Kitchen knife set PHENIX TITANIUM.
Whether you're a professional chef or just learning how to cook, Sabatier® International knives are the perfect tableware for every occasion. This 2-piece set includes a fruit and vegetable slicing knife and a 20cm chef's knife with X50CrMoV15 stainless steel blade and titanium coating. The increased carbon content in the steel allows the knives to be stronger. This type of steel also has high strength and exceptional impact and corrosion resistance. The handle is made of Wenge wood saturated with black epoxy resin. These knives are designed for use in any kitchen and will provide you with exceptional value for years to come.
The set is packed in a beautiful cardboard box with a magnetic attractor.
Sabatier knives:
SABATIER INTERNATIONAL is an economical line of knives and knife sets for those looking for the best price-quality ratio. These products are manufactured at ROUSSELON DUMAS-SABATIER, which is located in the PRC.
The first SABATIER® knife was created by Mr. Sabatier at the beginning of the 19th century in the Thiers region of France. Heir to this family history, the brand LION SABATIER® guarantees that the knife production processes are carried out respecting the traditions and technical knowledge of its famous ancestor, whose name is now associated worldwide with the cultural heritage of French culinary art and knifemaking. Marking knives with the lion seal, the SABATIER® brand has been proud to influence French gastronomic culture for more than 200 years. Sabatier® is a brand belonging to the factory ROUSSELON DUMAS-SABATIER from France.
LA BRIGADE DE BUYER, which owns the brand LION SABATIER since 2021, is an international group of companies that manages brands of premium quality cooking and baking equipment for both professionals and the general public. De Buyer, Lion Sabatier, 32 Dumas, Scaritech, Pebbly - all these brands complement each other and are designed to help you on your challenging culinary journey.
Care of kitchen knives
Stainless steel kitchen knives are less demanding in terms of maintenance than carbon steel knives - they contain chromium and other alloying elements, so they are more resistant to the external environment. However, knives should not be completely forgotten after cooking. They should be washed after use and preferably dry cleaned or left to dry on a magnetic strip. If knives are stored in decks, it is best to return them there when they are completely dry. If we leave our knife unused for a long time, it will not hurt to lubricate it with cooking oil (only avoid oils that oxidize quickly, such as linseed oil). Although this knife steel is described as stainless, under adverse circumstances it can develop a patina if you do not take care of your kitchen knife.
General rules for all knives:
No matter how much you trust your knife, misuse will break it.
Every kitchen knife has its own purpose. There are appropriate tools for opening cans and jars or turning screws.
Do not cut on a surface that is harder than a knife blade (mass of stone, marble, plate). Use wooden or plastic cutting boards.
If you want the blade of your knife to stay sharp longer, do not scratch the food cut with it from the cutting board. Turn the knife over and run the back of the blade. Dragging the knife from the board to the pot or bowl is a sign of poor taste. The blade of a chef's knife or chopper is wide enough - use it as a scoop and move the chopped food to the desired place with the help of your other hand and the plane of the blade.
It is absolutely not recommended to wash the knives in the dishwasher. Chemicals used in the washing process in dishwashers can change the color of the knife blade, permanently damage the handles or their coatings, and the high temperature and the abrasive particles sprayed together with the water pressure can soften (deburr) the cutting edge. Because of the high temperature, we should not use a knife to stir the potatoes or check the hardness of the meat in the boiling broth.
If spoons can go together in the tool drawer, kitchen knives certainly cannot. Magnetic tapes, knife decks and various stands are designed for this. Knife blades cannot "rub" against each other.
Always keep knives away from children.