Older, smaller Henckels.

[Ericfg]

I got these two within the last couple months. Had to do a little work on them and here they are finished, or mostly so. My guess on age is 1950s-70s.

What do you think of the zig-zag blade? Is that for decorating cakes like some say?
I think the handle is way too close to the edge for that to be functional. Not to mention the 3 inches of zig (or zag, take your pick) isn't that much to work with considering cakes are usually higher than 3 inches.
So what's it's function?

 

[M1k3]

Food release?

 

[SirCutAlot]

This is a so called Buntschneidemesser, it is for "decorative" cutting of cooked carotts and stuff like this.

in the swinging 60`s this was en vouge

SirCutALot

 

[HansCaravan]

If you scroll to 2:38 in that video you can see Wusthof used to make something similar

 

[Ericfg]

This is a so called Buntschneidemesser, it is for "decorative" cutting of cooked carotts and stuff like this.

Maybe? Problem is it's unsharpenable, unless you have some fine jeweler's files or the like.
I did however take it to work and used on a small carrot. It certainly worked but the handle has zero board clearance.

 

[Ericfg]

Just found this in a 1920s Henckels catalog.
I suppose this puts this question to rest.
But with no board clearance are we cutting these in-hand?

And who's up for some "party salads"?!?!?!

 

[Heckel7302]

Your party salads will be the talk of the town!

 

[SirCutAlot]

Maybe? Problem is it's unsharpenable, unless you have some fine jeweler's files or the like.
I did however take it to work and used on a small carrot. It certainly worked but the handle has zero board clearance.

You don`t need board clearance with knifes like this, maybe you don`t need it at all with any knife. You don`t even have to sharpen knives like this because it is meant to cut/push cut cooked stuff. So no sharpness needed.

I know other chefs cutting with super small knifes without knuckle clearance at all on small boards....

SirCutALot