stable and balanced knife and boosts durability.   * Bolsters: A bolster is a part of a knife handle and blade that provides a resting position for your fingers while using the knife. It is important as it keeps your fingers away from the blade and helps balance the knife.  * High-quality soft steel: German knives use soft steel with a 56 to 58 rating on the Rockwell scale. They also use chromium which lowers the hardness rating but protects against rust and corrosion.  * Sturdy and comfortable handles: German knives often use synthetic material for their handles, which also feature rivets to hold the handle scales in place. They can use other materials, but often they use synthetic options. The handles are contoured for an easy and comfortable grip. The handle is also durable and created with a hygienic and ergonomic design.  * Versatile functionality: The design and structure of German knives mean their specialty function does not restrict their use in other ways. German chef knives, for example, can be used for almost half of the tasks in the kitchen.

Pros and cons of German knives