Felix Solingen eng 2019

WHY CHOOSE A FELIX KNIFE? Over 225 years of production expertise guarantees knives that are unparalleled in quality.

Unique pieces hand-crafted in up to 80 work cycles

We only use the finest and highest quality materials

One of the oldest and best knife manufacturers in the world

PERFECTLY HAND-CRAFTED MASTERPIECES

FELIX® – QUALITY IN PERFECTION

The FIRST CLASS DAMASKUS line comprises 220 layers of wild damask

Since first documented in 1790, FELIX∏ has produced knives of the highest quality in

steel, with a hardness level of 60-62 Rockwell and is 100 % rustproof.

Solingen, Germany, the globally renowned city of blades.

Only the finest and highest quality materials are used for all of our knives. In 45-80 work cycles (depending on the model), handmade knives, which are unique in terms of quality, design and handling, are produced.

FIRST CLASS DAMASKUS Snakewood Chef’s knife · 8” = 21 cm*

Many of the knives that you can buy today, especially from the internationally renowned manufacturers, are actually mass-produced in Asia. The use of the term “Made in Germany” on such knives is misleading. Grinding and packaging these knives in Germany seems to be enough to merit the label “Made in Germany”. However, these knives cannot at all be compared with our handmade knives, whether in material, cut resistance or durability.

FIRST CLASS DAMASKUS Black Line Chef’s knife · 8” = 21 cm*

The following presentation will demonstrate: Each FELIX∏ knife is a handmade unique piece for exclusive customers who have the highest quality requirements.

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FIRST CLASS DAMASKUS Blue Line Chef’s knife · 8” = 21 cm*

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WHAT MAKES FELIX® KNIVES SO UNIQUE?

1. Design

2. Materials

3. Forging

4. Hardening

The features listed here define the quality of a knife.

5. Grinding

6. Edge

7. Brand

8. Customer service

If you compare the parameters of the features of FELIX∏ knives with those of other manufacturers, it becomes clear why FELIX∏ knives are so unique.

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DEFINITION OF TERMS FOR CHEF KNIVES Blade point

Bolster

Back of the blade

Edge 6

Thumb rise

Surface of the blade

Finger protection

Spine

Tang

Heel 7

1. DESIGN FELIX∏ knives have received several international awards, including the iF product design award in Gold for one of the most beautiful products in the world, as well as the red dot design award. In terms of design and quality, FELIX∏ knives have been recognised as one of the best handmade products in the world.

The structure of a knife, blade and handle has hardly changed over our 225 years since conception. That is not the case for the design, which has changed to suit the tastes of each respective time period. Along with the extraordinary quality of our knives, over the decades, our designers have not only managed to stay in keeping with the prevailing styles but also to significantly influence some of these new styles themselves.

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We shall use the recently launched “Size S Line” as an example of our production and design skills.

You can sense the quality of FELIX∏ knives just by feeling their weight. For safe handling, it is important that the hand can grip the handle firmly and completely. Those with smaller hands, in particular, have had issues gripping the knife handles completely and this has sometimes made it difficult to benefit from the full potential of the FELIX∏ knife.

Using computer-assisted measurements of many different smaller hands, a corresponding average size could be calculated.

ABSOLUTE ML Santoku knife with scalloped blade · 7.5” = 19 cm*

SIZE S LINE Red Chef’s knife · 7” = 18 cm*

RESOLUTE Chef’s knife · 8” = 21 cm*

SIZE S LINE Olive Chef’s knife · 7” = 18 cm*

Based on this result, a specialised “Size S Line” was developed, which meets the ergonomic requirements of smaller hands.

As our knives are handmade, we can react to customers’ wishes with speed and flexibility. This does not just apply to the production of entire lines, but also smallscale production and unique pieces. Please get in touch.

If you believe that a particular design that does not yet exist in our range could be successful in your home market, please let us know. We shall look into this recommendation in detail. If it looks promising, our designers will put it into practice and you will receive a gift of 3000 euros to say “Thank You”.

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2. MATERIAL

X65CR13 Rasierklingenstahl (RESOLUTE)

Only the best materials are processed for FELIX∏ knives. They are produced with special mixtures of materials that are rarely used by other producers, if at all, due to a lack of expertise or for cost reasons, such as 220 layer wild damask steel or razorblade steel.

• 59 – 60 Rockwell • Particularly sharp • This high-quality and unique steel is used extremely selectively throughout the world.

RESOLUTE Larding knife · 4“ = 10 cm*

VG 10 Damask Style (ABSOLUTE ML)

FIRST CLASS DAMASKUS Snakewood Chef’s knife · 8” = 21 cm*

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• • • •

67 layers 60 – 62 Rockwell Good edge retention Outstanding design

Special Material Mix (FIRST CLASS Damaskus)

X50 CrMoV15 Blade steel (FIRST CLASS and all other lines)

• • • •

• 54 / 56 Rockwell • Particularly long life • This stainless steel is also used by some of our competitors, but not to the level of quality that we produce through processing.

