Milk Street Serrated Kitchin-tan Black Handle

June 01,2024

The Milk Street Serrated Kitchin-Tan will ship February 12th The serrated Milk Street Kitchin-tan utility knife will be the most useful knife in your kitchen. It’s a pinch-hitting wonder that spans the gap between a chef’s knife and paring knife. It’s long enough for many big tasks, but small enough for detail work. We’ve taken the proven shape and functionality of the Kitchin-tan and added a maintenance-free serrated edge. The grippy razor teeth effortlessly slice though anything and everything: thick-skinned tomatoes and peppers, fibrous broccoli stems and asparagus stalks, rubbery citrus peels. You’ll be amazed at how often you use this knife. [/description-break] Specifications [/title] Net Weight: 100 grams Dimensions: 5.5 inch blade Materials: -Blade: 1.4116 German Steel -Handle: Black Polymer[/accordion] Care and Use [/title] Use: Take the Serrated Kitchin-tan on the go: It’s the perfect picnic and travel knife..
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The Milk Street Serrated Kitchin-Tan will ship February 12th The serrated Milk Street Kitchin-tan utility knife will be the most useful knife in your kitchen. It’s a pinch-hitting wonder that spans the gap between a chef’s knife and paring knife. It’s long enough for many big tasks, but small enough for detail work. We’ve taken the proven shape and functionality of the Kitchin-tan and added a maintenance-free serrated edge. The grippy razor teeth effortlessly slice though anything and everything: thick-skinned tomatoes and peppers, fibrous broccoli stems and asparagus stalks, rubbery citrus peels. You’ll be amazed at how often you use this knife. [/description-break] Specifications [/title] Net Weight: 100 grams Dimensions: 5.5 inch blade Materials: -Blade: 1.4116 German Steel -Handle: Black Polymer[/accordion] Care and Use [/title] Use: Take the Serrated Kitchin-tan on the go: It’s the perfect picnic and travel knife. Try it on tomatoes, citrus or eggplant—anything with a tough skin that’s tricky to pierce—hard and soft cheeses, fruit, bread, meat and more. Care: The knife must be washed by hand and dried after each use immediately to ensure no staining occurs. Do not put in dishwasher.If you find that the Serrated Kitchin-tan needs sharpening, we recommend using a fine diamond sharpening rod. Simply slide the rod in the scallops between the teeth to bring the edge back. [/accordions-break]

Milk Street Tri-Edge Bread Knife

Christopher Kimball has been teaching cooking for three decades on national television and radio, as well as in award-winning cookbooks, magazines, online, and at live events. Founder of Christopher Kimball's Milk Street Kitchen and a friend of the real home cook, Mr. Kimball is fascinated by the tools of the trade including what works and what doesn't.

J.A. Henckels International Classic Christopher Kimball 5.5 Serrated Prep Knife

Christopher Kimball's Milk Street

Standard chef’s knives are big and heavy because they evolved from Middle Ages daggers, which were designed for defense. It stabs fine, but how well does it handle standard kitchen tasks such as chopping and slicing? Our solution was to look toward Japan, where knives are based on the design of the featherweight samurai sword. Japanese knives are thinner and designed for the task at hand.