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Robert Herder Knives


A selection of beautiful, hand-made knives by Robert Herder of Germany.
Robert Herder founded his tempering company at Solingen, Germany, in 1872 and became famous for producing knives of outstanding quality. The unusual combination of sharpening technology (see grinding and glazing, below) and fine craftsmanship ensures that this reputation endures, along with the knives’ optimal cutting properties.

Solingen ‘dry-fine’ grinding, Bulge grinding and Blue glazing

In contrast to most modern knives, Windmühle are still ground according to the principle of ‘solingen dry-fine grinding’ and many are fine-glazed by hand. In ‘dry-fine grinding’ , the grinding angle is much further up the blade than it is in standard, modern grinding. The resulting blade tapers to a thin, very sharp and long-lasting cutting edge.

Bulge grinding is a technique that is only used by Windmühle’s most skilled craftsmen. It refers to the creation of a convex profile to the blade so that, in cross section, it appears to bulge slightly. This shape produces an extremely thin and finely ground cutting edge.

Glazing is a special process of fine grinding in which the final, and finest, processing of the blade surface is called ‘Blue glazing’. This typically leaves characteristic bluish or rainbow-coloured shimmers on the blade. Most of this work is carried out by Windmühle’s master grinder W. Fehrekampf.

Use and care of knives

Caring for your handmade knives

A good knife is an investment that will bring lasting pleasure as well as continuing to do its job with ease, day after day and year after year. Just take good care of it by doing the following:

Wash the knife blade immediately after use with warm soapy water and a soft sponge. The handle seldom needs washing but, when it does, just rinse and wipe it, using nothing harsh or abrasive. Dry the knife straight away and store it carefully. These knives should not be left soaking and are not suitable for a dishwasher.

Carbon steel (which is not stainless) can be attacked by food acids and it will quickly darken and become blotched. This does not affect its sharpness or effectiveness at all but it is a good idea to clean the blade occasionally with a metal cleaner. To restore its lustre, you can use a metal polish such as the one in the in the knife care kit, which also includes a treatment for the wooden handle.

Sharpen your knives regularly, preferably every time you use them.

Always chop onto a forgiving surface such as wood (or plastic, if your hygiene practice dictates). Do not use your kitchen knives on glass or granite worktops or cut directly onto crockery such as a plate as this will result in chips in the blade. These dry-fine ground knives are not suitable for levering or canted cutting.

Use your knife only for the purpose it is intended for. Don’t grab it to open a parcel or a pot of paint, dig a burnt offering from the toaster, scrape the roasting pan etc. and never try to chop or slice frozen food with a kitchen knife.

Please note that you must be over 18 to buy knives. By putting one of the knives listed here in your basket you are confirming that you are over 18.

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