220 layers of wild damask steel 60/62 Rockwell 100 % rustproof Due to the use of this special damask steel, the knives in this line are the most expensive in our range.

ABSOLUTE ML Vegetable knife · 4.5“ = 11 cm*

FIRST CLASS Fruit and vegetable knife · 4.5“ = 12 cm*

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3. FORGING In the forge, the high-quality steel is brought into shape.

Manual production

Mass production

with the traditional forge, drop-forged with the drop hammer.

with the mechanical upset forge. Steel plates are heated and upset so that they swell.

Complexity: Several steps / manual work / expertise

Complexity: 1 step / automatic

Stamped raw steel

Atoms are uniform in structure

Steel is heated to high temperatures

Due to the partial heat, atoms are not uniform in structure, which leads to weak points.

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Advantage: Due to the whole slug being heated to high temperatures and due to the strong impact energy of the drop hammer, the atomic structure of the stainless steel is restructured and sorted up to 1000 tonnes, depending on the size of the knife. The whole slug, therefore, has a homogeneous structure in the steel. The whole blade is rust-resistant and of a high quality.

Disadvantage: The atomic structure of the stainless steel is disturbed due to only being heated in parts. Within the slug, there is an inhomogeneous structure in the steel. The heated area can, therefore, rust or even break more easily. This is the standard quality for mass production.

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4. HARDENING PROCESS

Manual production

Mass production

Through the hardening process, the soft steel is made both hard enough to use, and elastic, practically rustproof and resistant to wear.

The hardening process takes places in oil baths and then in deep freezers (- 80°C).

Hardening and cooling in throughput process on a band.

Complexity: Several steps / manual work / expertise

Complexity: 1 step / automatic

The knife slug is heated

The knife slug is heated

Quenching in the oil bath

Quenching in the deep freeze

Advantage: Due to the two-step hardening process, there is a homogeneous finegrained structure to the steel. Each knife is quenched individually in the oil bath. This results in a better cutting performance due to the higher quality.

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Disadvantage: Quenching or cooling takes place using the supply of nitrogen and air.

Because of this, the hardness parameters, such as uniform warming and cooling speed, are hard to achieve. In comparison with manual work, this results in poorer quality. This is the standard quality for mass production.

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5. GRINDING

Manual production

Mass production

A good knife should be made so that the cutting edge is ground as thin as possible, without rusting or breaking. This does not only require the use of high-quality steel, but also the professional manual workmanship in the grinding and hardening processes.

Grinding of the edge FELIX∏ standard Grinding angle 30°

Grinding of the edge Competitor standard Grinding angle 36°

Thin edge In manufacturing

Standard edge In the industry

Manual grinding on the stone. The hardness of the stone

Wading strength 0.25 – 0.30 mm

Edge detail

15° | 15°

Wading strength 0.45 – 0.50 mm

18° | 18°

Grinding on the band. The sharpness of the edge decreases quickly.

ensures a long-lasting sharpness.

Advantage: • Stone grinding by hand is extremely precise and requires a lot of effort • The blades stay sharper for longer • Finer cuts are possible 16

Disadvantage: • Machine band grinding (not the same as stone grinding; the band gives in a little bit under pressure. A constant angle for fine cutting is, therefore, not possible.)

• Sharpness decreases faster • Only rougher cuts are possible

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6. EDGE What it’s all about …

Manual production

Mass production

Edge FELIX∏ standard is 0.25 – 0.30 mm

Edge Competitors’ standard is 0.40 – 0.45 mm

FELIX∏

Competitor

Advantages: • By using high-quality steel, the edge can be thinner and, therefore, significantly sharper • Stays sharp for longer • Easier to sharpen • Finer cuts are possible 18

Disadvantages: • Edge retention decreases more quickly • Blades become blunt more quickly • More difficult to sharpen • Only rougher cuts are possible

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7. BRAND

Manual production

Mass production

FELIX∏ is a knife producer …

Advantage: • Manufacture in exclusive small batches • Production in the location of Solingen, Germany • More brand recognition amongst amateur and professional chefs, to whom excellent quality is very important • International gourmet chefs only trust FELIX∏ knives!

Disadvantage: • Mass production • Brands suggest, misleadingly, that they are of “Made in Germany” quality, but the majority of them are produced in the Far East • Average quality for the mass market • Quality avoided by amateur and professional chefs

KITCHEN SHEARS Rustproof, forged

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8. DER SERVICE

Manual production

Mass production

FELIX∏ customer service ...

