Is your current knife set at home falling apart? Are you thinking that you should get an updated set? You need to check out the Wusthof knifes! With several different styles and knifes, I am sure that we carry one that will work perfectly for you! We also have amazing promotional deals going on with Wusthof on if you purchase a certain amount of Wusthof products, you will get an item free! If you haven’t seen these in action, you need to watch a video to see how amazing they are.

 As a newly graduated college student I do not have many nice or matching kitchen utensils.  My parents invested into a nice set of Wusthof knifes this past year and have thoroughly enjoyed their use.  Formerly they owned cheap sets of knifes.  The statement you get what you pay for seemed to be true in this case as well.  They did not cut well, at all.  Even things I would consider an easy task were ruined with the poor quality of their former knives.  Tomatoes were crushed, bread was flattened and steaks needed to be sawn apart.  With their purchase of Wusthof Grand Prix II Ten Piece Knife Block Set these inefficiencies with cutting vanished.  They were so sharp I needed to be much more careful when using them.  The Wusthof name has been around for some time and is renowned for first-class quality knifes.  I think I will invest in a set of these now and save myself years of poor cutting. The price that JL Hufford has is the lowest I have found and they have free gifts with purchase that they offer as well as they cover shipping on any purchase over $75.00.  With their pricing it makes the purchase a great venture at a sensible price.

I have been looking at the differences between a chef’s knife and a Santoku knife.  It used to be the case where I would just pull a knife from the block and use it for all my kitchen needs.  Width, purpose, or design made no difference to me. If it cut, it worked. I know that there is a science to knife design and decided to buckle down and learn some differences and how to use them to their maximum capability. I feel that I am not the only person with this dilemma.  So I found this list to help me:

1) The Size of Your Hand

As you can imagine the size of your hand is a very important factor. A cook with larger hands will find the santoku uncomfortably short and light if he is not used to using one and should consider switching if the need to replace his current knife ever arises. The reverse is also true – a chef’s knife will seem ungainly to a chef with slight hands.

2) Do You Rock? Or Do You Chop?

The curve of the blades found on traditional chef’s knives is prized because it enables the subtle rocking motion so often employed to mince ingredients. This smooth back and forth motion is quite difficult, if not impossible, to achieve with a santoku. If you like to rock the santoku might disappoint.

Conversely, the santoku excels at chopping which is the prepping technique of choice in Japanese kitchens. If you like to rock, in other words, the chef’s knife might be the one to disappoint. This is because the santoku is light, nimble and has a flat blade. While chopping vegetables, the beauty of the santoku in action makes a chef’s knife look like an elephant on ice.

3) Do You Finger Your Blade?

Many cooks (including your correspondent) like to hold their knife almost as if they are shaking a hand. They finger the top of the blade (which is thankfully also the non-lethal part). The santoku is perfect for this holding technique because its blade and handle meld into a seamless line. Fortunately, chef’s knives with a blade than is level with the handle can be found. If you, like me, like to finger the blade and decide on a chef’s knife, you simply need to search out those Western knives with the Eastern-styled handles.

4 ) Fries with That Burger? Or Salad with Those Fries?

Believe it or not, your diet lifestyle should play a significant factor in deciding between a santoku or a chef’s knife. It is probably more important than the size of your hands, your cooking history or even your cutting technique. This is because the Brinnel, Vickers, and Rocknell ratings (these are the various tests that determine the hardness of steel) are much higher the steel that santokus are constructed of. This harder blade leads to a sharper blade when compared to the softer chef’s knife. The sharper santoku is not always to the home cook’s advantage though. This is because it is more easily chipped and harder to maintain sharp than a chef’s knife (whose slightly softer blade is more forgiving when subjected to a sharpening stone). Therefore, a cook should avoid using santokus while cutting meat and should never use it to cut through bone.

The santoku was created in the culinary culture of Japan where the diet consists almost entirely of vegetables and fish. It is somewhat marginalized in the United States by the Western diet. Many people who purchase santokus (chef’s included) become disenchanted with them the moment their blade becomes chipped – which will happen if you use it cut through a lot of red meat and poultry. They were simply not designed for our caveman-like diet and our caveman treatment of food on the cutting board. American’s thrash through their ingredients while the Japanese tend to skate through it.

