Culinary Knife Sets That the Professional Chefs Use September 1st, 2010

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Culinary knife sets are very indispensable tools in the kitchen. In fact, a kitchen should have one quality set of knives since they are used in the kitchen all the time. The best sets of knives are those that are made from stainless steel, carbon steel as well as ceramic. These materials make the knives very durable and sharp. In fact, such sets are preferred among chefs and other food handlers. However, there are a lot of choices when it comes to culinary knives, and getting the best set for your kitchen can be a bit cumbersome, especially if you do not know anything about knives at all. Therefore, this article will talk about the best brands of knife sets that you can use for your kitchen.

Henckels Knife Set:

The J.A. Henckels Set is made from high grade carbon thereby making this set one of the brands that produces sharp knives in the world. Henckel knives are created in accordance to the needs of five-star chefs. Moreover, the Henckels set also boasts ergonomic handles which makes cutting food very easy. These sets are often preferred by professional handlers, but they also make great sets for home use.

Shun Knife Set:

The Shun set of knives are a stunning set of cutlery which is made from Damascus steel, which is a high quality stainless steel which allows them to create easy cutting of food, and which results in faster food preparation. To make cutting using the Shun knives easy, they come with easy-grip handles. The handles of the Shun knives are made from PakkaWood, which is impregnated with waterproof resin, making the handle last longer.

Sabatier Cutlery Set:

The Sabatier set is famous for its razor sharp blades. Moreover, the Sabatier features a handle which is built from durable material. Thus, cutting through large chunks of food items are possible without damaging the knives. Their sets come complete with all the possible knives that you will need in your kitchen.

Global Knife Set:

The Global Sets are another brand of knife sets that is preferred by chefs who need high quality knives. All Global sets are made from stainless steel. Although they can cut through even the toughest meat, these knife sets still features lightweight knives. Global knives also come with safety features such as the hand grip on the handles of the knife.

Wusthof Cutlery Set:

The Wusthof set of knives are famous for their durability. In fact, the Wusthof set is considered one of the most reasonable alternatives in quality kitchen knives. Wusthof knives are made from high carbon stainless steel. The Wusthof cutlery also has a thin, yet durable blade which not only cuts through steak, but also tough meats.

Victorinox Knife Set:

The Victorinox Set is a midrange knife collection which is a favorite among amateur food handlers as well as housewives. The Victorinox knives are made from high-carbon material which ensures less sharpening on its blade. Victorinox knives also have an ergonomic handle which reduces tension to the wrist. The Victorinox set is also dishwasher safe.

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JA Henckels Sigmabond August 29th, 2010

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About Henckels Sigmabond process. Henckels knives available on sale at knifecenter.com www.knifecenter.com

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Best Binoculars August 28th, 2010

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There is no single criterion for determining the best binoculars. The binoculars which work for a birdwatcher won’t be good enough for a soldier. To choose the best binoculars there are certain basic principles which should be followed. They will help you in choosing the best binoculars for your needs.

The best binocular for you is that which fits in your hands well. It should provide you with a good field of vision. It should be able to withstand adverse weather conditions and allow you to see with clarity objects both near and far. They should be durable, and easy to carry.

There are a number of prestigious companies, which manufacture binoculars for consumers. Their prices can vary according to the model. The models which provide greater fields of vision are generally more expensive than those providing lesser fields of vision. However, certain countries have started producing quality binoculars for merely one-eighth of the price charged by big names in the field. So if you are not brand-conscious you can save around six to seven hundred dollars on the purchase of high-quality binoculars. Those who are looking for the best binoculars might not be able to find them in department stores, as salespersons often do not know much about binoculars. Therefore, they are not in a position to suggest you the best model suitable for you. You might try out the stores that only sell binoculars and telescopes. If such stores are not available in your town or neighborhood, you can try an online store.

