Cutting meat
When cutting meat such as steak, smoked pork, chops, leg or ham, please note the following
: Only cut down to the bone, then use the tip of the blade to separate each slice from the bone.
Cutting at an angle allows you to make larger slices, e.g. of
steaks. Always cut roasts across the grain. Cut smaller pieces of roast at an angle
to produce larger slices.
Cutting poultry
When cutting, cut down to the bone, then use poultry shears to help.
Cutting sausage
Sausage, pâtés, meatloaf and aspic can be cut well from a slice thickness of 4 mm.
Cutting cheese
All types of cheese can be cut well from a slice thickness of approx. 4 mm. Only
very hard cheese cannot be cut. Very soft cheese may smear.
Cutting fruit, vegetables and salad
Juicy fruits such as cucumbers, onions, lettuce leaves, tomatoes, etc. can be cut
without being squashed and losing a lot of juice.
Cutting bread, cakes and tarts
Particularly soft varieties that are otherwise easily crushed can be cut. Sandwiches
can be cut without squashing the filling.
When cutting cakes, it is important to switch on the knife before placing it on the food so that
the vibration caused by switching on does not cause the top layer to shift.
Cutting ice cream and ice cream cakes
Ice cream from household packs and ice cream cakes can be cut easily.