• What is a Granton Edge?
    A granton edge is a scalloped (release) pattern on the knife blade that adds style; and during cutting or slicing, air pockets are formed between the scalloped edge and the food itself. This reduces drag on the blade which results in finer, paper-thin slices and prevents food from sticking to the blade. The benefit is higher productivity and less blade sharpening.
  • What is Santoprene®?
    Santoprene® is a high performance, thermoplastic elastomer material that is especially suited for knife handles. It provides a comfortable, soft, velvety feel on the handle that is nonslip and offers grip control whether your hands are wet or dry. It is a durable material that will not break down when exposed to kitchen oils and is able to handle both hot and cold conditions.
  • Why is German steel used for Genesis®?
    Mercer Cutlery chose to use German stainless steel because it is one of the most durable steels in the world and tends to keep knives sharper for longer periods of time. Designed to last a lifetime, the high carbon, German stainless steel resists rust, stains, and discoloration. It also offers superior strength and balance.
  • What is the difference between stamped and forged knives?
    Stamped knives have their blades cut from large, flattened sheets of steel. There are less steps involved in producing a stamped knife. The edge is ground and polished to produce a lighter weight knife. These knives are typically less expensive.

    Forged knives are made from a heated bar of steel that is poured into a mold. A treatment of successive heating and cooling tempers the blade for resiliency and strength. This treatment also enhances the density and hardness of the blade. The blade is ground from the spine to the edge, in turn, creating a tapered blade that is balanced at the bolster. Forged knives are strong and heavy with a bolster for safety and balance.
  • What are the uses and purposes for different knives?
    Chef's Knife - The chef's knife is the most popular knife used in the kitchen. The blade length can range from 6" to 12", but you should buy the biggest chef's knife that you are comfortable with. It is ideal for food preparations such as mincing, dicing and slicing and is an essential tool when cutting vegetables.

    Paring Knife - The paring knife is used to trim, cut, and peel vegetables and fruits, and also to decorate other smaller foods that can be held in your hand. Additionally, it serves for mincing herbs and scoring meats and baked goods. The blade is usually 4" or shorter.

    Utility Knife - The utility knife is an all-purpose knife that is able to handle any job which is too big for the paring knife and too small for the chef's knife. The blade is typically 4" to 7" long. They are available with either a tapered edge blade or a serrated blade.

    Boning Knife - The boning knife has a narrow blade that can be either stiff for boning meat, or flexible, which is suited for poultry and fish. The blade is typically 6" long.

    Carving Knife - The carving knife is used for slicing roasts, poultry and filleting large fish. The blade lengths can range anywhere between 8" and 15" and are available with either a smooth edge or granton edge. The carving knife can also come with a rigid blade for cutting roasted meats, or with a flexible blade for poultry and fish.

    Santoku Knife - The Japanese style chef's knife is designed for slicing, dicing and chopping. It is similar to a traditional chef's knife in that it is used for the same tasks. "San" is a Japanese word meaning "three" and "toku" translates to "good things", which means that the knife possesses three good virtues in that it can slice, dice and chop. The santoku blade is typically thinner which allows for a smoother and more precise cut and can have either a tapered edge or a granton edge.

    Bread Knife - The bread knife has serrated edges which helps to cut through the hard crust on bread. The blade length can range from 8" to 10". A bread knife does not usually require sharpening.

    Fillet Knife - The fillet knife is similar to the boning knife but normally has a thinner blade and is much more flexible. It is ideal for removing skin and deboning fish and poultry. Most fillet knives measure from 5" to 8" in length.

    Slicer - Slicers (often referred to as carving knives) are available in tapered, serrated or granton blades. The length of the blades measure between 10" and 18". The ideal uses include cutting bread and slicing tomatoes, meat, and poultry.

    Cimiter Knife - A cimiter knife is made for butchering raw meats and portioning them into a variety of cuts. Most cimiters measure between 12" and 16" long.

    Peeling Knife - A peeling knife is a paring knife with a curved blade. It is often referred to as a "bird's beak" knife because the curved end resembles the tip of a bird's beak. This blade is best used for working on round fruits and vegetables, most commonly used to make a cut known as a "tournée" cut in vegetables such as carrots, potatoes, turnips and squash.

    Cleaver - A cleaver is primarily used for chopping and cutting through bones. It has a heavy rectangular blade that is broad and thick. It can be used to smash ingredients such as garlic or ginger when turned on its side, and also slices, trims and dices.

    Clam and Oyster Knives - Clam and oyster knives have blunt ends and are designed to pry open clam and oyster shells with their short, rigid blades. Oyster knives have a longer point with a beveled blade. Clam knives come with a rounded blade and have one side that is slightly sharpened, to assist with opening clam shells.
  • What is the difference between a tapered-edge blade and a serrated blade?
    A tapered-edge blade is the most common type of blade found on a knife. The blade is a taper ground edge which creates a V point at the cutting edge of the blade. There are different stages of taper. The shape of this blade allows the chef to cut and chop using a rocking motion. As the blade rocks, the knife remains stable and the work is done more efficiently and quickly.
  • A serrated blade has notches that help to cleanly cut through soft foods such as eggs, tomatoes, fruits, sandwiches and other tender foods without damaging the food. The edge resembles a tiny saw. They require less sharpening than a tapered-edge blade but they do become dull over a long period of time.
  • What types of knives do I need in my kitchen?
    The most popular knives in the kitchen are: an 8" or 9" chef's knife, a 3" to 4" paring knife, a 9" to 10" bread knife, and a 5" to 6" boning knife. The santoku is quickly becoming a popular alternative for the chef's knife in the kitchen.
  • One of my Mercer Cutlery products has a problem with it, what should I do?
    Please see our Warranty Activation section on our website for further information on our product warranty.
  • Can I put my Mercer Cutlery knives in the dishwasher?
    It is best to wash your Mercer Cutlery knives by hand. Dishwashing may cause knives to bang against dishes, which can result in knicks on the edges of the blades. Also, the heat and detergent may have a negative effect on the handle and cause it to deteriorate and discolor. The change in the temperature of the water may also cause the steel to become brittle.
  • How should I store my Mercer Cutlery knives?
    Sharp knives should never be stored loosely in a kitchen drawer. The blade can easily become dull when it consistently comes into contact with hard objects (such as other knives and kitchen tools). Also, reaching into a drawer for a knife can be very dangerous. Knives should be stored individually in a knife block, magnetic bar, or cook's case.
  • What is a knife block?
    A knife block holds a variety of different knives. It contains different sized slots and protects the knives from being damaged.
  • What are the best surfaces to cut on?
    The best cutting surfaces will absorb impact. Cutting boards made from wood or polyethylene are the best. Wood boards are attractive, but can warp and are not always hygenic. Polyethylene boards are easy to clean, can be put in the dishwasher and are less expensive. High-density polyethylene is the best surface. Never cut directly on surfaces such as counters, glass, metal or marble because the knife can slip or slide and become a danger. These surfaces can dull or knick the blade and cause permanent damage to the knife.
  • How can I get a Mercer Cutlery catalog?
    Send us an email with your mailing address and we will mail one as soon as we receive that information.