Using a simple knife in this case called a birdsbeak you can create beautiful additions to your plates in a few minutes.  Companies like Shun and Henkels make this type of knife and also garnishing kits which contain the more specialized cutters, zesters, channel knives and melon ballers.  The foods we eat are certainly made more appetizing when they are pleasing to look at. Below we have a slice of blackened Ahi Tuna on a gaufrette potato chip with pickled ginger.

The center piece is made with a simple criss-cross chanel-knife cut with some fresh thyme and carrot curls. It is very easy to do and elegant when finished.

Centerpiece Made from Zuchini, Carrot Curls and Fresh Thyme

Tips for Carving Flowers from Vegetables

Have you heard about the wonderful art of carving flowers from vegetables? These flowers look very fascinating and decorative. You can make such flowers at your own by following these useful tips on carving flowers from vegetables. Vegetables are a crucial part of our daily diet. They are known for providing essential vitamins and minerals that are required for the healthy growth of our body. Apart from eating, vegetables can be used to create beautiful flowers that are meant for a decorative purpose. These attractive flowers are used on different occasions such as weddings, receptions or parties. They offer a touch of elegance and glamor to the ambiance. These flowers can be kept on the dining tables or used to garnish the dishes. An interesting thing about these carved flowers is that they are edible. Most carvings are quite simple and can be easily done at home. Read on to get some useful tips for carving flowers from vegetables.

Selection of Vegetables for Carving For carving, you need to select the fresh, firm vegetables. Some vegetables such as onion, carrot, tomato, cucumber, pumpkin, melon, potato, radish and squash are perfectly suitable for carving. These vegetables can be used to create decorative flowers as well as elaborate birds, boats and dragons. Each vegetable has its own unique characteristics. Shallots and onions should be fresh and without wrinkles. Carrots should be medium or large size and straight. You should select round, fresh and firm radishes. Spur chilies you select should be fresh, having a shining skin.

Preparation of Vegetables for Carving You need to prepare the vegetables with certain processes, so that beautiful flowers can be carved easily. You need to soak the tomatoes in a mixture of water and lime juice in order to prevent its browning. Onions and shallots should be soaked in water before peeling in order to minimize irritation of eyes. You should wash the beets in salted water, which reduces loss of color. It should be kept moist by regularly spraying it with water to prevent it from turning black. Potatoes should be washed after peeling and again after carving to avoid browning.

Tips for Carving Flowers from Vegetables Before carving, the vegetables should be thoroughly washed and cleaned. Use a sharp-pointed knife with a bronze or stainless steel blade. Ordinary steel blade of a knife can cause discoloration of vegetables. Avoid excessive carving in order to prevent waste and loss of nutritional value. The designs you carve should suit the plate of food. The floral patterns go well with any kind of dish. If vegetables are to be dipped into sauces, then they should be cut in appropriate sizes. Vegetables selected for carving should be resistant to drooping, such as Chinese radishes or carrots. Before going for carving the vegetables, you should have enough practice. It should be done with great care and concentration

Storing Carved Vegetables After carving, you should keep the vegetables in ice-cold water, so that the petals of carved flowers spread beautifully and remain firm. Carved flowers should not be left in water for a prolonged time, due to which petals may get discolored and spoiled. Each type of carved vegetable should be placed separately, so that all your work would not be lost if one type of vegetable spoils. Store the carved vegetables in a container and keep it in a refrigerator. If the refrigerator is not available, then cover them with a damp piece of thin cloth. Keep them in a protected place, so that they don't get dry and wilted.

Popularity: 22% [?]

Technorati Tags: birds beak knife, channel knives, garnishing tools, Zester

Technorati Tags: henckels knives, henckels miyabi knife, j a henckels international, miyabi knives

Best Kitchen Knives For Any Budget: The Answer Will Surprise

In the market for innovative kitchen knives? Salivating over some elite knives but have a restricted budget? Puzzled over the variety of options available to you?

I’m about to reveal three different guidelines you can employ to guide you in your search for great knives. Those guidelines will save you a lot of cash but, more importantly, will help you discover fantastic cutlery. If you’ve never ever used an extremely sharp and lightweight Japanese Chef’s knife, you are in for a fantastic treat.

3 Tips For Saving Money on Kitchen Knives:

1. Don’t Get An Unreasonable Amount Of Knives

One of the first mistakes someone can do when acquiring a set of cutlery is to go out and get the largest collection that they can afford. ‘Why get the 14 piece collection when I can get the 21 piece collection for merely $75 more?’ they figure.

The solution is simple… You’re never going to need all those knives!

The lone reason you wouldn’t require that humongous cutlery collection is if you are an expert chef. And that’s fine! You need the ideal blade at your disposal for whatever kitchen job that falls in your lap. But for the remainder of us, a high quality 7-piece knife set instead of a bigger 10-piece collection will work just great, and will typically cost half the price!

Only 2 basic knives will help your collection get going: a chef’s knife and a paring knife. If you elect to include a slicing knife or a bread knife, voila! You now have yourself a completely functional cutlery collection.

