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KITCHENKNIFEGURU
My mission is simple: Teach every living thing how to keep their kitchen knives sharp. Sharp is fast. Sharp is fun. Sharp is the key to kitchen happiness. Get the skinny on knife edges, hones, cutting boards, professional sharpening services, and more. . . WHO IS KITCHEN KNIFE GURU? 3) Whatever subject is at hand, he has a passion for quality. 4) He has spent months and months researching kitchen knives and how to keep them sharp—scouring the web, reading books (including a college textbook on the manufacturing of steel). 5) He has interviewed numerous cutlers (professional knife sharpeners) and visited their shops as well. 6) He has taken a two-day class in BEST CUTTING BOARDS . . . FOR YOUR KITCHEN KNIVES It’s easy on knives, can last and last, and can even be resurfaced by sanding. Its only major flaw is its looks—industrial beige. It also tends to grab knife edges a bit and, depending on the thickness and size, be a bit hefty to move around. (Right: Apex 157-651 Beige Sani-Tuff Cutting Board, 12 x 18 x 3/4″ / $48.)WUSTHOF KNIVES
The sets below feature an 8-inch chef and a 3 1/2-paring knife. An 8-inch chef knife is the standard for home kitchens and there’s a reason why—it’s big, but not too big. These sets run from around $120 to $200. There are cheaper chef-paring knife sets that feature6-inch chef knives.
CUTTING BOARDS
To make an end-grain board, you’d use the end of the 2 X 4—where the grain is open, like a sawed-off tree trunk—for the top of your board.Of the three types, this is the easiest to identify because of its checkerboard pattern. Traditional butcher’s blocks are end-grainconstruction.
CALPHALON KNIVES
Calphalon Knives — a Cautionary Tale. Or, one man’s story of seduction and betrayal by Calphalon knives. Once upon a time, on a whim, I bought a Calphalon santoku ( see above) at BB&B. For a long time, it lay in a cupboard as some kind of backup knife to be used for experiments in honing or sharpening or anything else kitchenistic thatSOLINGEN, GERMANY
Solingen, Germany — Wusthof Factory Tour. This past October I had the pleasure (along with my 11-year-old daughter) of visiting Solingen, Germany in order to take a tour of the Wusthof factory located there since 1814. (Well, not in the exact same place, of course.) Solingen is not only home base for Wusthof, but one of theknifemaking
HOW TO HONE A KNIFE AND KEEP IT SASHIMI SHARP Last updated 10.08.19 — If you love the idea of having perpetually-sharp knives in your kitchen, learn how to hone a knife! Because—other than not mashing your kitchen knives into things like porcelain, glass, metal, frozen chicken fillets, (the list goes on)—the single best thing you can do to keep them sharp is to hone (or steel) them regularly. BAMBOO CUTTING BOARDS AND OTHERSKRAMER KNIVES
Kramer Knives — Auction Time. Going, going, gone! Kramer Knives just auctioned off another one of Bob’s beauties the other night—a 10-inch European style chef knife. In case you’re a newbie to the world of custom-made kitchen knives, Bob Kramer’s been one of itsKITCHENKNIFEGURU
My mission is simple: Teach every living thing how to keep their kitchen knives sharp. Sharp is fast. Sharp is fun. Sharp is the key to kitchen happiness. Get the skinny on knife edges, hones, cutting boards, professional sharpening services, and more. . . WHO IS KITCHEN KNIFE GURU? 3) Whatever subject is at hand, he has a passion for quality. 4) He has spent months and months researching kitchen knives and how to keep them sharp—scouring the web, reading books (including a college textbook on the manufacturing of steel). 5) He has interviewed numerous cutlers (professional knife sharpeners) and visited their shops as well. 6) He has taken a two-day class in BEST CUTTING BOARDS . . . FOR YOUR KITCHEN KNIVES It’s easy on knives, can last and last, and can even be resurfaced by sanding. Its only major flaw is its looks—industrial beige. It also tends to grab knife edges a bit and, depending on the thickness and size, be a bit hefty to move around. (Right: Apex 157-651 Beige Sani-Tuff Cutting Board, 12 x 18 x 3/4″ / $48.)WUSTHOF KNIVES
The sets below feature an 8-inch chef and a 3 1/2-paring knife. An 8-inch chef knife is the standard for home kitchens and there’s a reason why—it’s big, but not too big. These sets run from around $120 to $200. There are cheaper chef-paring knife sets that feature6-inch chef knives.
CUTTING BOARDS
To make an end-grain board, you’d use the end of the 2 X 4—where the grain is open, like a sawed-off tree trunk—for the top of your board.Of the three types, this is the easiest to identify because of its checkerboard pattern. Traditional butcher’s blocks are end-grainconstruction.
CALPHALON KNIVES
Calphalon Knives — a Cautionary Tale. Or, one man’s story of seduction and betrayal by Calphalon knives. Once upon a time, on a whim, I bought a Calphalon santoku ( see above) at BB&B. For a long time, it lay in a cupboard as some kind of backup knife to be used for experiments in honing or sharpening or anything else kitchenistic thatSOLINGEN, GERMANY
Solingen, Germany — Wusthof Factory Tour. This past October I had the pleasure (along with my 11-year-old daughter) of visiting Solingen, Germany in order to take a tour of the Wusthof factory located there since 1814. (Well, not in the exact same place, of course.) Solingen is not only home base for Wusthof, but one of theknifemaking
HOW TO HONE A KNIFE AND KEEP IT SASHIMI SHARP Last updated 10.08.19 — If you love the idea of having perpetually-sharp knives in your kitchen, learn how to hone a knife! Because—other than not mashing your kitchen knives into things like porcelain, glass, metal, frozen chicken fillets, (the list goes on)—the single best thing you can do to keep them sharp is to hone (or steel) them regularly. BAMBOO CUTTING BOARDS AND OTHERSKRAMER KNIVES
Kramer Knives — Auction Time. Going, going, gone! Kramer Knives just auctioned off another one of Bob’s beauties the other night—a 10-inch European style chef knife. In case you’re a newbie to the world of custom-made kitchen knives, Bob Kramer’s been one of itsBEST CARVING KNIFE
A carving knife is a thing of beauty, even if it’s used only a couple times a year. When you need a long, thin, and most important of all, sharp blade to do your slicing, nothing else will do.(Above: Wusthof Classic 2-Piece Hollow-Ground Carving Set.) If you’re in the market for a carving knife (or your old one isn’t quite up to snuff) and you’re concerned about quality, don’t let FINDING A PROFESSIONAL SHARPENING SERVICE The grinding service collects, sharpens, and returns the knives en masse once a week or so, and often even supplies them as well. Very industrial, very standardized and efficient. The second (a professional cutler) is used mainly by restaurant chefs and consumers and is designed to handle high-quality cutlery with delicate blades. HOW TO BUY A GREAT CHEF KNIFE HENCKELS KNIVES The knife above is a classic 8-inch chef’s from one of Henckels oldest top-quality lines, the Professional S series.It’s a hand-me-down from my Mom and, I must admit, I love how it feels in my hand—balanced, with a nice sense of heft. Although Germany has hundreds of knife makers, Henckels and Wusthof are the two that are most well-known internationally. WHY USE A PROFESSIONAL KNIFE SHARPENING SERVICE Answers to the five reasons above: Number One —they’re he -re. Some home gourmets may not even realize these professional sharpening services exist for consumers, and that, along with professional chefs, they service consumer cooks as well. It’s a big knife-sharpening world out there. Don’t shirk an invaluable resource.KNIFE EDGES 101
BEVEL: The term bevel is commonly used for any surface on the blade that has been ground to form the edge. The primary bevel is the largest (and most visible) and can vary greatly in depth—from a 32nd of an inch to 3/8ths or larger. Go to the kitchen and look closely at the blade of your chef knife. You’ll notice near the edge of theblade
HOW MANY KITCHEN KNIVES DO YOU REALLY NEED? Remembering that most of your kitchen work can be done with a core three is a liberating feeling. It can free you up to spend your money on quality, not quantity; and help you better maintain the knives you already own and use most. Because there’s no point in owning abattery of
BLADESMITHING CLASS WITH KITCHENKNIFEGURU In this bladesmithing class, we won’t have time to actually create a handle. But we’ll prepare our blade for a future handle by sketching a design and drilling the holes we’ll need to attach the handle to the tang (the part of the blade that runs through/underneath the handle). Below is the process for Scott’s knife.CUTTING BOARDS
To make an end-grain board, you’d use the end of the 2 X 4—where the grain is open, like a sawed-off tree trunk—for the top of your board.Of the three types, this is the easiest to identify because of its checkerboard pattern. Traditional butcher’s blocks are end-grainconstruction.
