KitchenAid 14-Piece Stainless Steel Knife Set with Block

• Blades with razor sharp edges create a premium cutting performance
• Durable, long-lasting blades forged from high-carbon stainless steel
• Light and stable hand-conforming grip makes carving, slicing, and dicing effortless
• Convenient traditional block designed for easy knife storage
• Brushed stainless steel handles

Product DescriptionKitchenAid stainless steel 14-piece set block. The set includes: 8 “Chef, 8″ Slicer, 7 “Santoku, 5″ Serrated Utility, 3 1 / 2 “paring knife, sharpening steel, Black Shear cuisine in a traditional black block. A complete cutlery addition to any use …. More>>
$84.77
KitchenAid 14-Piece Stainless Steel Knife Set with Block

With so many cutlery brands to choose from deciding which ones to consider can seem daunting. To make it easier, take a look below at three tips to get you heading off in the right direction.

1. For Precision Cutting Consider Japanese Knives

Japanese knives are all the rage right now! If you’re interested in chopping and slicing with a lightweight (compared to traditional Western knives) knife containing an ultra sharp blade, Japanese knives are for you. Some of the brands to consider are: Global, Kershaw and Hattori. These manufacturers offer a complete selection of cutlery including Santoku knives, paring, cleavers, fillet, boning and more.

2. For Traditional Heft Consider Western Knives

If you like cutting with a substantial kitchen knife offering balance as well as heft consider German knives such as Wusthof and Henckels. For the best quality choose from collections that feature fully forged knives. Two other Western cutlery makers include: Sabatier (France) and Victorinox (Switzerland). And, as with Wusthof and Henckels, stick with the forged lines for premium quality. If you are looking for more affordable cutlery, take a look at the stamped lines to each of these manufacturers. Typically, these lines are made elsewhere, (China or Spain) not in the respective manufacturers’ country.

3. To Get a Bang for your Buck: Buy Knife Sets and Shop for Sales

If you’re looking to stretch your dollar further without skimping on quality, look for knife sets (such as 3 piece sets) or buy a knife block with versatile cutlery types: chef’s knife, bread knife, utility knife, paring knife, sharpening steel and such included. Buying sets as opposed to individual cutlery can definitely save you money. However, make sure that the sizes and cutlery types included are ones that you will use.

Additionally, if you are looking for a particular cutlery brand, save yourself some money by comparison shopping several kitchenware shops online. There is always the retail price, now look for the sale price. In addition, by spending over a certain amount, shipping will likely be included.

Tags : Trousers Free Blogger Templates cathrinefoisy.blogcenter.us/ t20talk.com/celestehalterman/ Janice Squires

I was very suspicious of this guy, but having actually used it I can only recommend it.

We’ve had one in my house for quite some time. My mother bought it because she is not interested in learning the ins and outs of knife maintenance and read several great reviews of the 120.

I was suspicious, mainly from bad experience with cheezy knife sharpening gadgets, but also because my mom’s knives, which had been through the Chef’s Choice, always had crappy edges. I had made something of a habit of looking sideways at the Chef’s Choice 120 on our kitchen counter.

I finally read one too many good reviews of this product (when I wasn’t even looking for them, they just seem to pop up here and there if you read enough about cooking and cutlery), I decided to give it a shot on a Henckel’s 5-star Santoku that had lost it’s edge. I love the size and shape of a santoku, but it had gotten dull and was superceded by a Kasumi chef’s knife I received as a gift. I figured the worst thing that could happen was that a knife I wasn’t using would remain unusable.

First off, I Read The Freakin Manual. Do not underestimate the importance of this step. If I had just bought it based on good reviews and ripped open the box, I might have done this, but since I was already suspicious of it, I read through every word of their instructions. If you don’t read the manual, the way you assume it works may be wrong (the big mistake might actually be overusing it). More on that later.

Next, before I turned it on, I did a few practice pulls with the power off. Get a feel for pulling the knife through smoothly and evenly. Make sure you keep the knife blade properly aligned with the wheel (i.e. if the knife you’re sharpening has a curve, pull in a curve to keep proper contact with the sharpening wheels). Look at a clock, and make sure you’re pulling at roughly the speed recommended for your knife’s length.

Once I thought I knew how to use it, I made one pull through each side of stage 1. Felt the blade, as per the manual, and I had the burr they said I should feel for. Cool, it seemed to be working. I would recommend doing the burr check, because it does tell you that things are going according to plan. The same test is performed when knife sharpening is done by hand with a stone. After that, one pull on each side in the number 2 slot. Again, I had a burr, things seemed to be going well. Then I made 3 pairs of passes through stage 3, doing the left then right side, as recommended in the manual. Did a cutting test on some veggies. Wow, that thing was SHARP. Definately a better edge than you get from the factory on say, Henckle’s or Wusthof’s knives. I think my Shun and Kasumi knives were as sharp or sharper from the factory, but this was a nice, sharp, effortless, smooth-cutting edge, and it was equally sharp along the whole length. It’s theoretically possible to get a sharper edge, but practically there is nothing left to desire from the edges I get from the Chef’s choice, and I will happily be putting that knife back to regular use.

I asked my mom to have a go with the knife, and she was amazed at the edge I got from the same device she’d been using on her knives. It turns out she wasn’t using it as recommended by the instructions. For example, she was making multiple pulls on the same side of the knife (you’re supposed to alternate, left and then right side), and probably making too many passes. I redid the edges on all our knives, and now they are just awesome. I do feel like I got slightly better results the second and third time I used the machine. Splitting hairs, but it’s safe to say it gets better as you get the hang of it. As other reviewers have said, the best thing would be to practice on something inexpensive or throw-away to be absolutely safe. I didn’t really have anything that fit that bill, so I just jumped in with a good knife.

