Forged and stamped kitchen knives each have benefits and drawbacks. They can be difficult to distinguish from each other by just looking at pictures of them on a computer. The features of each type aren’t exactly common knowledge, either. In an effort to clear up some questions about the two, I’d like to cover a few of those issues in this article. I’ll primarily address the differences between each type as well as why someone would want one over the other.
John Boos cutting boards and butcher blocks are made with one of two types of cutting surfaces – edge grain and end grain. When you’re looking into buying a cutting board, it’s good to consider which type you’re getting because each of the two surfaces affects a board’s appearance and its effect on knives. [Read more…] about End-grain and edge-grain: what do they mean for cutting boards?
Many of the manufacturers whose products we carry here at MetroKitchen.com, such as John Boos cutting boards and Shun cutlery, list their products with the National Sanitation Foundation for commercial safety. The NSF is a non-profit testing organization that certifies materials used in the construction of products for the food service industry. The NSF tests materials such as the stainless steel and hardwoods used in products like John Boos cutting boards and Shun cutlery. Many products must receive this type of certification in order to be accepted for use by the food service industry. [Read more…] about Why is an approval from NSF, the National Sanitation Foundation, important?
Japanese knives come in just about as many styles as European knives. Each Japanese knife style has a specific purpose – some similar to Western-style knives, and others not so similar. In this article, I’ll go through the major styles in Japanese cutlery that we carry here at MetroKitchen.com and explain some of their uses and advantages.
Somewhat resembling a chef’s knife with its curved edge, the deba is unique because of its incredibly thick blade. In use, it works more like a combination of a cleaver and a butcher’s knife. I’ve seen chefs use deba knives for chopping meat, filleting fish, and even for cutting bone. The blade is extremely thick, making it suitable for cutting whole chicken or other meat with small bones. [Read more…] about Japanese Knife Style Guide
In my “Japanese Knife Styles” blog, I covered the different knife styles used by Japanese knife manufacturers, from “deba” to “nakiri.” There are also a lot of differences between the Japanese knife manufacturers that we carry here at MetroKitchen. In this blog, I’ll point out the benefits of some Japanese knives as well as list the manufacturers that exhibit these benefits.
The knives from manufacturers like Kyocera, Miyabi, Shun, Global, and Bunmei vary in function and appearance. However, the high-quality Japanese brands that we carry here at MetroKitchen each rival the great cutlery by German manufacturers like Henckels and Wusthof. Many Japanese innovations improve upon knife sharpness, edge life, and ease of sharpening. Each brand exhibits different benefits, so read on below to see which brand is right for you! [Read more…] about Popular High-Quality Japanese Knife Brands
Nonstick cookware makes for easy clean-up. A great reason to buy it! The disadvantage is that most nonstick cookware requires wood or nylon utensils and is not dishwasher safe. When you want durable, dishwasher-safe nonstick cookware, take a look at these brands. Scanpan and Swiss Diamond nonstick cookware are the best and most durable nonstick pots and pans you can find.