The R.H. Forschner collection has grown in size and stature since its name was first carved in steel in 1855. Historically a premier choice of culinary professionals, it is still preferred by professionals today.Renowned for its extremely sharp, Swiss made, steel blades from Victorinox, R.H. Forschner provides professionals in food processing and preparation with superior quality, value-priced cutlery that enhances performance and increases productivity. They are manufactured in Switzerland. The renowned rosewood handles feature a carved handle design with the unique beauty of natural rosewood and are extra durable. The fibrox handles feature a non slip, ergonomic design and are NSF approved. The blades feature a high-carbon no stain steel with the unique Victorinox polished surface and a taper ground edge. You can choose from a complete collection of cooks knives from 6″ to 13″ blades and the fully forged knife offerings in each category are manufactured exclusively for R. H. Forschner in Solingen, Germany.Did You Know:A Granton edge, or “kullenschiff” edge, has hollowed out grooves on the sides of the blade. These grooves fill with the fat and juices of the product being sliced, which allows for thin, even cuts without tearing or shredding the meat.
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You’ve been looking for a new set of kitchen knives to buy but aren’t sure which set is right for you. You are not alone. Most people are confused when it comes to kitchen cutlery because there are so many options, different styles, and different price tags. How can you know that the set you purchase is going to give you the most bang for your buck?
To simplify the process for you, there are two kinds of knives available. Stamped kitchen knives and forged kitchen knives. Stamped knives are generally much less expensive than forged knives.
Stamped kitchen knives – They are usually made almost exclusively by machine as opposed to hand-crafted. The blades are “stamped” out of a thin piece of steel, just like using a cookie cutter to form cookies out of dough. The blades are then sharpened and finished, then placed into the handle.
Forged kitchen knives – They are made almost exclusively by hand. A piece of steel is heated up until it is very hot, then placed into a die. It is pounded with a hammer to form. The blade is then sharpened, a finish is added and it is set into the handle.
Differences – Forged knives contain a bolster and a tang. A bolster adds support, weight and balance to a knife while a tang is the part of the metal that the handle covers. (Full tangs are best) Stamped knives are usually lighter and thinner. The blades are not quite as sharp and it usually takes more pressure to do the cutting and chopping you are trying to do. The blades do not hold their edge as long.
If you are looking for a spare set, a back up set to one you already have, stamped knives are probably the way to go. They can be well made and are significantly less than forged knives. However, if you are looking to purchase a primary set, forged knives are quality. They are more expensive but you get what you pay for.
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BladeSafe” Prepack Countertop Display, includes (2) dozen of each BladeSafe” size Blade Safe 96 pc. Display Knife Blade Protectors| 48300 – Moteng International| Wholesale distribution of camping equipment| knives| watches| and gear for outdoor recreational activities | Moteng International| 046928483006| 48300| Blade Safe 96 pc. Display Knife Blade Protectors Home
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You don’t have to be a Thanksgiving junkie to want to shoot up your turkey but it does help. The needle in this scenario actually belongs to a turkey flavor injector and instead of drugs, most injector sauces use butters or oils mixed with herbs and spices. By using a turkey injector you can add some interesting flavors to your turkey while keeping it moist and delicious.
A turkey injector looks just like a regular hypodermic needle but it’s got a bigger needle. They’re very easy to use. Just fill up the syringe with a marinade and inject it into your turkey. These devices can be used on other meats so you’ll probably get a lot of use out of it. A steak injected with simple Italian dressing is an excellent non-holiday use for a turkey injector.
Now when using a flavor injector on a turkey, you’ll want to stick the needle into the meatiest parts of a bird, so that would be the thighs and the breasts. Don’t stab too far in or else the marinade will just shoot out into the pan. And as your pressing down the plunger you’re going to want to slowly pull the needle out to spread out the marinade.
Another thing to keep in mind is that you don’t want to overpower the flavor of the turkey. A little marinade goes a long way. The goal here is to compliment the natural flavors of the turkey and not cover them up. This is a judgment call because everyone has different tastes. A good idea is to practice on a few chicken dinners in the weeks before Thanksgiving to make sure you’ve got the hang of it before the big day. There’s nothing worse that cooking a turkey all day long only to have no one eat it because you injected it with a gallon of hot sauce.
Most injector sauce recipes include some of the following:
butter seasoned oils vinegars spices herbs wine beer Whether you’re going to deep fry your turkey or cook it the old fashion way in a regular oven, a turkey injector marinade will add a lot of flavor to your bird.
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Cooking can be a labor of love or it can be a huge hassle. There are lots of things that can make or break this delicate balance, including not enough storage space and too little room to move around. But one of the worst things in a kitchen is bad knives.
Have you ever tried to cut something like a tomato with a dull knife? A knife that needs to be sharpened is about as useful as trying to cut something with a spoon. Actually, a dull knife is worse. Every knows that spoons aren’t used for slicing. But a dull knife gives the impression of being useful but it really isn’t.
There are as many knives as there are uses for them. Some are more for specialty uses and others are very basic and used on an everyday basis. When picking out knives, you have to make a lot of decisions. Knowing what you will be using them for and what features are most important to you is key. A first question to ask is: Do you need a whole set or just one new knife? Knives are sold both ways. Second, what are you looking to do with this new knife? Will you use it to chop celery or slice homemade bread? Is it useful for a big steak or peeling a small apple? Third, are you willing to wash each knife by hand or do you want to be able to put them in a dishwasher. This will determine what type of handle you buy.
For everyday use, there are several knives which are very helpful. To start with, a good chef knife is essential. They come in various sizes, ranging from 6-12 inches. Those who have bigger hands may want to pick the longer blade. Another essential is the paring knife. It’s usually between 3-5 inches long and has a straight blade. It’s good for peeling veggies or cutting up apples. It’s kind of an all purpose knife that can do just about any small job. If you make or eat bread often, a knife with a serrated blade is a must. The tender crumb of bread will smash if you try to cut with a chef knife. And a pairing knife isn’t long enough for most types of bread. One negative thing about a serrated knife is that you cannot sharpen it. So if the day comes that it’s dull, you have to buy a new one.
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