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The Genware Brochure
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Heritage | Quality | Product Range | Maintenance | Sharpening | Plus More
Giesser Professional Chef KnivesIntroduction & Sales Guide
Welcome to your guide to Giesser Knives
This guide has been developed to help introduce
you to the range of Giesser professional chef knives supplied through Nevilles and to
showcase their features and benefits, as well as to supply important practical information
for the maintenance and optimal sharpening of the knives.
This guide will help steer you through a range of important functions to help improve your
knowledge and your ability to confidently promote Giesser Knives. Below is a breakdown of
the contents found within this training guide.
1. Heritage of Giesser page 2
2. Quality Construction page 3 - 4
3. Meet the Giesser Range page 5 - 7
4. Cleaning & Storage page 8
5. Sharpening page 9
6. Blade Types page 9
7. Endorsement page 10
8. Summary page 10
Introduction to Giesser1
Heritage of Giesser
In 1776 Johannes Giesser, a master Blacksmith and Grinder, laid the foundations of the
company Giesser. By 1865 the first knives were being produced and sold in Winnenden,
Southern Germany. Since then, Giesser have grown from strength to strength and are
synonymous in Germany for quality, reliability and precision.
Today, Giesser are recognised as a leading manufacturer of professional catering knives to
both the European and worldwide market. They are the best-selling manufacturer in the
German meat market and export to such far off places as Vietnam, South Korea, Colombia
and Guatemala to name but a few. They remain true to their traditional roots based in the
city of Winnenden and operate as a family owned and managed business by brothers Hans
and Hermann Giesser.
A timeline highlighting some crucial markers in Giesser’s history can be seen below:
Heritage of Giesser 2
Quality Construction & Build
Giesser knives are manufactured using a combination of modern state of the art automation
and century’s old hand craft skill. Each knife goes through a meticulously managed
construction process which starts from a single sheet of metal and follows through to the
stylish and ergonomic end-product used by chefs around the world. The process for
creating Giesser Knives involves three stages of heating, three stages of sharpening and
manual eye inspection prior to completion. A breakdown of the process is as follows:
Quality Construction3
Raw blades are stamped from first class chrome molybdenum
steel from sources located in France and Germany. They are
pressed from an original template with the pressure of 120
tons by a manual technician. The remaining material is now
recycled (but will not be used for making blades).
The metal is still soft at this point and will now go through a
period of heat and cooling treatment to fire the particles of
the blade together, hardening it. Blades are hung and placed
into a special vacuum hardening oven where they are heated
to 1050°C over 4 1/2 hours and then gently cooled with
liquid nitrogen to 70°C in a complete vacuum so that the
heating is even and there are no impurities. Vacuum
hardening is designed to evenly distribute the different
materials within the steel alloy to ensure consistency. They
are then tempered in a 2nd heating stage at 200°C which
takes away any stress or tension in the blade.
Phase 3: The Grinding
The first stage of the grinding of the blade is a fully automatic
precision-led process managed by robots to ensure
consistency. This also forms the first stage of sharpening. The
second step of grinding is done by a master grinder. The blade
is finished by hand with experience and know-how in the old
world tradition—better than any machine could accomplish.
Water is used throughout the process to keep the knives cool
and to avoid overheating, which could in turn lead to
microscopic cracks in the blade.
Phase 2: Vacuum Hardening
Phase 1: The Material
Quality Construction & Build
Quality Construction 4
The final phase that the knife will go through involves the
honing and etching of the blade.
Blades are etched with logos and codes using either laser or
acid branding techniques.
The knife will now go through its final sharpening stage (the
honing) which will add the last 15% of sharpness and is done
by skilled workers using hand techniques. They will ensure
that the blades have the optimum cutting angle and that it is
perfectly symmetrical. A final eye check of the blade is now
also undertaken before the knife is packaged and stored in
the warehouse ready for shipping.
