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Use of Cutleries Source: tutorialspoint.com

All about Knife types Knives come in many different variants, and each one has its advantages in certain areas. Chef’s Knife: The chameleon of knives has a broad blade that curves toward the blade tip to allow the knife to rock for mincing. It is versatile and can be used for everything, from dicing and chopping to slicing fruits and vegetables.... Santoku: Is the Japanese version of the Chef’s knife. It is perfectly balanced, plus shorter and with a smaller rocker than the chef’s knife. The name Santoku translates into three virtues, which in the kitchen refer to slicing, dicing and mincing. Paring Knife: This is a small knife that can get into small crevices and allows more control than a larger knife. Carving Knife: Has a long, thin and narrow blade with a sharp tip. It allows for smooth cutting of meat using a saw-like motion. Bread Knife: a long and thick-bladed knife with a serrated edge. It can easily cut through the hardest and thickest of crusts without flattening the bread. Source: nellions.co

Rockingham Forge Fibre Knife Block Allows you to safely store your knives in any configuration : Space saving circular shaped design. Revolutionary Inner Plastic Core - Consists of tightly packed fine rods that disperse and grip the knives to keep them upright.... High Quality Soft Touch - The outer material is complete with an easy-grip and tactile soft touch finish. Looks stylish in any kitchen Washable & Hygienic - The universal knife block is easy-to-clean. Just wash in Warm soapy water and leave to dry. Approx item height : 8 (22.20cm) / Approx item diameter : 4" (11.50cm) / Approx item weight : 1.110kg (2.447 lbs)

Cutleries, Forged or Stamped Stamped: A stamped piece of cutlery begins as a ribbon of steel, which is then punched, or cut out, into shape. They are then tempered, sharpened and finished. This process is generally handled by machines. Whilst traditionally stamped cutlery was of a lower quality, and indeed stamped ... cutlery is often thinner and lighter than forged cutlery, it is not always the case as improvements are always being made in the world of technology. Forged: Forging is one of the oldest methods of constructing using handcraftsmanship to produce a strong piece of cutlery. Forged cutlery is produced when a steel bar is heated up to a very high temperature, set into a die and hammered to form the blade. It is then tempered, sharpened and finished. Source: Grunwerg.co.uk