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Wasabi…That Powered Green Horseradish…NO, It’s a Knife!

I know, you thought wasabi was the name for that green stuff on the side of a serving of sushi.  Those cute little florettes you sometimes see that seem harmless enough until you mistakenly put it in...

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Forschner Victorinox Blades, Inexpensive Alternatives To The Designer Knives

Here is the inexpensive alternative to the fancy designer knives that I have featured on several of the pages of this blog.   The Victorinox company produces this line of knives with a heavy duty...

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The Keyword Grab Bag, What Are My Visitors Searching For?

It is always a fascinating experience when I look at the search terms that my visitors typed into the Google or Yahoo search engine to find this blog.   I hope I was able to satisfy their curiosity in...

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Why Are Carbon Steel Chef Knives The Best, Part 2

  Carbon steel is the primary form of steel, the thousands of different formulas that steel takes are all the result of the purpose for which the steel is intended to be used. For instance your car...

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The Care And Feeding Of Your Chef’s Knives

Caring for your chef knife blades is much easier these days. Plastic knife guards, magnetic knife bars or knife blocks will keep your edges sharp. Use a wooden, bamboo or polypropylene plastic cutting...

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Which is Best Serrated Kitchen Knives or Ceramic Kitchen Knives?

Steel Kitchen Knives One of my chef friends decided to round out his Shun collection and add an offset bread knife.   An “offset” means that the handle is not directly behind the blade, but rather...

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