Shi Ba Zi S203Thursday, 11 August, 2011, 12:00am
The other day, I reached for my favourite knife: a 23cm Japanese carbon stainless-steel santoku blade that I keep super sharp. To my horror, I found the knife blade-side down in the drying rack and, upon examination, that the delicate pointed tip had been nicked off.24 Jul 2011 - 12:00am
Storing knives properly is important for your safety and to help maintain the blades' sharp edges.
What are they? A knife holder can range from portable 'rolls' (which professional chefs use to
store and transport their tools) to heavy blocks and magnetic strips that attach to a wall. There are also simple heavy plastic sheaths that slide over the blade.20 Aug 2006 - 12:00am
How to choose ... a paring knife
A good, sharp paring knife can handle many cooking tasks, from peeling an apple then removing its core and slicing it, to carving delicate flowers and animals from radishes and carrots.
What is it? Often the smallest knife in a cook's set of tools. The blade is usually about 7cm to 9cm in length.14 May 2006 - 12:00am
How to choose ... knives
In a professional kitchen, a chef is more possessive about his knives than anything else in his tool box. It's something he has chosen carefully, considering brand, weight, size, balance and (if they're honest) how cool it looks.24 Apr 2005 - 12:00am
It looks like a fine kitchen knife, but LoDown is not sure that many men would rush out to buy the cut price Zwilling JA Henckels stainless steel blade that seems to have come straight from the set of Fatal Attraction.
But, who knows, maybe the advert targets angry wives and psycho girlfriends.3 Apr 2004 - 12:00am