Wenger Delemont Forged 3.5 Inch Paring Knife Review
Wenger Delemont Forged 3.5 Inch Paring Knife Feature
- 3-1/2-Inch paring knife is used to peel vegetables and fruit, trim meats, and cut pastry dough - any job that requires some delicate cutting work
- Fully drop- forged steel manufacturing for a strong, wear-resistant blade with a long lasting sharp edge
- One piece construction (blade, bolster and tang),strengthens the entire knife, provides balance and eliminates stress points
- Ergonomic handles are made of POM material for good wear, impact and abrasion resistance
- Made in Europe: forged in Portugal and hand- finished in Switzerland
For more than 100 years Wenger has specialized in the field of professional butcher knives, kitchen knives, and Genuine Swiss Army Knives. Wenger’s Delmont Forged knives have a fully drop- forged steel blade which creates a strong, wear-resistant blade with a long lasting sharp edge. In the manufacturing of forged blades, hot steel is pressed into a blade mold, then hammered into shape. Delmont Forged knives also feature one piece construction (blade, bolster and tang), which strengthens the entire knife, (tip to end), provides balance and eliminates stress points. With a Rockwell hardness tested between 54-56, depending on the specific knife and its function, the blades offer the optimal combination of hardness and flexibility without brittleness. The edge angle varies between 25 and 30 degrees, also depending on the specific knife and its function. The Delmont range is made in Europe: forged in Portugal and hand- finished in Switzerland. Handles are made of POM material for good wear, impact and abrasion resistance. The ergonomic design reduces hand fatigue and incorporates both Asian and European styling for a unique look and feel. The 3-1/2-inch paring knife is used to peel vegetables and fruit, trim meats, and cut pastry dough - any job that requires some delicate cutting work. Its size makes it easy to handle and also works well for slicing and coring foods or mincing and cutting small ingredients, such as shallots, garlic or fresh herbs.
