Sarah Wiener steak knife

€124.00

Currently not in stock, order possible, delivery time on request

We will be happy to send you the exact information on the delivery date within 1-2 working days.

Steak knife with micro serration

Designer: Ralph Krämer , Sarah Wiener
Material: Root walnut wood , Forged blade
Publishing year: 2013

Product number: 2830-227
EAN: 4029999123565

How good craftsmanship works.

Sarah Wiener understands her craft. As a TV chef, book author and owner of four restaurants she stands for food preparation that is based on, and pleases with precise know-how and fresh ingredients rather than dramatic effects. No wonder that she came to Pott with her ideas for knives. Pott not only stands for good design, but also for superior traditional fabrication. Each and every Sarah Wiener knife is produced by us in over 90 manual steps. In the process we follow the same rules as Sarah Wiener does with her cooking ...

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Made by hand is best. This is valid for sliced cabbage as it is for knives. Unfortunately the art of manual knife honing is as rare as mille feuille dough made from scratch.

At Pott we always say that our blade masters have music in their hands. In the case of the Sarah Wiener knife series it is even dinner music.

For thousands of years man has cooked with fire. Not that long an apprenticeship considering that today we can make a well done steak with a precise core temperature of 16o°.

The art of knife forging, with temperature ranges of 192o°, 175°, 39o°, is best served by long tradition. The steel for our knives comes from Solingen, Germany.

As the old saying goes, love goes through the stomach. According to Sarah Wiener what goes into the stomach must also be loved. A rare chef indeed, who is totally devoted to the purity of ingredients, happy pigs, and organic herbs and vegetables.

Naturally, the handles of her knives are natural: from local plum and walnut trees.

Manually produced in 90 steps – in other words the slow cooking for knives.

Hand forged from a single piece. 56°Rockwell hardness in addition to ice hardening for slicing durability. This means the knife remains sharp for a long time and is easy to resharpen at home. Through separate pre and fine honing processes the surface of the blade becomes extremely smooth, and the pores of the steel seal themselves – a natural rust proofing ensues. The molybdenum/vanadium Solingen steel and a ninestep forging process make the blade extremely hard and rust proof, yet supple and resilient. In addition, it is sharp thanks to repeated manual honing and polishing by the blade master, who also tests each knife for performance.

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Sarah Wiener plum wood

Sarah Wiener walnut wood

Notes

Please note that improper handling of kitchen knives can lead to cuts or stab wounds.

Only use kitchen knives for their intended purpose, such as cutting food.

Use special knives, e.g. bread knives, boning knives, paring knives or filleting knives, according to their function.

Always store kitchen knives safely and out of the reach of children.

Always keep the tips and blades pointing downwards when carrying them to avoid injury.

Damaged kitchen knives (e.g. with bends, cracked blades or sharp edges) should no longer be used. Please contact us or your specialist retailer. We will check your cutlery and refurbish it professionally. Our master sharpeners will also resharpen your knife blades.

Keep your blades sharp and carry out regular maintenance. This helps to prevent accidents that could occur due to uncontrolled use of force.

Only use kitchen knives for cutting and avoid activities such as stabbing, levering or twisting to prevent damage.

Kitchen knives should not be cleaned in the dishwasher as this increases the risk of rust and damage.

Kitchen knives are not suitable for the microwave.