Chop 'Til You Drop With a Must-Have Mezzaluna
- Cutlery. // Gourmet Retailer;Aug2004, Vol. 25 Issue 8, p114
Cutlery can be a challenging category to sell, especially because there are so many choices in prices, styles, and collections to choose from. Plus, most customers are unsure about their cutlery needs or how to properly use their knives. Sheffield, England, and Solingen, Germany, are two famous...
- KNIFE SHARPENERS. // Gourmet Retailer;Aug2003, Vol. 24 Issue 8, p172
Many customers who purchase a set of top-quality cutlery expect their investment to serve their needs in the kitchen for many years. However, what many don't know is that a knife's factory edge will last less than one percent of the knife's life. Retailers can benefit by educating consumers,...
- UPCOMING EVENTS. // Knives Illustrated;Nov2015, Vol. 29 Issue 6, p13
A calendar of events for the U.S. from September to November 2015 is presented which includes the International Custom Cutlery Exposition, Lehigh Valley Knife Show, and California Custom Knife Show.
- 2006 Personnel Trainer: American Cutlery. // Gourmet Retailer;Feb2006, Vol. 27 Issue 2, p45
The article presents several questions and answers related to cutlery. One reader asks about the difference between forged and stamped cutlery. Another reader asks about the best material that is available for knife handles. A reader asks about various types of knives.
- Look sharp. Washington, Kate // Sunset;May2005, Vol. 214 Issue 5, p30
Offers advice on sharpening knives. Cost of professional sharpening; Tip on how to test the sharpness of the blade; Contact information.
- The Best Knife for You. // Gourmet;Dec2005, Vol. 65 Issue 12, p116
Features several chef's knife. Key features of Kyocera chef's knife with ceramic blade; Cost of Chroma, an American high-carbon stainless-steel knife; Physical description of Victorinox chef's knife.
- IN THE KITCHEN: KIN KNIVES SUMINAGASHI KS240. Bloxham, Paul // Management Today;Mar2005, p35
The article focuses on kin knives suminagashi KS240. According to the author, he uses it for just about everything. It's Japanese, made of layers of folded metal in the same way as a Samurai sword, and just as sharp. It looks fantastic, too. It needs taking care of, though, he always keeps it in...
- STEAK KNIVES. // Better Homes & Gardens;Oct2006, Vol. 84 Issue 10, p222
The article introduces J. A. Henckels International's high grade rolled stainless-steel steak knives. Each knife is forged in a single piece unlike the usual where handles are made up of wood or plastic that turns dull or need to be taken care. These knives are also strong and dishwasher-safe...
- ANATOMY OF a Knife. // Housewares;May/Jun2006, Issue 198, p21
The article offers information about the key features of a knife. The blades of most knives are made from stainless steel to prevent discoloration during use or cleaning. The fingerstop at the handles of the knives prevent the user's fingers from slipping towards the base. Handles can be made...