Fallkniven CMT – Delta

Delta, our second largest kitchen knife, is also a very versatile kitchen knife. Unlike the CMT Alpha, the Delta has a straighter blade shape and is not as pointed at the tip of the blade. It is therefore very suitable for chopping and slicing vegetables very finely and slicing meat.

About the CMT series
CMT (Character, Morse, Telephony) stands out as one of the most exclusive series of chef’s knives ever made. With over thirty years’ experience in knife steel technology, we chose to use a rolled cobalt steel. It is a steel that has proven to be both strong and capable of remaining sharp for a long time. In addition, we have added a convex edge, both sharp and strong, also the result of our long experience in knives. To obtain a tight and hygienic joint between the guard and the blade, we weld the guard to the spike with a special electrode and then grind an elegant profile. To this we have added an exceptionally beautiful maroon micarta to guarantee a handle that will last as long as the blade. It’s obvious that these knives are entirely handmade – no machine can produce such beautiful knives!

Those who appreciate handmade and high-quality knives in general will find this series made for them. Important factors such as high-quality steel, exclusive materials, a well thought-out design and an exclusive manufacturing method will remind the user of these knives of the quality we also use in our hunting knives. With proper care, these chef’s knives will last a lifetime. Delivered in a beautiful solid wood gift box.

How do you take the best care of these knives?
To begin with, we recommend that they are not used for frozen meat or for cutting bones. If you do, you risk breaking or bending the tip, despite the high quality. Cold makes steel brittle and this also applies to the most exclusive steel. A chef’s knife isn’t very good for heavy cutting either, so use a tempered hacksaw or cleaver instead. Finally, never put a nice knife in the dishwasher, this will considerably shorten the life of the knife and can ruin the edge. Make a habit of washing your knife by hand and letting it dry before putting it away.

How do I sharpen CMT knives?
We are happy to recommend our diamond steel sharpener. Our experience tells us that they quickly develop a really good edge. Diamond sharpeners can be a little rough at first, but improve after a period of running in. If you just want to sharpen the edge, we recommend our ceramic steel, which removes significantly less steel but gives you a really sharp edge. The best is probably a combination of these sharpeners, which will also last for several decades.