AND CHARACTERISTIC OF 3 CLAVELES KNIVES
3 claveles knives are of very
high quality, all range is made in stainless steel of high content in carbon
and molybdenum vanadium, that guarantee a perfect cut of great duration. The
handles of 3 claveles knives are designed of ergonomic form to adapt the
hand comfortably and thus make easiest and safe the work. Bueno Hermanos
make great variety of cutlery, made with the best steel, the most modern
technology, with finished very worked, and much resistance to the cut. 3 claveles knives are made in stainless
steel. This steel is formed by: Carbon 0.48%, Molybdenum 0.63%,
Vanadium 0.12%, Chromium 14.4%, Silicon 0.37% y Magnesium 0.58%. Her
hardness is HRc 56 Rockwell, and the heat treatment is made to 1065º C.
Each one of these components of the stainless steel gives a contribution to
3 claveles knives. The Carbon guarantees to the knife high productivity
of sharpened and cut. The Molybdenum gives resistance to the wearing
down and releases durability. The Vanadium gives resistance to the
corrrosion and the oxidation. The Chromium guarantees high productivity to the tools for manufacture. The
silicon contributes to the knife
great tenacity. And finally the Manganese, that allows high productivity him
during the mechanized one.
Manufacture process of a 3 claveles
Hardening is the key operation in the
process of manufacturing a cutting tool. All the efforts in machining,
polishing, adjustment, etc. will have been in vain if the part does not
receive good heat treatment. A good tempering plant, backed up but a lot of
experience means that, trought the hardening heat treatments and annealing,
a tool achieves the transformation of the steel´s molecular structure
augmenting its hardness (measured in Rockwell HRc) and improving the
mechanical properties of the steel, increasing its resistance to wear and
giving grater durability in general.
Heat treatment of 3
Hardening is achieved by first immersing the
parts in a hot bath of molten salts (1000º C/ 1832º F - 1250º C/ 2282º
F) depending on wheather the steel is Carbon or Stainless, and quenching in
isothermal salts or oil. They are then placed in an annealing furnace where
they are kept for several hours at a temperature of 200º C/ 336º F before
the temperature is gradually reduced so as to eliminate the molecular
tensions as a result of the tempering, so that finally the residual
austenite is transformed into martensite, obtaining a very even internal
structure of the material, which guarantees the same mechanical properties
along the whole of the tool´s cutting edge.
3 claveles knife made with
3 claveles knives before being
designed and elaborated are put in investigations and tests, with the purpose of offering the best possible product. The investigations could be
emphasized about the ergonomics of the position and the movement, to do 3
claveles knives the most comfortable and versatile possible. The first that is
make, is search for the most common and usually operations that the persons
make when using the knives. For example: the action to retire the meat bone
of an animal (to pit), separate and clear weaves and muscles (cleaning), cut fillets of sausure
(hard cut), cut fillets of soft meat (semi-soft cut) Therefore, thinking about all these processer and maximun comfort and
development of 3 claveles knives have been made one or others knives.
3 claveles knives have an
ergonomic design of maximum control. Some of the knives are made in
different colors to differentiate uses, wich guarantees hygiene and cleaning.
The handles are whasher and resistant to changes of temperature. In addition
they have sterilization possibility. The handles are made adapted to the human
forms, avoiding overloads in the joints, increasing the productivity,
and improving the yield. In 3 claveles knives we can see different types of
handles, we can find:
Differents types of 3
claveles handles knives
* Platina: forged knife, with ergonomic design,
seamless stainless steel handle, with higienic surface, perfect balance and long
* Absolute: with ergonomic design, seamless
stainless steel handle, with higienic surface, perfect balance and long life
ergonomic design, hostaform handle, with tripled remated, higienic surface and long
* Uniblock: with ergonomic design, high quality
plastic, tripled remated, resist sudden temperature changes & impact, high
chemical resistance, higienic surface, high permance, and long life resistance.
* Proflex: ergonomic design, with slightly
rough surface, non-slip handle, and safer use, no wet absortion, light &
resist sudden temperature changes, high quality plastic, higienic surface,
high performance, and long life resistance.
