In 1968 my parents had bought a French-made DUX classic knife from Victorinox, a revolutionary design from a time where performance and quality were prioritized by default. The experience was such that it was my mother’ long time favorite slicer before it was handed to me. Regrettably, after 50 years of service, the knife itself was starting to show its age.
The team that first patented this breakthrough slicer in 1953 assured that the DUX remained exclusive until 1973, when the patent expired. While the Swiss company still proposes a version of the classic DUX, the modern ergonomics of this messer not only redesigned the adjusting rails but also proposed a plastic cutting guide instead of the original aluminum. The new model had become quite priced too, and I was not too keen on non-metallic materials that I viewed as bendy. Buying it was not my preferred option, and I did not want to consider a bulky rotary slicer either. What I really wanted was to rejuvenate my old model!
What to do? In 2016, through a crowdfunding project, we re-designed the BaouRouge’ Precision Slicing Knife based on the principle of its 1968 precursor, working on ergonomic and comfort while leaving the original mechanical principle intact, through a new handle and screw mechanism. The resulting version, now in its third iteration – each time taking into account extensive user’ feedback, is a modern, manual food slicer that performs even better than the original! You can see the video explaining how the knife came into existence below.
The third edition is recognizable by the premium high-carbon 5Cr17 stainless steel blade and a redesigned non-slippery hexagonal thumbscrew for easier & safer handling, even with wet hands.
This improved version has it’s name fully registered with the French institute of industrial property (INPI) and has passed the mandatory food safety tests required for sale in US and EU markets (FDA compliance).
The BaouRouge Precision Slicing Knife is suitable for all types of foods, hard and soft, cooked and raw, including meats, breads, cheese, fruits and vegetables.
Loosen the thumbscrew counter clockwise to adjust slice’ thickness by setting the guide on the handle’ rails. The cutting guide has a 1 to 16mm indicative scale. Once set, securely tighten the thumbscrew by turning it clockwise.
The cutting guide is about 2/3 the length of the blade, leaving the tip unencumbered for carvings and other free cuts. When you want to cut a slice, start your cutting motion near the handle, against the guide area.
Bring the knife to the product you want to slice, pressing the guide firmly and horizontally against the food to be sliced.
Partially slice the blade into the food, and continue slicing using a horizontal back and forth motion. Please note that an up-down (chopping) motion is unsuited for this type of knife. As you near the bottom of the slice, from horizontal motion, start tilting your knife to a 25~45 degree angle so that the tip of the knife points downwards.
Finish your slice at this 25-45 degree angle by pulling the blade completely in a single motion. In this fashion, the blade will cut all the way to the bottom (if you maintain the knife horizontal, the height of the guide may hit the cutting board first and prevent the blade from completing the slice).
To use as an all-purpose kitchen utility knife, simply loosen and remove both the thumbscrew and the metal guide. To re-assemble, affix the guide on the rails, and insert the thumbscrew in position.
This product can go into a dishwasher, but it is recommended that you hand wash your knife using warm water and a mild soap.
Pro tip: Rotate the knife a quarter turn to the right so that the blade is horizontal and the guide has its flat side up. Press the tip of the knife on a cutting board to slightly tilt the blade. In this position, it is no longer the knife that moves, but what you have to cut that slides on the guide: the knife is then used as a cutting board, which is very convenient, for example, for cutting thin slices of cucumber, carrots, potatoes or others. But beware of your fingers at the end of the cut!
Also, when slicing cheese, wet the knife often in clear water for smooth slicing!
Caution! Always be extra careful when using a tool with a sharp blade!
Slicing all kinds of toasts, brioche, baguette, traditional & more.
Alternative ways to use your knife without a cutting board.
Cured, dried, roasted, broiled… meats, ham, salami, saucisson, etc.
Japanese TV show about cool kitchen tools!
Share your BaouRouge video. Let us know how you use your knife!