fun2cook2
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I got a couple of these answers when I first started & it ticked me off because it didn't teach me how to find the answers in the future, it just left me scratching my head and irritated that more seasoned consultants were being vague. It's all about TEACHING them where to go to find the info so that they don't feel the need to come and ask in the future. This forum is for us to help them, not make them feel uncomfortable about asking questions.Fun2Cook2: When you sign in as a consultant, there is a search engine at the top right. Type in info about what you are looking for ... in this case I typed "compare knives" and this link popped up: https://www.pamperedchef.com/images/cc/us/pdf/compare_our_knife_collections.pdfThere are times when it's hard to find what you are looking for using that search engine, but more times than not, it can be a WEALTH of information.When you search for "thermometer", you'll find: https://www.pamperedchef.com/repsonly/product_information/use_care/detail.jsp?productId=27481There are also training videos that you should take to be a well informed consultant. To find those, sign in as a consultant, and on the main screen in the right column, you will see the link (it's the last one).DebbieJ said:there is info on the differences between our knife collections behind CC.
Sheila said:I got a couple of these answers when I first started & it ticked me off because it didn't teach me how to find the answers in the future, it just left me scratching my head and irritated that more seasoned consultants were being vague. It's all about TEACHING them where to go to find the info so that they don't feel the need to come and ask in the future. This forum is for us to help them, not make them feel uncomfortable about asking questions.
Sheila said:I got a couple of these answers when I first started & it ticked me off because it didn't teach me how to find the answers in the future, it just left me scratching my head and irritated that more seasoned consultants were being vague. It's all about TEACHING them where to go to find the info so that they don't feel the need to come and ask in the future. This forum is for us to help them, not make them feel uncomfortable about asking questions.
Fun2Cook2: When you sign in as a consultant, there is a search engine at the top right. Type in info about what you are looking for ... in this case I typed "compare knives" and this link popped up: https://www.pamperedchef.com/images/cc/us/pdf/compare_our_knife_collections.pdf
There are times when it's hard to find what you are looking for using that search engine, but more times than not, it can be a WEALTH of information.
When you search for "thermometer", you'll find: https://www.pamperedchef.com/repsonly/product_information/use_care/detail.jsp?productId=27481
There are also training videos that you should take to be a well informed consultant. To find those, sign in as a consultant, and on the main screen in the right column, you will see the link (it's the last one).
Sheila said:Thanks Jodi
Deb, it's just that sometimes there are answers posted that seem to be more of a "go look it up & quit bothering us" vs. actually teaching them how and where to find the info. The more seasoned consultants understand the lingo and we can be more vague. But that doesn't work as well with brand new people. Look at it this way, if you tell a 7 year old English speaking child or a 20 year old Japanese person "go make a salad", they are (more than likely) very capable of making the salad, but not without further instructions. If they've never seen a salad or they don't understand the language being used, the directive is of no use to them. Phrases like "there is info ... behind CC" is too vague for people who are new to all of this & don't understand that "behind CC" doesn't mean "behind credit card", etc. New people really appreciate specific information on how to follow through with what they need to do. Now that I'm starting to feel like a more seasoned consultant, I hope that I can provide sufficient information to guide them vs. confusing or frustrating them. If I don't have time or the energy to sit & be specific, I just skip the post and let someone else do it. With a 1 year old & a 2 year old in the house, there are quite a few times that I'm just not mentally in a place to help. But I don't worry about it because I know that there are many other seasoned consultants here on the web board who can help. I just remember when I first started & would ask a question here, there were several times that the first response I received was a "go look it up" or "go watch the training videos" answer vs. actually answering the question or telling me how & where to find the answer. It was very frustrating back then and I've made it my goal to try and teach new consultants what I can so that they won't feel shunned like I did in the early days.
