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Ginger428
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Jolie_Paradoxe
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letscook04
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Ginger428
Gold Member
- 4,470
Jolie_Paradoxe
Gold Member
- 2,869
Ginger428
Gold Member
- 4,470
Ginger428
Gold Member
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Got it....Thank you lisa for these wonderful tips!!
Knives
Wustoff, Henckel’s – high carbonized German steel – forged – one piece of metal is the entire knife – produces the sharpest, strongest, most precise knives with the best balance
Santuko – Japanese style chef’s knife – gratins create an air pocket between food and knife
Holder – prevents knife from getting damaged in your drawer
Our bamboo knife block
Drop of water on knife when you put it in a wood block – creates black mold – if you were to cut it with a jigsaw, well, you would not like what you see. Bamboo – not going to happen – non porous and the slats go all the way through to allow air to circulate
We all have the death drawer, where knives won’t cut anything but us!
Honing tool – this you get not just for our knives, but any knives you have. It won’t sharpen a dull knife, but it will keep sharp knives sharp for a very long time
Spices: dried in supermarket – very little flavor; our – dehydraged – they’re fresh spices dehydrated so you use much less – because they have a lot more flavor
Cutlery:
Dull knife most dangerous thing in kitchen.
Dull knife just smashes the tomato
* - Death drawer 100 knives that cut nothing but you.
Most people have just one good knife.
Henkel knives – ours our same quality for ½ the price
Santoku knives – grantons allow blade to slide through food without drag
High carbon German steel
Always cut using a flat surface
Don’t chase your food on cutting board
Hold food using the paw (hand cupped)
Push the food against the knife
Honing – realigns blade (little teeth)
Sharpening – removes material from blade
Every few years should have professionally sharpened
Block of wood – harboring bacteria – throw em out
Hot and cold expands and contracts holder – can warp the blades.
New blocks are lined with metal and silicone
Wood harbors semolina and ecoli – only use wood for cooked foods.
Every restaurant by law uses polyethylene
2 – Forged Cutlery
Most Dangerous Thing in the Kitchen…..DULL KNIVES
With our knives there is No pulling – it just slides
Forged means ONE SOLID piece. It is heated and cooled to make it denser
You should create a flat cutting surface you never have to chase it around the cutting board. They come with a lifetime guarantee. The Santuko also doubles as a HOME SECURITY. No one will mess with you with this knife.
Honing realigns blade and realigns the teeth. It doesn’t remove any of the material like sharpening. You only need to sharpen 1-2 years so less material is removed
Forged Cutlery
These are our professional quality brand of cutlery.
Feature: Forged cutlery means that it is one piece of metal formed to make a knife with a
handle wrapped around the steel.
Benefits: Will never have a knife where the handle is coming loose from the blade.
Feature: High Carbon German Steel
Benefits: Best quality of steel to use on a knife. These knives stay sharper longer.
Visual: equivalent quality to henkels and wusthoff
Showcase Santoku knife
Japanese style knife.. must hold it correctly.. 3 fingers on the handle and your thumb and forefinger on the base of the blade. This will give you superior maneuverability so that you can chop and dice just like the chefs on tv.
Feature: Vinyl Case
Benefit: Protects the blade and your hands in the drawer. Also pops open so that you can
clean the case. Not dishwasher safe.
Visual: Remember to pat the knife dry before placing into the vinyl case and making
sure that the inside of the case is completely dry. Never place knives in dishwasher.
Wooden Block
Do you know that if you place a knife with one drop of water on the blade into a wooden block… it will turn to black mold? If you take a chainsaw and cut it in half.. that is what you will see. However, pampered chef did it right.. we used bamboo instead of wood which is resistant to mold. The slit for the knife runs all the way to the bottom and the block itself is place on four legs so that there is ventilation all around, which prevents the growth of mold.
AND thank you Sue for typing this....
Knives
Wustoff, Henckel’s – high carbonized German steel – forged – one piece of metal is the entire knife – produces the sharpest, strongest, most precise knives with the best balance
Santuko – Japanese style chef’s knife – gratins create an air pocket between food and knife
Holder – prevents knife from getting damaged in your drawer
Our bamboo knife block
Drop of water on knife when you put it in a wood block – creates black mold – if you were to cut it with a jigsaw, well, you would not like what you see. Bamboo – not going to happen – non porous and the slats go all the way through to allow air to circulate
We all have the death drawer, where knives won’t cut anything but us!
