The part that makes the cut
Circular blades are the cutting and wearing parts of electric Döner knives: serrated, smooth or with notches and special shapes, complemented by sharpening and grinding tools. The choice of blade geometry depends on the meat type and cutting pattern.
DEVRAN deliberately uses a standard blade: the diameter of 80 mm, the mount and the cutting shape belong together — and remain permanently available as a standard part. Re-sharpenable versions extend the service life.
Where a circular blade fits devices from other manufacturers, it is explicitly marked as suitable for.
Geometry and use
| Version | Behaviour when cutting |
|---|---|
| Smooth | Clean cut with an even meat structure. |
| Serrated | Grips better with firm or uneven structure. |
| Notched | Reduces slices sticking to the blade. |
| Special shapes | For particular meat types and cutting patterns. |
Döner varieties such as minced-meat Döner, chicken, Yaprak Döner and shawarma differ in firmness, structure and thickness. Which geometry suits which spit is explained in the Blade technology section; for the choice in individual cases our advice is available.