Aufschnittmesser
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Aufschnittmesser, oftmals mit Sägeschliff Klinge
Die Messer sind ein Zwischending zwischen Küchenmesser und Tischmesser, denn das Einsatzgebiet ist die Küche, aber auch bei Tisch. Mit den meist als Sägemesser angebotenen Messern wird Wurst, bis mittelgroßer Schinken, Salami und andere Hartwürste sowie Käse, Tomaten und Obst geschnitten. Wir empfehlen als Zusatzartikel eine Aufschnittgabel, mit der das Schneidegut gehalten werden kann.
Einsatzbereich der Klingen mit Sägeschliff
Aufschnittmesser gibt es mit glattem Schliff und mit Sägeschliff. Beide haben ihre Berechtigung. Der Sägeschliff wird meist für Salami, Hartwurst, Tomaten und oder Obst mit härteren Schalen eingesetzt, weil er das Schneiden bei diesem Schneidegut erleichtert.