Know your knife block. See here which knife you should use for what.

The 6 kniwes you should have:

Boning knife: Is good to have if you cut your own slabs of meat. Can also be useful when boning large poultry or game or to slice fillets of beef.
Bread knife: For bread, of course, but also for larger things like cabbage, pumpkin, watermelon.
Carving knife: Use typically when you need to cut or carve a roast or poultry. Due to the knife’s form and sharpness, the knife is best used for cutting thin slices when making sashimi for example.
Chef’s knife: This is probably the most useful and invaluable knife in the kitchen. You can use it for practically anything that needs cutting, chopping and slicing.
Herb knife: Takes over where the chef’s knife falls short: namely when working with small things. For example, when vegetables need peeling or when fruit needs cutting or peeling.
Universal knife: A good all-around knife. Good for cutting sausages and cheese in delicate small bites. Good for lunches and picnics.

Other knives that are useful to have:

Butcher’s knife, 18: Especially good for cutting meat in chunks and for sandwich/deli meats.
Carving knife, 2-23+: For carving of meat when serving. Slice pork and other large cuts of meat.
Chartreuse knife: For creative cooks. For cutting vegetables (for example carrots, cucumbers, potatoes) in decorative patterns because of its special blade with a thin serrated edge.
Chopping knife, 21: Easy and gentle way to chop vegetables. Can also be used for pizza and vegetables that will be used in a salad or for sautéing. Can also be used for meat and fish.
Filleting knife, 18-24: For filleting fish and meat.
Ham knife, 5: Good for making paper thin slices of ham or good for cutting or separating layers of pastry dough. Can be used much in the same way as a filleting knife.
Japanese santuko knife, 17: A little of everything, for example, good for cutting or chopping meat,
Japanese vegetable knife, 14-18: Cut and slice salad and vegetables.
Meat cleaver, 16: Good for carving large whole cuts of meat and spareribs.
Peeling knife, 5: Fine for making chocolate shavings or Parmesan cheese. Also good for removing rotten areas or peeling potatoes, fruits and vegetables.
Salmon knife, 32-33: Cuts salmon and other fish in paper-thin slices. Also good for cutting paper-thin slices of vegetables and meat for carpaccio. Some vegetable knives are all-around kitchen knives.
Steak knife, 12-22: God for cutting steaks and cutlets.

Delicate source of health and taste: built-in steam ovens

MultiSteam 360° 
After the steam enters the oven cavity through multiple openings, a special fan distributes the steam evenly, giving the food a soft and tender feel. One water tank is enough for the entire cooking process so no additional opening of the oven is needed, saving time and energy and improving the overall steaming results.

Read more about the Gorenje steam ovens >>

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