This is probably the most imperative principle to pay heed to when looking for the best kitchen knives for your budget.

2. Sharpness Is Better Than Price

Wondering why your old kitchen knives can’t cut it any longer? It’s possible you don’t need a new set. Maybe you just need them honed. The knives in most kitchens are too dull. If you don’t figure out how to maintain knives appropriately, you could be enticed to discard used knives before their time.

Or, even worse, you may get pricey knives with the expectation that they will hold up sharper than an inexpensive set. However, this is not always the cause. Purchasing a new collection of sharpened knives and making sure to keep them sharpened will take you way before of the pack despite how much your knives cost.

3. Understand Your Steel

What is the sole crucial issue in purchasing kitchen cutlery? It’s really easy it’s the steel used in the blade. Better quality steel will last longer, remain sharper longer, and be less of a hassle to keep sharp.

Many first-time kitchen knife buyers do not even consider the steel. This could result in a costly mistake purchasing a cutlery collection with low grade steel. It may look good as you take the knives out of the packaging, but I promise you you’ll be regretting that purchase within a couple of months.

Search for a higher carbon steel which has a high hardness ranking. Carbon steel cutlery should not be left alone soaking in liquid or put in the dishwasher, hence you’ll need to hand wash your high-performance knives.

Suggested Knives:

If you take the tips above to heart, you’ll be able to find a sweet set of cutlery that’s just right for your budget too. Below you’ll see a list, in increasing order of price, of cutlery collections that you will love possessing in your kitchen. And they’re all inexpensive as long as you follow the tips we just presented to you.

* Forschner Knife Set – Cooks Illustrated’s top suggestion also. The Forschner 3-Piece Fibrox collection is an eye catching steal of a deal at current costs.

* Messermeister San Moritz Elite knives – Messermeister isn’t as recognized as Wusthof and Henckels. But their knives are a much better cost.

* Global Kitchen Knife Set – Global is the first knife manufacturer to familiarize the world with the thrill of super-sharp Japanese steel. The style needs a little getting accustomed to but the Global 5-piece collection is priced right.

* Shun Classic Knives – The Shun Seven Piece Classic collection embodies our 3 money-saving suggestions, making it the ideal option in this category.

Additional Information

You likely already are aware of KnifeForums.com and FoodieForums.com if you are a cutlery enthusiast. There are many knowledgeable and friendly faces to talk to on those boards who are very helpful, and will gladly address any and all of your cutlery concerns.

By: Greg K. Roy

Article Directory: http://www.articledashboard.com

Greg Roy is a knife journalist, with tons of years of experience evaluating cutlery. His recent reviews of Forschner Cutlery and Cutco Knives have generated a lot of hype, so check them out and discover if those brands are the best kitchen knives for you.

Popularity: 2% [?]

Technorati Tags: Cutco, Japanese knives, Kitchen Knives, Victorinox

The food processor is an integral part of of any well equipped kitchen.  From mincing garlic to building dressings, salsa, tapenade’s or dips, the food processor is indispensible.  In a commercial kitchen it gets used several times a day, in my home kitchen I use it at least 2 or 3 times a week.  With high end processors that spin at several thousand rpm it is easy to incorporate oils into just about any thing.  Today I made a chimichuri (Read every green herb, basil tarragon, thyme, cilantro, parsley) and actually got it to emulisify. Which is hard to do without adding egg or mustard. YES!

Kitchenaid Food Processor : the Best Thing for Your Kitchen

Whether you cook for fun, or make a living as a chef, you will love a Kitchenaid food processor. Kitchenaid food processors are not only useful to have around, they add a touch of class to your kitchen. They will complement the kitchen tools you already own and they will enable you to create unique dishes. It will be easy to impress your family and friends with your new and improved array of food.

If you enjoy cooking at any level, as a hobby or as a profession, the Kitchenaid food processor will certainly be appreciated in your kitchen. These functional tools add a touch of class to your kitchen and are a fantastic addition to your food preparation gadgets. You can use them to prepare amazingly creative dishes for your friends and family and they will definitely be impressed by your culinary skills.

Like all Kitchenaid products, you can expect great quality from a Kitchenaid food processor. The 7-cup food processor is one of the most popular choices due to its size. It is large enough for convenience and compact enough to fit into your kitchen. There isn’t a better equipped food processor available for purchase anywhere.

Numerous Kitchenaid food processors are available to purchase nowadays. A variety of colors, to suit everyone’s tastes and to compliment all kitchen decors, can be found. Search the internet to find your perfect Kitchenaid. Many retailers sell these products, for a range of prices. For those lucky enough to catch an item on sale, it will be a deal that should will never regret.

Every Kitchenaid food processor has something in common. All of them are manufactured with superb high-quality blades of stainless steel that allow multiple functions for the cook. You have the ability to chop, slice, mince, shred, grate, blend and emulsify any food that you can consider. These processors can also assist with making salads, vegetable dishes, soups, and so much more.

Perhaps one of the best features of these processors is that they are totally sealed, providing quiet and stable operation and protecting the processor from damage by splashing liquids. The parts are easily cleaned to be ready for the next use. Polycarbonate is used in the working bowls to make the system even more durable and stain-resistant.

