Comparison Bohmann BH-5273 vs Berlinger Haus Granit Diamond BH-2116

— Universal. These models have a fairly simple design: a medium-length blade with a rounded cutting edge and, most often, a smooth sharpening (although there are options with teeth). Knives of this type are present in almost every kitchen, because, in accordance with the name, they are suitable for a variety of tasks: cutting bread, peeling vegetables, butchering meat, etc. And although for some jobs such a knife may be less convenient than a specialized one, it is quite enough for most tasks that arise in simple everyday cooking. Yes, and professional chefs must have at least one universal model in their set.

— Chief. Outwardly, such knives are similar to the universal ones described above, they have a smooth sharpening and, most often, a rounded cutting edge, but they are massive, have a wider blade, and some models are also noticeably longer. Chef's knives can also be used for a variety of jobs, and the size and weight make it easier to cut large and "dense" foods.

— Santoku. The name of these knives is of Japanese origin and means "three good things", which means the ability to cut, chop and crumble. Santoku have a characteristic shape with a wide blade and a cutting edge located noticeably below the handle (straight or almost straight), due to which they somewhat resemble hatchets. Sharpening is smooth, with rare exceptions; i...n classic santoku — much sharper than conventional knives. True to the name, this type is quite versatile, however, it is best suited for slicing — both in cubes and quite thin.

— Bunting. Deboning is the separation of meat from bone; accordingly, this is the main purpose of these knives, although the design allows them to be used for other purposes (in particular, butchering poultry). They have a long thin blade, which is quite wide at the handle, but narrows towards the point (quite sharply at once, then smoother). Sharpening is usually smooth.

— Fillet. Knives designed for cutting meat and fish into even, neat pieces, separating skin from meat and fillets from bones. The shape of the blade can be different: some models are more like boning, others are more like universal (both see above). However, all fillet knives have a long and flexible blade, which allows cutting even large pieces with a single movement of the knife (this ensures accuracy). Sharpening — only smooth.

— For cleaning. Knives designed for maximum convenience when peeling vegetables and fruits. Their main distinguishing feature is a short blade (significantly shorter than the handle). The cutting edge can be straight or concave, with the tip down; the first option is suitable for various fruits and vegetables, and the second is designed mainly for potatoes. In addition, a concave blade can be useful for decorating holiday tables. Knives of this type can be either smooth or serrated.

— Cutting. Many knives of this type practically do not differ externally from universal ones (see above); other models are equipped with a longer blade. The point in carving knives is often made almost in the centre of the blade. Their main purpose is to cut large vegetables and fruits (including watermelons and melons), as well as large pieces of meat and fish.

— For cutting. By design, such knives are very similar to boning knives, they also have a thin blade, widened at the handle and tapering towards the tip. However, they are intended primarily for cutting meat and fish into thin slices (including in Japanese cuisine).

— For bread. Knives designed for cutting bread are distinguished by a long blade with a uniform width (only at the very tip it tapers) and a cutting edge of a straight or slightly curved shape, most often with teeth; smooth sharpening is used extremely rarely. Thanks to the teeth, the knife easily overcomes the crust on the bread and cuts it without crushing. It can be useful for other products of a similar structure — for example, pineapples — and even, in extreme cases, as a replacement for a tomato knife (although the large length and mass of the blade may require some skill).

— For the steak. The name "for a steak" is also found. A rather peculiar kind of knives: formally they belong to the kitchen (and they have a characteristic design), but in fact they are intended for cutting the finished dish, i.e. are canteens. Steak knives often have an upwardly curved point and/or a serrated cutting edge (for ease of cutting through fried meat).

— For tomatoes. Knives designed for slicing fruits and vegetables that have a hard skin on the outside and a soft core on the inside. The length of the blade in such models is relatively small (smaller than in universal ones, but longer than in peeling knives), and the cutting edge may have teeth — they allow you to cut delicate products without crushing. However, there are knives for tomatoes with a classic smooth blade.