Once the grinding and initial sharpening process has been
completed, the blade will then undergo the polishing phase.
The finish of the blade is achieved by a polishing machine
which ensures a smooth and flawless finish. This will prevent
rust from forming on the blade and will make it easier to
clean the knife whilst providing an aesthetically pleasing
shine to the blade.
Blades will then have their handles attached, where
Professional Chef knives will have injection moulded rubber
based thermoplastic handles attached. Handles are attached
in conformance with DIN EN ISO8442-1, which means that it
should take at least 40kg of force to remove the handle
without it coming off. PrimeLine knives undergo the same
process but with a different, more rubber based, material.
BestCut Knives undergo the process of attaching the riveted-
handle and then polishing the rivets & handle to give a
perfect finish. Stainless steel rivets are used as they are more
durable and less prone to rust.
Phase 4: The Polishing
Phase 5: The Handle
Phase 6: The Honing
Meet the Giesser Range
Professional Chef
The Professional Chef features an ergonomic rubber thermoplastic handle with built-in
slip resistance.
• Blade has consistent performance and can be re-sharpened again and again.
• Ergonomic handle design with built-in slip resistance.
• Handle designed to ensure safe and precise cutting.
• Highly polished finish to reduce the chance of rusting.
• Designed for high demands of the butcher market but with professional chefs in mind.
• Weight and balance designed for accurate positive feel and handling.
• 30 items available in this range.
Meet the Giesser Range5
Ideal for
professional
chefs and
fantastic for
students
Price point: £
Meet the Giesser Range 6
• Unique handle with no direct competitor in the market.
• Blade has consistent performance and can be re-sharpened again and again.
• Ergonomic handle with textured soft grip design and built-in slip resistance for high
endurance usage.
• Highly polished finish to reduce the chance of rusting.
• Red band between the handle and blade creates a perfect seal to reduce the chance
of food being trapped.
• Red band and red button on end enable easy identification within the kitchen.
• Hygienic design, anti-microbiotic sanitized silver precondition.
• Designed for high demands of the butcher market but with professional chefs in mind.
• Weight and balance designed for accurate positive feel and handling.
• 12 items available in this range.
Unique, and
perfect for a
busy
commercial
kitchen
environment
Price point: ££
Meet the Giesser Range
PrimeLine
The PrimeLine is unique within the market owing to its textured soft grip handle designed
to enable the user to overcome fatigue associated with excessive use. This is especially so
within busy kitchen environments, college training or from the intense knife usage of
butchers.
Meet the Giesser Range
BestCutX55
The BestCutX55 is a premium level professional knife range. These prestigious and
meticulously designed knives provide optimum cutting performance with a visually
stunning aesthetic appearance. The blade is forged from a single piece of steel and has a
particularly high carbon content, helping to keep the blade sharper for longer. It combines
extreme sharpness, durability and rust resistance.
Meet the Giesser Range7
• Blade has consistent performance and can be re-sharpened again and again.
• Prestigious item with appeal to senior and head chefs.
• Triple riveted, full tang handle for strength and durability.
• The handle is made from a plastic especially developed for the food service industry.
• Highly polished finish to reduce the chance of rusting.
• Designed to deliver a sharper, more precise and more accurate cutting performance.
• Available with a lifetime warranty.
• 9 items available in this range.
The ultimate
knife for the
modern
professional
chef
Price point: £££
Cleaning Giesser Knives
It is important to ensure that Giesser knives, like all professional chef knives, are well
maintained and properly cleaned between each use.
Technically, Giesser knives are suitable for cleaning in the dishwasher, however, we would
recommended that the knives be cleaned by hand to avoid any possible damage or stains.
There are a number of reasons why professional standard chef knives should not be
machine washed, these include:
• Dishwasher baskets - when knives are placed in the dishwasher basket they can be
damaged during the loading and unloading as well as from the force of the water
pressure. The blades are also at risk of being damaged by other objects in and around
the basket.