The Kitchenaid food processor is one of the most useful tools to have in your kitchen. It is easy to do a search online to find other food processors to compare it to, like the Cuisinart food processor. Nothing can compare with the usability and cost of Kitchenaid.

Guick Healthy Food » Cooking Healthy With A Food Processor: A …

Today’s food processing machines are more versatile, affordable, and easier to use than ever before. And now is the time for readers to discover-or rediscover-the healthy goodness and time-saving convenience of their food processors.

About Blenders » Blog Archive » Why would I need a Food Processor …

For making large quantities of blades on the bottom and food processor stand mixer and other things except drinks food you need both blender and processes food processor stand mixer and food you really should have all four items in well

Popularity: 2% [?]

Technorati Tags: cool gadgets, kitchen aid mixers and food processors, Kitchen Gadgets

Of all the tools in a professional kitchen my favorite is the mandoline.  At one point in my younger days I prided myself on the scar tissue I had built up on my thumb from pushing carrots through the blade.  This versatile tool is highly useful in decoration as well as quickly getting julienned vegetables for sautes.  For salads I like to use the waffle slice side and alternate the angle of the cut, producing a “holed” cut for carrots.  Potatoes an also be cut in this fashion for a delicate chip.

The Oxo Mandoline doesn’t stand up to the original  Zyliss.  The biggest reason is the gap between the sliding surface and the cutting blade.  On the Zyliss that gap is less than an eigth of an inch, whereas for the Oxo it is more like a quarter inch.  This means the food you are slicing drops off into this gap causing the slice to be too thick for delicate items.

Top Kitchen Gadgets To Make Cooking Easier

SurLaTable Mandolines

Kitchen gadgets increasingly play a significant role in the preparation of a meal, especially after a hard days work. With today’s advancing technology, more and more kitchen gadgets are being introduced to the market so we have decided to put together a list of our favorites. No doubt there will be serious disagreement to which maybe the most useful and we know we will have missed many off the list.

GARLIC PRESS/GARLIC MACHINES Garlic Machines: Garlic adds real flavor to a meal and is constantly used in a whole variety of dishes. However, it is fiddly so anything to help peel, crush and slice is undoubtedly a bonus. You avoid the messy task of peeling and chopping the garlic but get the desired result, with garlic ready to be added to the ingredients. Key products are the Garlic press and we especially like the Chef’n Garlic Machine Garlic Crusher.

FOOD THERMOMETERS: Being struck down by food poisoning is one of the worst things that can happen to you and this is where food thermometers come into their own. They measure the inner temperature of the cooked food; mainly meat, telling you whether the dish is ready to serve or requires more cooking. We particularly like the Bengt Ek range of food thermometers for their stylish looks

MANDOLINE: When there are so many vegetables and fruits to cut and slice, why not get a machine to do so it not only saves you time but also makes you look like a professional. Mandolins will enable you to slice and cut vegetables This kitchen tool helps in cutting the thin slices of fruits and vegetables. This kitchen tool enables the user to prepare a beautiful salad and additions to sandwiches. The Zyliss Mandolin is world renowned

ALLIGATOR CHOPPER: Whilst not as flexible as a Mandolin, the Alligator chopper is such a simple way to chop onions, vegetables or fruit without having any dangers of cutting your fingers. All you have to do is put the fruit or vegetable on the bottom of the chopper and press down – perfect every time.

KNIFE SHARPENERS: For those who use knives on a regular basis the most annoying thing is when they start to lose their sharp edge and become blunt. There are a number of sharpening tools out there but we particularly like the Ozitech Sharpening System and the Diamond abrasive knife sharpeners from Chef’s Choice which are easy and safe to use.

SLOTTED SPOON: We are constantly using a whole range of Kitchen Utensils and they are all very useful, especially both the Spatula and Turner. However, it is the Slotted Spoon which is our favorite, as it is so easy to use for taking any ingredient out of a boiling saucepan, especially vegetables and eggs.

SALAD SPINNER: Ever since I was a child I have just loved salad spinners. Such a simple idea and such a great way of getting your salad nice and dry. Viners do a good selection of salad spinners.

These kitchen gadgets are just a few to mention and I’m sure you will have your favorites, especially the more you cook!

By: Article Manager

Article Directory: http://www.articledashboard.com

A full selection of Sur la table Mandoline  styles an be found here.

There are many kinds of Kitchen Gadgets in Blueshoots which make the cooking an efficient and less time consuming task. Cutlery Articles can make a significant difference to the enjoyment of a meal.

Popularity: 2% [?]

Technorati Tags: mandolin slicers, oxo mandoline slicer, zyliss mandoline slicer

How to Buy and Grip a Chinese Cleaver
by: Ala Luke

The proper cutting technique is one the most important things you will need to learn in order to cook like a professional.Different recipes use different cutting techniques, so it’s important that you know when and how to use each one.Improper cutting can lead to food with an unexpected taste in it, or, worse, a meal that simply tastes terrible.Thus, Wok Fusion presents a guide for those of you who don’t know the difference between slicing and dicing.

