Bad knives put you in a bad mood.

That is why the mood regularly shifted during dinner because the son tried desperately to cut his favorite rolls meticulously with one of the usual knives from the cutlery box and smear them all over the place.

Ultimately, the bun ended up on the plate of father or mother, who were able to solve the problem thanks to years of training.

It is now natural to speak of a pseudo problem.

After all, millions of people cut and fill their rolls in half every morning and evening without creating a social discussion or depression as to whether the standard knives from the cutlery range are suitable for this task or not.

Marco Dettweiler

Editor in business.

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But to be honest, there is still a lot of room for improvement in this area. In the past few years, Germans have learned to buy a decent chef's knife. In order to be able to cut up fish, meat and vegetables stress-free, we spend a lot of money on a single knife that is washed, dried and hung up or put in the knife block after each cooking session. If you love your tool, you can even have it sanded regularly and oil the wooden handle.

For daily consumption, however, there are a dozen knives in the drawer, along with just as many forks and spoons from a cutlery set. These usually cut moderately, they can rarely be sanded, and the manufacturers invest more work in the appearance than in the functionality. So why not use a knife for every evening and morning the way you use a chef's knife for every cooking activity? A so-called breakfast knife is an option. We found one that is similar to this, but we like it even better and successfully prevented the bad mood during dinner. It's called Burgermetz, is made by the Solingen steak knife manufacturer Paul Adrian and is officially part of their range as a steak knife.

A knife for burgers and steaks? No, we rarely have something like this for dinner. It is of course also good for that, and that is how it is marketed. The fact that we use it as a dinner or breakfast knife is not at all a misuse. Paul Adrian recommends the product for other purposes as well: "The wide blade enables a variety of functions, such as cutting soft cuttings, rolls or hard foods such as sausage, cheese or meat."

Of course, the knife is also suitable for spreading butter.

Because the shape of the blade approaches that of a humpback knife.

In contrast to this, the forged and twelve centimeter long blade has a short tip on the typically curved back.

A similar form can already be found in Johann Schimmelbusch's pattern book from 1789, in which 300 knife models are listed.

Blade with a convex serrated edge

Furthermore, the burger meat differs from the classic hump knife in its convex serrated edge, which is drawn on one side and relatively flat.

On the side with the logo you can hardly see the serrated edge that sits on the other side.

This means that - at least for right-handers - butter and other items can be evenly distributed on the bread or rolls without the waves coming into play.

In addition, the burger meat cuts reliably through rolls, cheese, sausage or vegetables with a grinding angle of 18 to 20 degrees.

The wooden handle is slightly curved at the back, slightly thicker in the middle.

The burger meat lies comfortably in the hand.

Paul Adrian offers different types of wood, from olive to walnut and curly birch to bog oak.

Depending on the type of wood, the knife costs between 60 and 65 euros.