Monday, September 18, 2017

Great Knife Reviews

I recently posted a back to school special for chefs on knives that you could buy to help young chefs through the trials of culinary school. Hopefully all of you have finished your back to school shopping by now!

However, these are just one chef’s opinion!

A Great Site For Knife Reviews And More

 I recently found a site called Review.com that went through the process of talking to two chefs, a cooking instructor, and a knife expert, then chopped, diced, and peeled with 11 best-selling chef knives to see which stood out and then they wrote a very thorough review of their favorite the knives.

It has all sorts of advice throughout the post that can help the reader better decide what type of knife they would like to buy. They picked 5 knives out of the eleven that are great for everyone from students to professional chefs! You will have to read their post to find out which five!

Along with all the great research they did. They also provide a lot of beautiful pictures and help breakdown knives for those who might not be as familiar with knives.

For instance, I took this picture from their site and this is just one of many amazing pictures! It is a great simple breakdown of what the different points are from a knife. Sure, you might know the edge, but what about the bolster and tang? They do more than just review the knives themselves.

 

They provide all the important metrics you might want to know like weight, style and whether the knife is dishwasher safe! In addition, they also list out the tests they ran on each knife to find out which knives would be best! Now that is pretty cool!

They brought in a cooking instructor to get advice on what types of tests they should run each knife through.

Then they ran all the knives through those tests. Here is the list of tests they ran their knives through:

Herbs: Can the knife cut mint leaves without bruising them?

Carrots: Can the knife slice carrots without splintering the slices?

Butternut Squash: Can the knife both slice into, and carefully peel, a butternut squash?

Chicken: Can the knife successfully butterfly a chicken breast? Click here to read more.

And not to make this sound like an infomercial...but this site is really a “But wait there is more!” Kind of site. The reviewers on Reviews.com really wanted to make sure they provided the best information possible.The post itself is laced with helpful hints and quotes from professional knife makers.

It really goes to show you that they wanted to give their readers as much helpful information to buy new knives as possible.

For instance here is a short but concise explanation between European and Japanese knives from Reviews.com:

Japanese vs European-style?Japanese-style knives are lighter, with thinner blades; European-style (or German-style) knives are heavier, with wider blades. Neither is necessarily better. It boils down to personal preference and the type of cooking you're likely to do. - Reviews.com 

Buying knives over $100 is not easy, so it is great to have such a clear and well written review. Let us know your thoughts? Do you agree with the knives Review.com is recommending? Do you have any preferences yourself? Please do check them out!Feel free to read their whole review on great knives and all their other reviews here!

Saturday, August 19, 2017

Chef Knives For Culinary Students

It is about time for culinary school to start again! How do you get ready to start culinary school? You have to buy new knives! Which chef knives are the best chef knives for new culinary students?
Sadly, knives are not cheap.

However, if you are looking for great new knives that are both fairly priced and good quality. We will be discussing some of our favorite knives and other equipment that new chefs and cooks need.
A good first set of knives is like a first car! It will be with you through all your exams, and long culinary school classes.

It will be with you through your culinary internship, and the first time you get yelled at by you Chef.
It will be there when you get your first dish on a menu. At least it was for us!

So it will be a sentimental piece of your life! Your knife becomes an extension of your hand! You will sharpen it, clean it and appreciate all of it! No seriously!

Go ask an experienced chef!
In our near decade of experience working in kitchens. We have worked with plenty of knives. Fancy Damascus steel knives, German steel, globals, wusthofs, you name it.

Each brand has its own advantage. Some are flexible, some are razor sharp, others can slice and dice and not need a good sharpening for a year.

Whatever you are looking for in a knife, we can help you find it!

Here are our favorite knives for chefs and culinary students.

Great deals on knives!
Wusthof Classic 8-Inch Chef's Knife
back to school knives

This first knife is our personal favorite. Most of us started using this great knife during culinary school and it is very reliable and it is engineered amazingly well!

One of our writers actually dropped this knife within the first week and broke the tip. It was a terrible moment. Our heart was shattered. Our brand new knife that we just spent $100+ dollars on was ruined!

Or so we thought! We were surprised how easy was to fix! We went to a local knife store and for about $10-$15 dollars they fixed the knife and it cut through things beautifully.

What makes this knife great is the german steel. It is solid, and gets agreat edge.

It is not as soft as most Japanese knives. However, it is a great multi-purpose knife.

We have used it to do everything from slicing, dicing even breaking down a pig!