BOB KRAMER KNIVES
Kramer Knives Background. Last updated 10.09.19 — To lovers of fine kitchen cutlery, Bob Kramer knives (his original hand-wrought versions) have achieved an almost legendary status. We’re talking about blades that, depending on the fit and finish, can take up to 100 man hours to create (plus 25 years of bladesmithing experience as Kramer likes to quip) and cost $6,000 or more. WHAT'S A HONING STEEL? A steel simply realigns the edge of a knife blade while a sharpener grinds off metal to create a new edge. They both achieve the same end, a sharper knife—but accomplish it in different ways. Honing is non-destructive while sharpening is not.KITCHENKNIFEGURU
My mission is simple: Teach every living thing how to keep their kitchen knives sharp. Sharp is fast. Sharp is fun. Sharp is the key to kitchen happiness. Get the skinny on knife edges, hones, cutting boards, professional sharpening services, and more. . .BEST CARVING KNIFE
A carving knife is a thing of beauty, even if it’s used only a couple times a year. When you need a long, thin, and most important of all, sharp blade to do your slicing, nothing else will do.(Above: Wusthof Classic 2-Piece Hollow-Ground Carving Set.) If you’re in the market for a carving knife (or your old one isn’t quite up to snuff) and you’re concerned about quality, don’t let BEST CUTTING BOARDS . . . FOR YOUR KITCHEN KNIVES No doubt we’re all aware there are flotillas of great cutting boards out there. But the fleet winnows down quite a bit if you’re a serious cook and you care about keeping your knives super sharp. Here’s a short list of the best cutting boards as far as the edges of your kitchen knives are concerned. HOW MANY KITCHEN KNIVES DO YOU REALLY NEED? Remembering that most of your kitchen work can be done with a core three is a liberating feeling. It can free you up to spend your money on quality, not quantity; and help you better maintain the knives you already own and use most. Because there’s no point in owning abattery of
LEARNING TO CARE FOR YOUR KITCHEN KNIVES Along with the standard V, other common edge styles are convex, hollow, chisel, and ser - rated (see illustration on previous page): Convex is a particularily sophisticated edge that looks a bit like the cross-section of an airplane wing. Two long arcs curve toward each other and intersect at the edge.WUSTHOF KNIVES
FORGED VS. STAMPED A forged knife is made from steel that has been heated and hammered and heated and hammered some more, so as to realign its molecular structure and make it stronger and more resilient. While a stamped knife is literally stamped out of a roll of steel and thus lacks this strengthening process. With modern manufacturing techniques the lines have now blurred. BLADESMITHING CLASS WITH KITCHENKNIFEGURU Follow KitchenKnifeGuru through a two-day bladesmithing class where he learns about forging, grinding, heat treating, and more. . .CALPHALON KNIVES
Professional Sharpening Always a Plus. Well, Seattle Sharpening being what it is (outstanding!), my Calphalon santoku came back significantly sharper than the original factory-sharpened blade. It had been transformed into a slicing monster. Which won it even more into my good graces and made it one of my favorite slicing knives, reserved for tasks like slivering cabbage for slaw or cucumbers HOW TO HONE A KNIFE AND KEEP IT SASHIMI SHARP Last updated 10.08.19 — If you love the idea of having perpetually-sharp knives in your kitchen, learn how to hone a knife! Because—other than not mashing your kitchen knives into things like porcelain, glass, metal, frozen chicken fillets, (the list goes on)—the single best thing you can do to keep them sharp is to hone (or steel) them regularly.SOLINGEN, GERMANY
This past October I had the pleasure (along with my 11-year-old daughter) of visiting Solingen, Germany. in order to take a tour of the Wusthof factory located there since 1814.. (Well, not in the exact same place, of course.) Solingen is not only home base for Wusthof, but one of the knifemaking capitals of the world—nicknamed the “City of Blades.”KITCHENKNIFEGURU
My mission is simple: Teach every living thing how to keep their kitchen knives sharp. Sharp is fast. Sharp is fun. Sharp is the key to kitchen happiness. Get the skinny on knife edges, hones, cutting boards, professional sharpening services, and more. . .BEST CARVING KNIFE
A carving knife is a thing of beauty, even if it’s used only a couple times a year. When you need a long, thin, and most important of all, sharp blade to do your slicing, nothing else will do.(Above: Wusthof Classic 2-Piece Hollow-Ground Carving Set.) If you’re in the market for a carving knife (or your old one isn’t quite up to snuff) and you’re concerned about quality, don’t let BEST CUTTING BOARDS . . . FOR YOUR KITCHEN KNIVES No doubt we’re all aware there are flotillas of great cutting boards out there. But the fleet winnows down quite a bit if you’re a serious cook and you care about keeping your knives super sharp. Here’s a short list of the best cutting boards as far as the edges of your kitchen knives are concerned. HOW MANY KITCHEN KNIVES DO YOU REALLY NEED? Remembering that most of your kitchen work can be done with a core three is a liberating feeling. It can free you up to spend your money on quality, not quantity; and help you better maintain the knives you already own and use most. Because there’s no point in owning abattery of
LEARNING TO CARE FOR YOUR KITCHEN KNIVES Along with the standard V, other common edge styles are convex, hollow, chisel, and ser - rated (see illustration on previous page): Convex is a particularily sophisticated edge that looks a bit like the cross-section of an airplane wing. Two long arcs curve toward each other and intersect at the edge.WUSTHOF KNIVES
FORGED VS. STAMPED A forged knife is made from steel that has been heated and hammered and heated and hammered some more, so as to realign its molecular structure and make it stronger and more resilient. While a stamped knife is literally stamped out of a roll of steel and thus lacks this strengthening process. With modern manufacturing techniques the lines have now blurred. BLADESMITHING CLASS WITH KITCHENKNIFEGURU Follow KitchenKnifeGuru through a two-day bladesmithing class where he learns about forging, grinding, heat treating, and more. . .CALPHALON KNIVES
Professional Sharpening Always a Plus. Well, Seattle Sharpening being what it is (outstanding!), my Calphalon santoku came back significantly sharper than the original factory-sharpened blade. It had been transformed into a slicing monster. Which won it even more into my good graces and made it one of my favorite slicing knives, reserved for tasks like slivering cabbage for slaw or cucumbers HOW TO HONE A KNIFE AND KEEP IT SASHIMI SHARP Last updated 10.08.19 — If you love the idea of having perpetually-sharp knives in your kitchen, learn how to hone a knife! Because—other than not mashing your kitchen knives into things like porcelain, glass, metal, frozen chicken fillets, (the list goes on)—the single best thing you can do to keep them sharp is to hone (or steel) them regularly.SOLINGEN, GERMANY
This past October I had the pleasure (along with my 11-year-old daughter) of visiting Solingen, Germany. in order to take a tour of the Wusthof factory located there since 1814.. (Well, not in the exact same place, of course.) Solingen is not only home base for Wusthof, but one of the knifemaking capitals of the world—nicknamed the “City of Blades.”BEST CARVING KNIFE
A carving knife is a thing of beauty, even if it’s used only a couple times a year. When you need a long, thin, and most important of all, sharp blade to do your slicing, nothing else will do.(Above: Wusthof Classic 2-Piece Hollow-Ground Carving Set.) If you’re in the market for a carving knife (or your old one isn’t quite up to snuff) and you’re concerned about quality, don’t letKNIFE EDGES 101
