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Messermeister's high-performance edge of high-carbon molybdenum/vanadium steel makes it distinctively easier to slice, dice, and cut food as the result of a special three-step sharpening and hand polishing process. The elite edge also improves safety because it requires less effort and force to accomplish the task.
Messermeister was founded over a century ago in Solingen Germany by August Klinkerman. “Messer”, meaning knife, and “meister”, meaning maestro or master combine to create the company’s name; Messermeister, a company striving with full commitment and desire to provide the highest quality cutlery and complementary culinary tools for the home and professional chef.
Their products were not available in the U.S. until Klinkerman’s great grandson, Bernd Dressler, established The Messermeister headquarters in California in 1984. Today, the company remains under the leadership of the Dressler Family, who continues to maintain the tradition of unmatched quality, product innovation and customer service.
Production of Messermeister cutlery is still focused in Solingen, Germany, which is the forged cutlery capital of the world and birthplace of Messermeister. Several years ago, Messermeister established a strong franchise with professional chefs and cooking schools. In recent years Messermeister began building their consumer business through fine specialty retailers and catalogs while maintaining a commitment to the institutional market.
Messermeister offers high-end cutlery in the Meridian Elite, San Moritz Elite, Park Plaza, Four Seasons, and Asian Precision lines.
We carry everything from a Chefs knife, boning knife, steak knives, bread knives, carving knives, filet knife, cleavers and even a scimitar. Messermeister has polished edge, serrated and Kullenschliff knives as well. These are some of the finest German forged knives on the market. While marketing knife luggage, edge guards and other cutlery accessories, Messermeister provides a wide array of gourmet tools and gadgets as well.
Maintaining the Sharpest Edge: How To Use A Messermeister Sharpening Steel
Hold the steel vertically on a non-slip surface with your left hand and the knife in your right hand (the opposite applies for left-handed individuals.) As you move the blade from the bolster at a 20° angle from one side to the other, be sure to use light pressure and an arching motion, moving the arm and not the wrist. Messermeister gourmet knives with the elite edge require the use of only fine-cut or smooth steels at a 15° angle. It is recommended that you use a steel that is longer than the blade of your Messermeister knife.
Depending upon the frequency and use of a knife, the edge will become dull with its edge turning either to the right or to the left.
Depending upon the frequency and use of a knife, the edge will become dull with its edge turning either to the right or to the left.
Though Messermeister knives are developed to withstand frequent use and to hold the sharpest edge, a sharpening steel is critical for maintaining the best performance of Messermeister cutlery.
Our sharpening video from Messermeister illustrates the proper technique for using a steel. Using a sharpening stone to resharpen your Messermeister knife will eventually be necessary. With gentle pressure, pull the edge of the blade in a 15-20° angle across the stone from the bolster of the blade to its tip. Repeat the same procedure on the other side of the edge. Continue this process until the new edge is formed.
