Güde – THE KNIFE – Barrele – No. G-E888/26
THE KNIFE by Güde with handle made of selected barrel oak wood. With the wide solid blade it is excellent for cutting, weighing and chopping vegetables, meat and fish.
- Blade length: 26 cm
- Total length: 37 cm
- Weight: 383 gram
- Hardness: 57-58 HRc Rockwell
- Handle made of selected barrel oak wood
- Chrome vanadium molybdenum knife steel
- stainless
- forged
- ice-hardened
- in gift box with Güde linen kitchen towel
Güde is a Solingen knife manufacturer with over 100 years of tradition. The knives of the series THE KNIFE are forged by hand in small quantities. The blades are made of forged chrome-vanadium-molybdenum knife steel.
THE KNIFE stunning beauty and perfect handling. THE KNIFE is automatically gripped like the star chefs hold their knives. Thumb and index finger form a U and securely grip the blade. The middle finger is conveniently “parked” in the finely crafted bulge at the end of the blade. This keeps the center of gravity perfectly inside the hand and ensures fatigue-free work.
No transition disturbs, all lines are fluid. This automatically guarantees the correct grip position and a comfortable hand rest at all times.
The knives are stainless, ice-hardened and hand-sharpened. Do not put them in the dishwasher.
All knives lose their sharpness over time. Professional chefs sharpen their knives once briefly with the sharpening steel before each operation. The knife is then even after years sharp as on the first day. A sharpening steel should be at least 26cm long. The hardness and the surface are also crucial for a really sharp knife. With a sharpening steel from Güde you are making the right decision.
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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