BEVEL: The term bevel is commonly used for any surface on the blade that has been ground to form the edge. The primary bevel is the largest (and most visible) and can vary greatly in depth—from a 32nd of an inch to 3/8ths or larger. Go to the kitchen and look closely at the blade of your chef knife. HOW TO BUY A GREAT CHEF KNIFE HENCKELS KNIVES The knife above is a classic 8-inch chef’s from one of Henckels oldest top-quality lines, the Professional S series.It’s a hand-me-down from my Mom and, I must admit, I love how it feels in my hand—balanced, with a nice sense of heft. Although Germany has hundreds of knife makers, Henckels and Wusthof are the two that are most well-known internationally. FINDING A PROFESSIONAL SHARPENING SERVICE Last updated 10.09.19 — When choosing a professional sharpening service, it’s essential to do your homework. Because there are lots of companies charging comparable prices, but not always offering comparable quality. Remember that time you made copies of your front door key, and even though all the key cutters charged a going rate, the first one you went to made lousy keys and theCALPHALON KNIVES
Professional Sharpening Always a Plus. Well, Seattle Sharpening being what it is (outstanding!), my Calphalon santoku came back significantly sharper than the original factory-sharpened blade. It had been transformed into a slicing monster. Which won it even more into my good graces and made it one of my favorite slicing knives, reserved for tasks like slivering cabbage for slaw or cucumbers WHY USE A PROFESSIONAL KNIFE SHARPENING SERVICE (Possible reasons—garnered from my own personal experience.) 1) We don’t know they exist. 2) We don’t know how to locate one. 3) We worry that even if we do locate one, they’ll cost too much. 4) We’re afraid a sub-standard outfit might ruin our beloved knives. 5) We can’t afford the time to deal with any of the above, OR, even if we could manage to spare the time, we deeply doubt HOW TO CHOP AN ONION LIKE A SOUS CHEF Knowing. how to chop an onion quickly is one of the most useful kitchen knife skills you’ll ever have the pleasure to know.. Onions are the bedrock of so much cooking—from soups, to tomato sauces, to classic turkey stuffing, and the list goes on. So, if you like to cook, please do yourself a favor and be sure you know how to chop an onion the most efficient way.CUTTING BOARDS
Last updated 10.09.19 — Fact: One of the easiest things you can do to ensure the long life of your kitchen knives is to use the right kind of cutting board. And believe it or not, even in this age of high-tech materials and nano-bred wonders, just about the best substance for your knives to cut and cube on is still—you guessedit—good old wood.
KITCHEN KNIFE SHARPENING: FIVE GOOD REASONS NOT TO SHARPEN Just because you’re proud of the prowess of your kitchen knives, doesn’t mean you should feel obligated to do your own kitchen knife sharpening. Here are five reasons why it might be wiser (and easier) not to invest in a sharpening system, but send them out to a knife sharpening service: 1) You haven’t the interest or patience tomaster a new skill.
BAMBOO CUTTING BOARDS AND OTHERS Bamboo, a Love Affair Gone Bad. Bamboo cutting boards have become the eco-friendly answer of the new century and bamboo is quite a wonder. It looks super cool and is lightweight but strong. It’s tight-grained and dense, so it’s easy to clean.KITCHENKNIFEGURU
My mission is simple: Teach every living thing how to keep their kitchen knives sharp. Sharp is fast. Sharp is fun. Sharp is the key to kitchen happiness. Get the skinny on knife edges, hones, cutting boards, professional sharpening services, and more. . . BEST CUTTING BOARDS . . . FOR YOUR KITCHEN KNIVES It’s easy on knives, can last and last, and can even be resurfaced by sanding. Its only major flaw is its looks—industrial beige. It also tends to grab knife edges a bit and, depending on the thickness and size, be a bit hefty to move around. (Right: Apex 157-651 Beige Sani-Tuff Cutting Board, 12 x 18 x 3/4″ / $48.)WUSTHOF KNIVES
The sets below feature an 8-inch chef and a 3 1/2-paring knife. An 8-inch chef knife is the standard for home kitchens and there’s a reason why—it’s big, but not too big. These sets run from around $120 to $200. There are cheaper chef-paring knife sets that feature6-inch chef knives.
HOW MANY KITCHEN KNIVES DO YOU REALLY NEED? Remembering that most of your kitchen work can be done with a core three is a liberating feeling. It can free you up to spend your money on quality, not quantity; and help you better maintain the knives you already own and use most. Because there’s no point in owning abattery of
LEARNING TO CARE FOR YOUR KITCHEN KNIVES Along with the standard V, other common edge styles are convex, hollow, chisel, and ser - rated (see illustration on previous page): Convex is a particularily sophisticated edge that looks a bit like the cross-section of an airplane wing. Two long arcs curve toward each other and intersect at the edge. BLADESMITHING CLASS WITH KITCHENKNIFEGURU In this bladesmithing class, we won’t have time to actually create a handle. But we’ll prepare our blade for a future handle by sketching a design and drilling the holes we’ll need to attach the handle to the tang (the part of the blade that runs through/underneath the handle). Below is the process for Scott’s knife.CUTTING BOARDS
To make an end-grain board, you’d use the end of the 2 X 4—where the grain is open, like a sawed-off tree trunk—for the top of your board.Of the three types, this is the easiest to identify because of its checkerboard pattern. Traditional butcher’s blocks are end-grainconstruction.
KNIFE EDGES 101
BEVEL: The term bevel is commonly used for any surface on the blade that has been ground to form the edge. The primary bevel is the largest (and most visible) and can vary greatly in depth—from a 32nd of an inch to 3/8ths or larger. Go to the kitchen and look closely at the blade of your chef knife. You’ll notice near the edge of theblade
SOLINGEN, GERMANY
Solingen, Germany — Wusthof Factory Tour. This past October I had the pleasure (along with my 11-year-old daughter) of visiting Solingen, Germany in order to take a tour of the Wusthof factory located there since 1814. (Well, not in the exact same place, of course.) Solingen is not only home base for Wusthof, but one of theknifemaking
HOW TO CHOP AN ONION LIKE A SOUS CHEF Knowing. how to chop an onion quickly is one of the most useful kitchen knife skills you’ll ever have the pleasure to know.. Onions are the bedrock of so much cooking—from soups, to tomato sauces, to classic turkey stuffing, and the list goes on. So, if you like to cook, please do yourself a favor and be sure you know how to chop an onion the most efficient way.KITCHENKNIFEGURU
My mission is simple: Teach every living thing how to keep their kitchen knives sharp. Sharp is fast. Sharp is fun. Sharp is the key to kitchen happiness. Get the skinny on knife edges, hones, cutting boards, professional sharpening services, and more. . . BEST CUTTING BOARDS . . . FOR YOUR KITCHEN KNIVES It’s easy on knives, can last and last, and can even be resurfaced by sanding. Its only major flaw is its looks—industrial beige. It also tends to grab knife edges a bit and, depending on the thickness and size, be a bit hefty to move around. (Right: Apex 157-651 Beige Sani-Tuff Cutting Board, 12 x 18 x 3/4″ / $48.)WUSTHOF KNIVES
The sets below feature an 8-inch chef and a 3 1/2-paring knife. An 8-inch chef knife is the standard for home kitchens and there’s a reason why—it’s big, but not too big. These sets run from around $120 to $200. There are cheaper chef-paring knife sets that feature6-inch chef knives.