• Dishwasher draws - dishwashers that have cutlery drawers may be damaged by
the knives themselves and may lose the protective coating which prevents rust. If
rust sets in it can lead to rust deposits on the blade. Blades may also be damaged in
the loading and unloading stages.
• Caustic food remains - the dishwasher may be susceptible to left-over caustic food
particles such as pickles, spicy sauces or citrus fruits that can lead to unsightly spots
or corrosion.
Cleaning & Storage 8
Storage
Knife blocks or inserts for gastronorm containers offer good storing methods to protect the
blades from damage. Magnetic hanging knife strips are an alternative and popular way to
keep your knives out on display and within easy reach of use.
To easily transport your knives we would recommend you use either a knife case or a knife
roll for convenient and safe transportation.
Sharpening
The ideal recommended hand honing and sharpening
technique involves holding your knife in your strongest hand
and your sharpening steel in the other.
You then simply guide the blade with light pressure across the
steel. You do this in an arching motion, side to side, at a 20
degree angle between the blade and the steel.
Repeat this process 6 - 8 times.
Never stroke each side more than once in succession.
With practice, this process will become easier.
Be sure to use a sharpening steel which is, at the minimum,
the length of the blade you hone.
Sharpening & Blade Types9
Blade Types
Giesser provide perfect blades for all types of applications and requirements. Among the
Giesser knives available through Nevilles, you can choose from a variety of blade types
and lengths. The different blade types are highlighted below:
Straight Edge
A straight edge enables a
smooth, clean cut and is ideal
for slicing and carving meat or
poultry and helps to eliminate
undesirable shredding.
This edge can be used for firm
and soft foods alike and for
delicate functions such as
peeling, coring and decorative
garnishing.
Serrated Edge
A serrated edge achieves an
easy, crush-free cut through
food which may have a firm
exterior and a soft interior.
Ideal for fresh bread or ripe
tomatoes, a serrated edge
provides an effortless and
controlled cut.
Scalloped Edge
A scalloped edge blade
achieves a fine, delicate cut
and is ideal for slicing through
fish or ham. The hollow edges
prevents drag from the
minute air pockets which
form between the hollow
edge and the food itself,
allowing for paper-thin slices.
Endorsement & Summary
Product Endorsement
As part of their introduction into the UK & Eire market, Giesser knives
have been tested against the vigorous demands of the industry by a panel
of professional chefs organised by the Craft Guild of Chefs. Having been
tested, they have now been officially endorsed through the Craft Guild of
Chefs as being of high quality and fit for purpose within the professional
service industry. Below are two quotes from the testing report:
“These are excellent knives; good grip and easy to clean and maintain.”
“Really good to work with, excellent in all ways.”
The chefs on the testing panel came from a varied background to measure the range of
application for each knife type. These were a 5* Hotel, a prestigious Gastro Pub and a top
London based Chef College.
10
Summary
Below is our ten point summary outlining the benefits of Giesser professional chef knives:
• Knives are constructed through the combination of hand-craft skill and modern
state of the art automated technology for precision, accuracy and a stunning finish.
• The knives have the best edge-holding guarantee due to the Chrome-Molybdenum
steel used to construct the blades.
• Long lasting and reduced wear of the blade due to modern vacuum hardening
technology.
• The polish provides consistently high performance and easy re-sharpening of the
edge.
• Less effort and greater slip resistance among all handles and materials.
• Highest security in product and hygiene by meeting all known legislation.
• Developed on-site in Germany by a family owned manufacture for over 100 years.
• Comprehensive range of knives available in three attractive handle designs.
• Designed with the demanding needs of professional chefs in mind.
• Fully endorsed and approved by the Craft Guild of Chefs and a panel of top level
professional chefs.
For further training and guidance on Giesser knives
or other Genware products and services contact Neville UK:
Tel | +44 (0)1322 443143
Email | [email protected]
Web | www.nevilleuk.com
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