kitchen knives

For a one-time payment of $59.90 (including s&h), you will receive:

- 2 Miracle Blade Slicers
2 Rock 'n Chops
2 Filet & Boning knife
2 Chop 'n Scoop
- 2 Paring Knife
2 All Purpose Kitchen Shears
8 Steak/Utility Knives
- Tips & Guide booklet
w/Chef Tony recipes
Bonus: 2 Miracle Blade Slicer

Chef tony

The Last Knives You Will Ever Need


Kitchen knives selection

- Never dulls - never needs sharpening
- Provides precision control - for quick chopping, slicing, cutting and dicing
- Comfortable composite handles - easy grip hold stops slipping and sliding
- Dishwasher safe - quick and painless cleanup
- Attractive design - easy to put on display

price $39.95
s&h $19.95
Total $59.90

Miracle Blade knives guarantee

Types of kitchen knives

The all-purpose knife or Office serves as an essential aid small and has a narrow blade shape. The steel blade of the knife is usually office up to 8 cm and that of the all-purpose knife is 9 to 15 cm long. It runs in both cases pointed to. The all-purpose knife is for cleaning, cutting and peeling vegetables, fruits or even smaller pieces of meat such as the small office is often used knife for crushing of onions, garlic and herbs or the pulling of tomato preferred. Office and general-purpose knives, often in various designs and qualities that are lacking in almost a household and therefore, depending on the dialect region, and many other names: Teufelchen cutting, carving, kitchen Pitter, Pittermesser, Pitterchen, Hümmelchen or Hümmeken, Zöppken, Kneip Chen Kneibchen or where the latter both from the Middle High German for knife Kneip derived. The English word for knife "knife" is also etymologically Kneip back.

A boning knife is used for the removal of bone and the flaying of meat or poultry. With the narrow, very short and slightly curved blade may be well along the bone to be.

A bread knife has a long, rough with wave cut send blade. This shaft was cut in the 1930s by Franz Güde in Solingen invented. The length of the blade allows even large loaf durchzuschneiden. The coarse striations prevent flocculation of the disc. There are different forms in recent years, bread knife - in response to the change of the bread supply - often in the form of lighter with a shorter blade manufactured. Today, much smaller loaf and rather light, airy bread (toast, white) and with artificial foaming agents produced predominantly wholemeal varieties. These do not require so strong and long knives as they were previously required.

A Buntmesser (also: Buntschneidemesser) is not straight, but a wavy or zigzag-shaped blade. You use it to raw or cooked vegetables and fruit decoratively cut.

A butter knife is a household or kitchen knife, whose blade ideal for cutting and brushing of butter is made. The steel blade is broad, stable, not too long and slender approved ground. You may be better designs easily be upwards. The cutting edge is smooth, without Sägeschliff and only moderately spicy. The tip is rounded and high-quality models can be slightly broadened. The handle can be made of various materials such as wood, metal or plastic, with or without decoration, are, for historical knives were also natural materials such as pearl or ivory used. He is long and vigorously executed, allowing a safe lead with the whole hand. Handle and blade are usually firmly linked.

A Filiermesser (also Filetiermesser) is long and thin. A special feature is the flexible blade, which adds to the progress of bone and bones when filleting adapts. This is the ham Filetiermesser knife very similar, but may still have a narrower blade and at the end of both rounded and tapered. A Filetiermesser is in the fish food as well as for cutting very thin pieces of meat are used.

A fish knife is long and thin, with this form can be an almost entirely of fish bones are exempt or excluded. The blade is about 3 cm wide and 15 cm long. Because of this the knife blade is very elastic, so that even in difficult to reach places on fish can be cut. The flexible blade also makes it easier to solve the fillets from the skin.

A fruit or fruit knife is a small knife with a straight, narrow blade, both straight cuts in the fruit to make, but also curved cuts eg around the core material with a square mature apple remove them.

The vegetable knife is shorter than the tomato knife (up to 9 cm) and has a straight blade with a curved spine
Cheese knife

A cheese knife is a medium-long knife with evisceration (holes) and / or a fork at the blade tip. This facilitates the cutting of cheese, especially soft cheeses. Those, such as Brie, Camembert or Romadur have developed a sticky-smooth consistency. To take a knife sticking in cheese remains to prevent the blade is not solid and has just called the gutting. The fork tip makes it easy to capture your piece of cheese cut.

A chef knife is a relatively heavy all-purpose knife with a relatively wide and high, front tapered blade between 15 to 26 cm in length, which is on both sides. It is the universal and the kitchen knife used for cutting, cutting, weighing and chopping both for meat and vegetables, salads and spices. In contrast to the all-purpose knife has a wider blade on.
The Japanese Santoku chef knife is what the knife means three virtues which stresses that it is for meat, fish and vegetables is ideal. It has, in contrast to Europe's wider, but shorter, and both sides polished blade. There are Santoku in lengths from 14 to 18 cm, the width can be up to 6 cm. Santoku is also produced in Germany and often mistakenly "Japan knife" called.

The Chinese Chef's Knife has the shape of a Hackebeils, but not to destruction of bone and cartilage suitable, but for cutting and chopping of herbs and vegetables used. The - also ground on both sides - blade is usually 20 cm long and may take up to 10 cm wide.

A special feature is the Parmesan knife. It is not the cutting, but the columns and breaking out pieces of cheese from a large, very tough piece of Parmesan. It has a very short but massive grip and a fuzzy blade.

A peeling knife is a quite small, usually around 8 cm-long knife with curved blade designed to round fruit and vegetables can be peeled easily.

The ham knife, in professional circles Slicing Knife called ideal because of its narrow shape and about 23 cm long, tapered steel blade particularly good for cutting of large, well air-dried or smoked ham pieces, but also for filleting fish and cutting very thin slices from meat, like roast beef.

The steak knife is a cutlery knife with a narrow, slightly curved upwards and especially sharp, usually 12 cm long blade. This makes the meat tender steak at the table when not crushing torn, but cut.
Tomato Knives

A tomato knife is in contrast to the general purpose of the fair a sawtooth edge and is therefore particularly useful for cutting tomatoes and other vegetables suitable. Due to the upward slightly tapering form of the between 12 to 15 cm long steel blade penetrates the knife with a slight angle into the Schneidegut and prevents such a crushing thereof. The blade width corresponds to that of the all-purpose knife.

The tournament has a knife blade in beak shape, which in tournaments of fruit, vegetables or potatoes each direction and adjust the work so easily.

The carving knife, meat knife, is a 15 to 30 cm long, narrow, very pointed with a knife by Einwölbung back on the blade that is primarily designed for cutting (carving) of meat is used. The blade is about 2.5 to 3 cm wide.

The cradle serves the small knife cutting herbs, etc.. It has two handles and a round, sharp blade. Some versions have two parallel blades. The name derives from her use of the knife: it weighs the knife back and forth.