Thermoboxes for Food transport for hot and cold food transport and gastronorm, Giesser chefs and butchers knives, Thermo hauser Bakery, Patisserie and Catering equipment, Giesser chainmail, Hygiene brushes
Selecting the correct GIESSER knife

Giesser Knife Selection - also see Giesser Knife Manufacturing Process

 

Knives could be the most important cook or chefs tool in the kitchen. How food is cut effects how the food cooks and how it looks on the plate. To do it’s job well a knife must be chosen to suit the job it will be used to do.

 

Giesser have a massive range of knives with handle and blade shapes and materials designed specifically for the job in hand. Many points have to be considered when choosing a knife comfort, sharpness, edge holding ability, handling, durability and of course cost.

 

In a kitchen there are a multitude of uses for Giesser knives, space and budget will decide how many specialist knives you have. Ideally you would have a Giesser knife for every use such as a filleting knife, a boning knife, a slicing knife etc.

 

 

 

In practice you will probably choose the essential knives such as a:

 

 

2" or 3"

5cm or 8cm 

 Peeling Knife by Giesser For peeling vegetables
 

4" or 10cm

 Paring knife by Giesser For peeling and slicing fruit and vegetables 
 

5" or 6"

12cm or 15cm

 General purpose knife by Giesser  A serrated edge utility knife for general carving peeling and slicing
 

8" or 10"

20cm or 25cm

 Cooks knife by Giesser  For general food preperation such as dicing and chopping
 

8" or 10"

20cm or 25cm

 Bread Knife by Giesser  For cutting bread
 

12" or 14"

30cm or 35cm

 Slicer by Giesser  For slicing cooked meat
     
     
     
 
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