Kitchen knives of the highest quality
- Original SCANPAN
- Worldclass cookware
- Danish heritage
Scanpan knives in brief:
When you need a kitchen knife, do you then open the kitchen drawer where you store them together with other kitchen utensils? Are they hanging on a knife magnet? Or maybe you keep them in a knife block?
If they are stored in the kitchen drawer, then it is time for you to change your knife habits. You should never store your sharp knives loosely in the drawer. On the one hand, it makes the knife blade dull and worn, and on the other hand, you are at great risk of cutting yourself when you are looking for a knife.
Therefore, always choose either a knife magnet or a knife block. This way, you make sure that your knives are stored properly – both when it comes to safety and their lifespan.
Honing steel:
A honing steel corrects the knife’s edge, eliminating dents and deformations. However, it does not sharpen your knives or make them sharper than they were before – it hones them. You can hone your knives a few times a month.
Knife sharpener:
If your knives need to be sharper, then you will need a knife sharpener or a sharpening steel. This will make dull knives sharp again by removing a small amount of metal. How often you need to sharpen them depends on the quality of the knife and the type of steel that they are made from – and of course, how often you use the knife. As a rule of thumb, you should sharpen your knives once a month and hone them 3-4 times a month.
Never put your kitchen knives in the dishwasher!
Kitchen knives are dishwasher-safe – including Scanpan’s. However, the dishwasher salts and chemical substances wear down the steel knife blade and the sharp edge.
If you always wash your kitchen knives in the dishwasher, you will find that they become dull faster and cut poorly. You will therefore need to sharpen them more often – which just leads to more wear.
So wash your sharp knives by hand with warm water and dishwashing liquid. Dry the knives with a clean tea towel – this way you avoid stains on the blade and handle.
It is such a shame to get brown rust stains on your expensive kitchen knives. Rust film comes from kitchen utensils that contain iron (typical culprits: the cheese slicer, garlic press and egg slicer), and can stain knives and other stainless steel equipment if put in the dishwasher.
Over time, rust film can turn into pitting corrosion if it is not removed from both the knife and the dishwasher.
By washing your kitchen knives by hand, you eliminate the risk of rust film formation.
(Rust on the blades can be removed with steel polish or steel cleaner).
With the SCANPAN 3-step wet knife sharpener, you can keep your knives sharp and useful for many years to come – see how here. The three steps constitute the different degrees of fineness used for sharpening, depending on how dull your knife is. Metal dirt from the knife sharpening can easily be rinsed off afterwards.
See the knife sharpener hereWith the SCANPAN dry 3-step knife sharpener, you can keep your knives sharp and useful for many years to come – see how here. The three steps constitute the different degrees of fineness used for sharpening, depending on how dull your knife is. The knife sharpener is easy to clean with a damp cloth.
See the knife sharpener hereThis coarse diamond sharpening steel is designed to fully restore a dull knife edge and is therefore not intended to be used daily on your knives – for daily use, you should use the honing steel shown below.
see the sharpening steel hereRegular use of this sharpening steel will hone the knife edge so that it stays razor sharp. Frequent use of the honing steel will keep your knives perfectly sharp
See the honing steel hereAre you looking for a complete set of kitchen knives, each designed to solve specific tasks? Or does it make more sense to first get to grips with the ‘holy trinity’ – meat, vegetables and bread – with a chef’s knife, a paring knife and a bread knife? Then see our quick guide here.
Chef’s/meat knife:
If you choose a chef’s knife with a relatively large blade, you get a great tool for both cutting raw meat, carving a juicy roast and slicing vegetables. You should also pay attention to the height of the knife blade. A high blade offers good mobility and room for your fingers.
Paring knife:
If you often slice and chop vegetables, a santoku knife is an excellent investment. Many santoku knives have a blade with grooves so that the vegetables do not stick to the blade, as well as a high blade that gives a straight cut and is easy to control.
Bread knife:
A bread knife is used for much more than just cutting bread. The bread knife is for instance recommended for chopping nuts, chocolate and tomatoes because it grips the surface
Material:
Scanpan’s knife blades are tempered to hardness rating HRC 56-57 and made of high-quality German stainless steel, which is typically associated with robust knives. Our special grinding produces excellent cutting properties. To achieve the best possible ergonomics and hygiene, we use a particularly suitable material (POM) on our handles, which fits tightly around the metal parts of the knife, giving you a knife with a highly hygienic and easy-to-clean handle.
Ergonomics and grip:
Your kitchen knives should sit well in your hand and be comfortable and safe to use. SCANPAN has given the knives a teardrop-shaped profile to ensures better control and handling when you are working with the knives. The handle should follow the contours of the palm of your hand and settle naturally in a firm and solid grip, without feeling like you have to squeeze hard to hold the knife securely in place