Any fan of Japanese blades knows there’s true joy in holding them in the hand, letting those ridges catch the light. For a similar reason, design nerds will thrill to our new Schmidt Brothers Evolution knives. Just look at them: That’s 100-percent German stainless steel, featuring a patented technology featuring grooves in the blade that eliminate vacuum and suction when chopping starchy or sticky foods.
That’s both an aesthetic win and a time-saver, people. Take cheese, for example. As onetime “Top Chef” contestant Claudette Zepeda, Chefs’ Collective member and Schmidt knife superfan, explains, “A good cheese knife will help you blow through the slicing of soft, semi-soft and hard cheeses: all three textures.” (That means a cheeseboard won’t look like someone ran over it with a SUV. Its elegance will remain, many slices later.)
It also shaves a ton of time off your prep work in the kitchen. “I like the grooves because I can run through vegetables that tend to stick with ease,” says Claudette. “Every second counts when prepping, and the grooves give me peace of mind.” In fact, Claudette is such an aficionado of the new Evolution line that she has a knife skills class coming up featuring them:
Tuesday, November 30, at 8pm EST.
It’s only $15, and it’s free with the purchase of a Schmidt Brothers Cutlery set!
Claudette uses many knives in her restaurant kitchen, but the 8-inch blade is her go-to for most prep, or the santoku if most of the prep includes vegetables. “I look for a blade knife that matches my frame,” she explains. “It may sound silly, but I am short and holding a 12-inch chef’s knife looks and feels very awkward.”
Just as she recognizes the choice of knife as a personal one, so does Claudette appreciate the qualities of the Schmidt Brothers knives that have made them her go-to in the kitchen. Imagine cooking being both pleasant and fast. Schmidt designed the knives with natural non-stick blades free of coating or chemicals, in addition to that patented design, which creates airflow between the surface of the blade and the food being cut. As Claudette explains, “If the pieces start to stack on the opposite side of the blade as I am slicing, I simply give it a shake to the right, and they just fall off the blade.”
It’s a cutting-edge, good-looking knife designed to delight. And it’s just the right weight! “You don’t realize the fatigue your wrist goes through until you hold a heavy knife for too long,” laughs Claudette.
Join Claudette and sharpen your knife skills!