Advantage: • 5 years long-term warranty for material defects, beyond the legal requirements • On-site service at our specialist dealers • Sharpening service at our Zepter branches worldwide • Refurbishment of damaged knives for a low cost

Disadvantage: • Legal standard/warranty period • No sharpening service

HERB KNIFE 6“ = 15 cm*

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HERB KNIFE 6“ = 15 cm*

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SUMMARY Many factors speak for FELIX∏ knives. The comparison we have carried out against other knife producers makes the advantages clear: ABSOLUTE ML Santoku knife with scalloped edge · 7.5“ = 19 cm*

The advantages of FELIX∏ knives at a glance: • Outstanding design • Use of the best materials

ABSOLUTE ML LINES Santoku knife · 7.5“ = 19 cm*

• Durability • Traditional forging • Hardening process • Thinner edges • Grinding degree and angle • Brand recognition amongst ambitious amateur chefs and professionals

ABSOLUTE ML VULKANUS HAMMER BLOW Santoku knife · 7.5“ = 19 cm*

• Excellent customer service 24

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THE FELIX® RANGE The 21 cm chef’s knife is the classic in every line of knives. All other knives in these series can be found in our online shop:

Find more Zepter products in our online shop

www.felix-solingen.de

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FIRST CLASS DAMASKUS Snakewood

FIRST CLASS DAMASKUS Black Line 80 manual steps

FIRST CLASS DAMASKUS Blue Line

ABSOLUTE ML VULKANUS Hammer blow

ABSOLUTE ML

40 manual steps

ABSOLUTE ML LINES

FIRST CLASS

FIRST CLASS WOOD

65 manual steps

RESOLUTE

SIZE S LINE RED

SIZE S LINE OLIVE

40 manual steps

GLORIA LUX

GLORIA

PLATINUM

CUISINIER

35 manual steps

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PARTNERS FOR ADVENTUROUS AND HEALTHY COOKING AT THE HIGHEST LEVEL

For use in the kitchen and as a perfect addition to our high-quality knives, we recommend the patented Health Cooking System Medizep∏ CookArt as well as the patented Professional Vacuum System, VacSy∏, by Zepter.

1.3 bil of edib lion tonnes le food materia are thr own aw ls a y each ye In Euro pe and ar.

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A healthy and nutritious diet is the foundation

The patented vacuum system, VacSy , is one of

ethical problem, but also an ecological one. Raw

of a healthy life. Everything that the body needs

the most versatile and high-performing systems

materials, energy and water are required both for

to remain fit and healthy is contained in fresh

for use in professional kitchens as well as in

the production of food, and for disposing of it.

food. The art lies in the correct preparation.

private households. It increases the shelf life

Thanks to the unique patented technology of the ∏

Zepter MediZep CookArt System, you can cook vegetables to perfection at low temperatures. This allows you to maintain 88 % of nutrients as well

SUITABLE FOR ALLERGY SUFFERERS

of raw and prepared food products by up to

Each food item that is carelessly thrown into the

five times. All VacSy products are simple to

bin signifies a waste of valuable environmental

operate, because the wireless vacuum pump

resources. By using the VacSy , you are not only

guarantees the highest level of flexibility.

benefiting your health and pocket, but you are also

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as the original taste of the vegetable. Meat can be

With VacSy , you can create a vacuum in a bag

cooked without adding oil, just in its own juices. After

or in a container. Vegetables, meat, fish, cereals,

cooking, the meat then contains up to 81 % less fat.

nuts and much more can keep their freshness,

North A of rubb merica ish , 95-11 year. Th per person is 5 kg thro e amou n t industr of food wn away each ialised t h r o w n away countrie level (2 in s at a c 22 m o same a tonnes) is alm nsumer mount o s t the o produc ed in to f food that is Africa (2 tal in Sub-Sah aran 30 m to nnes).*

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saving valuable environmental resources.

nutrients / vitamins and their original taste. The According to the most recent scientific discoveries,

vacuum prevents nutrient oxidation reactions

using Teflon even at low temperatures (from 110°C) can

(damage to vitamins, changes to flavours and

lead to the emission of toxic materials. Furthermore,

colours) as well as the formation of mould

it can lead to oxidation reactions (damage to vitamins

and the release of toxic substances.

and changes to particular tastes and colours). You can avoid these factors, which all have an effect

With this professional vacuum system, you can

on your health, by using the patented MediZep

hygienically save fresh food products or leftovers

CookArt System. It’s worth it for your health.

from deteriorating quickly. This allows you to

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throw away less food, which in turn helps you to save money. Disposing of food is not only an

* Studie: „Global food losses and food waste“ (Food and Agriculture Organization of the United Nations)

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* BLADE LENGTHS The dimensions of the knives listed in the catalogue always refer to the length of the blade. Here, you can see the most common blades, true to size.

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2.5“ = 7 cm*

3.5“ = 9 cm*

4“ = 10 cm*

4.5“ = 12 cm*

5“ = 13 cm*

6“ = 15 cm*

7“ = 18 cm*

8“ = 21 cm*

8.5“ = 22 cm*

9“ = 23 cm*

10“ = 26 cm*

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FELIX Solingen GmbH An den Eichen 6 D–42699 Solingen Tel. +49 (0)212 23140–300 Fax +49 (0)212 23140–399 info@felix-solingen.com www.felix-solingen.com www.Exklusiver-Bereich.Felix-Solingen.de facebook.com/felix.solingen.gmbh

www.felix-solingen.com