The Wusthof Classic is our go to knife even now. It just does everything so well. Yes, there are alot of amazing Japanese knives that do just as a good of a job.

We are just partial to our first knife! Like we said earlier a first knife to a chef is a like a first car.


Alright, let us say you are looking for an even better deal on knives. $100 might seem like a lot for a knife.

We understand! Knives are not cheap. There is a little, you get what you pay for (but it is only slight).

Of course the wushtof is a little more expensive because it is a brand named knife.

If that is not what you are looking for. Let’s look at the Victorinox, it is pretty classic as knives go.

We have always noticed older chefs typically having this brand.

Maybe it was because it was one of the few good knife brands when they were students, or perhaps they could only afford that knife.

Whatever the reason. The knife is solid. It usually requires more regular sharpening and steeling.
Beyond that, it is a great knife. It is sturdy and reliable.

Don’t let the price point fool you.

You will still be able to some good detail work with this knife!

Victorinox 8 Inch Rosewood Chef's Knife
new chef knives
Alright, so maybe you want a little bit of a nicer knife. Perhaps even bit
Now let’s look for a great pairing knife! I remember back in culinary school everyone had a colorful pairing knife called a Kuhn Rikon. They are super cheap and fun looking.

We would not recommend these knives if you are going to work at some fancy restaurant…

Unless you want to get laughed at…

Plus, it will never do the the work you actually want it too.

Kuhn Rikon 4-Inch Nonstick Colori Paring Knife, Set of 3

Now, if you need a good pairing knife. Forget about the colorful, child like knives. We know they are cheap, but you get what you pay for with those knives

A much better knife for new culinary students are is the is the wusthof high carbon steel paring knife!
It was one of our chef’s first purchase and they swear by it.

They even once saw a chef grab their very paring knife and break down a whole pig with it!
Or so they say!

You know how chef stories go!

Whether it is true or not is not the point.

We have tried this knife and we know if you have detail work. Your life will be made much easier with this paring knife.

Wusthof Classic High Carbon Steel Knife Paring Knife, 3.5 Inch
paring knife
Now for culinary students who are planning to be savory cooks. You are going to need a boning knife. A boning knife is an amazing tool that makes breaking down rabbits and chickens easy.

So make sure you buy a good boning knife that is flexible enough to do pin-point turns around bones, but also capable of cutting through sinen without cutting the meat of your product.

You would hate to cut into the actual meat of your $100 a lb wagyu beef tenderloin!

So you need to make sure you have a very solid knife. A reliable boning knife is a must!

At least, until you are skilled enough to break down your proteins with your chef and paring knife!

That will happen eventually. Don’t worry, you will get so good with your knives, you are almost to use any of them for anything…

However, you will be so good with your knives you will know exactly which one to use for what.
Wusthof Classic 6-Inch Flexible Boning Knife
chef boning knife
It is time to go back to school. There are back to school sales sadly..even when knives are on sale. They are still pretty expensive.

We realized after we wrote this that we only recommend wusthof. It was what we have found the most reliable.

Japanese and Damascus steel style knives are also great knives! We have used them as well. As well as the occasional Bob Kramer Knife.

However, Wusthof knives are the most well rounded of the knife choices.

Japanese style knives are made of a softer metal. This allows for much finer work.

This allows you to do sushi style knife work. If you aren't doing this in your day to day work as a chef. Then you don't need one.

The links to the knives that lead to amazon are using the affiliate program. All of the pictures are from Amazon.com and the links are affiliate.


"We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.”

Wednesday, February 22, 2017

Top X Funny Moments in Any Kitchen


Kitchens can be very serious places. They were, at a point, run like military operations. What the chef said was equivalent to the 10 commandments. You never questioned an order. I learned that quickly in my internship!

For all the seriousness kitchens have. We like to joke around. Sometimes it involves pulling our co-workers legs, giving a good ribbing, or just being plain silly.

Here are a few great examples!


1. Sometimes. your Chef decides to loose it



2. Oh, Could you mince the salt?



3. Wait...The Customer wants a What?


4. Sometimes Chefs Lose it Another way....


5. Um, Wait, How much Have you Drank Chef?



Thank you for reading our 5 funny moments in kitchens. Feel free to keep reading out stuff here!


Sunday, February 19, 2017

Manolin

Some great pictures from Manolin in Seattle! Check out the full article back at our new site. It was a fun meal and and an even better place. The food was challenging but simple. It was a great mix of old and new styles.








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