The right knife for every purpose

Tips and hints

11. Carving fork

Large fork with two strong prongs. Holds the roast while cutting and serving.

12. Cleaver

Sturdy broad and rectangular blade. Cuts large pieces of meat and spare ribs.

13. Mincing knife

Rounded blade for easy mincing (chopping).
Mincing herbs the gentle and easy way.

A downloadable pdf document can be found here.