It is important to consider two things before you start cutting.These are buying the right Chinese cleaver, and holding it with a proper grip.These two things can have a significant impact on the effectiveness of your cutting skills, so it’s recommended that you read more about these in the follow two sections.

Buying the Right Cleaver

Shun Cleaver

In choosing the right Chinese cleaver, it’s important to decide what you are going to cut.Will it be a thick meat or some meat with bones?If so, it’s important that you use only use a heavy weight cleaver – a light or medium weight cleaver simply will not cut through thick objects without significant damage to the knife.On the other hand, if you only need a cleaver to do some light cutting – slicing, dicing, or peeling – a light weight cleaver is ideal due to its light weight size.Of course, the medium weight cleaver is the most popular cleaver; combining the ability for light cutting with the power of the heavy cleavers, the medium weight cleaver offers the best of both worlds.Thus, for people learning how to cook, the medium weight cleaver is the best choice for them to buy.

Whatever cleaver you choose, it’s important to get a cleaver that is made from high-carbon stainless steel.There is absolutely no alternative to a quality cleaver made from high-carbon stainless steel.These cleavers provide a comfortable feel, nice weight distribution, and are easy to clean and sharpen.

Other, inexpensive, cleavers are made from traditional carbon steel or, simply low quality stainless steel.These cleavers, however, have huge drawbacks: carbon steel cleavers are easy to sharpen but will rust and discolor acidic foods.As you can imagine, there is nothing worse than seeing rust and discoloration on your meals – simply put, it’s disgusting.On the other hand, stainless steels cleavers are opposed to rust, but are extremely hard to sharpen.Again, it’s very difficult to make your meals properly with a dulled blade.High-carbon stainless steel cleavers eliminate BOTH of these problems and are clean, rust proof, and easy to sharpen.Everyone who regularly cooks will tell you the same thing; high-carbon stainless steel cleavers are the perfect cleavers.So remember – there is NO substitute for a good Chinese cleaver!

How to Grip a Cleaver

Now that you’ve got your Chinese cleaver, it’s important to learn how to hold it.This is a key idea as an improper grip can lead to accidents (both painful and not) and can also cause your hand to begin hurting due to stress.Thus, the idea is to use the cleaver in a way that feels comfortable, but also gives you as much power as possible.As such, there is only grip that chefs around the world suggest as the ‘proper’ grip.

With your writing hand, hold the cleaver by its handle.Then, move the hand all the way up the cleaver’s handle.Move your thumb onto one side of the cleaver’s blade near the thickest part of the cleaver.Move your index finger to the side opposite of your thumb.With your other three fingers, grip the top part of the cleaver’s handle.Thus, only three fingers of your hand should be holding the handle, with the other two fingers on the actual cleaver blade body itself.While it may seem a little uncomfortable at first, it’s important that you practice using this grip as it allows the highest amount of control, but doesn’t end up tiring your arm.

About The Author

Ala Luke is the author of the #1 Rated The Definitive Chinese Cookbook. His techniques have taught thousands of beginners how to make authentic Chinese cooking better than a restaurants’. For FREE recipes, visit him at http://www.Wokfusion.com.

Popularity: 2% [?]

Technorati Tags: Chinese Cleaver, Shun Chinese Cleaver, Shun Knves

Choosing the Right Kitchen Cutlery
 by: Johnny Shaw 

Kitchen knives come in all sizes and shapes. Each small variation results in a different use. There are long ones, short ones, wide ones, narrow ones, curved ones, angled ones and the list goes on and on. They are made from carbon steel, stainless steel, stamped steel ceramic or even plastic. The better knives are balanced so as they are being used they do not feel awkward. By awkward I mean they feel heavy or light at the pointed end. Proper balance eases the strain on the user. Grips or handles have made great advances further easing the strain on the user. Sharpness is also a key factor in easing the strain on the user. The type of edge used for a particular cutting or slicing project is very important.

Styles

The size and shape of the knife determines its primary use. The cook’s or chef’s knife is used for the heavy duty cutting needed in the kitchen. It is normally a longer, heavy constructed knife that will handle the abuse of the overzealous cook. Slicing, dicing, and chopping are some of the primary uses of the cook’s knife. The slicing knife is for use in slicing food such as ham or large cuts of meat. The Bread knife normally has a thin serrated blade. The serrated blade allows it to easily slice through a loaf of bread or a tomato without crushing or tearing. The steak knife is normally a smaller version of the slicing knife, designed for individual use. The knife used most often by any cook is the paring knife. It is a small knife that is easy to handle and can be used for cutting, peeling and dicing fruits, vegetables, meats, cheeses, etc.

Construction

The way knives are constructed determines several things. There are several types of material used in the manufacturing of the blade material.

Carbon Steel blades are made from iron with about 2% carbon. This blade is easily sharpened and holds its edge well. The down side of this is they tend rust if they are not dried immediately after washing. Over time they obtain a dark color considered to be the sign of a quality knife. The higher the percentage of carbon to iron, the better the blade.

