AS FACAS DE COZINHA CERTAS PARA CADA TAREFA
A FUNÇÃO DE CADA FACA
Nossos especialistas ajudam você a escolher as melhores facas de cozinha
Lâminas na forma de bico, com sulcos, lisas e serrilhadas: para que elas realmente servem? Nossos especialistas em facas explicam em detalhe as 12 diferentes ferramentas essenciais de cozinha da Victorinox. Uma coisa é saber escolher entre uma ampla gama de facas de cozinha e outra completamente diferente é entender exatamente o que cada uma delas pode fazer – e algumas podem surpreender você! Confira nossas dicas e melhore ainda mais suas habilidades de chef.
Um investimento essencial para qualquer cozinha ocupada, esta faca de utilidade eficaz pode cortar, picar e fatiar de todas as formas. Esta faca enfrenta não só frutas e vegetais, mas também carnes de forma profissional. Do fatiamento fino de ervas até o trinchamento de seu assado, a faca de uso é compacta, profissional e extremamente versátil.
Nossa dica: saindo da casa dos pais e organizando sua própria cozinha pela primeira vez? Esta é a faca com a qual você deve começar.
Filé, alcatra, lombo ou picanha – não importa o corte, sua faca para carnes é a parceira ideal. Com tamanho ideal para a palma da sua mão, ela desliza graciosamente contra a fibra, sem prejudicar o sabor. Oferecemos dois tipos de facas para carnes: lâmina lisa e lâmina serrilhada. Os verdadeiros conhecedores de carnes preferem a lâmina lisa para não rasgar a carne. A lâmina serrilhada torna a faca mais versátil, sendo também ideal para fatiar pizzas.
Nossa dica: As lâminas serrilhadas podem lidar não só com carnes e pizzas com facilidade, mas também massas, tortas e quiches.
Esta lâmina é ideal para peixes. Longa, fina e ligeiramente cônica, ela é flexível o suficiente para lidar com as inúmeras espinhas de peixe com agilidade. O resultado é um prato limpo, com filetes perfeitos e uma linda apresentação. Oferecemos dois tamanhos de lâmina, 16 cm e 20 cm. A regra aqui é escolher uma faca aproximadamente 5 cm maior do que o peixe a ser filetado. Isso significa que a lâmina de 16 cm é melhor para trutas e cavalas, enquanto a lâmina de 20 cm é ideal para peixes médios e grandes, como o salmão e o bagre.
Nossa dica: O comprimento e a lâmina flexível de uma faca para filetar também fazem dela uma excelente escolha para descascar laranjas.
Dank gerader Klinge mit Kullenschliff ist das Santokumesser ein bewährter Alleskönner für jede Küche. Die Kullen verhindern, dass Lebensmittel beim Schneiden an der Klinge haften bleiben. So geht das Schneiden von Fleisch, Fisch, Obst und Gemüse ganz leicht von der Hand. Die gerade Klinge eignet sich ideal zum Hacken, Schneiden und Würfeln und sorgt für einfache, präzise Schnitte.
Unser Tipp: Dieses Messer gibt es sowohl mit als auch ohne Kullenschliff. Obgleich Klingen ohne Kullenschliff auf Dauer einfacher geschärft werden können, empfehlen wir das Modell mit Kullen, da es mehr Präzision und Leichtigkeit beim Schneiden bietet.
Macht kurzen Prozess mit harten Krusten und Schalen
Frisch gebackenes Vollkornbrot mit gesalzener Butter, Ciabatta mit Balsamico und extra nativem Olivenöl, Roggensauerteigbrot mit Schinken und Käse: Brot kann so vielfältig und so köstlich sein. Nichts geht deshalb über das richtige Messer, mit dem jeder Schnitt in das Brot pure Freude bereitet. Dank seines Wellenschliffs gleitet unser robustes Brotmesser unbeeindruckt durch dicke Krusten. Brauchen Sie ein wenig Hilfe beim Anrichten der perfekten Scheibe? Das DUX-Messer hat eine verstellbare Führung zum Schneiden von Brot oder sogar Salami und Gurken.
Unser Tipp: Backwaren sind zwar die Spezialität dieser Klinge, sie ist aber auch stark genug für Kürbisse.