* POM Polioximetileno: ergonomic design,
made with high quality plastic, resist sudden temperature changes &
impacts, high chemical resistance, higienic surface, high performance, and
long life resistence.
* Polypropylene: ergonomic design, no wet
absortion, light & resistance, resist sudden temperature changes, high
quality plastic, higienic surface, high performance, and long life resistance.
* Palisandro: with ergonomic design, high
quality wood, and long life resistance.
In 3 claveles knives we can observe different
Parts of 3 claveles knives
(integral part of the blade that provides weight and perfect balance)
Remated (they unite the handle to the nerve of permanent form)
Singing or back
Nerve (extension of
the blade throughout all the handle)
Keep hands (it provides security and comfort)
Heel or base (it provides more control and security when holding the
In 3 claveles knives the
central part of the blade is adaptated for the cut of soft and semihard food.
Its the part where its made most of the cuts, since the smooth curve
facilitates the cut. The end is appropriate to make precise cuts. Very
useful for the cut of small vegetables. The end of the blade is apropiated
for cut harder foods. The back can use for divided small bones or shells of
The quality of 3 claveles
knives is guaranteed, the materials used aren´t toxic, in addition they are
totally apt to be in contact with the foods, the stainless steel
is totally sterilizeable, and all their components are accredited.
In 3 claveles knives we can
find differents types from blades:
Different types of 3
claveles blades knives
1- Blade with waved edge, that
allow to cut foods with a rigid outside and a soft interior.
2- Blade with straight edge,
that allows a clean cut. It can be used for the soft or semihard food cut, and
also to make delicate cuts, like skin or decorating.
3- Alveolate blade, that
facilitates the cut of the salmon and jam, creating an air chamber between the
blade and the food, for doesn´t stay join on the blade, allowing to cut fillet
And also different types from
In 3 claveles knives we
can find different types of end
1- End in the back, the back of the
blade is straight and the edge is curved. This form allows the balance of the
end on the cut surface
2- Central end, the back of the
knife and the edge are slightly curved and hopeless in the end. This type of end
is useful to lard meat, perforate, etc.
3- End in the edge, the back of the
blade is curved downwards in this end, and the edge goes straight until the end of
the blade. With this type of end can be made a cut without balance movementes,
on a surface.
Bueno Hermanos company has
great variety of knives, of different forms, types, and for different
actions, we can see:
- Peeled knives: small, light and
manageable, with curved blade, smooth edge and acute end. Also call torneador
knife. It serves to peel all type of tubercles, fruits and vegetables.
- Knife for vegetables: small,
of strong blade, smooth edge and stable end. Clean, peel and cuts small
fruits and vegetables.
- Puntilla knife: small, light
and multipurpose, of thin blade, and central end. Its uses to cut, peel and
clean fruit and vegetables. Very appropiate also to prepare meat and to lard.
- Cutlet knife: thin, strong and
with thin blade. Its uses to cut cutlets and meat slightly roasted without
- Cleaner bones knife: of thin
blade, with a characteristic curvature and smooth edge. Perfect to follow
from the bones of the meat.
- Knife to fillet: of long,
thin and flexible blade, with smooth edge. It fillets meats and fish, and it
obtains a clean cut.
- Knife for bread: of long and
strong blade, with waved edge. With teeth that can break the hard crust of
the bread without effort, cutting clean slices, thanks to one aggressive and
- Cook knife: knife of wide
blade, and smooth, stable and strong edge. The multipurpose tool for
professionals and amateur cooks, who clean, cuts and pricks vegetables.
- knife to carve: thin, with
stable blade and smooth edge. Its used to carve all types of roasted meat.
- Jam knife: length, thin, with
flexible blade and smooth edge. Special to cut jam and other great pieces of
- Santoku knife: the
multipurpose tool of the Asian kitchen of wide blade and very sharpened.
This 3 claveles knive have three utilies: preparation of meat, fish and vegetables.
- Alveolate salmon knife: of
long and flexible blade, with alternate alveoli in both faces. This knife
serves specialy to cut and serve very fine slices of salmon and jam. Also
appropiate to cut and divide bases for cakes.
- Spatula: of wide, not
sharpned, flexible and round blade. In order to raise and to give the return
of omelettes, crêpes, and extend masses, sugar baths, etc.