Stainless Steel blades are made from an alloy of iron with 10-15 % chromium, maybe some nickel and molybdenum with only a very small amount of carbon. This type of material cannot be sharpened as sharp as the carbon steel blade, but it is very resistant to staining and discoloration. Some people think the discoloration imparts a flavor into the food.

High Carbon Stainless Steel blades combine the best of both worlds. They do not discolor like the carbon blades, but they can be sharpened to a keen edge that is long lasting. They do not impart any flavor into your food.

Titanium alloy blades are lighter and more flexible than steel blades. The carbon in the alloy allows them to be heat treated so they will hold an edge well. They do not impart any flavor into your food, either.

Ceramic blades are made from ceramic. They are extremely hard and will hold their edge for a long time. They will cut the glaze on a dinner plate and should only be used on a cutting board. The down side is that they must be professionally sharpened.

Plastic blades are not very sharp and are specialized in the use in the kitchen. They are used to cut vegetables so they don’t turn dark.

Laminate blades are made by layering different materials together. The number of possibilities is endless. The only way to decide if you want one of these types is to buy and try.

Steel blades are either forged or stamped.

Forged blades are made in a detailed process that takes a lot of time and is accomplished by skilled craftsman. I will not go into detail here, but this type of blade is more often than not preferred by chefs.

Stamped blades are designed to be made in mass. The quality of the metal used is such that it can be worked quickly into a finished product. This type of knife is less expensive than the forged one, but it must be replaced on a regular basis.

The Business Edge

The type and design of the knife edge determines how it should be used.

Flat ground blades are tapered from the backbone to the edge. This blade is very strong but is heavy.

Hollow ground blades look a lot like the flat ground except starting about halfway up the blade it is ground into a concave shape. It is weaker than the flat ground blade but has the advantage of being lighter.

The Serrated blade looks like a saw. It is ideal for cutting things that are hard on the outside and soft on the inside. It actually tears the food rather than cutting, so it should not be used for all kinds of food.

Handle

The handle of your knife can be made from an array of different materials. The basic handles are wood, plastic, composite and Stainless Steel.

Wood handles are made from hardwoods. Wooden handles are the most attractive and do not become slick when wet. Some individuals claim the porosity of the wood retains bacteria and refuse to use them. This is up to the individual as whether this factor is included in the decision process.

Plastic handles can be molded into almost any shape you can imagine. The modern plastic handle has evolved into ergonomically designed units designed by a computer. They fit your hand nicely, but a lot of pole people complain about the ‘one-size-fits-all’ concept. Also, plastic handles can be slippery when wet.

Composite handles incorporate the best of the wood and plastic materials. They are easy to care for and some chefs will use nothing else.

Stainless Steel handles are by far the most durable. They are the most sanitary but can be tricky to handle when wet. Manufacturers form them with bumps and finger grooves to help eliminate this problem.

Conclusion

This information is not by any means everything there is to know. It should give you the basic information you need to make a qualified decision. There are many variations to the ones listed. Choosing your knife will be determined by several factors. How often will you use a particular knife, what will it will be used for, and how much are you willing to spend are just a few of the things you should look at. Hopefully the information given will give you a basic understanding and an idea of what you might look for when purchasing your kitchen cutlery.

Johnny Shaw
Never Give Up, Never Surrender
http://www.rfunstuff.com

About The Author

Johnny Shaw

Born and raised in a small town in Oklahoma. I married in 1971. I joined the Air Force in 1977. After traveling the world, I retired in 1997 after 20 years of service. I recently moved back to Oklahoma and have decided to try and supplement my retirement income with an online store at Your store for all your home and garden decorating needs

Johnny Shaw
http://www.rfunstuff.com/
Never give up, Never surrender

Popularity: 2% [?]

Technorati Tags: best chefs knives, ceramic kitchen knives, kitchen cutlery sets

 Proper care of your Chef knives involves not only storing them but also keeping the edges sharp.  Using the right knife for the job, is important as well.  For years I was taught that the best knife for working with chicken was the boning knife and that trimming fat was best done with a slightly frozen product.  I have now discovered that using a standard chef knife I can trim breast bone cartilige and fat much more quickly.  The difference is amazing,  timing myself I saved about 20 minutes on a 40# case of  random chicken breast. 

Don’t Use That Kitchen Knife Until You Know How To Care For It
by: D Ruplinger

When using a kitchen knife, or any sharp object, remember to put safety first. Although it sounds obvious don’t run around with a sharp knife in your hand, don’t point a knife at anyone and always cut away from yourself not towards yourself. Also, don’t use your finger to see how sharp the blade is. Yes, I know some of you reading this article have been guilty of this at least once and have found out that the edge of the knife was indeed very sharp because you cut yourself on it!

Another important safety tip is to never use the knife for other than its intended purpose. No, a sharp kitchen knife should not be used as a makeshift screwdriver or as a device to try and pry open a locked door that you can’t find the key for. Nor should it be used to pry apart a stack of frozen hamburger patties. You could easily cut yourself if the knife slips and you are also in danger of breaking the tip of your knife off. Also, don’t use your kitchen knives to cut the tops off plastic jugs or to cut cardboard boxes unless you want to almost instantly dull your knife. Use a scissors or utility knife for those jobs.