Das Tranchiermesser ist ein weiteres, vielseitiges Küchentalent, das es mit allem aufnimmt, was sich auf dem Schneidebrett präsentiert. Es ist ideal zum Tranchieren von kompakterem Schneidgut, wie Perlhuhn, Stubenküken oder Ente. Für grössere Fleischstücke empfehlen wir die extra breite Klinge. Mit längeren Klingen lässt sich auch Carpaccio präzise zubereiten. Das Tranchiermesser eignet sich ebenso für verschiedene Obst- und Gemüsesorten – ein Must-have für jede Küche. Der ergonomische Griff sorgt für eine besonders gute Handhabung und der gerade Schliff schneidet mit beeindruckender Präzision.
Unser Tipp: Obgleich das Schneiden von Fleisch ihr Fachgebiet ist, funktioniert diese Klinge ebenso gut bei weichen Früchten und Gemüse. Probieren Sie dieses Messer doch einmal an einer Ananas aus.
Dieses Messer verbindet eine aussergewöhnliche Balance mit einer raffinierten Struktur. Es ist sehr robust und auch für anspruchsvolle Aufgaben geeignet. Seine besondere Stärke spielt es beim Tranchieren grösserer Stücke aus. Die extra bereite Klinge gleitet auch mühelos durch eine Rinderhüfte, eine Lammschulter oder einen Truthahn. Wenn Sie Ihre Gäste besonders beeindrucken möchten, tranchieren Sie das Fleisch auf einem schönen Schneidebrett direkt vor ihren Augen.
Unser Tipp: Die besten Dinge gibt es nicht immer in kleinen Portionen. Die zusätzliche Breite verleiht dieser Klinge Präzision und Kraft. Wenn das Schneiden noch leichter von der Hand gehen soll, nehmen Sie die Klinge mit Kullenschliff.
The smallest knife in our kitchen, the Paring Knife is a multitasker that can chop, slice, peel, dice and core. Choose the wavy edge for fruit with soft flesh, such as kiwis or peaches, so you don’t bruise the flesh. The straight edge is good for citrus fruits and pears. Also works well for chopping herbs and preparing garnishes. We offer three blade sizes: 6cm, 8cm and 10cm – enabling you to pick the best blade for the task at hand.
Our tip: The version with the more rounded tip is good for coring apples or cutting out the eyes on potatoes. The pointed tip is ideal for very precise cutting things like fondant icing, so you can take your cake decoration skills to the next level.
This little blade’s success lies in its curvy contours. A super sharp wavy edge enables intricate cuts on the finest surfaces. Slice tomatoes without squashing their delicate centers. Chop chipolatas, salami and specialty sausages without ruining their neat, precise form. You’ll wonder how you lived without it.
Our tip: The wavy edge of this blade is also ideal for spreading butter or jam onto freshly baked bread.
Since our expertise at Victorinox is tool combination, our Bread and Pastry Knife has been designed to take care of all your baked-goods-related jobs in the kitchen. Not only can the wavy edge blade cut bread, cakes and pastries with ease, it can also function as a spatula to spread buttercream or icing onto your baked delights. A great advantage is the special shape of the blade, which naturally follows your hand movement as you cut and makes every cutting task easier. We also offer a longer, 26 cm version which is designed specifically for tackling larger pastries or cakes.
Our tip: So, at home in the pastry kitchen, it’s equally as skilled at handling bread and harder-skinned fruits or vegetables like watermelon.
Slice your salmon like a professional with this knife designed exclusively for the task. Filleting slices of the delicate fish is easy work thanks to this knife’s thin, flexible blade. The fluted edge of the Salmon Knife prevents the meat from tearing or sticking to the blade – ensuring that you have the perfect slice, every time. Your only problem will be keeping up with the demand for more.
Our tip: This knife’s long, thin, flexible blade with its fluted edge also makes it ideal for ham or anything else you’d cut with a slicing knife.
Make your next gathering memorable with food that looks too good to eat. The Shaping Knife is the ideal tool for creating garnishes that give your spread some added panache. The thin, curved “Bird’s Beak” blade and ergonomic handle provide the control you need to create intricate designs, whether you’re carving radish roses for the vegetable platter or slicing strawberry fans for brunch. Turn your meal into an event.
Our tip: This knife’s thin, sharp blade is also perfect for cleaning and peeling mushrooms.
Which other things do I need to consider when I’m choosing a kitchen knife?
Stamped or forged blade? Wood or synthetic handle? How does the handle need to feel in my hand and what do all the different blades do? We take you through all your options.
Is my knife still sharp enough? What’s the difference between sharpening and honing a blade? How do I sharpen my knife and which tool should I use? Our experts give you all the answers you need to keep your blades cutting perfectly.
Can I put my knives in the dishwasher? How should I dry and store them? And what kind of cutting board is best? Maintenance tips from Victorinox specialists will make sure your knives last as long as you need them.
