Granton 160 mm Butcher's Boning Knife, Dellinger BUTCHER'S

Product detailed description

Dellinger Butcher’s Boning Knife 160 mm – Precision Control for Meat Processing

A boning knife is a professional butcher's tool designed for precise work with meat. The narrow blade allows for easy separation of meat from bones, tendons, and cartilage without unnecessary waste of raw material. The blade perfectly adapts to the shape of the bone and allows for very precise cuts. The 2 mm thick blade tapers longitudinally, which significantly reduces cutting resistance and increases control during work. The thin profile of the blade also ensures flexibility, which is key for accurate boning and detailed trimming of meat. The blade features a Granton edge – typical indentations (dimples) on the sides of the blade. These indentations create air pockets while cutting, which reduce the adhesion of ingredients to the blade. This technology is ideal especially when working with fresh meat, where sticking to the blade would otherwise occur. This type of knife is indispensable for portioning beef, pork, poultry, and game. It is used by professional butchers, chefs, and enthusiastic home cooks who want to process meat with maximum precision.

Knives from the Dellinger BUTCHER'S series made of 4Cr13MoV stainless steel are designed for both professional operations and regular home use. The edge hardness reaches 56-58 HRC and is sharpened at a 20-degree angle. The knife shapes were designed by professionals with many years of experience. Dellinger BUTCHER'S are the first choice for aspiring chefs and culinary students. The warranty for these knives is 5 years and covers manufacturing defects and damage other than mechanical wear.

The handle of Dellinger BUTCHER'S professional knives is ergonomic, lightweight, hygienic, and comfortable for long-term use. The handle is made of injected PP polypropylene in combination with TPE, which is temperature-resistant up to 120 °C and enables a permanent and stable connection between the blade and the handle.

Knife Parameters:

#ShowMore#

Knives with handles made of PP+TPE material are dishwasher safe – however, if you want your knife to stay sharp for a long time, hand washing is recommended as it is gentler on the knife. If you do choose to use a dishwasher, damage may occur if the knives strike other cutlery, plates, pots, or pans during the washing process. When loading the dishwasher, it is essential to ensure that the knife edges cannot touch other objects. Over time, the TPR layer may also lose its elasticity. If using a dishwasher, use an economy program with a maximum temperature of 55 °C.

Recommendations and Maintenance

Sharpening a Kitchen Knife

For the knife edge, we recommend using diamond and water sharpening stones. If you are not 100% sure of your skills and dexterity, please contact us. We will sharpen your knives individually according to your wishes. We also regularly organize knife sharpening courses. Alternatively, seek out a professional sharpener in your area. Damage caused by improper sharpening is irreversible.

Cleaning a Kitchen Knife:

Particles of aggressive substances adhering to the blade surface can begin to corrode and create spots on the knife surface that look like rust. However, it is not the knife edge that rusts, but those adhering particles. It is better to take care of your knife and wash it after use and coat it with oil.