Compendium of the sixteen knives and tools necessary for the efficient processing of chocolate, fruit, sponge cake, cream and mousse, for the proper cutting of cakes, short crost and sweets of soft texture and for the proper service to all of the above mentioned (and of Mignon Pastry).
Chocolate Hammer included.
In collaboration with the Chef-Pâtissier Ernst Knam
Knives and tools for the Preparation:
» Sponge cake Knife
» Large chocolate knife
» Fruit knife (large)
» Fruit knife (small)
» Palette knife (large)
» Palette knife (small)
» Palette knife (to shovel)
» Tasting spoon
Sponge cake knife
When it comes to cut the sponge cake, almost all pastry chefs, professionals or amateurs, are assaulted by a thrill of horror: it is because we do not have the right tool! It doesn’t cut, it’s too short,it’s twisted and who knows what else! The sponge cake knife Berti-Knam is long, serrated, sharp, subtle and above all is made to be held easily: because the knife is always the ideal extension and for this if it seems stranger we can only get inadequate cuts. Worse perhaps it even becomes dangerous and in the end we get cut. Preparations that can be done with this knife: cutting all types of Sponge cakes.
Large chocolate knife
At first view already a Knife of force. It’s an incredibly hard and powerful knife, because it needs to cut through the tough blocks of chocolate without fatigue. Good sharp, with large teeth, its a true prince among pastry knives. Without it, cutting the chocolate blocks becomes unpleasant, difficult, even dangerous task. Preparations that can be done with this knife: cutting chocolate blocks.
Fruit knife (large)
Here we are faced with an absolutely essential knife for the pastry production, as well as those for the kitchen. Fruit and vegetables are the basis for many preparations: you need an appropriate and functional tool . Very sharp, thin and sharp, ideal for cutting all kinds of fruit and vegetables; Fruit knife (large) Berti-Knam: Here is it, ready for you. Preparations that can be done with this knife: cutting for all types of fruits and vegetables (for pies).
Fruit knife (small)
Essential.
It’s 'the famous "spelucchino", fundamental in the pastry and in the kitchen: to peel, cut and clean small fruit such as strawberries or vanilla berries. From streamlined and elegant design , ideal to fit the shape of each type of small fruit. Preparations that can be done with this knife: cutting all types of small fruit.
Palette knife (large)
To fill, coat, and decorate all types of cakes and large pies. Elastic and very thin: to feel the consistency of creams and mousses which you are working. Great comfort of grip; to be a real and natural extension of your hand. Ideal for these delicate preparations. Preparations that can be performed with the spatula: to spread all large types of cakes and sweets.
Palette knife (small)
Like above.
But specially adapted to the specific needs of small cakes preparation .
Preparations that can be performed with the spatula:
to spread all small types of cakes and sweets.
Palette knife (shovel)
Need to fill with facilities and dexterity sweets in the mold, to properly distribute the cream, but also to decorate cakes and desserts without dirty hands. I would define it an important tool in the preparation: perhaps it is the most important. Although it is often foolishly underestimated.
Preparations that can be performed with the spatula: to stuff and to spread in the mould all types of cakes and sweets.
Tasting Spoon
To stop you using your fingers!
That’s a joke, it’s certainly something you never do but that’s still an ever-present temptation. To be honest, it’s something we all do. We can say that it’s not very trendy and absolutely an unhygenic gesture to be abolished.
So, us the Berti Knam spoon: you’ll be a trendmaker, and desserts are certainly better. Operations can be performed with this spoon: all those where you have the temptation to use your fingers!
