Déglon offers you French kitchenware accessories : buy a magnetic knife holder, a sharpening machine, a professional kitchen knife.
Depending on the food to be worked on (vegetable, meat, fish, etc.) and the operation to be performed (julienne, escalope, etc.), the implement and the technique can be different.
To help you in this choice, you will find
below a description of a chef's basic implements.
Your acquisition of a selection of professional knives is an investment that lasts for many years.
We recommend, for greater satisfaction, that you limit your purchases to 10 or 15 basic implements to start with and then only complete the selection as you progress and make culinary decisions.
Also caller "turning knife" by confectioners.
Thin slice vegetables, chop meat, parsley.
Chop tomatoes. Slice sorrel. Cut in julienne or brunoise, lettuce in chiffonnade. Rigid thick blade. Blades 15-35, 20 and 25 cm being most common. Wood, ABS or polypro handles. Advice:
Caution! Do not break chicken bones. For thin slicing, work to and fro using the curved profile (radius) of the cutting edge.
This little guard protects your fingers.
By letting the knife blade slide down against the guard's surface, you can cut safely at a regular angle. Press the article to be sliced gradually forwards with your thumb. 2 models, for various finger lengths.
Peel thick-skinned vegetables, turn small vegetables, lift orange segments.
Can also be used to bone a chicken wing. Blade 6-11 cm, pointed, stylet (straight edge) or curved.
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Bone poultry, uncooked meat, etc.
Rigid blade, either pointed or "worn" shape. Size 11-17 cm. Laminate wood or plastic (ABS, polypro) handle
FILLET OF SOLE
Lift fillets of sole. Thin slice soft vegetables.
Slice chives, shallots. Turn mushrooms. Cut cooked foie gras. Advice:
to make the most of the blade's flexibility, hold the knife by the handle and keep your wrist loose. Narrow, pointed and flexible blade 17-20 cm.
Turn over meat or vegetables (chicory) during cooking.
Thin slices of meat can be turned over quickly by picking them up between the two prongs.
Settle stews. Test cooking (terrine). Advice:
don't prick meat to the core, to prevent bleeding.
Smooth a purée. Coat desserts. Spread buttercream.
Pick up food from the hotplate.
Turn over delicate food when cooking (fish, etc.) Stainless steel, flexible, round-end blade with overmoulded handle
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Cut cakes, soft bread, and bread (to make croutons).
Decorate dessert tops with the teeth. Long, narrow, round-end blade notched with fine teeth to avoid damaging desserts. Size 28-35 cm. Wood or ABS handle
For slicing cooked meat, roasts in the kitchen.
Lift fillets of turbot. Size 25-33 cm. Semi-rigid narrow pointed blade.
Ideal for carving cooked meat, poultry, roasts, etc. in the dining room Length 19-22 cm. Rigid blade, sometimes with "yatagan" shape
Cut up a rabbit. Cut up a rack of pork or veal. Size 16, 18 or 20 cm. Weight 450, 600 g or 1.2 kg. Very thick blade with curved edge.
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High-carbon steel stem. Hard chromed surface.
Risk of oxidation over time.
See the topicImplement care
Peel vegetables, asparagus.
Lift the skin of certain citrus fruits. Stainless steel, sizes 6, 7 cm.
The zester is a tool with two functions:
Quenched steel, polypro handle.
- groover for decorating citrus fruit, vegetables, etc.
- zester, small grater for creating very thin strips of fruit peel: zest is used for flavouring sauces, drinks.
Make balls of vegetables, fruits (carrots, turnips, apples, avocados, etc.) Diameter 10, 13, 19, 22, 25 or 28 mm.
Bubinga or polypro handle.
Also available double, diameter 22, 28 mm.
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For removing the whole central part of a fruit including the stalk, its extension and the pips. Advice:
use vertically on a worktop Stainless steel blade, diameter 15 or 20 mm.
Jazz up citrus fruit: decorate lemons, melons, etc. with zigzags Advice:
more practical than a paring knife as it cuts both sides of the V in one go. Size 8, 9 cm. Polypro handle.
Make lovely butter curls.
Can also be used to clear out tomatoes before stuffing. Curved stainless steel blade, sharpened and notched.
For removing the juicy part of the grapefruit from its skin. Stainless steel blade notched on both sides with slightly curved end to suit the fruit's shape.
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It lets you string up poultry in good shape during cooking.
Also used to test whether meat is cooked right through. Stainless steel, sizes 20 or 25 cm.
Trim fish. Cut out the bones for the stock. Cut dough. Size 20-24 cm. Stainless steel or chromed.