Andre Verdier Choc Series

The Andre Verdier Choc Series at Hospitality Connect covers eight lines in a chocolate colourway, made up of cheese knives, steak knives, kitchen knives and mixed cutlery pieces. It is a French knife range used in restaurants and cheese service.

A restaurant steak knife needs an edge that slices cooked meat in one pass without tearing it, and a handle that stays comfortable when a guest is working through a full plate. It also has to survive repeated washing and handling by service staff.

A cheese knife has a blade shaped for the cheese rather than for the plate, often with a narrow profile and a forked tip that lifts a cut piece across to the board. A table knife has a broader, blunter blade for food already plated.

No. Kitchen knives are prep tools sized for board work and are chosen by blade length and profile. Table knives and steak knives are set at a cover, sized for a plate and chosen for how they look and feel in a guest's hand.

Buy to the service being run. A steakhouse needs steak knives in volume and few cheese knives, while a wine bar running cheese boards needs the reverse. Individual lines can be ordered from a series without taking the full set.