Yet, if you are vegetarian, there is simply no better cook’s knife option than the santoku. Its sharp blade will dance through your veggies for years and years. You will be amazed at its nimbleness – how the food you are chopping just dances off the blade, and the precision that its physical characteristics afford.

 In Summary

The traditional chef’s knife is probably your best option if you have big hands, like to rock your blade on the board, and eat (and thus prepare) a lot of meat. Most importantly, if you are only going to have one knife and your prepare meat than the chef’s knife is for you. However, if you are a vegetarian, than the santoku is probably the right knife.  The santoku outshines the chef’s knife with vegetables but is just not hardy enough to be the sole knife in a meat-eating cook’s cutlery repertoire.

Read more: http://brandonluison.articlesbase.com/food-and-beverage-articles/a-chefs-knife-or-a-santoku-knife-which-is-right-for-you-756280.html#ixzz1Y1z4axup
Under Creative Commons License: Attribution No Derivatives

This weekend I was made a couple of dishes with steak, chicken and vegetables and butchered the meal because of lack of quality prep tools I owned. I have wanted a Wusthof knife set for some time and now that JL Hufford is having a great sale on knifes, it is just one more reason I should invest.  I have been looking at the 7 piece Wusthof knife set and feel that this offers everything that I could need.

Wusthof 8845 Grand Prix II 7 Piece Knife Block Set Includes:

3.5-in. Paring Knife
4.5-in. Utility Knife
8-in. Bread Knife
8-in. Cook's Knife
9-in. Sharpening Steel
Come-Apart Kitchen Shears
9-slot Block

I think that this will drastically help my slicing and dicing and not have to spend an arm and a leg when purchasing this.  I also feel that this well rounded set can aid in all aspects of my cooking!

A two-pronged fork used to hold meat steady while it is being carved. They are often sold with carving knives or slicers as part of a carving set.

A carving fork is a kitchen utensil designed specifically for carving meat. It is used in conjunction with a carving knife, a very sharp knife which cleanly and efficiently cuts through meats such as roasts. Whether carving is done in the kitchen or at the table, a carving fork is still a very necessary tool, since it anchors the meat, making it easier and less messy to cut. Most kitchen supply stores sell carving forks, and they can also be special ordered through companies which specialize in kitchen goods.

Although a carving fork does distantly resemble a table fork, there are a few significant differences. The first is size; a carving fork is much larger than a normal fork, since it is designed to penetrate large roasts with ease. A carving fork also only has two tines, attached to a long handle which keeps the hand of the chef clear of the meat and the carving knife. In some cases, a carving fork and knife may be sold as a set, with coordinating handles.

Carving meat can seem like a ritualistic activity when performed at the table, since it is challenging to carve well with an audience. For this reason, some cooks prefer to briefly display roasts and retreat to the kitchen to carve them. However, with a bit of practice, carving meat can be relatively easy to do, and it is a useful skill to have, especially during the holiday season.

Traditional bread knifes have been around since the 1800’s, so I figured it was about time for me to get one. JL Hufford is offering a great sale on Wusthof Bread knifes.  This type of knife normally retails between 110-130 dollars. Currently they are being promoted at $60 off! Bread knives are usually between 6 and 10 inches are able to cut soft bread without crushing it. These knifes have sections of grooves or serrations that form individual small cutting edges and cut without the excessive pressure required of a flat blade. The knives are designed to cut cleanly in both directions in both hard and soft bread. No more squishing the bread, or making those uneven cuts! I hope this sways you into purchasing one of these knifes as I most certainly can’t pass up a sale like this. Unbeatable bread knife promotion!

Update your kitchen with a new set of knives! Cooking and cutting can be such a hassle when you have dull old knives. The Wusthof Grand Prix II Seven Piece Knife Block Set is a great addition to the kitchen. You receive a paring knife, utility knife, bread knife, cook’s knife, a sharpening steel, and kitchen shears. I have always needed kitchen shears and finally have one to match my knife set. These knives are durable and have a lasting sharpness compared to other brands. I can really tell the difference when using these knives to prepare food and am happy to have a quality product.