When you buy a kitchen knife you get what you pay for so invest in the best quality knives you can afford and buy them from a reputable dealer. A fully forged carbon knife is the highest quality knife you can buy. High carbon stainless steel knives are also pretty good. Regular stainless steel knives aren’t as good and won’t last you as long but any knife will last longer if you take care of it properly (and most people don’t care for their knives the way they should). What should you do to properly maintain your knives? Below is a list of 6 important knife care tips.

1) Never ever, and I repeat NEVER, put your knives in the dishwasher. The harsh chemicals from your dishwasher detergent will pit your knives and the dry cycle will also damage your knives. In addition, if the sharp edges of your knives bump up against anything else, like your plates, it will damage and dull your knives. Instead, as soon as possible after using your knives, wash them by hand with a mild detergent and hand dry them. Don’t allow the knives to drip dry because moisture will dull your knives and will damage the wood handles of knives.

2) Always use a cutting board. Don’t cut on your countertop. Not only is cutting on your countertop bad for your countertop, it’s bad for the blade of your knife too. And never use a glass cutting board. Glass cutting boards may be pretty but they are also pretty horrible for a knife. It’s a quick way to dull and ruin a knife.

3) Regularly use a honing steel to maintain the edges on your knives, but learn how to use the honing steel properly. To learn the right technique, ask the dealer where you buy your knives to sell you a good honing steel and to also show you how to use it.

4) Have your knives professionally sharpened. Although there are lots of knife sharpeners available for in-home use, I don’t recommend using them. It’s too easy to permanently damage your knife. Instead use your honing steel regularly and take your knives to a professional for sharpening a few times a year. If you take care of your knives properly you won’t need to get your knives sharpened more than a few times a year depending on how much you use your knives.

5) Don’t store your knives in a drawer with lots of metal objects, such as your kitchen utensil drawer. The edges of your knives will get banged against the other metal things, damaging and dulling the edges of your knives. You can still store your knives in a drawer, but don’t have that drawer crowded full of other items. Just keep your knives in that drawer. Another option is to use a wood block to store your knives.

6) Use the correct knife for the task at hand. Don’t use your serrated bread knife for chopping and dicing. Don’t use your boning knife to slice your bread. Instead, use a chef’s knife (also called a cook’s knife or a French knife for chopping, slicing and dicing. Use a paring knife for peeling and trimming, and for cutting and slicing small items. A utility knife is great for slicing meat and cheese. A boning knife is for cutting meat and poultry. A fillet knife is a great for cutting fish. And, as you would expect, a bread knife’s best use is cutting bread.

With proper use and care, your knives will last you a long time and will help make your kitchen cutting tasks easier and more enjoyable.

About The Author

D Ruplinger is a featured writer for http://www.luxurycutlery.com. For more information on cutlery along with cutlery reviews visit http://www.luxurycutlery.com.

J.A. Henckels Twin Gourmet Hollow-Edge 7-Inch Santoku Knife

Super Bolster is design for ideal weight, balance and safety. Full Visible Tang for proper balance and great strength, high carbon no stain steel (exclusive JA Henckels formula) non-staining non-rusting.

Popularity: 5% [?]

Technorati Tags: Boning Knives, Chef Knives, Cutting Board, J A Henkels Santuko, Knife Blocks

Storing Your Kitchen Knives

Wondering about the best and safest way to store your kitchen knives? This article will provide you with information on your knife storage options.

It’s important to store your knives properly for safety reason and to prevent damage and premature dulling of your the blades.

It’s not a good idea to store knives loosely in a kitchen drawer because it can be dangerous to unwary cooks and the blades can easily be nicked as they slide around with the other kitchen gadgets. If you want to store your knives in a drawer, there a couple of safe options. Knife sheaths or guards wrap around the knife blade and prevent the blade from coming into contact with other utensils or, worse yet, fingers. If you like this option, try to avoid the sleeve type sheath that opens only enough to slide the blade in. These can be very difficult to clean and can harbor dirt, germs and even moisture. The better option in knife guards is a knife safe. Knife safes are made of durable, food grade plastic and come in a number of different sizes to fit different size blades. The safe opens flat and then closes over your knife, completely covering the blade, with tabs and rubber pads that hold it in place, allowing safe storage and transportation. These work well because, since the hinge allows them to open completely, they are easy to wash. In fact, many are dishwasher safe.

Another drawer storage option is a drawer block. This is basically a thin wooden block with slots to keep the knives in place. Because drawer blocks can tend to be limited in both the number and types of knives it will hold, a drawer block is best for people who don’t plan on owning a large number of blades and for those who don’t have limited drawer space.

Another storage option for knives is a wall-mounted magnetic strip. This alternative has several advantages. The magnetic strips are sanitary and can hold a large number of knives and, as long as the magnet is strong enough to handle the weight, there’s no restrictions relative to the size and shape of the knives you can store there. However, this option is probably best for someone who has an area in their kitchen that is very low-traffic so as to avoid the strip being bumped accidentally. Along the same reasoning, it’s probably best not to use this storage method in a household where there are small children, rowdy pets or clumsy cooks. In addition, keep in mind that ceramic knives are not magnetic. So if you plan on owning ceramic blades, this storage option won’t work for you.