— For cheese. The classic cheese knife has a rather unusual appearance: rather large slots are often provided in the blade, the cutting edge is usually serrated, and the tip is bent upwards and made double. This allows you to comfortably cut even fairly soft varieties of cheese — the product does not stick to the knife; and with a “fork” point it is convenient to pick up individual pieces. However, there are other design options that are closer to classic knives — without slots in the blade and with a single edge.

— For pizza. This kind of knives is distinguished by a specific design: the blade has the form of a disk with a sharpened edge, which can rotate freely on the axis. During operation, such a disk literally rolls over the product being cut, and the cutting edge at the point of contact presses straight down, without moving back and forth. This allows you to easily cut pizza and other similar dishes for which classic knives are not very convenient.

— For butter. A distinctive feature of classic butter knives is a rather wide blade with a rounded end — in fact, there is no point as such in the design. It is convenient to take and spread butter with such knives. It should be noted that such tools are rather conditionally related to kitchen knives — like steak knives, they are more like cutlery, but they are often made in kitchen design. Noticeably less common is another kind of butter knives — tools with a working part in the form of a hook, one edge of which has teeth. They are used in situations where butter does not need to be spread, such as for dosing when cooking.

— Hatchet. He's a hack. As the name implies, this type of kitchen tool is closer to axes than knives: the main feature is a heavy, very wide blade designed for cutting. It is very convenient to cut large pieces of meat and poultry with a hatchet — it easily cuts not only veins, but also rather large bones.

The material from which the blades of the knives in the set are made. Usually, it is the same for the entire set.

— Steel. In this case, we mean steel blades made by stamping. It is believed that this method alone does not provide as high a quality as forging; in addition, the blade and shank in this case can be made separately and then welded together, which further reduces the durability of the knife and increases the risk of breaking it with great effort. However, stamped blades are easy to manufacture, inexpensive, and usually strong enough for most tasks, both everyday and professional. This ensured their high popularity.

— Steel (non-stick coating). Steel blades (usually stamped, see above) with a special polymer coating applied to them. It not only prevents sticking of products, but also protects the blade from corrosion, provides ease of cleaning, and also gives the tool an original and bright appearance — after all, the coating can be given any colour. Among the shortcomings, it is worth noting the tendency to abrasion, which pretty quickly reduces many of the advantages of such a blade to nothing.

— Forged steel. Blades made of steel by forging (when a relatively thick workpiece is flattened to the desired shape by a series of successive blows). Such knives are considered much stronger and more durable than stamped ones, in partic...ular because the shank and blade are initially one piece, which reduces the risk of breaking the knife. And in terms of performance, forged products win. On the other hand, the process itself is quite expensive and troublesome, and therefore is used mainly in premium knives.

— Damascus steel. Damascus steel in modern knives means steel consisting of layers with different carbon contents. These layers vary in colour, which gives the blade a characteristic beautiful pattern, while the Damascus blades combine high strength, flexibility and durability. However, the complexity of production significantly affects the price — such knives can cost many times more than even similar forged ones.

— Ceramics. Ceramic, usually based on zirconium, is considered a highly advanced material. It allows you to create very sharp blades that do not dull for a long time, do not oxidize, are easy to clean, are not prone to scratches, and also weigh much less than steel. On the other hand, ceramics are very fragile and completely devoid of flexibility, due to which they are prone to chipping and are very sensitive to bumps and falls. Therefore, ceramic knives are not recommended to be washed in the dishwasher. In addition, due to the high hardness of the material, such blades cannot be sharpened by traditional methods, and special ones are quite expensive — despite the fact that the cost of the knives themselves is also very high.

The country of origin of the brand under which the knife set is marketed. Usually, it is indicated by the "homeland" of the manufacturing company or by the location of its headquarters.

There are many stereotypes associated with the “nationality” of brands and products, but most of them have no basis nowadays. First, the actual place of production is often different from the brand's country of origin. Secondly, the quality of the goods depends not so much on geography, but on the policy of a particular company and how carefully this very quality is controlled in it. Therefore, you should pay attention to the country of origin of the brand only if you fundamentally want or (do not want) to support a manufacturer from a certain state. Quality is best judged by the reputation of a particular brand and the general price category.