How sharp knives are made
Learn how knives are made.
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Transcript
NARRATOR: Working with a kitchen knife can be tricky, so whether you are cutting vegetables or meat the knife should always be sharp .
PATRICK GERHARTS: "A knife needs to be sharp. For example, when you're peeling or cutting an onion it's important to use a sharp knife. A dull knife forces fine onion juice into the air and then into the sinuses and mucus membranes, which makes your eyes tear faster."
NARRATOR: But just how are sharp knives manufactured? This company in Solingen, Germany has specialized in knife manufacture for decades. This machine presses around 40 blades per minute out of long, stainless steel strips. Well, it looks alright, but it's not ready to cut anything yet. It's still too dull and unstable. First the blades have to go through a tempering oven. This is an essential step in preparing them for work in the kitchen.
WILLIAM WALZ: "The material has a grid pattern structure. This slow tempering process releases atoms that subsequently create the tension in the grid pattern that hardens the blade."
NARRATOR: Then there is the sharpening following the Solinger Dünnschliff thin-grinding principle. In contrast to many other makes, the grinding angle is set far back from the edge of the blade. This makes the blade extremely thin, tapering sharply towards the cutting edge. Before and after. The next step is attaching the wooden handle. The woods used here in Solingen are exclusively from Germany and other parts of Europe. They are not water-resistant.
DAVID SCHNITZLER: "This wood would swell up quickly if it were put into a dishwasher. So it's best to wash the knife by hand. Just clean the blade briefly and then dry it."
NARRATOR: The holes are drilled and rivets inserted to hold the blade and handle together. It's almost finished. One last sharpening and the ultimate cutting test.
SYLKE GROMADIES: "By cutting a sheet of paper with the knife, I can test if it's really sharp."
NARRATOR: Now the kitchen knife is ready for use, so things can go chop-chop in the kitchen.
PATRICK GERHARTS: "A knife needs to be sharp. For example, when you're peeling or cutting an onion it's important to use a sharp knife. A dull knife forces fine onion juice into the air and then into the sinuses and mucus membranes, which makes your eyes tear faster."
NARRATOR: But just how are sharp knives manufactured? This company in Solingen, Germany has specialized in knife manufacture for decades. This machine presses around 40 blades per minute out of long, stainless steel strips. Well, it looks alright, but it's not ready to cut anything yet. It's still too dull and unstable. First the blades have to go through a tempering oven. This is an essential step in preparing them for work in the kitchen.
WILLIAM WALZ: "The material has a grid pattern structure. This slow tempering process releases atoms that subsequently create the tension in the grid pattern that hardens the blade."
NARRATOR: Then there is the sharpening following the Solinger Dünnschliff thin-grinding principle. In contrast to many other makes, the grinding angle is set far back from the edge of the blade. This makes the blade extremely thin, tapering sharply towards the cutting edge. Before and after. The next step is attaching the wooden handle. The woods used here in Solingen are exclusively from Germany and other parts of Europe. They are not water-resistant.
DAVID SCHNITZLER: "This wood would swell up quickly if it were put into a dishwasher. So it's best to wash the knife by hand. Just clean the blade briefly and then dry it."
NARRATOR: The holes are drilled and rivets inserted to hold the blade and handle together. It's almost finished. One last sharpening and the ultimate cutting test.
SYLKE GROMADIES: "By cutting a sheet of paper with the knife, I can test if it's really sharp."
NARRATOR: Now the kitchen knife is ready for use, so things can go chop-chop in the kitchen.
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