The most popular way to store knives is with a knife block and for good reason. Knife blocks are a safe and convenient way to store your knives and are great if you have more counter top space than drawer space. But, knife blocks are not without their problems. In particular, knife blocks can be tough to keep clean. Dirt and moisture can get stuck in the slots and can be difficult to get out. Even with this issue, I use a block to store my knives because I haven’t found a better alternative that works for me. But, I make sure that my knives are clean and dry when I put them into the block. (Really, no matter how you store them, knives should always be completely dry before putting them away.) And, I use canned air like they use to clean computer keyboards to remove dust from inside the knife slots.

Knife blocks used to be available only as a part of a knife set. But now they can be purchased alone, and are available in all shapes and sizes. Look for one that is large enough for all your knives and consider getting a block that includes a place for your kitchen shears and for your honing steel.

Mary Kenkel helps you find the best for your favorite room in the house! Visit http://www.BestinKitchen.com today to sign up for our free newsletter.

Shun Classic Knives | 7-Piece Knife Block Set | Best $500 Kitchen …

Shun’s seven piece set inclu…   Read more…

Popularity: 5% [?]

Technorati Tags: chef Knife, funtoys for the kitchen, Kitchen Gadgets, Knife Block Shun Knives, knife storage

Cool New Useful Kitchen Gadgets for Your Home

Feel your kitchen is a little bit messy or disorganized? Check out these cool new useful kitchen gadgets.

We have all heard the saying "If you cant stand the heat, get out of the kitchen" and it is true, the kitchen is a stressful place to work in. Perhaps you get harassed with the high levels of noise and heat in the kitchen, struggle to make a dessert, or find that your culinary dishes are bland and uninteresting. Whatever is causing your stress, there is bound to be a nifty kitchen gadget to help you out!

Do you have children that seem to excel in making crumbs magically appear after a meal, no matter how many napkins, clothes and baleful glowers you give them? Rather than going to the time and expense of polishing the table after meal….why not use Crumb Pets? Crumb Pets are miniature vacuums shaped like an animal, so this makes cleaning up for young children a more tolerable task.

Are you a real whiz with deserts, perhaps you want to experiment with some slightly more adventurous deserts such as Baked Alaskas or a crme bulee? It sounds extreme, but you will really need a cook’s blowtorch in order to caramelize the sugar most effectively, to give that special finishing touch.

Are you a keen gardener, want to do your bit for the environment or are a keen recycler? Well why not use the waste food and organic material from your kitchen as compost, a task made all the easier by a ceramic compost crock, an innovative device that will allow you to store you kitchen waste for use as a compost without having to worry about the nasty smell rotting material can produce. The compost crocks make use of a carbon filter to help reduce the smell, and also has an air vent specifically designed to maintain the proper circulation of air throughout the crock to help retard decay. Please note however that cooked food and meat are not suitable for composting.

How many times have you struggled to open a bottle of wine?

Corkscrews can be exceptionally awkward to use at the best of times, and seem to require a complete workout of the arm muscles, in areas that would be best suited for a professional rower. With an electric cork screw all of the hard work and effort is totally eliminated, and is remarkably easy to use. This handy gadget simply requires you to place it above the cork and press a button, and the cork is suctioned out of the bottle!

Perhaps you are health conscious and want to reduce the fat in your diet, well let a Microwave Fat Free Browning Plate help you in all cooking. The Fat free plate is a great way to fry food whilst removing the fat meaning the same great taste without the health risk, whether it be steaks, French fries or pork chops, this great device removes the need for any oil or butter. Keeping the fat free plate is very easy, with its built in splatter proof guard you wont need to worry about constant cleaning.

Please visit us at http:/giftgadgetgateway.com.

Popularity: 2% [?]

Technorati Tags: funtoys for the kitchen, Kitchen Composter, Kitchen Gadgets

A Technical Explanation of the Steel Ingredients of Chef Knives

For a better explanation be sure to check out the blog post  by MKBnett below…

Knife Steel – What Goes In Knife Steel?

Informative article about knife steel, the elements that are used in knife steel and what those elements do.

We use the term Knife Steel in this article. However, most of the information applies to steel in general. Steel is iron with no more than 2% carbon in it. The higher the carbon in knife steel the harder the blade can be made. The harder the steel the sharper the edge the knife can take. The quality of the heat treatment on knife steel has a big impact on blade strength. When lesser quality steel is properly heat treated the result can be a blade that is stronger than a blade made from higher quality knife steel that had been improperly heat treated. Most knife steel is tempered martensite which has a fine grained crystal structure with lattice irregularities that make it hard.

Several elements can be added to steel to produce different traits. What follows is a list of elements commonly added to knife steel and their purposes.

