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kitchen knifes & chef knifes

steam iron press > kitchen knifes & chef knifes

F.A.Porsche Design 301 kitchen Knives
CHROMA is highly regarded by professional chefs for their outstanding quality. Each knife line is carefully manufactured by experienced craftsmen or factories and its products are designed by the world's best designers including Conran, Porsche or others.

Mundial Kitchen Knives
Mundial Gourmet Knives, Mundial's Cutlery and Cooking Accessories are among the best products in the premium cutlery market. Offering several different cutlery lines, Mundial caters to both the home gourmet and the professional restaurant chef. Mundial's Future, Elegance, 5100 Series, Sushimen's and Le Cordon Bleu lines each have a distinctive design, from the traditional black handle with three metal rivets to the modern all stainless steel handle.

:::: Kitchen Knives :::::

	Types of Kitchen Knives Lets attack this subject by dividing kitchen knives into three basic cutting actions - chopping, striking or slicing. Then we'll divide the slicers again between those that are used against a cutting board and those that are not. Chopping or dicing or mincing is usually done by rocking the knife like a lever with the front of the blade as a fulcrum. The food is then pushed under the rear part of the blade where it is cut. This is the purview of the chef's knife and every cook should have one and learn to use it properly. The chef's knife has a wide blade to allow the cook to control it with the other hand as it rocks up and down. It is the basic kitchen knife and the one that most cooks use more often than other types. Striking knives used in a manner that looks like the way one would use a club. The most common striking knife is the cleaver and it is used to sever bones and joints in meat preparation. The chef's knife is sometimes used as a striking knife to mince food using short choppy strokes with both hands holding the knife. All other knives are slicing knives. For the most part, they are used in a back and forth fashion, sometimes against a cutting board and sometimes not. The basic slicers that are not used against cutting boards are the parer, the filet knife and the boning knife. The parer is usually held in one hand while the food to be cut is held in the other. The parer then can peel or make decorative cuts or it can be used in countless ways. It can even be used against a cutting board but usually is not. The filet knife is used to free fish filets from the skeleton and skin. It has a thin blade and is often flexible. We won't go into a treatise on using the filet knife but if you filet fish you'll find one very handy. The boning knife is used to separate poultry from it's carcass. It is used in short slicing strokes as legs are separated from body or breasts are removed from the skeleton. If you buy your poultry in pieces, then you won't need one. If you plan to bone poultry yourself, the boning knife makes it easier and faster. Did I mention that Martin Yan can bone a chicken with a big Chinese cleaver in less than 20 seconds? It just goes to show you what someone with excellent knife skills can do. You and I would do better with a boning knife. The rest of the slicers are usually used against the cutting board. They can be long slicers and carvers, short utility knives, serrated tomato or bread knives or sausage knives and on and on. Basically, they all have relatively narrow blades so that food will have less of a tendency to stick. Which ones you need are a matter of your cooking style and knife skills. What do you need to have in your kitchen? I think you need at least one chopping knife (chef's knife) one parer and one slicer. The slicer could be a bread knife, as an example, which can cut more than just bread. Generally, you want the slicer to have a longer blade than the food you are cutting os a longer slicer is probably more useful than a shorter one if you will only have one. Specialy knives like the filet and boning knives or cleavers are only good to have if you do this kind of cutting. So there are some things to think about. There is no right or wrong in choosing a knife. It is a matter of personal preference and feel. I tell my customers all the time that I can cook with cheap cookware. I have to watch it more closely but I can do it. I can't prepare food properly with cheap knives, though. Knives, as I said at the beginning, are the most important tools in the kitchen. We have tested and recommend all the kitchen knives you see on the web site. We know all of them can get the job done. The better balanced ones will get the job done with more accuracy and comfort. Those with the best blades and high quality steel with take and hold an edge longer. If you prefer hefty knives, the bolstered models will feel better to you, if you prefer light knives, then something else is the answer. Let us know if you have questions.


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