Product Overview
Developed especially for butchers and packers who permanently use the knife without putting it away!
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Made in Germany, Geisser knives are specifically engineered for industrial butchering environments. The offset transition between handle and blade allows for ease in sharpening. The knives have a hardness of 56.5 Rockwell degrees.
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The soft, ergonomic handle grip is made from slip-proof plastic for enhanced utility. To maintain the knife's quality and longevity, it is recommended to wash them by hand and dry them immediately after use.
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The highly polished surface ensures maximum rust resistance and durability of the cutting edge. Achieved by machine, the flawless and smooth finish prevents rust on the blade, making it easier to clean.
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The blade is made of high-quality chrome molybdenum steel and hardened using the latest high-tech vacuum tempering process, resulting in an even blade and a lasting edge.
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Each blade features a unique serial number. Fluted edge knives enhance productivity. The grinding process involves three precise steps: the first is fully automated, the second is performed by a master grinder, and the final step is hand-finished with precision.
Looking after Giesser blades:
Regularly sharpen and hone the blade to keep it sharp – day after day and for many years to come.
Professional cooking and butcher knives have to withstand a wide variety of mechanical stress. All working environments
are different, and no two cuts are alike. High mechanical pressure and varying foodstuffs have a corresponding impact on the blade. You can prevent wear by sharpening your Giesser knives regularly to protect their sharpness
and their cutting-edge retention. All you need is a little practice and the right sharpening tools.
TIPS AND HINTS:
- The knife blade should be regularly ground off with sharpening steel or a fine sharpening stone. This increases the life of the cutting edge. The knife stays sharp for longer.
- When regrinding blades, make sure that after the rough grind, the surface is honed with a very fine sanding belt or felt wheel.
- Grind your knife on a sharpening stone with plenty of water - this stops the steel getting too hot and losing its cutting force. Ensure that the steel doesn't become too hot on the sanding belt.
- The sharpening stone must run true to guarantee a consistent cut and an optimal blade profile.
- When regrinding with the sharpening stone, make sure that after the rough grind, the surface is honed with a very fine sanding belt or felt wheel.
- Carefully remove the thread produced while grinding using a hand grindstone. Removing any more will make the blade blunt straightaway.
Sustainability.
For Giesser an entrepreneurial virtue.
Since our founding in 1776, we have sharpened our knife blades almost exclusively with natural materials - water and stone.
Almost 250 years later, we are not only one of the world's leading manufacturers of quality knives and accessories, but also a pioneer in sustainability, recycling, and self-sufficiency. At our plant in Winnenden-Hertmannsweiler, Germany, we use no fossil fuels and rely entirely on renewable energy sources, such as solar panels that harness the power of the sun. We use 100% green electricity and heat all our premises with the waste heat from our machines. To stand still is to go backwards! So, we are constantly developing new ways of thinking about the future, to make our products as sustainable as possible and leave the smallest carbon footprint possible.
