• Restaurant

    Knife sharpener

    It is hard to imagine a kitchen without a knife. With a knife, we clean, slice, cut, flip, scrape, carve, etc. If the knife is sharp, then the work goes faster. With a sharp knife you can slice bread, without crumpling and crushing it, with a sharp knife you can cut soft tomatoes without crushing them, with a sharp knife everything will be sliced neater and faster.

    Electric Knife Sharpener

    Electric sharpener is a device for sharpening knives, which runs from the power supply. In a professional environment that requires a frequent sharpening of a large number of knives, sharpeners have a great popularity. For home use, such sharpeners are purchased less often.
    By cons of electric sharpeners a constant demand for electricity can be mentioned. You cannot sharpen a knife with the help of it in nature or at the summer cottage, which is not supplied with electricity. The advantages include low weight and small volume.

    Electric sharpeners are divided into professional ones and ones for household use, the latter variant is preferable for home use. These sharpeners are powered by voltage of 220V. They are equipped with a switch mode, so you can sharpen a dull knife or simply erode (polish) a sharp one. Polishing is carried out for knifes with sharp blades to keep them in working conditions. If you make regular polishing, you can avoid the extra sharpening of the knives.

    Manual Sharpener

    Hand-held sharpeners are very popular among housewives because you can sharpen your knife by this device quickly, and most importantly – on your own. Such a tool is very simple to use and requires no additional configuration. It can be used at any time and any condition, it is lightweight, does not require a lot of storage space, and its price will please you.

    If you use several knives and you are not a professional chef, we advise you to choose the manual sharpener. If your work is directly related to cooking, you use a large number of knives and sharpening takes a lot of time, it is better to buy an electric sharpener.

    Diamond is the hardest material used as an abrasive for knives sharpening. If the machine is coated with diamond grit, the speed of sharpening a knife is increased by a factor of several times, but it does not provide a flatness and smoothness of sharpened material. Besides grinding with a diamond coating are expensive.

    Ceramics also has enough toughness to be material for the abrasive. Ceramic abrasive sharpeners are cheaper than the diamond ones, and at work, they provide a smooth surface. Unfortunately, the speed of the sharpening is much lower, so the stones with ceramic abrasive more often are used for finishing the metal to perfection.

    Natural stones as an abrasive agent were used even by primitive people.

    The best known are microcrystalline quartz and silicon crystals, which are interconnected with clay.

    One of the disadvantage of such abrasives is uneven sharpening.

  • Restaurant

    Wusthof knife set

    Wusthof is a manufacturer of cutlery with an extraordinary history. For nearly 200 years, Wusthof has earned an excellent reputation for excellence in design and quality. Given that Wusthof specializes exclusively in the production of knives, scissors and accessories for them, so the knife assortment is very diverse and includes both classic European models of knives and traditional Japanese chef knives. Each knife has a special design of the blade, which is determined by its specialization – for cleaning and cutting vegetables, meat cutting, slicing bread, fish-knives and others. Depending on the design of materials and general purpose – professional, chef or for household use, Wusthof knives are divided into several well-known collections.

    Xline

    Wusthof Xline is the latest and premium collection of knives by Wusthof. Dynamic lines intersect at the X point, the point of the perfect balance of the blade. Xline knife has a real man’s character and designed for strong and successful people. At the collection there are 8 knives for classic european cuisine. Knives are sold as individually both as gift sets and cutlery boxes.

    Classic

    Wusthof Classic is the case when the name of the collection speaks for itself. These classic forged German knives are made of special high-carbon stainless steel. They offer their owner handles of traditional form with seamless synthetic overlays, exceptional quality sharpening, the use of knives both at the professional kitchen, and at home. The collection has more than 40 models of blades for any type of culinary activities. Knives are sold individually and as sets, cutlery boxes, and special portable kits for chefs.

    Culinar

    Wusthof Culinar is a series of knives that are completely made of the best stainless steel. Sophisticated timeless design is provided by steel satin handles in the shape of sea shells. The handle is decorated with a brand trident. Exceptional sharpness of the high carbon steel blades and the highest level of hygiene deserve accolades only professional chefs.
    The collection includes more than 20 models of blades for any type of culinary activities. Knives are sold as individually, and as gift sets and cutlery boxes.