- Fork to carve: fork with two
great and stable teeth. This knife fasten the meat to carve and to serve it.
- Kitchen axe: of stable and
wide blade, with rectangular form. Apt to divide great pieces of meat and to
In addition to all these knives,
also we can find log of kitchen, professional briefcases of knives, axes,
and great variety of accessories for the kitchen, like corkscrew,
nutcrackers, skimmers, dippers, spatulas, forks to carve, stones to sharpen...
In Bueno Hermanos company
we can find great variety of types of 3 claveles knives
SECURITY AND MAINTENANCE OF 3
- The knives must sharpen regularly,
a sharpened knife is more safer than one without edge, so that the force has to
make is smaller, reason why the hand doesn´t get tired so soon.
- If we aren´t using a knife we
must place it in a visible site, always with the handle aiming outside and far
from the edge of the table, to avoid the knife falls and can produce damages.
We don´t have cover it with any object, but we could throw it or touching the
blade of the knife accidentaly. In the case of offering the knife to another
person, always offer it by the handle, with the purpose of not damaging the
- Also we must know what is
that we are going to cut before choosing the knife, thus decide to the
suitable knife. Fish, meat, vegetables or bread are different in
consistency and size, so, there will be a knife adapted for each food.
- When we cut something we must
cut far from the body, use always the knife separated of the body, thus
avoid to hurt itself, in case the knife slips. If a knife falls, we never
must try to take it in the flight, since we could be hurt.
- The most adapted for a knife
that has been used it´s wash it immediately after its use with running
water and dry it. And to dry them, it´s necessary do it from the back
towards the edge and the handle towards the end, never do it by the side of
- When we aren´t going to use the
knives we must keep them in a safe place, always outside the reach of the
children. A log of kitchen would be the suitable site, it avoids accidents and
the blade of the knife is perfectly protégé. A magnetic rod also would serve
to keep the knives, since offers security and allows a easy access. In the case
of using the magnetic rod, we must consider that the magnet must have the
sufficient force and the knives must be perfectly clean.
Log of kitchen and
magnetic rod are two possibilities of keeping 3 claveles knives in a
- In order to prevent damages
or burns we don´t have let the knife placed up on the plates of the kitchen
or in a place where the heat comes.
- If you give a correct care to
3 claveles knife, it doesn´t have so that spoil, and it will last many
years. Nothing else finish using the knives they must rinse well to clear
acids of foods. If in the knife appeared spots they can clear easily with a
conventional cleaner of metals.
- Respect to the use of dish-washer,
the knives with plastic handles can be washed in dish-washer. The knives
that have edges of great quality can spoil when striking themselves or with
other knives, forks, pots or frying pans. So we must consider the place
where we placed them.
- Another point which we must
consider is that the knife isn´t "multipurpose", we don´t have use
it with other aims, isn´t a screwdriver, either a can opener...since the edge
would be damaged for always. So we must avoid unsuitable uses in 3 claveles
- Also it´s necessary say that
for cut we must use always an appropriate table. Porcelain tables, of
crystal, or of metal, are unsuitable, cause that the knife loses quickly her
edge. So that a cut table will be good has to be flexible and it must can
clean easily. The cut tables must clean inmediately after being used.
A last advice that could given for
the use of the knives is referring to sharpened. Some advices for the uses of
the knifegrinder are:
Form to sharpen a 3
- Maintain a constant angle of
20º C, to slide the knife describing an arc, since the handle to the end,
throughout all the knifegrinder.
- When making all these movements,
we must avoid to strike the knife against the protector of the handle or against
own knifegrinder, since could damage the edge of the knife.
- Each side of the knife must
be sharpened of alternate form, in uniform movements that cover the
edge in all thir extension.
Knifegrinder to sharpen 3
claveles butcher knives] [3
claveles cleaner knives]
claveles sausage knives] [3
claveles ham knives]
claveles bread knives] [3
claveles pastry knives]
claveles fish knives] [3
claveles cheese knives]
claveles kitchen knives] [3
claveles table knives]
of kitchen knives] [Knifegrinder]
claveles knives set]
claveles Professional beefcase]