HOW MANY KITCHEN KNIVES DO YOU REALLY NEED? Remembering that most of your kitchen work can be done with a core three is a liberating feeling. It can free you up to spend your money on quality, not quantity; and help you better maintain the knives you already own and use most. Because there’s no point in owning abattery of
LEARNING TO CARE FOR YOUR KITCHEN KNIVES Along with the standard V, other common edge styles are convex, hollow, chisel, and ser - rated (see illustration on previous page): Convex is a particularily sophisticated edge that looks a bit like the cross-section of an airplane wing. Two long arcs curve toward each other and intersect at the edge. BLADESMITHING CLASS WITH KITCHENKNIFEGURU In this bladesmithing class, we won’t have time to actually create a handle. But we’ll prepare our blade for a future handle by sketching a design and drilling the holes we’ll need to attach the handle to the tang (the part of the blade that runs through/underneath the handle). Below is the process for Scott’s knife.CUTTING BOARDS
To make an end-grain board, you’d use the end of the 2 X 4—where the grain is open, like a sawed-off tree trunk—for the top of your board.Of the three types, this is the easiest to identify because of its checkerboard pattern. Traditional butcher’s blocks are end-grainconstruction.
KNIFE EDGES 101
BEVEL: The term bevel is commonly used for any surface on the blade that has been ground to form the edge. The primary bevel is the largest (and most visible) and can vary greatly in depth—from a 32nd of an inch to 3/8ths or larger. Go to the kitchen and look closely at the blade of your chef knife. You’ll notice near the edge of theblade
SOLINGEN, GERMANY
Solingen, Germany — Wusthof Factory Tour. This past October I had the pleasure (along with my 11-year-old daughter) of visiting Solingen, Germany in order to take a tour of the Wusthof factory located there since 1814. (Well, not in the exact same place, of course.) Solingen is not only home base for Wusthof, but one of theknifemaking
HOW TO CHOP AN ONION LIKE A SOUS CHEF Knowing. how to chop an onion quickly is one of the most useful kitchen knife skills you’ll ever have the pleasure to know.. Onions are the bedrock of so much cooking—from soups, to tomato sauces, to classic turkey stuffing, and the list goes on. So, if you like to cook, please do yourself a favor and be sure you know how to chop an onion the most efficient way.BEST CARVING KNIFE
A carving knife is a thing of beauty, even if it’s used only a couple times a year. When you need a long, thin, and most important of all, sharp blade to do your slicing, nothing else will do.(Above: Wusthof Classic 2-Piece Hollow-Ground Carving Set.) If you’re in the market for a carving knife (or your old one isn’t quite up to snuff) and you’re concerned about quality, don’t let BLADESMITHING CLASS WITH KITCHENKNIFEGURU In this bladesmithing class, we won’t have time to actually create a handle. But we’ll prepare our blade for a future handle by sketching a design and drilling the holes we’ll need to attach the handle to the tang (the part of the blade that runs through/underneath the handle). Below is the process for Scott’s knife. FINDING A PROFESSIONAL SHARPENING SERVICE The grinding service collects, sharpens, and returns the knives en masse once a week or so, and often even supplies them as well. Very industrial, very standardized and efficient. The second (a professional cutler) is used mainly by restaurant chefs and consumers and is designed to handle high-quality cutlery with delicate blades. WHY USE A PROFESSIONAL KNIFE SHARPENING SERVICE Answers to the five reasons above: Number One —they’re he -re. Some home gourmets may not even realize these professional sharpening services exist for consumers, and that, along with professional chefs, they service consumer cooks as well. It’s a big knife-sharpening world out there. Don’t shirk an invaluable resource. HOW TO HONE A KNIFE AND KEEP IT SASHIMI SHARP Last updated 10.08.19 — If you love the idea of having perpetually-sharp knives in your kitchen, learn how to hone a knife! Because—other than not mashing your kitchen knives into things like porcelain, glass, metal, frozen chicken fillets, (the list goes on)—the single best thing you can do to keep them sharp is to hone (or steel) them regularly.CALPHALON KNIVES
Calphalon Knives — a Cautionary Tale. Or, one man’s story of seduction and betrayal by Calphalon knives. Once upon a time, on a whim, I bought a Calphalon santoku ( see above) at BB&B. For a long time, it lay in a cupboard as some kind of backup knife to be used for experiments in honing or sharpening or anything else kitchenistic that WHAT MAKES A HIGH PERFORMANCE KITCHEN KNIFE AND DO YOU In the kitchen knife world, there’s a lot of gabbing nowadays about high performance knives. You might have read some reviewer gushing about a new high performance blade he’s just discovered. Or online chatters comparing notes on what brand is higher performance than theother.
HOW TO CHOP AN ONION LIKE A SOUS CHEF Knowing. how to chop an onion quickly is one of the most useful kitchen knife skills you’ll ever have the pleasure to know.. Onions are the bedrock of so much cooking—from soups, to tomato sauces, to classic turkey stuffing, and the list goes on. So, if you like to cook, please do yourself a favor and be sure you know how to chop an onion the most efficient way. BAMBOO CUTTING BOARDS AND OTHERS Bamboo, a Love Affair Gone Bad. Bamboo cutting boards have become the eco-friendly answer of the new century and bamboo is quite a wonder. It looks super cool and is lightweight but strong. It’s tight-grained and dense, so it’s easy to clean.KRAMER KNIVES
Kramer Knives — Auction Time. Going, going, gone! Kramer Knives just auctioned off another one of Bob’s beauties the other night—a 10-inch European style chef knife. In case you’re a newbie to the world of custom-made kitchen knives, Bob Kramer’s been one of its most distinguished and apostles for the past decade or so.KITCHENKNIFEGURU
My mission is simple: Teach every living thing how to keep their kitchen knives sharp. Sharp is fast. Sharp is fun. Sharp is the key to kitchen happiness. Get the skinny on knife edges, hones, cutting boards, professional sharpening services, and more. . . WHO IS KITCHEN KNIFE GURU? 3) Whatever subject is at hand, he has a passion for quality. 4) He has spent months and months researching kitchen knives and how to keep them sharp—scouring the web, reading books (including a college textbook on the manufacturing of steel). 5) He has interviewed numerous cutlers (professional knife sharpeners) and visited their shops as well. 6) He has taken a two-day class in BEST CUTTING BOARDS . . . FOR YOUR KITCHEN KNIVES It’s easy on knives, can last and last, and can even be resurfaced by sanding. Its only major flaw is its looks—industrial beige. It also tends to grab knife edges a bit and, depending on the thickness and size, be a bit hefty to move around. (Right: Apex 157-651 Beige Sani-Tuff Cutting Board, 12 x 18 x 3/4″ / $48.) HOW MANY KITCHEN KNIVES DO YOU REALLY NEED? Remembering that most of your kitchen work can be done with a core three is a liberating feeling. It can free you up to spend your money on quality, not quantity; and help you better maintain the knives you already own and use most. Because there’s no point in owning abattery of
WUSTHOF KNIVES
The sets below feature an 8-inch chef and a 3 1/2-paring knife. An 8-inch chef knife is the standard for home kitchens and there’s a reason why—it’s big, but not too big. These sets run from around $120 to $200. There are cheaper chef-paring knife sets that feature6-inch chef knives.