Honing tool – this you get not just for our knives, but any knives you have. It won’t sharpen a dull knife, but it will keep sharp knives sharp for a very long time
Spices: dried in supermarket – very little flavor; our – dehydraged – they’re fresh spices dehydrated so you use much less – because they have a lot more flavor
Cutlery:
Dull knife most dangerous thing in kitchen.
Dull knife just smashes the tomato
* - Death drawer 100 knives that cut nothing but you.
Most people have just one good knife.
Henkel knives – ours our same quality for ½ the price
Santoku knives – grantons allow blade to slide through food without drag
High carbon German steel
Always cut using a flat surface
Don’t chase your food on cutting board
Hold food using the paw (hand cupped)
Push the food against the knife
Honing – realigns blade (little teeth)
Sharpening – removes material from blade
Every few years should have professionally sharpened
Block of wood – harboring bacteria – throw em out
Hot and cold expands and contracts holder – can warp the blades.
New blocks are lined with metal and silicone
Wood harbors semolina and ecoli – only use wood for cooked foods.
Every restaurant by law uses polyethylene
2 – Forged Cutlery
Most Dangerous Thing in the Kitchen…..DULL KNIVES
With our knives there is No pulling – it just slides
Forged means ONE SOLID piece. It is heated and cooled to make it denser
You should create a flat cutting surface you never have to chase it around the cutting board. They come with a lifetime guarantee. The Santuko also doubles as a HOME SECURITY. No one will mess with you with this knife.
Honing realigns blade and realigns the teeth. It doesn’t remove any of the material like sharpening. You only need to sharpen 1-2 years so less material is removed
Forged Cutlery
These are our professional quality brand of cutlery.
Feature: Forged cutlery means that it is one piece of metal formed to make a knife with a
handle wrapped around the steel.
Benefits: Will never have a knife where the handle is coming loose from the blade.
Feature: High Carbon German Steel
Benefits: Best quality of steel to use on a knife. These knives stay sharper longer.
Visual: equivalent quality to henkels and wusthoff
Showcase Santoku knife
Japanese style knife.. must hold it correctly.. 3 fingers on the handle and your thumb and forefinger on the base of the blade. This will give you superior maneuverability so that you can chop and dice just like the chefs on tv.
Feature: Vinyl Case
Benefit: Protects the blade and your hands in the drawer. Also pops open so that you can
clean the case. Not dishwasher safe.
Visual: Remember to pat the knife dry before placing into the vinyl case and making
sure that the inside of the case is completely dry. Never place knives in dishwasher.
Wooden Block
Do you know that if you place a knife with one drop of water on the blade into a wooden block… it will turn to black mold? If you take a chainsaw and cut it in half.. that is what you will see. However, pampered chef did it right.. we used bamboo instead of wood which is resistant to mold. The slit for the knife runs all the way to the bottom and the block itself is place on four legs so that there is ventilation all around, which prevents the growth of mold.
AND thank you Sue for typing this....
Last edited:
Ginger428
Gold Member
- 4,470
doughmama
Silver Member
- 865
Ginger428 said:I’m a direct seller so there aren’t 12 people in the middle jacking up the prices.
s....
the whole knife info is great - thanks! except I would skip this one quote. You are not technically the direct seller and there is a mark up. Otherwise, we would not be able to offer 50% and 60% off discounts. There is the national, senior, team leader... all the way down to the consultant making money on sales.
BUt thanks again for the info.
Ginger428
Gold Member
- 4,470
doughmama said:the whole knife info is great - thanks! except I would skip this one quote. You are not technically the direct seller and there is a mark up. Otherwise, we would not be able to offer 50% and 60% off discounts. There is the national, senior, team leader... all the way down to the consultant making money on sales.
BUt thanks again for the info.
Gone. Thanks!
Jolie_Paradoxe
Gold Member
- 2,869
letscook04
Gold Member
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Ginger428
Gold Member
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Ginger428
Gold Member
- 4,470
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