8 Knives - Custom Set – PostKnife
8 Knives - Custom Set
12" slicer / carving knife  The slicer or carving knife is used to slice portions of large, cooked meat, e.g., roasts, hams, steaks etc. The slicer has a blunted or rounded tip, and a granton (fluted) blade. The fluted styled blade is designed to create a small amount of air space between the knife and the meat, providing for easier meat separation, and making it more difficult for the meat to stick to the knife.
10" straight serrated | The straight serrated knife, often referred to as a 'bread knife', is primarily used for cutting breads. The long straight blade works well for slicing larger loaves of bread, and for cutting cakes into layers as well as portioning.
10” chef’s knife - The chef's knife does the most prep work in a kitchen. Chopping vegetables, mincing herbs, breaking down meat and more, the chef's knife is an all-purpose blade. For those that prefer a bit more heft in a knife, the 10” chef is the right tool.
8” chef’s knife - The chef's knife does the most prep work in a kitchen. Chopping vegetables, mincing herbs, breaking down meat and more, the chef's knife is an all-purpose tool.
off-set serrated - The off-set serrated knife is an ergonomic and most preferred style of bread knife. The serrated edge is designed to slice bread, saw through hard crust, and cut through sandwiches with ease and control. A sharp serrated knife is often the choice knife for cutting citrus and many other foods.
10" breaking knife - Breaking knives were designed for professional meat cutters to break down larger quarters of meat. The 10" blade makes longer cuts easier to do in one pass. Butchers often use a 10" breaking knife and a 6" boning knife to do all of their meat cutting.
6" curved boning - The curved boning knife has a 6" blade. Boning knives were designed for cutting meat from around bones, "boning", but the same blade is now often referred to as a utility knife (because its an all around kind of knife) Finer work like slicing fruits and vegetables, and other tasks that require more detailed knife work are perfect jobs for a boning knife.
4" parer - Paring knives are best for smaller, more intricate jobs in the kitchen e.g. de-veining a shrimp, removing seeds from a jalapeño, 'skinning' mushrooms or cutting small garnishes.
4" pizza cutter wheel - The 4" pizza cutter wheel is the main tool used for portioning a freshly baked pizza pie.

8 Knives - Custom Set

Regular price $35 per delivery

Subscription details
How subscriptions work

Your selected knife set is automatically delivered on your schedule. No obligation, modify or cancel your subscription anytime.

Pick your own set! Go ahead and choose the 8 Knives that you want in your knife set (knife styles listed below). Select how often you want fresh knives delivered and place your order. After placing your order a PostKnife representative will contact you to help build your set. 

How It Works: PostKnife provides your kitchen with two identical sets of rental knives. When you receive a freshly sharpened knife set, you send back the used set in the same box; return shipping label included. Never buy house knives again, just buy the edge. 

 

12" slicer / carving knife

10" straight serrated knife

10" chef

8" chef

6" santoku

off-set serrated

10" breaking knife

6" curved boning

4" parer

4" pizza cutter wheel

 

Knife Descriptions:

12" slicer / carving knife

The slicer or carving knife is used to slice portions of large, cooked meat, e.g., roasts, hams, steaks etc. The slicer has a blunted or rounded tip, and a granton (fluted) blade. The fluted styled blade is designed to create a small amount of air space between the knife and the meat, providing for easier meat separation, and making it more difficult for the meat to stick to the knife. 

10" straight serrated

The straight serrated knife, often referred to as a 'bread knife', is primarily used for cutting breads. The long straight blade works well for slicing larger loaves of bread, and for cutting cakes into layers as well as portioning. 

10” chef’s knife

The chef's knife does the most prep work in a kitchen. Chopping vegetables, mincing herbs, breaking down meat and more, the chef's knife is an all-purpose blade. For those that prefer a bit more heft in a knife, the 10” chef is the right tool.

8” chef’s knife

The chef's knife does the most prep work in a kitchen. Chopping vegetables, mincing herbs, breaking down meat and more, the chef's knife is an all-purpose tool.

6" santoku

The 6" santoku performs much of the same function as a chef's knife but the shape is different, so the slicing motion is often different as well. Some chefs prefer the lighter weight, shorter length, and different shape of the santoku blade.

off-set serrated

The off-set serrated knife is an ergonomic and most preferred style of bread knife. The serrated edge is designed to slice bread, saw through hard crust, and cut through sandwiches with ease and control. A sharp serrated knife is often the choice knife for cutting citrus and many other foods.

10" breaking knife

Breaking knives were designed for professional meat cutters to break down larger quarters of meat. The 10" blade makes longer cuts easier to do in one pass. Butchers often use a 10" breaking knife and a 6" boning knife to do all of their meat cutting.

6" curved boning

The curved boning knife has a 6" blade. Boning knives were designed for cutting meat from around bones, "boning", but the same blade is now often referred to as a utility knife (because its an all around kind of knife) Finer work like slicing fruits and vegetables, and other tasks that require more detailed knife work are perfect jobs for a boning knife.

4" parer

Paring knives are best for smaller, more intricate jobs in the kitchen e.g. de-veining a shrimp, removing seeds from a jalapeño, 'skinning' mushrooms or cutting small garnishes. 

4" pizza cutter wheel

The 4" pizza cutter wheel is the main tool used for portioning a freshly baked pizza pie. A sharp pizza cutter makes a big difference in the quality and consistency of a cut when portioning pizza into slices. The cutter easily gets all the way through the pizza so slices fully separate without making a mess of it.