BLADESMITHING CLASS WITH KITCHENKNIFEGURU In this bladesmithing class, we won’t have time to actually create a handle. But we’ll prepare our blade for a future handle by sketching a design and drilling the holes we’ll need to attach the handle to the tang (the part of the blade that runs through/underneath the handle). Below is the process for Scott’s knife. FINDING A PROFESSIONAL SHARPENING SERVICE The grinding service collects, sharpens, and returns the knives en masse once a week or so, and often even supplies them as well. Very industrial, very standardized and efficient. The second (a professional cutler) is used mainly by restaurant chefs and consumers and is designed to handle high-quality cutlery with delicate blades.CALPHALON KNIVES
Calphalon Knives — a Cautionary Tale. Or, one man’s story of seduction and betrayal by Calphalon knives. Once upon a time, on a whim, I bought a Calphalon santoku ( see above) at BB&B. For a long time, it lay in a cupboard as some kind of backup knife to be used for experiments in honing or sharpening or anything else kitchenistic that HOW TO HONE A KNIFE AND KEEP IT SASHIMI SHARP Last updated 10.08.19 — If you love the idea of having perpetually-sharp knives in your kitchen, learn how to hone a knife! Because—other than not mashing your kitchen knives into things like porcelain, glass, metal, frozen chicken fillets, (the list goes on)—the single best thing you can do to keep them sharp is to hone (or steel) them regularly. BAMBOO CUTTING BOARDS AND OTHERSKITCHENKNIFEGURU
My mission is simple: Teach every living thing how to keep their kitchen knives sharp. Sharp is fast. Sharp is fun. Sharp is the key to kitchen happiness. Get the skinny on knife edges, hones, cutting boards, professional sharpening services, and more. . . WHO IS KITCHEN KNIFE GURU? 3) Whatever subject is at hand, he has a passion for quality. 4) He has spent months and months researching kitchen knives and how to keep them sharp—scouring the web, reading books (including a college textbook on the manufacturing of steel). 5) He has interviewed numerous cutlers (professional knife sharpeners) and visited their shops as well. 6) He has taken a two-day class in BEST CUTTING BOARDS . . . FOR YOUR KITCHEN KNIVES It’s easy on knives, can last and last, and can even be resurfaced by sanding. Its only major flaw is its looks—industrial beige. It also tends to grab knife edges a bit and, depending on the thickness and size, be a bit hefty to move around. (Right: Apex 157-651 Beige Sani-Tuff Cutting Board, 12 x 18 x 3/4″ / $48.) HOW MANY KITCHEN KNIVES DO YOU REALLY NEED? Remembering that most of your kitchen work can be done with a core three is a liberating feeling. It can free you up to spend your money on quality, not quantity; and help you better maintain the knives you already own and use most. Because there’s no point in owning abattery of
WUSTHOF KNIVES
The sets below feature an 8-inch chef and a 3 1/2-paring knife. An 8-inch chef knife is the standard for home kitchens and there’s a reason why—it’s big, but not too big. These sets run from around $120 to $200. There are cheaper chef-paring knife sets that feature6-inch chef knives.
BLADESMITHING CLASS WITH KITCHENKNIFEGURU In this bladesmithing class, we won’t have time to actually create a handle. But we’ll prepare our blade for a future handle by sketching a design and drilling the holes we’ll need to attach the handle to the tang (the part of the blade that runs through/underneath the handle). Below is the process for Scott’s knife. FINDING A PROFESSIONAL SHARPENING SERVICE The grinding service collects, sharpens, and returns the knives en masse once a week or so, and often even supplies them as well. Very industrial, very standardized and efficient. The second (a professional cutler) is used mainly by restaurant chefs and consumers and is designed to handle high-quality cutlery with delicate blades.CALPHALON KNIVES
Calphalon Knives — a Cautionary Tale. Or, one man’s story of seduction and betrayal by Calphalon knives. Once upon a time, on a whim, I bought a Calphalon santoku ( see above) at BB&B. For a long time, it lay in a cupboard as some kind of backup knife to be used for experiments in honing or sharpening or anything else kitchenistic that HOW TO HONE A KNIFE AND KEEP IT SASHIMI SHARP Last updated 10.08.19 — If you love the idea of having perpetually-sharp knives in your kitchen, learn how to hone a knife! Because—other than not mashing your kitchen knives into things like porcelain, glass, metal, frozen chicken fillets, (the list goes on)—the single best thing you can do to keep them sharp is to hone (or steel) them regularly. BAMBOO CUTTING BOARDS AND OTHERSBEST CARVING KNIFE
A carving knife is a thing of beauty, even if it’s used only a couple times a year. When you need a long, thin, and most important of all, sharp blade to do your slicing, nothing else will do.(Above: Wusthof Classic 2-Piece Hollow-Ground Carving Set.) If you’re in the market for a carving knife (or your old one isn’t quite up to snuff) and you’re concerned about quality, don’t let FINDING A PROFESSIONAL SHARPENING SERVICE The grinding service collects, sharpens, and returns the knives en masse once a week or so, and often even supplies them as well. Very industrial, very standardized and efficient. The second (a professional cutler) is used mainly by restaurant chefs and consumers and is designed to handle high-quality cutlery with delicate blades. HOW TO BUY A GREAT CHEF KNIFE HENCKELS KNIVES The knife above is a classic 8-inch chef’s from one of Henckels oldest top-quality lines, the Professional S series.It’s a hand-me-down from my Mom and, I must admit, I love how it feels in my hand—balanced, with a nice sense of heft. Although Germany has hundreds of knife makers, Henckels and Wusthof are the two that are most well-known internationally. WHY USE A PROFESSIONAL KNIFE SHARPENING SERVICE Answers to the five reasons above: Number One —they’re he -re. Some home gourmets may not even realize these professional sharpening services exist for consumers, and that, along with professional chefs, they service consumer cooks as well. It’s a big knife-sharpening world out there. Don’t shirk an invaluable resource.KNIFE EDGES 101
BEVEL: The term bevel is commonly used for any surface on the blade that has been ground to form the edge. The primary bevel is the largest (and most visible) and can vary greatly in depth—from a 32nd of an inch to 3/8ths or larger. Go to the kitchen and look closely at the blade of your chef knife. You’ll notice near the edge of theblade
CUTTING BOARDS
Last updated 10.09.19 — Fact: One of the easiest things you can do to ensure the long life of your kitchen knives is to use the right kind of cutting board. And believe it or not, even in this age of high-tech materials and nano-bred wonders, just about the best substance for your knives to cut and cube on is still—you guessedit—good old wood.
KRAMER KNIVES
Kramer Knives — Auction Time. Going, going, gone! Kramer Knives just auctioned off another one of Bob’s beauties the other night—a 10-inch European style chef knife. In case you’re a newbie to the world of custom-made kitchen knives, Bob Kramer’s been one of its most distinguished and apostles for the past decade or so. HOW TO CHOP AN ONION LIKE A SOUS CHEF Knowing. how to chop an onion quickly is one of the most useful kitchen knife skills you’ll ever have the pleasure to know.. Onions are the bedrock of so much cooking—from soups, to tomato sauces, to classic turkey stuffing, and the list goes on. So, if you like to cook, please do yourself a favor and be sure you know how to chop an onion the most efficient way.BOB KRAMER KNIVES
Kramer Knives Background. Last updated 10.09.19 — To lovers of fine kitchen cutlery, Bob Kramer knives (his original hand-wrought versions) have achieved an almost legendary status. We’re talking about blades that, depending on the fit and finish, can take up to 100 man hours to create (plus 25 years of bladesmithing experience as Kramer likes to quip) and cost $6,000 or more.BOOS CUTTING BOARDS
Along with chairs and tables. And cutting boards. John Boos End-Grain Chopping Block 18 x 18 x 4 inch / maple. This butcher-block style maple board is a true classic. And because of the vertical orientation of the end-grain wood fibers, it’s uber-gentle on your knife blades. In my kitchen I enjoy the look of our maple boards against our blackKITCHENKNIFEGURU
My mission is simple: Teach every living thing how to keep their kitchen knives sharp. Sharp is fast. Sharp is fun. Sharp is the key to kitchen happiness. Get the skinny on knife edges, hones, cutting boards, professional sharpening services, and more. . . WHO IS KITCHEN KNIFE GURU? 3) Whatever subject is at hand, he has a passion for quality. 4) He has spent months and months researching kitchen knives and how to keep them sharp—scouring the web, reading books (including a college textbook on the manufacturing of steel). 5) He has interviewed numerous cutlers (professional knife sharpeners) and visited their shops as well. 6) He has taken a two-day class in BEST CUTTING BOARDS . . . FOR YOUR KITCHEN KNIVES It’s easy on knives, can last and last, and can even be resurfaced by sanding. Its only major flaw is its looks—industrial beige. It also tends to grab knife edges a bit and, depending on the thickness and size, be a bit hefty to move around. (Right: Apex 157-651 Beige Sani-Tuff Cutting Board, 12 x 18 x 3/4″ / $48.) HOW MANY KITCHEN KNIVES DO YOU REALLY NEED? Remembering that most of your kitchen work can be done with a core three is a liberating feeling. It can free you up to spend your money on quality, not quantity; and help you better maintain the knives you already own and use most. Because there’s no point in owning abattery of
WUSTHOF KNIVES
The sets below feature an 8-inch chef and a 3 1/2-paring knife. An 8-inch chef knife is the standard for home kitchens and there’s a reason why—it’s big, but not too big. These sets run from around $120 to $200. There are cheaper chef-paring knife sets that feature6-inch chef knives.
