Has Anyone Listened to Lisa Amblo's Knife Talk?

[RossDeb2]

Has anyone heard Lisa Amblo do her talk about knives? She mentioned it in some of her training and I have not been able to find it. Does anyone have it to share? She always has such great information and is so helpful. TIA

 

[Ginger428]

Has anyone heard Lisa Amblo do her talk about knives? She mentioned it in some of her training and I have not been able to find it. Does anyone have it to share? She always has such great information and is so helpful. TIA

I'll look through my files to see If I have any. I know I have ALL her cook ware notes. If not I'll probably see her on Sat. & ask. I can't promise though....

 

[RossDeb2]

Thank you. Her words have been a great help!

 

[RossDeb2]

bump. Anyone have any info?

 

[Jolie_Paradoxe]

I'd love to see the cookware and the knive talk! Would be most appreciated

 

[esavvymom]

I'd love to see the cookware and the knive talk! Would be most appreciated

In the Files section, search for "Lisa Amblo" and you'll find the cookware info. There is a link to a conf. call too. It's still good- l listened to it 2 weeks ago.

So far, no one has posted anything about her Knife Talk...hoping they do though!

 

[letscook04]

I only heard her talk about the cookware...

 

[Ginger428]

I only heard her talk about the cookware...

The last time I saw her at Bellmore, she did talk about the knives, my old puters hard drive crashed & I don't have it on my new one, but I'm going to check elsewhere on my AOL. I saw her at Spring Launch, but didn't get to talk to her.

 

[Jolie_Paradoxe]

In the Files section, search for "Lisa Amblo" and you'll find the cookware info. There is a link to a conf. call too. It's still good- l listened to it 2 weeks ago.

So far, no one has posted anything about her Knife Talk...hoping they do though!

Thanks Bobbi...found them, didn't know to look there.

 

[RossDeb2]

Thanks Ginger.

 

[Ginger428]

Thanks Ginger.

I'm waiting for my Director to get back to me...she takes notes on EVERYTHING!!! I hope she has it.....

 

[Ginger428]

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....

 

[Ginger428]

Just bumping, in case anyone is interested....

 

[doughmama]

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]

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]

Thank you so much Ginger for sharing, and thanks to Sue for typing! This is great!

 

[letscook04]

Thanks Ginger for posting this!

 

[Ginger428]

My upline are such WONDERFUL people!!

 

[RossDeb2]

Thank You Ginger!!

 

[Ginger428]

Thank You Ginger!!

Anytime!!