So, bottom line is this sharpener can do a very good job, but it’s a tool. Like any tool, it needs to be used properly. It may be electric, and it may be a lot easier and faster than a whetstone, but it doesn’t have a brain. That’s what you’re for, so read the manual, make some practice pulls with the power off, sharpen a cheap knife first if you can, and then enjoy. Don’t worry about a reviewer who says the thing jams if you try to push the knife against the wheels and thus doesn’t sharpen the knife. The manual says not to do that, just use enough pressure to make contact with the wheels.

Click Here to see more reviews about: Chef’s Choice 120 Diamond Hone 3-Stage Professional Knife Sharpener

Product Description:
Chef’s Choice Diamond Hone Plus EdgeSelect knife sharpener Model 120: The lightning-fast professional home sharpener uses completely new technology to create, in seconds, the Trizor-Plus edge, which can be customized to suit each cutting task. Sharpening straight-edge and serrated knives, the Chef’s Choice EdgeSelect has twice the power of any other home sharpener. It’s extremely easy to use–anyone can put astonishingly sharp, long-lasting edges on knives in seconds. You can select extremely sharp, hairsplitting edges that slide smoothly and effortlessly through delicate foods like smoked salmon and prosciutto, or, alternatively, edges with “bite” for more demanding jobs, like cutting tough fibrous foods and meats. The 100 percent fine diamond-coated conical disks in stage 1 and stage 2 form the first and second bevels of a durable, arch-shaped edge. In stage 3, a revolutionary flexible stropping disk creates an ultra-sharp polished third bevel and cutting tip while polishing the first two bevels to form sharp cutting flutes that enhance the cutting action on both sides of the edge. Built-in high-precision elastomeric angle guides eliminate guesswork, ensure hairsplitting sharpness time after time. The new sharpener is so ruggedly built that it is backed by a limited three-year warranty. The unit is compact, and the resilient elastomer feet hold the unit securely to work surface. The Chef’s Choice Diamond Hone Model 120 requires no sharpening oils or liquids. Made in the United States.

Buy cheap Chef’s Choice 120 Diamond Hone 3-Stage Professional Knife Sharpener now

There is a saying in the restaurant world that your food is only as good as the ingredients you make them with but I do not think that is totally true. There are lots of things that can still go wrong when dealing with food. I believe that the chef supplies, which may include items as simple as a pot and pan or something as complicated as an espresso maker with all the bells and whistles, contributes a great deal to the outcome of the dish.

One of the most important things in your kitchen is your knife. It is important to keep your knife in good condition. This important piece of equipment prepares the food before the ingredients even hit the plate. A dull knife can damage how the food is prepared and can adversely affect its taste and presentation.

It is important to find chef supplies that provide well quality knives as well as provide additional services like knife sharpening or at least have good sharpening stones. The knife also needs to be well balanced because the chef spends thousand of hours with a knife and a poorly balanced knife may cause significant injury.

A good knife is not the only thing a great restaurant must have. It is also important that the stoves be in tip top condition. With all of the dangerous flammable gasses that run through stoves and ovens, it can be dangerous if it is not well maintained. Propane tanks also need to be checked for any possible leaks.

Aside from the safety concern, it is also important to consider the way the stove works. First of all, does the stove emit continuous blue flames? Blue flame means that the pans do not get covered in soot like it would with a burner producing yellow flame. The next thing you need to ask about is the ability to control the heat that it produces.

Unless you are working on the grill, the heat does not touch the food itself. Instead it goes through the pots and pans. These pots and pans are important items in your kitchen supplies and equipment cabinet.

The pots and pans must be from cracks because it may just split open when heat is applied to it. It also needs to be made of heavy material because the heat is dispersed evenly through heavy material than with something lighter. This makes the food better in the long run because it allows the chef to cook meats all the way to the middle without burning the outer surface.

These are just some of the things you need to look at when it comes to chef supplies and equipment. Cooking is an art form that feeds all of your senses and it is only fitting that you use the right tools to make your masterpiece. From the fresh ingredients to the stove that you cook them in, your skill as a chef is tested every time you put out a dish. Wouldn’t you want to use only the best to show just how good you really are?

You have probably seen chefs, either on television or in real life, using a piece of equipment looking like a long metal rod with a plastic handle against their knife. This is a sharpening steel, and by sliding the knife edge repeatedly against it, they keep their knives sharp. Anyone who has worked in a restaurant will be familiar with this, but it has applications that reach even beyond the realm of professional cooking. Here are some ways a knife sharpening steel could be used to make your life easier and even save you money.

Longer life for your knives

If you work in a restaurant you will probably have very good quality knives. These are expensive, and it would be a shame if they were to become dulled with repeated use. By using a sharpening steel, you can hone the blade, which means that the microscopic edges of the blade become realigned, making your knives more effective for longer.

Not just for professional use

If you are an avid cook, or even if you only cook casually as a means to keep yourself alive, a sharpening steel can be beneficial. All knives will become dull with repeated use, so even if you don’t have the best set of knives in the world, you can still get longer use with a knife sharpening steel, saving you from buying new knives.

Different styles for different uses

There are many different types of steel, which give you different results. There are even sharpeners for kitchen use featuring diamonds or ceramic knife sharpeners