Carbon: This is the most important element to be added to steel for hardening the steel. Knife steel should have greater than % carbon, which would make it high carbon steel. Carbon steel usually means few or no alloy ingredients have been added. Knife steel with a high carbon content but low chromium content is prone to rusting and pitting if not kept dry and oiled.

Chromium: This is added for hardening, and to increase wear and corrosion resistance. Knife steel with at least 13% chromium is considered stainless steel.

Cobalt: Cobalt is added to knife steel to increase the strength and hardness. It permits quenching at higher temperatures and intensifies the individual effects of other elements in more complex steels.

Copper: Copper is added to increase the corrosion resistance.

Manganese: Manganese is added to knife steel as it aids the grain structure and increases the ability to harden the steel. It also increases the strength and wear resistance. Manganese is present in most cutlery steel.

Molybdenum: This element helps prevent brittleness in knife steel and helps the steel maintain strength at high temperatures. It makes the grain size in the steel smaller which improves the hardness and toughness.

Nickel: Nickel is put into knife steel to increases the strength, corrosion resistance and toughness of the steel. The term corrosion resistance is used because all steel will eventually corrode if it is not cared for properly.

Nitrogen: Nitrogen can be used in place of carbon in knife steel. The Nitrogen atom works similar to carbon but offers the advantage of corrosion resistance.

Silicon: Contributes to the strength of knife steel.

Tungsten: Tungsten is added to knife steel to improve the strength, toughness and hardenability of the knife steel.

Vanadium: Increases the wear resistance and ability to harden knife steel. Like Molybdenum it makes the grain size in the steel smaller which improves the hardness and toughness of the steel.

There are several types of steels that are commonly used by the major manufacturers to make their knife blades. D-2, 420, 440, 425, AUS. These types of knife steel and others will be discussed in another article.

For additional information on this or related topics visit: www.NorthAmericanKnives.com or www.SwissArmyKnifeMall.com

Update:  For the most compprehensive tutorial on knife sharpening read this article by Chad Ward (long article)

http://forums.egullet.com/index.php?showtopic=26036

More than you ever wanted to know about kitchen knives

Examples of this type of knife are the ceramic bladed Boker and Kyocera knives. Handles. You …   Read more…

Practical Equipment: Pt 1: It Cuts Like a Knife

Stainless Steel: Standard for most culinarians. Hard steel is more difficult to put an…   Read more…

Popularity: 2% [?]

Technorati Tags: Best Chef Knives, Kitchen Knives Utensils, Sharpen Kitchen Knives

The beginning cook should never use inferior knives. Get all the tips on buying, using, and maintaining your high quality kitchen knives.

A good set of knives is the foundation for any serious kitchen. It is simply not possible to be a serious cook, to produce superior meals that will impress and delight your friends, without a set of kitchen knives that work with you, not against you. If you use ill-suited knives, or just poor quality knives, you are only making things harder for you in the kitchen. If you are an aspiring cook, or an accomplished cook who is just simply tired of making things more difficult than they need to be, this article will help you put together a set of quality kitchen knives.

Your First Kitchen Knives: The Basics

The single most important knife in your kitchen, and the starting point for any collection, is the Chef’s knife, sometimes known as the Cook’s knife. As the name suggests, this is your general all-purpose knife, able to do everything from mincing to chopping to slicing and to dicing. The Chef’s knife has a gently slopping blade and is usually around 8 inches long. The next knife you should invest in is the little brother to the Chef’s knife, the paring knife. The paring knife is basically just a smaller version of the Chef’s knife. The paring knife is designed for more detailed or intricate jobs than the Chef’s knife. A paring knife usually measures around 4 inches long or shorter. The third knife you should purchase to complete your basic set of kitchen knives is a bread knife. The bread knife should ideally be about the same size as your Chef’s knife, but instead of a straight blade, the bread knife will have a serrated edge. A knife with a serrated edge resembles a saw blade, with the blade having a series of u-shaped cuts into it. The bread knife is obviously great for slicing bread. It is also useful however, for cutting food that would be squashed from the pressure of a straight blade.

After you have established your basic collection, the possible additions to your collection are endless. You could buy a myriad of larger knives such as cleavers (large rectangular knives designed for cutting through bones and joints) or smaller knives such as tomato knives, utility knives or even grapefruit knives.

Caring For Your Knives

Even if you have purchased only moderately priced knives, you should be interested in learning how to preserve your investment. Knives will become dull over time as they are used. Fortunately, you can take a number of easy steps to help prolong the life of your blades. The most important step is to never put your knives in the dishwasher; you kitchen knives should always be washed by hand with a mild detergent and then hand dried. The second step is to always use a cutting board; other surfaces can damage your knife blade. The third step is to have your blades sharpened by a professional. And finally, do not keep your knives in a draw with all your other junk – the knives should be keep out of contact with any other metal in a knife block.

Steve Dolan, amateur chef, loves to cook and entertain. He just keeps expanding his collection of quality kitchen knives. Find out all about Knives at Knives | Chef’s Knife. Find the perfect wine to accompany your meal at Wine and Fine Wine.

Popularity: 5% [?]

Technorati Tags: Chef Knives, Cutlery