The right kitchen knife for every problem: tips & tricks for professionals
Whether you’re a professional or hobby chef, sooner or later every gourmet faces a challenge or two. From filleting a piece of meat, to skinning a fish or peeling a mango: some dishes require special techniques and tools. We show you how to master various challenges by using the right knives.
Remove potato eyes with a Paring Knife
We’ve all been there: the last time we went shopping, we were a little too hungry again and bought more than we could eat for the week. So the potatoes have been lying around in the pantry forever, waiting to be eaten. When the day finally comes, the potatoes already have the first potato eyes and sprouts that you don’t want to eat. As long as there are no green spots or sprouts longer than 1 cm, the potato is still edible. But what is the best way to remove these spots without cutting away too much of the potato itself?
With the help of a peeling knife, such as our PARINGLOVER, particularly small and delicate tasks, such as removing potato eyes, can be carried out with ease. Simply cut around the areas to be removed with the tip and lever them out. Once you have tested this a few times, it should work without any problems.
Peel a mango with a Paring Knife
Mangoes are delicious tropical fruits that are not only very healthy but also easy to digest. One mango a day covers the entire vitamin A requirement of an adult. However, anyone who has ever bought a mango knows that it is not so easy to get to the delicious inside, especially because the stone is so awkwardly shaped and cannot be easily separated from the flesh. But with the right tools and the right technique, that’s no problem!
All you need is a sharp paring knife, such as our VEGGIELOVER, and a cutting board. First, cut away the flesh along the side of the core so that only a little flesh remains on the edge of the flat core. Next, carefully cut a checkered pattern into the two cut parts of the mango and bend them outwards so that the angular pieces of mango can be easily removed. If there are still larger pieces on the pit, these can also be cut off. Now your mango is peeled and even portioned into bite-sized pieces.
„Filleting a fish with a Filleting Knife
Attention fish lovers: Would you like to cook a fish yourself at home in the oven or perhaps even on the grill, but are afraid of not being able to remove bones or bones properly? Filleting a fish looks much more complicated than it actually is. With the right filleting knife, such as our CHEFSLOVER, your fish will be bone-free in no time at all.
First, hold the fish by the belly and carefully pierce it with the knife at a very shallow angle in front of the anal fin. Now carefully guide the filleting knife up to the base of the gill covers without damaging the abdominal wall. The entrails can now be removed. Next, lay the fish on its side, place the knife behind the gills and run the blade through the entire fish. You should not have to use too much force when doing this. Cut a little deeper along the backbone to remove the flesh. Now lift the fillet away from the rib cage using a scooping motion. Once you have removed the fins and excess fat, you can now use your fingers to carefully check whether there are any bones in the fillet before continuing with the preparation.
Cutting pumpkins with a… Bread Knife?
Did you know? There are over 800 varieties of pumpkin worldwide! But it’s not just the varieties that are particularly varied, but also the ways in which they can be prepared. Whether boiled, baked or as a soup: pumpkins are simply delicious. However, there are many pumpkin varieties that are not so easy to prepare, as the skin is very hard. Regular blades reach their limits here. Our tip: Use a bread knife, such as our BREADLOVER.
The serrated blade – Germancut even has a double-sided serrated edge – is easy to attach and passes through the bowl with just a few movements without slipping. This is not only more efficient, but also much safer. The smaller, finer blade of a paring knife, such as the VEGGIELOVER, or a paring knife, such as the PARINGLOVER, can be used for finer work or pumpkin carving in autumn.
Germancut: The right knife for every problem
As you can see, there is hardly a problem in the kitchen that cannot be solved with the right tools. At Germancut, we offer a large selection of exclusive, high-quality kitchen knives of all kinds to help you tackle any challenge. Whether classic all-rounder chef’s knives, such as our MEATLOVER, or small paring knives for fine tasks, such as our PARINGLOVER – Germancut has the right knife for every problem, made in Solingen.
