French chef knives set, kitchenware accessories

Déglon offers you French kitchenware accessories : buy a magnetic knife holder, a sharpening machine, a professional kitchen knife.

CHOISISSEZ DANS LE CATALOGUE :

Métiers / Activités

Fonctions

Gammes

pdf Télécharger notre catalogue complet au format pdf (55Mo)

Contactez-nous

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.

Our advice:

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.

SLICER

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.

DIGI CLASS

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.
Stainless steel.

PARING KNIFE

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.

BONER

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.

FORK

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.

FLAT SPATULA

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

DESSERT KNIFE

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

SLICING KNIFE

For slicing cooked meat, roasts in the kitchen.
Lift fillets of turbot.

Size 25-33 cm. Semi-rigid narrow pointed blade.

CARVING KNIFE

Ideal for carving cooked meat, poultry, roasts, etc. in the dining room

Length 19-22 cm. Rigid blade, sometimes with "yatagan" shape

CLEAVER

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.

STEEL SHARPENER

High-carbon steel stem. Hard chromed surface.
Risk of oxidation over time.

See the topic
Implement care.

PEELER

Peel vegetables, asparagus.
Lift the skin of certain citrus fruits.

Stainless steel, sizes 6, 7 cm.

ZESTER

The zester is a tool with two functions:

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.

Quenched steel, polypro handle.

BALLER

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.

CORER

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.

FRUIT CUTTER

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.

CURLER

Make lovely butter curls.
Can also be used to clear out tomatoes before stuffing.

Curved stainless steel blade, sharpened and notched.

GRAPEFRUIT

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.

TRUSSING NEEDLE

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.

SCISSORS

Trim fish. Cut out the bones for the stock. Cut dough.

Size 20-24 cm. Stainless steel or chromed.

Accueil | Contact | Mentions légales | Sécurité