Sheila said:Thanks Jodi
Deb, it's just that sometimes there are answers posted that seem to be more of a "go look it up & quit bothering us" vs. actually teaching them how and where to find the info. The more seasoned consultants understand the lingo and we can be more vague. But that doesn't work as well with brand new people. Look at it this way, if you tell a 7 year old English speaking child or a 20 year old Japanese person "go make a salad", they are (more than likely) very capable of making the salad, but not without further instructions. If they've never seen a salad or they don't understand the language being used, the directive is of no use to them. Phrases like "there is info ... behind CC" is too vague for people who are new to all of this & don't understand that "behind CC" doesn't mean "behind credit card", etc. New people really appreciate specific information on how to follow through with what they need to do. Now that I'm starting to feel like a more seasoned consultant, I hope that I can provide sufficient information to guide them vs. confusing or frustrating them. If I don't have time or the energy to sit & be specific, I just skip the post and let someone else do it. With a 1 year old & a 2 year old in the house, there are quite a few times that I'm just not mentally in a place to help. But I don't worry about it because I know that there are many other seasoned consultants here on the web board who can help. I just remember when I first started & would ask a question here, there were several times that the first response I received was a "go look it up" or "go watch the training videos" answer vs. actually answering the question or telling me how & where to find the answer. It was very frustrating back then and I've made it my goal to try and teach new consultants what I can so that they won't feel shunned like I did in the early days.
Sheila said:I got a couple of these answers when I first started & it ticked me off because it didn't teach me how to find the answers in the future, it just left me scratching my head and irritated that more seasoned consultants were being vague. It's all about TEACHING them where to go to find the info so that they don't feel the need to come and ask in the future. This forum is for us to help them, not make them feel uncomfortable about asking questions.
Fun2Cook2: When you sign in as a consultant, there is a search engine at the top right. Type in info about what you are looking for ... in this case I typed "compare knives" and this link popped up: https://www.pamperedchef.com/images/cc/us/pdf/compare_our_knife_collections.pdf
There are times when it's hard to find what you are looking for using that search engine, but more times than not, it can be a WEALTH of information.
When you search for "thermometer", you'll find: https://www.pamperedchef.com/repsonly/product_information/use_care/detail.jsp?productId=27481
There are also training videos that you should take to be a well informed consultant. To find those, sign in as a consultant, and on the main screen in the right column, you will see the link (it's the last one).
punkie1019 said:This link about the knives is incredible. I just read it all over and it is so helpful. I will be printing it off to put in binder. Thanks again Sheila.
abigailhutch said:Yes Thank you Shelia for taking the time to explain! I am in my 4th month and sometimes I am reading a post and people use abbreviations and I find myself flipping thru the catalog trying to figure out which product they are talking about!
Everyone is so helpful on here, keep up the good work girl! I love hearing your insite in things...and I think its amazing you are doing it all from Japan! hehe!
~Abigail
A chef's knife is a larger, versatile knife with a curved blade that is typically used for chopping, slicing, and dicing larger ingredients such as meats and vegetables. A paring knife is smaller with a straight blade and is used for more delicate tasks such as peeling and trimming fruits and vegetables.
A serrated knife has a jagged, saw-like edge that is ideal for cutting through foods with tough exteriors and soft interiors, such as bread and tomatoes. A straight-edge knife has a smooth, sharp edge that is better for precise slicing and dicing of foods with firmer textures.
A stamped knife is made by cutting a piece of steel into the desired shape, while a forged knife is made by heating and shaping a single piece of steel. Forged knives tend to be stronger and more durable, while stamped knives are more affordable.
A full-tang knife has a blade that extends all the way into the handle, providing a stronger and more balanced knife. A partial-tang knife has a blade that only extends partially into the handle, making it less sturdy and potentially unbalanced.
Carbon steel knives are made from a high carbon content steel, making them very sharp and able to hold their edge for a long time. However, they are more prone to rust and require more maintenance. Stainless steel knives are more resistant to rust and require less maintenance, but may not hold their edge as well as carbon steel knives.