Knives service and tools:
» Millefeuille knife
» Shortcrust cake knife
» Sacher knife
» Mousse knife
» Chocolate knife (for service)
» Palette knife (for cakes)
» Palette knife (for Mignon Pastry)
» Chocolate Hammer
Millefeuille knife
The problem to cut this type of dessert is always the same: under the pressure of an inadequate blade, the surface, crunchy, compresses the cream lying below which finally comes out by the sides of the slice. A disaster. But with the knife for millefeuille Berti-Knam and its serrate and close step blade, with a horizontal movement back and forth, you're cutting a slice in a much more straightforward and correct way. The shape of the handle is specially designed to perform cutting and in particular to avoid you crushing your fingers. Sweets that can be cut with the knife: Millefeuille, Diplomatic, closed Shortcrust Cake.
Shortcrust cake knife
Here is an important and masculine knife, for all sweets with a crispy base, brittle and hard. With this smooth blade you start to cut gently the top of soft fruit or cream, with vertical pressure from top to bottom, in order to exert greater pressure when you arrive at the base of crunchy sweet. With this tool, and these measures, the slice will be perfect. On the other side, with an inadequate knife, or even not always sharp you’ll meet big problems: firstly, fresh fruit splashes away, and secondly, arrived at the base crunchy, the tough men can still cut it, while the ladies, more delicate, will have some difficult to succeed in this operation. For this we interpreted this knife as a beautiful and special tribute and as a gesture of attention for our women. Sweets that can be cut with this knife: Fresh fruit short crost, apple short crost, all open short crosts.
Sacher knife
A clean cut on all filled pastes.
Here in summary are the functions of this knife, designed specifically for this result. First, wet the blade with warm water, since these types of sweets are almost always iced, which tends to stick to the blade. This would make impossible a perfect execution of the cut, at least dirt the slices or even it remains attached at the knife. The angled tip of the blade is designed to come first in the dough, insert it in the centre of the cake and after this first movement followed by pressing down, with moderate strength. The slice will be perfect. Sweets that can be cut with the knife: Sacher Cake, Carrot Cake, all full paste cakes.
Mousse knife
Feminine in this graceful and elegant form, but particularly effective, the Mousse knife Berti-Knam, helps to cut a subject so difficult because of its inclined shape and the thinness of the blade. Important: Always wet the blade with warm water before making the cut: this will reduce friction and the blade slips much better, with a clean and elegant cut. Without such preliminary action, you’ll risk that the mousse remains attached at the blade, ruining the both slice you are working on and the others. Sweets that can be cut with the knife: Mousse, Bavarous, cream, all sweet soft texture.
Chocolate knife (for service)
Small size, big style and strength. With its short, pointed blade, the knife for Chocolate Berti-Knam lets you easily cope hard blocks of full paste chocolate, that you slice with no problem in decisive movements. A real “must” for chocolate lovers, which until now have had to settle for non-specific and therefore clearly insufficient tools. Sweets that can be cut with this knife: Bars and chocolate blocks, all types of full chocolate paste.
Palette knife (for cakes)
There are so many small shovels available, but hardly you meet one similar : elegant and full of style, with one side specially sharpened to enter with facility under the slice to be served, then to be sliced on the other dish . After all, to serve a carefully slice of cake you don’t need much, if not at least have the right tool . I am sure that all the housewives, lovers of good pastry, will be more than happy.
Sweets that can be served with this shovels: all cakes to be served on plate.
Palette knife (for Mignon Pastry shop)
I think that this tool is unique on its own way of being and in its design. Who, where, when and how you ever saw a shovel specifically for the legendary Italian Mignon? I think you all will say: never. And we thought: why not? Here it is, elegant, graceful and especially useful: because the Mignon should not be served with your hands, and never with an inadequate tool, but with a specific one like this.
An essential piece of any service.
Sweets that can be served with this shovel: all types of Mignon to be served on the plate.
Chocolate Hammer
What to say about the madness of a pastry chef like me? Nothing. Then look at this Hammer: With its design, unique and original, I think it answers all questions by itself. Well, its a funny tool to break chocolate eggs, chocolate balls and / or threaten the wife or husband.
Sweets that can be served with this hammer: eggs and chocolate balls.
