DebPC
Staff member
- 2,997
Selling Forged CutleryThis was recently posted by Kellychef at Chef Success.
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http://www.cheftalk.com/content/bio.cfm?authorid=15
This website shows some great "articles" on Chef's Knives- Part I and Part II. This has pictures that shows how to HOLD and use a chef's knife. Anytime I am discussing our forged knives, I ALWAYS talk about basic knife skills. I am amazed at how many people don't even know how to hold a chef's knife properly. A proper hold gives you more strength, more control, and less fatigue to your hand and wrist. (I mention this at my shows, too.) I noticed the name of the author of those articles...isn't that "our" Chef Chris?!?!?!
Aside from knife skills, I talk about the things I love about our forged knives:
-Forged german steel...stronger, individually hammered pieces. These are NOT stamped out of a sheet of metal!
-Balanced and nice weight...fits into your hand nicely. Professional chef's were involved in the production process of these knives, so you know they work well in the kitchen. (Be sure to pass around a knife in it's sheath so people can look at them and feel how well they are made.)
-Lifetime warranty...these will be the last knives you ever have to purchase!
-Be sure to explain the importance of getting our knife honer to keep them sharp. Honing is the process of bringing the blade back into alignment. During use, very small imperfections are created on the blade, making it not as sharp as it should be. Honing fixes those imperfections and re-creates the perfectly sharp edge. Hone your knife every 2-3 uses (or more...most professional chefs hone before every use and it's a great habit to get into...you always have a super sharp knife that way!) with 4-5 swipes through our honer from butt end to the very tip of the knife. Honing does NOT take any part of the blade off- it just re-aligns it. Then, once honing is no longer giving you that sharp edge, it's time to have it professionally sharpened. This is where a small amount of the blade is shaved off to create a new razor sharp edge. This will only need to be done every year or two, depending on how often you use your knives.
While I love the fact that our knives that have the self-sharpening cases are lifetime warranteed as well, they are NOT the same quality of our forged knives. Our forged set is for the person who uses knives on a very regular basis, someone who wants professional quality. Our less expensive set is for someone who cooks very rarely, but who would like a quality sharp knife to reach for each time! So, it depends on the person's situation as to which line of knives I would reccommend to them. Personally, I LOVE my forged knives and I don't know what I did before them!
That is basically my knife "demo" in a nutshell. I talk about our forged knives and their benefits and then go into knife skills a little bit. Also, make sure to mention our cutting boards and how they will help to keep your knives sharp!
--------------------------------------------------------------------------------
http://www.cheftalk.com/content/bio.cfm?authorid=15
This website shows some great "articles" on Chef's Knives- Part I and Part II. This has pictures that shows how to HOLD and use a chef's knife. Anytime I am discussing our forged knives, I ALWAYS talk about basic knife skills. I am amazed at how many people don't even know how to hold a chef's knife properly. A proper hold gives you more strength, more control, and less fatigue to your hand and wrist. (I mention this at my shows, too.) I noticed the name of the author of those articles...isn't that "our" Chef Chris?!?!?!
Aside from knife skills, I talk about the things I love about our forged knives:
-Forged german steel...stronger, individually hammered pieces. These are NOT stamped out of a sheet of metal!
-Balanced and nice weight...fits into your hand nicely. Professional chef's were involved in the production process of these knives, so you know they work well in the kitchen. (Be sure to pass around a knife in it's sheath so people can look at them and feel how well they are made.)
-Lifetime warranty...these will be the last knives you ever have to purchase!
-Be sure to explain the importance of getting our knife honer to keep them sharp. Honing is the process of bringing the blade back into alignment. During use, very small imperfections are created on the blade, making it not as sharp as it should be. Honing fixes those imperfections and re-creates the perfectly sharp edge. Hone your knife every 2-3 uses (or more...most professional chefs hone before every use and it's a great habit to get into...you always have a super sharp knife that way!) with 4-5 swipes through our honer from butt end to the very tip of the knife. Honing does NOT take any part of the blade off- it just re-aligns it. Then, once honing is no longer giving you that sharp edge, it's time to have it professionally sharpened. This is where a small amount of the blade is shaved off to create a new razor sharp edge. This will only need to be done every year or two, depending on how often you use your knives.
While I love the fact that our knives that have the self-sharpening cases are lifetime warranteed as well, they are NOT the same quality of our forged knives. Our forged set is for the person who uses knives on a very regular basis, someone who wants professional quality. Our less expensive set is for someone who cooks very rarely, but who would like a quality sharp knife to reach for each time! So, it depends on the person's situation as to which line of knives I would reccommend to them. Personally, I LOVE my forged knives and I don't know what I did before them!
That is basically my knife "demo" in a nutshell. I talk about our forged knives and their benefits and then go into knife skills a little bit. Also, make sure to mention our cutting boards and how they will help to keep your knives sharp!