BLADESMITHING CLASS WITH KITCHENKNIFEGURU In this bladesmithing class, we won’t have time to actually create a handle. But we’ll prepare our blade for a future handle by sketching a design and drilling the holes we’ll need to attach the handle to the tang (the part of the blade that runs through/underneath the handle). Below is the process for Scott’s knife.CALPHALON KNIVES
Calphalon Knives — a Cautionary Tale. Or, one man’s story of seduction and betrayal by Calphalon knives. Once upon a time, on a whim, I bought a Calphalon santoku ( see above) at BB&B. For a long time, it lay in a cupboard as some kind of backup knife to be used for experiments in honing or sharpening or anything else kitchenistic that BAMBOO CUTTING BOARDS AND OTHERS HOW TO HONE A KNIFE AND KEEP IT SASHIMI SHARP Last updated 10.08.19 — If you love the idea of having perpetually-sharp knives in your kitchen, learn how to hone a knife! Because—other than not mashing your kitchen knives into things like porcelain, glass, metal, frozen chicken fillets, (the list goes on)—the single best thing you can do to keep them sharp is to hone (or steel) them regularly. WHAT'S A HONING STEEL? A steel simply realigns the edge of a knife blade while a sharpener grinds off metal to create a new edge. They both achieve the same end, a sharper knife—but accomplish it in different ways. Honing is non-destructive while sharpening is not.KITCHENKNIFEGURU
My mission is simple: Teach every living thing how to keep their kitchen knives sharp. Sharp is fast. Sharp is fun. Sharp is the key to kitchen happiness. Get the skinny on knife edges, hones, cutting boards, professional sharpening services, and more. . . WHO IS KITCHEN KNIFE GURU? 3) Whatever subject is at hand, he has a passion for quality. 4) He has spent months and months researching kitchen knives and how to keep them sharp—scouring the web, reading books (including a college textbook on the manufacturing of steel). 5) He has interviewed numerous cutlers (professional knife sharpeners) and visited their shops as well. 6) He has taken a two-day class in BEST CUTTING BOARDS . . . FOR YOUR KITCHEN KNIVES It’s easy on knives, can last and last, and can even be resurfaced by sanding. Its only major flaw is its looks—industrial beige. It also tends to grab knife edges a bit and, depending on the thickness and size, be a bit hefty to move around. (Right: Apex 157-651 Beige Sani-Tuff Cutting Board, 12 x 18 x 3/4″ / $48.) HOW MANY KITCHEN KNIVES DO YOU REALLY NEED? Remembering that most of your kitchen work can be done with a core three is a liberating feeling. It can free you up to spend your money on quality, not quantity; and help you better maintain the knives you already own and use most. Because there’s no point in owning abattery of
WUSTHOF KNIVES
The sets below feature an 8-inch chef and a 3 1/2-paring knife. An 8-inch chef knife is the standard for home kitchens and there’s a reason why—it’s big, but not too big. These sets run from around $120 to $200. There are cheaper chef-paring knife sets that feature6-inch chef knives.
BLADESMITHING CLASS WITH KITCHENKNIFEGURU In this bladesmithing class, we won’t have time to actually create a handle. But we’ll prepare our blade for a future handle by sketching a design and drilling the holes we’ll need to attach the handle to the tang (the part of the blade that runs through/underneath the handle). Below is the process for Scott’s knife.CALPHALON KNIVES
Calphalon Knives — a Cautionary Tale. Or, one man’s story of seduction and betrayal by Calphalon knives. Once upon a time, on a whim, I bought a Calphalon santoku ( see above) at BB&B. For a long time, it lay in a cupboard as some kind of backup knife to be used for experiments in honing or sharpening or anything else kitchenistic that BAMBOO CUTTING BOARDS AND OTHERS HOW TO HONE A KNIFE AND KEEP IT SASHIMI SHARP Last updated 10.08.19 — If you love the idea of having perpetually-sharp knives in your kitchen, learn how to hone a knife! Because—other than not mashing your kitchen knives into things like porcelain, glass, metal, frozen chicken fillets, (the list goes on)—the single best thing you can do to keep them sharp is to hone (or steel) them regularly. WHAT'S A HONING STEEL? A steel simply realigns the edge of a knife blade while a sharpener grinds off metal to create a new edge. They both achieve the same end, a sharper knife—but accomplish it in different ways. Honing is non-destructive while sharpening is not.BEST CARVING KNIFE
A carving knife is a thing of beauty, even if it’s used only a couple times a year. When you need a long, thin, and most important of all, sharp blade to do your slicing, nothing else will do.(Above: Wusthof Classic 2-Piece Hollow-Ground Carving Set.) If you’re in the market for a carving knife (or your old one isn’t quite up to snuff) and you’re concerned about quality, don’t let HOW TO BUY A GREAT CHEF KNIFE HENCKELS KNIVES The knife above is a classic 8-inch chef’s from one of Henckels oldest top-quality lines, the Professional S series.It’s a hand-me-down from my Mom and, I must admit, I love how it feels in my hand—balanced, with a nice sense of heft. Although Germany has hundreds of knife makers, Henckels and Wusthof are the two that are most well-known internationally. FINDING A PROFESSIONAL SHARPENING SERVICE The grinding service collects, sharpens, and returns the knives en masse once a week or so, and often even supplies them as well. Very industrial, very standardized and efficient. The second (a professional cutler) is used mainly by restaurant chefs and consumers and is designed to handle high-quality cutlery with delicate blades.KNIFE EDGES 101
BEVEL: The term bevel is commonly used for any surface on the blade that has been ground to form the edge. The primary bevel is the largest (and most visible) and can vary greatly in depth—from a 32nd of an inch to 3/8ths or larger. Go to the kitchen and look closely at the blade of your chef knife. You’ll notice near the edge of theblade
BAMBOO CUTTING BOARDS AND OTHERS Bamboo, a Love Affair Gone Bad. Bamboo cutting boards have become the eco-friendly answer of the new century and bamboo is quite a wonder. It looks super cool and is lightweight but strong. It’s tight-grained and dense, so it’s easy to clean. HOW TO CHOP AN ONION LIKE A SOUS CHEF Knowing. how to chop an onion quickly is one of the most useful kitchen knife skills you’ll ever have the pleasure to know.. Onions are the bedrock of so much cooking—from soups, to tomato sauces, to classic turkey stuffing, and the list goes on. So, if you like to cook, please do yourself a favor and be sure you know how to chop an onion the most efficient way. WHY USE A PROFESSIONAL KNIFE SHARPENING SERVICE Answers to the five reasons above: Number One —they’re he -re. Some home gourmets may not even realize these professional sharpening services exist for consumers, and that, along with professional chefs, they service consumer cooks as well. It’s a big knife-sharpening world out there. Don’t shirk an invaluable resource.CUTTING BOARDS
Last updated 10.09.19 — Fact: One of the easiest things you can do to ensure the long life of your kitchen knives is to use the right kind of cutting board. And believe it or not, even in this age of high-tech materials and nano-bred wonders, just about the best substance for your knives to cut and cube on is still—you guessedit—good old wood.
