There is such a high level of quality and commitment to craftsmanship in German knives that prove Germans are among the most prominent knife-makers in the world. As a result, German knives remain an indispensable ally in many versatile occasions. Whether for camping, hunting, survival in the wild, or just in the kitchen, German knives are a reliable assistant and a formidable tool and weapon.
Almost always said to be at par with the delicate, sophisticated Japanese knives, German knives are known to have characteristics unique to them. Qualities make them the prime choices of both regular and master chefs alike when it comes to everyday kitchen preparation. So, what are these characteristics that set them apart from the rest? Let’s Find out.
German knives’ blade is robust.
The first thing that you will ever notice from a German knife is that it is robust and has a masculine vibe. A regular German kitchen knife, for example, has a blade that looks a little bulky and rounded in the belly, allowing for easy cutting and chopping even through the tough stuff like chicken bones or a hard-skinned watermelon.
They are curvy and thick compared to other knives. The size gives the knife a curved geometry, allowing it to have a versatile function when cutting and slicing through different textures and surfaces. These blades are also pretty durable, making chefs undaunted to the risk of breaking and wearing off regardless of the abuse.
German knives are of superb hardier steel.
German knives are forged using stainless steel due to the material’s natural corrosion resistance properties, although not entirely. This steel must reach a certain hardness level measured in the Rockwell scale. For a German knife, the steel must have a Rockwell scale rating of 56-58.
Some German knives are also made of other materials like carbon steels, Crucible Particle Metallurgy (CPM) steels, and some alloy elements.
German knives have steeper angles and bevel.
You can certainly tell whether a knife is German-made based on how its blade is sharpened and to what angle. German knives’ bevels are mostly in between 17-22 degrees in angle. The rise allows for easy cuts, primarily through hardier ingredients.
They are also sharpened on both sides in contrast with other knives – let’s say, a Japanese knife, where the blade is sharpened only on one side. Further, Japanese blades most likely have their bevels in the range of 12-17-degree angle.
Germans knives have full tangs.
The German knife’s blade extends fully into the handle, contributing to its overall weight, balance, and durability. In addition, German knives are distinguished by having full tangs that maintain the blades’ stability and integrity. Full tangs create a ‘oneness’ feel to the knife, and it doesn’t feel ‘detached’ when you use it for your cooking activities. It also inspires confidence when used since you know the blade won’t easily break from the handle when you chop off that sturdy lump of meat.
German knives have a superior bolster and handle
Top-notch German knives have prominent handles that you can never miss. Handles of German knives are shaped and contoured to enhance grip and reduce tension when handled for long periods. They are also designed to fit the general hand size, allowing for comfortable handling and more adaptable control of the knife’s movement.
The bolster, the part of the knife where the blade and handle of the knife meet, also stands out in a German knife; almost all German knives have a bolster. The bolster is designed to provide weight and balance between the knife’s blade and handle. It also adds protection to the fingers as it keeps them away from the edge.
For example, the Messermeister Oliva Elite kitchen knife features an exquisite, olive wood handle that is hand-forged to secure a balanced, ergonomic pinch grip. Its blade, bolster, and tang belong to one piece, impressively well-polished from the blade’s spine down to the bolster.
Good quality knives are our best allies outdoors and in the kitchen. When deciding to purchase your first kitchen knife, you learn what they are on the fundamental level and how they were crafted. German knives, for instance, are among the top-class blades that are worth throwing in some cash if we mean serious business in our kitchen.
Further, when we finally do purchase that quality blade, we can educate ourselves with the proper aftercare of these cutting and chopping tools to make sure they stay as sharp as when the first time we picked them up. Finally, always remember that it doesn’t matter how expensive our knife is; what matters most is how we use it and how long it stays usable.