The physical peculiarity and appearance of the "Laminator" is sure to give rise to a number of questions, and therefore we are going to explain the function of each part of the knife and its technical properties.

The "Laminator" blade is thicker than the ham carving knives that are on the market, and this makes it "as rigid as a sword" with a flat cut that does not bend. Therefore the blade does not split the surface or create irregularities in it, but stays flat (both widthways and lengthways) while it is cutting.

There are 3 different parts to the blade, and each one has a  certain physical effect, which are outlined below:

1/3 CUTTING EDGE: A flat triangular area on the sharp edge, wich easily cuts into any meat, fish or cheese. The only friction or rubbing is in the inward cutting motion and the force involved. The user will notice how easy it is to select the thickness of the slice to be cut and maintain this thickness (both widthways and lengthways) while cutting, leaving a flat base and surface

on the piece that has been cut.

2/3 AIR CENTRE: Provides a cushion of air on both sides due to:

a) The ham-shaped holes with windows of air that are connected to:

b) The longitudinal bayonets provide enough air to form the cushion of air (like a hovercraft), and the blade floats on both sides without sticking onto the piece being cut and separating from it. This means the pressure from the user's wrist is maintained without any effort, and the inward cutting motion is very quick. It is easy even for non-experts or beginners to maintain the required thickness while cutting.

c) The holes drag and retain the excess fat in their lower edge, leaving the surface cleaner and more attractive: giving your food an excellent presentation your friends are sure to notice.

3/3 SLIDING EDGE: As the meats "float", they simply and easily slide out on top of the blade, without any friction.