Cut like a pro – The right setup for kitchen & BBQ
A plea for good tools, conscious preparation and more joy in cutting.
Where passion begins – and technology matters.
Anyone who loves meat, carves fish properly, or avoids squashing vegetables knows the moment: The knife feels good in your hand, the board is stable, and cutting suddenly feels easy. This is exactly where true enjoyment begins—not just on the plate, but during preparation.
In an age when many people are talking about fast food and convenience, good craftsmanship is once again a statement. And once you've worked with the right setup, you'll never want to go back.
A short history of Brett & Klinge
Centuries ago, chefs, hunters, and craftsmen knew that a sharp knife and a stable surface are essential. Whether in Asian kitchens with their Nakiri and Santoku blades or in the rustic butcher shops of Europe with chopping blocks and bone saws, the combination of cutting edge and surface has always been more than just practical.
Today we have a choice: mass-produced goods or hand-crafted goods. And this is exactly where your difference begins.
The perfect duo: wooden board & damask knife
What many underestimate: Even the best knife loses its sharpness if the board doesn't hold up. Plastic is too hard. Glass is a disaster. And particle board? A case for hazardous waste.
Solid wood, like the kind you'll find at wood & more, is different: It protects the blade, gives slightly, stands stable on the surface, and adds character to the table. Whether oak, elm, or walnut – each wood species has its own characteristics. And they all have one thing in common: they're made for real work.
In combination with a well-sharpened Damascus knife, something special emerges: a cutting experience that is not only efficient but also sensual.
What setup do you really need?
Whether you're at the grill or working in the kitchen, everything runs better with the right setup.
A solid cutting board: At least 4 cm thick, non-slip, with enough space for movement. For BBQs, 40×30 cm or larger is best, preferably with a juice groove .
The right blade: A good chef's knife for all-round use. A santoku or nakiri for delicate vegetable work. A serrated bread knife. For BBQ fans: a carving or filleting knife.
Optional accessories: Care oil, hygiene pads , magnetic strip or knife block – everything that rounds off your setup.
Lifestyle begins with preparation
Working with good tools automatically develops more respect for food. You no longer just chop at random—you work more consciously, calmly, and with more focus. The setup isn't just a means to an end. It's part of your culinary expression.
A beautifully grained walnut board. A sharp knife with a fine handle. And to go with it, a quiet evening, a piece of meat, perhaps a glass of wine. That's not just cooking. It's a moment.
Conclusion: Invest in what you use every day.
Knives and boards are among the things we use every day—often multiple times. So why compromise?
With a high-quality solid wood board and a carefully selected knife, you're making a statement: for quality. For true craftsmanship. For enjoyment that doesn't just begin with the meal.