KRAMER KNIVES
Kramer Knives — Auction Time. Going, going, gone! Kramer Knives just auctioned off another one of Bob’s beauties the other night—a 10-inch European style chef knife. In case you’re a newbie to the world of custom-made kitchen knives, Bob Kramer’s been one of its most distinguished and apostles for the past decade or so.BOB KRAMER KNIVES
Kramer Knives Background. Last updated 10.09.19 — To lovers of fine kitchen cutlery, Bob Kramer knives (his original hand-wrought versions) have achieved an almost legendary status. We’re talking about blades that, depending on the fit and finish, can take up to 100 man hours to create (plus 25 years of bladesmithing experience as Kramer likes to quip) and cost $6,000 or more.KITCHENKNIFEGURU
My mission is simple: Teach every living thing how to keep their kitchen knives sharp. Sharp is fast. Sharp is fun. Sharp is the key to kitchen happiness. Get the skinny on knife edges, hones, cutting boards, professional sharpening services, and more. . . WHO IS KITCHEN KNIFE GURU? 3) Whatever subject is at hand, he has a passion for quality. 4) He has spent months and months researching kitchen knives and how to keep them sharp—scouring the web, reading books (including a college textbook on the manufacturing of steel). 5) He has interviewed numerous cutlers (professional knife sharpeners) and visited their shops as well. 6) He has taken a two-day class in BEST CUTTING BOARDS . . . FOR YOUR KITCHEN KNIVES It’s easy on knives, can last and last, and can even be resurfaced by sanding. Its only major flaw is its looks—industrial beige. It also tends to grab knife edges a bit and, depending on the thickness and size, be a bit hefty to move around. (Right: Apex 157-651 Beige Sani-Tuff Cutting Board, 12 x 18 x 3/4″ / $48.)WUSTHOF KNIVES
The sets below feature an 8-inch chef and a 3 1/2-paring knife. An 8-inch chef knife is the standard for home kitchens and there’s a reason why—it’s big, but not too big. These sets run from around $120 to $200. There are cheaper chef-paring knife sets that feature6-inch chef knives.
BLADESMITHING CLASS WITH KITCHENKNIFEGURU In this bladesmithing class, we won’t have time to actually create a handle. But we’ll prepare our blade for a future handle by sketching a design and drilling the holes we’ll need to attach the handle to the tang (the part of the blade that runs through/underneath the handle). Below is the process for Scott’s knife.KNIFE EDGES 101
BEVEL: The term bevel is commonly used for any surface on the blade that has been ground to form the edge. The primary bevel is the largest (and most visible) and can vary greatly in depth—from a 32nd of an inch to 3/8ths or larger. Go to the kitchen and look closely at the blade of your chef knife. You’ll notice near the edge of theblade
CUTTING BOARDS
To make an end-grain board, you’d use the end of the 2 X 4—where the grain is open, like a sawed-off tree trunk—for the top of your board.Of the three types, this is the easiest to identify because of its checkerboard pattern. Traditional butcher’s blocks are end-grainconstruction.
CALPHALON KNIVES
Calphalon Knives — a Cautionary Tale. Or, one man’s story of seduction and betrayal by Calphalon knives. Once upon a time, on a whim, I bought a Calphalon santoku ( see above) at BB&B. For a long time, it lay in a cupboard as some kind of backup knife to be used for experiments in honing or sharpening or anything else kitchenistic that HOW TO HONE A KNIFE AND KEEP IT SASHIMI SHARP Last updated 10.08.19 — If you love the idea of having perpetually-sharp knives in your kitchen, learn how to hone a knife! Because—other than not mashing your kitchen knives into things like porcelain, glass, metal, frozen chicken fillets, (the list goes on)—the single best thing you can do to keep them sharp is to hone (or steel) them regularly. WHAT'S A HONING STEEL? A steel simply realigns the edge of a knife blade while a sharpener grinds off metal to create a new edge. They both achieve the same end, a sharper knife—but accomplish it in different ways. Honing is non-destructive while sharpening is not.KITCHENKNIFEGURU
My mission is simple: Teach every living thing how to keep their kitchen knives sharp. Sharp is fast. Sharp is fun. Sharp is the key to kitchen happiness. Get the skinny on knife edges, hones, cutting boards, professional sharpening services, and more. . . WHO IS KITCHEN KNIFE GURU? 3) Whatever subject is at hand, he has a passion for quality. 4) He has spent months and months researching kitchen knives and how to keep them sharp—scouring the web, reading books (including a college textbook on the manufacturing of steel). 5) He has interviewed numerous cutlers (professional knife sharpeners) and visited their shops as well. 6) He has taken a two-day class in BEST CUTTING BOARDS . . . FOR YOUR KITCHEN KNIVES It’s easy on knives, can last and last, and can even be resurfaced by sanding. Its only major flaw is its looks—industrial beige. It also tends to grab knife edges a bit and, depending on the thickness and size, be a bit hefty to move around. (Right: Apex 157-651 Beige Sani-Tuff Cutting Board, 12 x 18 x 3/4″ / $48.)WUSTHOF KNIVES
The sets below feature an 8-inch chef and a 3 1/2-paring knife. An 8-inch chef knife is the standard for home kitchens and there’s a reason why—it’s big, but not too big. These sets run from around $120 to $200. There are cheaper chef-paring knife sets that feature6-inch chef knives.
BLADESMITHING CLASS WITH KITCHENKNIFEGURU In this bladesmithing class, we won’t have time to actually create a handle. But we’ll prepare our blade for a future handle by sketching a design and drilling the holes we’ll need to attach the handle to the tang (the part of the blade that runs through/underneath the handle). Below is the process for Scott’s knife.KNIFE EDGES 101
BEVEL: The term bevel is commonly used for any surface on the blade that has been ground to form the edge. The primary bevel is the largest (and most visible) and can vary greatly in depth—from a 32nd of an inch to 3/8ths or larger. Go to the kitchen and look closely at the blade of your chef knife. You’ll notice near the edge of theblade
CUTTING BOARDS
To make an end-grain board, you’d use the end of the 2 X 4—where the grain is open, like a sawed-off tree trunk—for the top of your board.Of the three types, this is the easiest to identify because of its checkerboard pattern. Traditional butcher’s blocks are end-grainconstruction.