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Starcraft Player Gets Violent When Stymied!! – Diggnation Daily August 26th, 2010

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An 18 year old Starcraft player’s internet connection wouldn’t work, so naturally he picked up a kitchen knife, walked out into the street, and stabbed a 15 year old girl. Great, now another reason for people to say video games make people violent. Blame it on the cable company, not the video games!

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How To Sharpen Knives With a Wetstone – Get A Razor-Sharp Edge With Very Little Effort August 24th, 2010

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Having a really good, sharp knife is one of the fundamental necessities of good cooking, and most of all enjoying your cooking. The feeling of sawing away at vegetables and (particularly) meat with a dull blade makes prep work feel like a chore. Producing effortless, beautiful, even cuts with a razor-sharp edge makes you feel capable and in control, and enhances your cooking experience no end.

Sharpening is time-consuming but strangely satisfying, particularly with some good music on and real concentration. Basically, if you’re willing to pay out for a good quality non-serrated kitchen knife, you should also be willing to pay out for the means to keep it sharp. Knives are not self-maintaining, a good quality blade needs regular attention to keep that lovely razor-sharp edge on it.

I spent £45 on my Global chef’s knife (in a New Year’s sale), and have never regretted it. I spent £60 on my double-sided wetstone, and only regretted it briefly. The first time I put my blade on it and turned it back to that cut-anything edge I knew it was worthwhile. This was particularly true since I’d previously ruined a good paring knife on one of those cheap “easy sharpen” gadgets – it left sizeable grooves all the way along the edge of the blade. With patient work on and off, after about 6 months that knife is finally coming back to being excellent again. The easy sharpen gadget went right in the bin. Not worth the savings in time or money.

The following applies to straight-bladed kitchen knives, penknives, camping knives and pretty much anything with an edge.

A good wetstone – and the Japanese ones are pretty much the best – should actually be two stones in a sandwich (or two separate stones). On mine the rough side is 240 grade and the fine side is 1000. The stone must be soaked in water (or, occasionally, oil) for at least 10 minutes to lubricate the action of metal on stone. Then you rest the blade against the top surface of the stone, starting on the rough side, and move it back and forth.

The angle is vitally important – it must rest on the stone at the angle of the edge. In the case of a Global knife the blade curves toward the edge, making this harder to judge. On most knives the edge is a bevel, with a distinct angle which makes it easier to pick out, but it’s still hard to judge when you rest it against the stone. Fortunately there’s an easy way out – most good kitchen shops should be able to sell you a little clipon guide which keeps the knife at just the right angle. Once you’ve learned the correct angle you can stop using the guide. One warning based on my own experience: Gritty slurry from the stone will tend to work its way under the guide while you’re sharpening. Rinse it out thoroughly before you try and slide it off the blade, or the grit will score the sides of your (I assume) beautiful knife.

Once you’ve got the angle right, there’s the action. There is a heck of a lot of debate about this issue, whether you should make vertical or horizontal strokes, pull or push, away from or toward the edge. I went with long strokes for a good while, but recently I found a great article from Cook’s Illustrated (it’s no longer available, unfortunately) where they’d done some real research on the different methods. They concluded that the easiest method is also the best – continuous circular motions. You keep the blade moving round and round in small circles on the stone, and slowly move up and down the length of the edge. Just continue this for a minute or so on one side, then flip to the other. Once both sides are done, switch to the fine side of the stone and repeat the action – it doesn’t need as long on the fine side as you’re just smoothing off the rough bits left by the first side. And that’s it!

When you’re done, test the blade to make sure it’s up to scratch. Hold a piece of paper up by one end, and use the knife to cut a strip off it from top to bottom, moving the knife back and forth in a slicing motion. It should slide cleanly through, without catching or tearing. If it doesn’t, back to the stone.

Many people advise stropping the knife after sharpening on a steel or a leather strip – it’s supposed to make the edge more durable. I have to say I’ve never gotten round to obtaining either, and my knives hold up okay. But it might be something to try.

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