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Imagine entering a restaurant kitchen: the scent of various dishes in the air, the heat of the oven warming the room, the simmering of sauces in the pots. In addition to the smells, what is also striking is the hustle and bustle of the staff inside the kitchen: everything must be functional and efficient to make every dish perfect. Knives, light and well-sharpened, are often underestimated, but they are the beating heart of a kitchen and can make work much easier and faster.
A knife is not just a tool, it is an extension of the cook's hand. Thekitchen knives are like painters with their brushes, each indispensable to creating a work of art. Whether slicing a tomato into thin slices or finely chopping vegetables for a stir-fry, aprofessional kitchen knife makes all the difference.
A knife is not just a piece of metal in the drawer. It is an invitation to explore, experiment, and express your passion for cooking.
Choosing the rightkitchen knife is not just a matter of aesthetics or brand. It is important to consider several aspects, for example: what kind of dishes would you like to prepare? Are they very different dishes? Would you use it often? Answering these questions can give you a general idea of the type of knife you need.
Before you choose yourkitchen knife we'd like to give you some important tips to keep in mind before purchasing:
In order to choose theright kitchen knife it is essential to understand the different types of blades and their specific uses. Here is an overview of the main types of knives and their uses in the kitchen:
Appreciated and widely used by renowned chefs, Ambriogio Sanelliknives are well-known professional kitchen knives: safe, reliable and versatile, designed to meet every need.
The blades of theAmbrogio Sanelli knives are made ofNitro-B, state-of-the-art stainless steel, specially developed to increase cutting power. The well-balanced amounts of nitrogen, carbon, chromium, molybdenum and vanadium give our knives the perfect toughness, a long-lasting edge, anti-corrosion properties and excellentcutting power.
We recommend periodic sharpening with a sharpening stone in order to keep the blade in excellent condition: during sharpening, the sharpening stone should be passed over the edge of the knife at an angle of no more than 20°.
If you don't have a sharpening stone, another effective method for sharpening Ambriogio Sanelli knives is the use of sharpening stones: this technique requires practice and patience, but with the right practice you can get a perfectly sharpened blade. Here are the steps to follow to sharpen your knife with a sharpening stone:
1. Choose the right stone. A stone of the right size for your knife will make the job much easier.
2. Wet the stone. Before you start sharpening, soak the stone in water for a few minutes.
3. Sharpen the knife. Pass the knife over the stone in a back and forth motion trying to maintain a 20° angle.
4. Repeat the process. Continue passing the knife over the stone until the desired sharpness is achieved.
5. Clean the knife. After sharpening the knife, clean it thoroughly with soap and water to remove dust from the stone and polished metal.
Have you been able to find the right knife for your kitchen? If you want more information please contact us! Our team is always available to solve any doubts and perplexities!