CALPHALON KNIVES
Calphalon Knives — a Cautionary Tale. Or, one man’s story of seduction and betrayal by Calphalon knives. Once upon a time, on a whim, I bought a Calphalon santoku ( see above) at BB&B. For a long time, it lay in a cupboard as some kind of backup knife to be used for experiments in honing or sharpening or anything else kitchenistic that HOW TO HONE A KNIFE AND KEEP IT SASHIMI SHARP Last updated 10.08.19 — If you love the idea of having perpetually-sharp knives in your kitchen, learn how to hone a knife! Because—other than not mashing your kitchen knives into things like porcelain, glass, metal, frozen chicken fillets, (the list goes on)—the single best thing you can do to keep them sharp is to hone (or steel) them regularly. WHAT'S A HONING STEEL? A steel simply realigns the edge of a knife blade while a sharpener grinds off metal to create a new edge. They both achieve the same end, a sharper knife—but accomplish it in different ways. Honing is non-destructive while sharpening is not. BLADESMITHING CLASS WITH KITCHENKNIFEGURU In this bladesmithing class, we won’t have time to actually create a handle. But we’ll prepare our blade for a future handle by sketching a design and drilling the holes we’ll need to attach the handle to the tang (the part of the blade that runs through/underneath the handle). Below is the process for Scott’s knife.BEST CARVING KNIFE
A carving knife is a thing of beauty, even if it’s used only a couple times a year. When you need a long, thin, and most important of all, sharp blade to do your slicing, nothing else will do.(Above: Wusthof Classic 2-Piece Hollow-Ground Carving Set.) If you’re in the market for a carving knife (or your old one isn’t quite up to snuff) and you’re concerned about quality, don’t let HOW MANY KITCHEN KNIVES DO YOU REALLY NEED? Remembering that most of your kitchen work can be done with a core three is a liberating feeling. It can free you up to spend your money on quality, not quantity; and help you better maintain the knives you already own and use most. Because there’s no point in owning abattery of
FINDING A PROFESSIONAL SHARPENING SERVICE The grinding service collects, sharpens, and returns the knives en masse once a week or so, and often even supplies them as well. Very industrial, very standardized and efficient. The second (a professional cutler) is used mainly by restaurant chefs and consumers and is designed to handle high-quality cutlery with delicate blades. HOW TO BUY A GREAT CHEF KNIFE HENCKELS KNIVES The knife above is a classic 8-inch chef’s from one of Henckels oldest top-quality lines, the Professional S series.It’s a hand-me-down from my Mom and, I must admit, I love how it feels in my hand—balanced, with a nice sense of heft. Although Germany has hundreds of knife makers, Henckels and Wusthof are the two that are most well-known internationally. BAMBOO CUTTING BOARDS AND OTHERS Bamboo, a Love Affair Gone Bad. Bamboo cutting boards have become the eco-friendly answer of the new century and bamboo is quite a wonder. It looks super cool and is lightweight but strong. It’s tight-grained and dense, so it’s easy to clean. WHY USE A PROFESSIONAL KNIFE SHARPENING SERVICE Answers to the five reasons above: Number One —they’re he -re. Some home gourmets may not even realize these professional sharpening services exist for consumers, and that, along with professional chefs, they service consumer cooks as well. It’s a big knife-sharpening world out there. Don’t shirk an invaluable resource.KRAMER KNIVES
Kramer Knives — Auction Time. Going, going, gone! Kramer Knives just auctioned off another one of Bob’s beauties the other night—a 10-inch European style chef knife. In case you’re a newbie to the world of custom-made kitchen knives, Bob Kramer’s been one of its most distinguished and apostles for the past decade or so.BOOS CUTTING BOARDS
Along with chairs and tables. And cutting boards. John Boos End-Grain Chopping Block 18 x 18 x 4 inch / maple. This butcher-block style maple board is a true classic. And because of the vertical orientation of the end-grain wood fibers, it’s uber-gentle on your knife blades. In my kitchen I enjoy the look of our maple boards against our blackBOB KRAMER KNIVES
Kramer Knives Background. Last updated 10.09.19 — To lovers of fine kitchen cutlery, Bob Kramer knives (his original hand-wrought versions) have achieved an almost legendary status. We’re talking about blades that, depending on the fit and finish, can take up to 100 man hours to create (plus 25 years of bladesmithing experience as Kramer likes to quip) and cost $6,000 or more. sharpening and caring for your kitchen knives* Home
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* Kitchen Knife Sharpening Action Plan * The Sharpening Cycle * Why Use a Professional Knife Sharpening Service? * Finding a Professional Sharpening Service * Reviews of Professional Knife Sharpening Services* Hones/Steels
* What’s a Honing Steel? * How to Hone a Knife * Honing Cheat Sheet* Knives
* Best Chef Knives — Six Recommendations * Wusthof Knives — a Buyer’s Guide * How to Buy a Great Chef Knife* Knife Edges 101
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Navigation--- Navigation --- HomeSharpeners-- Kitchen Knife Sharpening Action Plan-- The Sharpening Cycle-- Why Use a Professional Knife Sharpening Service?-- Finding a Professional Sharpening Service-- Reviews of Professional Knife Sharpening ServicesHones/Steels-- What’s a Honing Steel?-- How to Hone a Knife-- Honing Cheat SheetKnives-- Best Chef Knives — Six Recommendations-- Wusthof Knives — a Buyer’s Guide-- How to Buy a Great Chef Knife-- Knife Edges 101Cutting Boards-- Cutting Boards . . .Wood or Plastic?-- Bamboo Cutting Boards and Others-- Cutting Board CleanlinessBLOGShop-- My Favorite Honing Steels-- Boos Cutting Boards — Test of TimeAboutUs
WELCOME TO KITCHENKNIFEGURU! My mission is simple: Teach every living thing how to keep their kitchen knives sharp. Sharp is fast. Sharp is fun. Sharp is the key to kitchen happiness. Find a professional knife sharpener, view a video on how to hone, or read a highly opinionated blog post on the latest kitchen gadget—it’s all here! _DON'T MISS MY HOW-TO-HONE VIDEOS!_
BEST CHEF KNIVES —SIX RECOMMENDATIONS
Six recommendations that cover some of the best chef knives around, each produced by a different world-class knifemaker. . . Read more → PROFESSIONAL KNIFE SHARPENING SERVICES I’m a very very very very very picky person. Especially when I want to be. So, when it came to reviewing professional. . . Read more →WHAT'S A
HONING STEEL?
You’ve probably heard about honing steels before—more simplyknown as steels.
You
might even have one stashed away. . . Read more → Win a _GIFT CARD___ _FOR __$60_ from _SUR LA TABLE! _You’re automatically entered when you join the _KKG EMAIL CLUB__._Name
.
Never ever chop on glass, steel, ceramic, granite, or anything hard and unyielding. (Check out these John Boos maple boardsor
this Oneida plastic one.)
2) Never use your knives to hack at turkey joints or saw through frozen cookie dough (or anything else frozen for that matter). They’re not chisels or cleavers, but highly-tuned instruments.Kitchen knife no-no
3) Never soak them in the sink—or leave them in a puddle of tomato puree. They may be stainless steel, but their super-fine edgesare
suckers for corrosion. 4) Always wash separately in hot water. Hand-dry only—never leave in a pool of wet. (Fun dish towelsanyone?)
5) Ban them from the dishwasher—no matter what the manufacturer’swarranty says.
6) Never store them in a drawer so they can bang around with the riffraff. Always use a knife blockor edge protectors.
7) Hone
them regularly, the proper way. (I’ll teach you how—it’s easy!) 8) Sharpen them, or get them sharpened,
once a year. Maybe sooner if you’re a heavy-duty user. 9) Never ever sharpen them with the can-opener sharpener like your Mom might of had. Either take them to a qualified pro or learn how to use a quality sharpening system.
10) Do not over sharpen. Hone (or steel) instead. (Take a look at my recommended honing steels.)
WUSTHOF KNIVES —
A BUYER'S GUIDE
Wusthof
knives are one of the most well-known and trusted in the kitchen-knife universe. Enter any kitchen supply store from. . . Read more → KITCHENKNIFEGURU EBOOK _Kitchen Knife Basics_ has gotten five-star reviews on Amazon!KKG WEBSITE SEARCH
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Calphalon Knives — a Cautionary Tale Or, one man’s story of seduction and betrayal by Calphalon knives. Once upon a...*
Bladesmithing
Class with KitchenKnifeGuru Bladesmithing. Have you ever wondered what what it would be like tohand forge a...
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