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It beginns with a cut

Fissler PrimeCut Collection

by Alexander Herrmann
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It starts with a cut

Fissler PrimeCut Collection

by Alexander Herrmann

It begins with a cut. The moment when the blade touches the ingredient for the first time. It is the first step of a culinary journey. Together with 2-star chef Alexander Herrmann, we present the Fissler PrimeCut Collection by Alexander Herrmann. Inspired by the best knives in the world and manufactured in Solingen, the knives in the Fissler PrimeCut Collection by Alexander Herrmann are precise in their cut, comfortable to handle and individual in their design.

 

The laser cutting technology enables the use of a particularly hard blade steel that has been specially developed for the requirements of the kitchen. It ensures that the blade can be ground thinner and the cutting edge made exceptionally sharp. In addition to the particularly sharp and edge-holding blade, the precious smoked oak handle stands out, providing a warm hand feel and natural aesthetics.

It begins with a cut. The moment when the blade touches the ingredient for the first time. It is the first step of a culinary journey. Together with 2-star chef Alexander Herrmann, we present the Fissler PrimeCut Collection by Alexander Herrmann. Inspired by the best knives in the world and manufactured in Solingen, the knives in the Fissler PrimeCut Collection by Alexander Herrmann are precise in their cut, comfortable to handle and individual in their design.

 

The laser cutting technology enables the use of a particularly hard blade steel that has been specially developed for the requirements of the kitchen. It ensures that the blade can be ground thinner and the cutting edge made exceptionally sharp. In addition to the particularly sharp and edge-holding blade, the precious smoked oak handle stands out, providing a warm hand feel and natural aesthetics.

Unsere Finalistinen

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Jihye

Finalistin aus Südkorea

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Svenja

Finalistin aus Deutschland

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Yu Ying

Finalistin aus China

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Sarah
Finalistin aus Luxemburg

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Anna
Finalistin aus Deutschland

Unsere Finalistinen

apartment.libre.summer

Jihye

Finalistin aus Südkorea

apartment.libre.summer

Svenja

Finalistin aus Deutschland

apartment.libre.summer

Yu Ying

Finalistin aus China

apartment.libre.summer

Sarah
Finalistin aus Luxemburg

apartment.libre.summer

Anna
Finalistin aus Deutschland

Global Cooking Finalistin Jihye Lee

Die begeisterte Foodbloggerin Jihye Lee wurde von einem ihrer Follower für die Global Cooking Challenge nominiert. Sie liebt es mit Gerichten ihre persönliche Geschichte zu erzählen und lässt sich gern auch von anderen leidenschaftlichen Hobby-Köch:innen in den sozialen Medien inspirieren

Global Cooking Finalistin Svenja

Wenn sie nicht gerade selbst den Kochlöffel für Freunde schwingt, geht Svenja gern in ihrer Heimatstadt Berlin auf kulinarische Entdeckungstour. Ein Freund machte die vielseitige Musik-Lizenzmanagerin auf die Global Cooking Challenge aufmerksam – „ein großes Glück“ findet auch unsere Jury.

Zum Profil

Global Cooking Finalistin Yu Ying

Die Chinesin Yu Ying sieht in der Global Cooking Challenge eine große Herausforderung für sich selbst und möchte über sich hinauswachsen. Dabei geht es für sie vor allem um das, was zählt: Die Liebe zum Kochen. 

Global Cooking Finalistin Sarah

Die Luxemburgerin Sarah liebt alles, was das Leben schön macht – allem voran natürlich das Kochen und den kulinarischen Genuss. Damit macht die Erzieherin nicht nur ihren Lieben immer wieder eine große Freude, sondern überzeugte auch die Global Cooking Challenge Jury gleich drei mal.

Zum Profil

Global Cooking Finalistin Anna

Als Mama von zwei kleinen Jungs genießt es Anna für die Global Cooking Challenge einmal wieder kreativ und mit Muße kochen zu können. Die Berlinerin ist schon seit ihrer Kindheit Jamie Oliver Fan und entdeckt auch auf Reisen gern kulinarisches Neuland.

Zum Profil

Auf die Gewinner:innen jeder Runde wartet außerdem exklusives Fissler Kochgeschirr

Infos und Teilnahmebedingungen

Every unforgettable dish, every carefully prepared plate has a beginning - sharp, deliberat, precise.

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Frequently asked questions

The frequency of sharpening depends on the use and wear of the knife. If the knife is used frequently, it may need to be sharpened every few weeks or months. Less frequently used knives may only need to be sharpened once a year or less. Pay attention to the performance of your knife and sharpen it if it has difficulty cutting or loses its sharpness. As a rule of thumb, if the knife can no longer cut through the skin of a ripe tomato without any problems, it should be resharpened.

The correct sharpening of a chef's knife blade is underestimated by many. However, the wrong technique can fundamentally ruin the edge of any knife. This is why knife sharpening should be done by a professional or learned properly.

 

In addition to using a professional sharpening service (which is also offered at affordable prices by our partner company Karl Clauberg in Solingen, for example: https://profilschleiferei.de/nachschleifservice.html), we therefore recommend using sharpening devices with guide slots (depending on the model) for the knife, i.e. an auxiliary device that ensures that the cutting edge of the knife is at the correct angle to the whetstone (e.g. Vulkanus or Horl® roll grinder -> grinding gauge magnetically holds the knife at the correct angle, grinding wheel rolls along the cutting edge).

Please never put in the dishwasher, but wash by hand with a mild detergent and dry well. Always clean the knife by hand with lukewarm water. Never put the knife in the dishwasher, as this can severely damage the blade.

 

Knife care depends very much on the knife itself.

 

Stainless steel knives with plastic handles, such as the Fissler ProCut Collection, are very easy to care for: simply rinse under warm water and dry.

 

The same applies to stainless knives with wooden handles such as our Fissler PrimeCut Collection. However, care should be taken here to ensure that the handle does not remain damp for long - both during cooking and after rinsing. From time to time, the handle can be treated with a little oil (e.g. linseed oil).

 

Apply a thin layer, leave to soak in and rub well to remove excess oil. Care should be taken to ensure that the oil does not dry on the blade. Olive oil should not be used to care for wooden knife handles as it can become rancid.