Güde – chef’s knife – Synchros – No. S805/23
The SYNCHROS chef’s knife from Güde S805/23 is suitable for almost all tasks in the kitchen. With the wide solid blade it is excellent for cutting, weighing and chopping vegetables, meat and fish.
- Blade length: 23 cm
- Blade height: 5.7 cm
- Total length: 35.5 cm
- Weight: 305 gram
- Hardness: 56HRc Rockwell
- Blade steel: X50CrMoV15
- Smoked oak handle
- Weight
- stainless
- forged
- ice-hardened
- hand-sharpened
The SYNCHROS knife series from Güde Solingen is the logical further development of the chef’s knife.
The name says it all – SYNCHROS synchronizes hand and knife and, thanks to its innovative design, enables a flexible gripping position for universal use. In particular, the following points distinguish the knives:
- innovative handle design
- novel raised handle position
- uniform handle size
- continuous underlying tang (part of the blade located in the handle)
- solid convex wooden handle made of smoked oak
- smooth transition between handle and blade
- forged from one piece
- through ground blade on the beard
- slightly convex shape of the bevel (cutting edge)
Whether you are an amateur or professional chef, SYNCHROS enables individual handling for optimum cutting results. The novel raised handle position and the through-ground blade on the beard guarantee the best possible use of force at a safe distance from the cutting board.
The continuous underlying tang provides balance and, together with the solid convex wooden handle, it is the key to comfortable knife handling in any position.
The knives are ice-hardened and hand-sharpened. Do not put them in the dishwasher.
Since its foundation by Karl Güde, the cutlery has been continuously owned by the family and is currently managed by the great-grandson Dr. Karl Peter Born.
Properly sharpen knives
Right-handed people take the knife in their right hand and the sharpening steel in their left. Then the knife, at an angle between 15-20 degrees, is drawn evenly from the shaft to the tip of the knife over the entire steel. Alternate about ten times each.
Professional chefs pull their knives over the sharpening steel before every operation and thus permanently maintain the sharpness of their Güde knives.
Care instructions
Fine knives should be cleaned the way they were made: by hand. In most cases, it is quite sufficient to wipe the blade with a damp cloth. You should make sure that the knife is not left uncleaned for a long time. There are food residues (e.g. lemons) whose acids can attack even high-quality steel. Please avoid working on the knife with corrosive or abrasive aids. High-quality knives do not belong in the dishwasher or loose in a drawer (risk of injury!).
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