Shipping costs are €4.95 per delivery to Germany and €6.95 to Austria.

Orders of €80 or more ship free of charge. Shipping is also free when you redeem a free-shipping voucher code – enter it in your cart or at checkout.

The shipping costs for your order are shown at checkout before you complete your purchase.

(1) Delivery is made within the delivery period specified for the respective goods.

(2) Deliveries are made exclusively to addresses within the Federal Republic of Germany, Austria and the Netherlands.

(3) In the event of unavailability of the ordered goods for which Fissler is not responsible, due to late or incorrect delivery by our supplier despite a delivery contract concluded by us with the supplier for the ordered goods, Fissler reserves the right not to deliver. In this case, Fissler will inform the customer immediately of the unavailability of the ordered goods and will refund any payments already received from the customer without delay.

(4) If delivery is impossible due to force majeure, Fissler is released from the obligation to deliver. Circumstances that make delivery unreasonably difficult or impossible are deemed equivalent to force majeure, regardless of whether they occur with us or with the customer.

(5) Delivery of Fissler products is generally made as a parcel shipment and is delivered by DHL. The shipping method is selected by the customer at checkout.

(6) Delivery costs are shown separately per delivery. Shipping costs are stated in our online shop. The price is also shown during the ordering process before you submit the order.
For orders with a value of 80,- € or more per delivery, no shipping costs apply. Below this amount, shipping to Germany costs 4,95 € and shipping to Austria and the Netherlands costs 6,95 €.

(7) By recycling used packaging properly, you help conserve natural resources and prevent environmental pollution.

We are therefore happy to take back packaging waste incurred upon delivery free of charge so that it can subsequently be sent for proper recycling.

Packaging waste, such as shipping cartons and filling material, can also be disposed of free of charge via your municipal waste disposal system (recycling centre, yellow bag, yellow bin, paper bin).

Cut correctly

It’s impressive what kitchen professionals can do with their knives: slice, slice, quick, quick – and just like that, the onion is finely diced, the fish filleted, the meat sliced into strips. It’s all a matter of practice, because proper cutting needs to be learned.
Here are the most important basics:

Surface

A good cut starts with the surface it’s made on. Large cutting boards made of wood or plastic are recommended, as they are gentle on the knife edge. By contrast, materials like stone, glass, marble, or metal dull the blade.

Safety

If you don’t want to cut yourself, it’s always best to work with sharp knives. This means you need less force when cutting and maintain better control of the knife. Also always make sure to prepare food that needs cutting properly and, above all, in a stable way. Wobbly items are always dangerous.

Hands

One hand holds the knife. The other holds the food being cut: the thumb and little finger grip it from the outside, while the middle, curled fingers hold it firmly from above. For better cutting control, the knuckles of the middle fingers can also be pressed against the knife blade. But be careful: keep your fingertips away from the danger zone! Always pull your thumb and little finger back behind the cutting edge.

Precision line drawing of a hand cutting food with a Fissler knife, holding it with the other hand; red arrow indicates the curved cutting motion.

The cradle cut

The most effective and elegant cutting technique is the rocking motion with a chef's knife. The technique is simple but requires a little practice. Always keep the tip of the knife on the board while cutting. Lift the middle part of the blade over the food in a rocking motion and, pushing forward and downward simultaneously, slice it into thin strips, strips, or cubes. After the third or fourth onion or carrot, you'll be rocking at a comfortable and quick rhythm and will continue to improve. Very important: Cut cleanly, don't crush or chop. Otherwise, liquids will be released that are meant to release their flavor during cooking.

Skilled hands slice meat on a cutting board with a Fissler knife; a red arrow indicates the precise cutting direction.

Long cuts

You slice soft, delicate foods such as poultry, ham, or salmon with long, smooth strokes towards your body. Be sure to use the full length of the blade. Short, tearing motions will ruin the food. Use a knife with a suitably long blade. The blade should also not be too wide, otherwise fine slices may stick to it.

Our Tipp: knives with a Granton edge.

Precision drawing shows hands expertly slicing an onion with a Fissler knife - arrow indicates motion; even slices lie on the surface.

Cut vertically

When cutting firm vegetables, apply even pressure from top to bottom. Always use the back part of the blade, as this allows for the most effective application of force.

A hand cuts a loaf of bread with a Fissler knife, with red and orange arrows indicating a precise, diagonal cutting motion.

Cut bread

First, use the serrated blade to cut through the hard crust of the bread. Once you've cut through the crust, be careful not to crush the soft crumb. Instead, keep cutting until the slice falls off the loaf. This should be easily achievable with 3 to 4 clean cuts, using the full length of the blade.

A precise line drawing of two hands skillfully cutting paper with high-quality Fissler scissors - a symbol of German engineering.

Filleting

You probably don't fillet fish often. But from now on, you'll be a pro. First, use the filleting knife to cut off the head. Then, divide the fish along the backbone from tail to front. Thanks to the flexible blade, the filleting knife glides effortlessly through the fish. Next, turn one half over, lift the backbone, and remove it completely. Then, make an incision in the fillet from the tail end and run the knife along the skin. Finally, separate the fillet from the skin. And because it was so easy, let's do it again with the second half.