Robert Herder mill knife 90mm carbon steel

• These knives are made of exceptionally hardened steel. One golden rule: if you wouldn't bite it with your teeth, don't cut it with this knife. Hard food can seriously damage the blade. So do not cut seeds, bones, shells, hard cheeses, frozen food, etc. with this chef's knife.
• Your cutting board can be the biggest culprit for dulling your chef's knife. Therefore, preferably use an end-grain cutting board that is most suitable for your knife. Plastic is also possible, but certainly not glass or granite. Cutting is best done with forward and backward movements and not sideways. Scraping the cutting edge sideways will quickly blunt or even damage the edge.
• Tip! If you want to scrape or move food on your cutting board, use a scraper or the back of your knife. Do not twist or pry with the cutting edge of your chef's knife. If you listen carefully you will notice it: if you hear the edge of your chef's knife making a creaking sound on the cutting board, change what you are doing.

Maintenance

• Always wash your knives by hand. Use normal dishwashing liquid and then rinse with warm water. Immediately dry your kitchen knife with a towel. Dishwashers are very bad for chef's knives!
• Wooden handles of chef's knives will dry out over time due to exposure to water. Simply treat them with some food-safe mineral oil or beeswax.
• If you see orange rust, remove it as soon as possible. This is best done with the rough side of a sponge. If that doesn't work, try special rust eraser .
• A ceramic sharpening steel is the best choice because of its versatility, suitable for both soft and hard steels. It not only restores the edge to its original state, but also sharpens meticulously without causing damage to the blade. This maintains sharpness and extends the lifespan of your knives. Additionally, ceramic is durable and resistant to rust, making it a reliable option for long-term use

Brand

• Robert Herder is one of the few remaining genuine German knife manufacturers in Solingen. Each knife is still made by hand. Even the simplest knife in their collection goes through at least 10 steps before it leaves the factory.
• Robert Herder is known for the famous and always razor-sharp paring knife: “Grandma's Mill Knife”, the kitchen knife in home kitchens and made for effortless peeling and cutting of vegetables and fruit.