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system for all your working
surfaces, knives and
accessories with the added
benefit of using a metal
detectable plastic to
implement HACCP procedures
into your kitchen area
alongside those in place on
the factory line.
So, what is so good about
our scalloped edge blades
that all other knife
manufacturers want to copy
it?
Let’s start with the raw
material; the steel. We use
a high carbon stainless
steel that ensures the
benefit in appearance of
stainless is coupled with
the hardness and edge
retention properties that
the carbon content provides.
Next, there is the heat
treatment process which has
been developed over many
years. This, along with the
grinding process, is the
real secret of the knife.
The steel must be strong
enough to ensure that the
fine cutting edge is
maintained for the longest
possible duration, and when
eventually the edge needs
revitalising it can easily
accomplished using a
sharpening steel
Finally, there are the Edge
scallops. The series of
small scallops that make up
the unique Edge are ground
alternately on each side of
the blade by hand with great
precision. This ensures that
each knife performs
perfectly for the longest
possible time by retaining a
fine, razor sharp cutting
edge for far longer than a
traditional plain edge
knife. The scallops also
provide an additional
benefit in that air is
allowed to enter between the
blade and the cut product,
enabling the cut slice to
fall away from the knife and
not stick to it.
The scalloped Edge is
available on any knife, but
most popular on our Ham,
Beef and Salmon slicer
knives where the benefits of
the scalloped Edge make it
our best selling range.
Most Scalloped Edge Knives
available with “Detectamet”
Metal Detectable Plastic
Handles in a range of
colours.
Please contact us for
further details.
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