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The BaouRouge Precision Slicing Knife is suitable for all types of foods, hard and soft, cooked and raw, ideal for cold meats, ham and sausage, bread loaves, cheese, fruits and vegetables.
Loosen the thumbscrew counter clockwise to adjust slice’ thickness by setting the guide on the handle’ rails. The cutting guide has a 1 to 16mm indicative scale. Once set, securely tighten the thumbscrew by turning it clockwise.
The cutting guide is about 2/3 the length of the blade, leaving the tip unencumbered for carvings and other free cuts. When you want to cut a slice, start your cutting motion near the handle, against the guide area.
Bring the knife to the product you want to slice, pressing the guide firmly and horizontally against the food to be sliced.
Partially slice the blade into the food, and continue slicing using a horizontal back and forth motion. Please note that an up-down (chopping) motion is unsuited for this type of knife. As you near the bottom of the slice, from horizontal motion, start tilting your knife to a 25~45 degree angle so that the tip of the knife points downwards.
Finish your slice at this 25-45 degree angle by pulling the blade completely in a single motion. In this fashion, the blade will cut all the way to the bottom (if you maintain the knife horizontal, the height of the guide may hit the cutting board first and prevent the blade from completing the slice).
To use as an all-purpose kitchen utility knife, simply loosen and remove both the thumbscrew and the metal guide. To re-assemble, affix the guide on the rails, and insert the thumbscrew in position.
This product can go into a dishwasher, but it is recommended that you hand wash your knife using warm water and a mild soap. Please refer in particular to this blog post on the Aluminum Guide Care for more information as the Aluminum is not Inox and is prone to oxydation.
Pro tip: To use your knife as a mandoline, rotate the knife a quarter turn to the right so that the blade is horizontal and the guide has its flat side up. Press the tip of the knife on a cutting board to slightly tilt the blade. In this position, it is no longer the knife that moves, but what you have to cut that slides on the guide: the knife is then used as a cutting board, which is very convenient, for example, for cutting thin slices of cucumber, carrots, potatoes or others. But beware of your fingers at the end of the cut!
Also, when slicing cheese, wet the knife often in clear water for smooth slicing!
Caution! Always be extra careful when using a tool with a sharp blade!
You can see the video explaining how the knife came into existence and watch other common usage demonstration videos below.
Slicing all kinds of toasts, brioche, baguette, traditional & more.
Use your knife as a mandoline (when without a cutting board).
Cured, dried, roasted, broiled… meats, ham, salami, sausage, etc.
Japanese TV show about cool kitchen tools!
Share your BaouRouge video. Let us know how you use your knife!
DIVISIA-BAOUROUGE, 28 avenue Gambetta 78400 Chatou, France
#6 Alley 20, Lane 118, Sec. 2, Zhongcheng Rd., Taipei 111, Taiwan
Email: contact(a)baourouge.com
Tel: +886 922 180 355
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