Set of 3 knives Berti cheese ceremony exclusively for Viadurini, high quality made in Italy. Box containing 3 knives for serving all cheeses on the table:
The Compact: Which cheeses to cut with this knife: this type of knife is generally used for cheeses with a very high and rounded side, such as table parmesan, aged pecorino romano, fiore sardo, sicilian canestrato, mature castelmagno , gavoi and all cheeses with similar characteristics. How to use this knife: it is a knife that can perfectly replace the series of knives with almond blade, hooked almond, nailed heart, used to engrave and split compact, hard, grainy or chalky pasta. The tip must be stuck on the crust and then with a uniform and strong pressure following the drawing of the blade's edge, the dough is cut and it comes off gently.
Semidure: Which cheeses to cut with this knife: fontina, raschera, fresh toma, emmenthal, young asiago, Sicilian canistrato and all cheeses with similar characteristics. How to use this knife: the semi-hard consistency of the dairy paste requires a handy, lightly heavy knife, structured in such a way as to dry the cheese without causing gashes to the cut walls, which could happen with a knife with an excessively wide and thick blade. At the same time the blade must be able to cut into the crust which is generally more markedly consistent than the internal dough. For this reason the shape of the blade is slightly arched in the center, configuring itself as a penetrating wedge. This object can turn into a saw with a short transverse motion when the crust is excessively strong. This allows the carver to use the same pressure precisely to avoid harmful forms of sagging of the underlying part. The pressure exerted on the blade must therefore be modest and operated perpendicular to the support surface, avoiding inappropriate bending.
Pastemolli: Which cheeses to cut with this knife: gorgonzola, mozzarella, robiole, quartirolo cheese from Val Camonica, murianengo, panerone and all cheeses with similar characteristics. How to use this knife: the blade of the knife for soft or soft cheeses must cut the dough without sticking to it, separating the dried faces in a clear way without bending or crushing. The carver must cut decisively, with a movement initially inclined to the support surface, making a fulcrum on the terminal part of the knife, and operating the rest of the blade perpendicular to the support surface but in a rotating direction. In the hypothesis that the dough is excessively tender, not wanting it to become smeared with the knife and tearing itself horribly, I will explain a secret, but don't tell anyone: moisten the blade with a damp cloth, so as to reduce friction as much as possible and facilitate sliding on the tender dough. This knife is equipped, at the end of the blade, with a small fork that will be useful for serving the prepared portions.
The blades are obtained by laser cutting from sheets of special cutting steel which allows a very high quality of the blade (fine and ordered grain size without forging). Made with a full tang, i.e. the blade is a single piece that crosses the entire handle, they have the surface finish of the satin blade.
Produced entirely by hand in small quantities and without division of labor, those who initiate them finish them: on each blade you will find the initials of the craftsman who made them. The heat treatment also includes sub-cooling at -80 ° C to ensure maximum cutting capacity and duration.
The versions with Plexiglas handles are dishwasher safe because all our Plexiglas handles undergo a special stabilization process which makes them dishwasher safe. Produced with high quality cutting steel, they can be put in the dishwasher only in the Plexiglas handle version, but it is good to be informed about the possible consequences:
1. the dishwasher causes any object washed in it to age quickly.
2. the more quality cutting steels are, the less stainless they are.
3. the blades may be stained with small reddish spots or large bluish halos:
to. if left to drain or dry in the dishwasher
b. if left dirty for a long time after use
c. if the washing water is rich in iron
4. good hand washing and careful drying after washing are the secret to keeping your knives at their best
5. Hand washing and immediate drying are MANDATORY for knives with handles in horn, wood or other natural materials.
6. Do not wash with aggressive detergents or water at temperatures above 60 ° C.
- full tang knives
- weight: 201 gr.
- stainless steel blade
- handle: red plexiglass