    Gourmet

    Wusthof Gourmet is an extensive collection of knives for different purposes that offers an excellent German quality at an affordable price. Gourmet knives are made in the classic form of a single piece of high-carbon steel and sharpened by laser technology for maximum sharpness, handles are protected with plates of black polypropylene, modern and environmentally friendly material and secured with three rivets.

    Silverpoint

    Wusthof Silverpoint is the most affordable collection of knives by Wusthof. Laconic design and impeccable quality of Silverpoint knives make them desirable assistants for any kitchen. Strong and sharp blade of the best German steel combined with ergonomic and safe plastic handle provides a solution to any culinary tasks. The collection of more than 20 models of knives for cooking any kind of activity as traditional European model range, as well as for Asian culinary school.

  • Restaurant

    Ceramic knives

    There are only two kinds of ceramic knives: made from white or black ceramic. That said a blade produced from black ceramic material is notable for high strength and wear resistance. It is clear that its price will be higher than its competitors, but made of white ceramic.

    Cons of ceramic knives:

    The main drawback of the material from which they are made, which is zirconium oxide as odd as it may seem is the reverse side of all the advantages of this material. The harder and more reliable is the material that accordingly it is less flexible.

    Next negative point is connected with hardness of zirconium oxide too. You will not be able to sharpen the blade with your usual whetstone.

    Earlier, at the beginnings of sales, ceramic sharpening has not been recommended at home. Now, when technologies moved forward, there are special diamond-coated sharpeners, which can be purchased in the store and you can sharpen the knife at home by yourself.

    Ceramic knives are not very convenient to use when you decide to cut pretty large products.

    Ceramic knives are not meant to chop any kind of bones, to crack nuts, or cut hard, frozen food that you have just removed from the freezer or refrigerator.

    As the material from which they are made is very hard, these procedures may damage your knife. What they can cut without fear, that is any fruits, vegetables, bread, fresh (and not frozen) meat or fish, different kinds of cheese and sausages. Also it is not necessary to cut with the ceramic knife on a glass cutting board and storing it with other blades is also not recommended.

    Pros of ceramic knives:

    Ceramic material of the blade will never change the taste, smell or appearance of the food. What does it mean? The hardness of the blade is such that it is completely impermeable to oils, acids, juices (some of which are quite aggressive), salt, and any other ingredients that we deal with in cooking.

    Ceramic blades are much sharper than usual ones. Zirconium oxide, again because of its hardness and fine crystalline structure allows the blade to sharpen the blade to the scape of microscopic precision.

    If you strictly follow the rules of operation, such blades will serve you for several years without raking and scratches on their blades.
    Ceramic knives are rustless, because these blades will never rust and will not change its natural state.

    The blades of ceramic are twice as lighter than similar products made of other materials. This knife does not load your hand at work, which makes it possible to use it for a sufficiently large amount of time and work in the kitchen.

    Comfortable and ergonomic handles are able to provide precise control over your movements. Blade perfectly fits the hand, and using it just a pleasure.

    Also it is a sufficient ease of maintenance. The surface is smooth and perfectly polished, which does not allow bacteria to reproduce themselves.

  • Restaurant

    Chefs knives

    The choice of decent “tools of kitchen production” is an indicator of the professionalism and experience of its direct owner, and the status of the restaurant.

    The blade is a key element of the knife. Key indicators are endurance, strength, flexibility, hardness, durability, resistance to abrasion, the ability to keep rake. The thickness and shape of the blade directly depend on which type of work and what kitchen style knife is designed for. As for the blade, in turn, there are three major components – the edge, butt, cutting edge. That is the knife point and the type of sharpening that made the knife suitable for particular works. Utility (chef) blade has a central tip (exactly halfway between the edge and the butt). The more rounded is the blade, and the edge is snub-up, the more it allows the cook to make an effort at some point – for example, the separation of hard strings (for cutting meat with bones or frozen one it is wiser not to use a knife, but a special cleaver- even the most durable cook tool will not endure such mockery for a long time). Rounded blade is a great assistant for a cook, who is cutting products, with continuous motions up and down.

    The cutting edge is responsible for sharpness. The most common, smooth edges is a universal weapon that allows you to clean, cut, chop. Its opposite – serrated blade – clearly distinguishes by work specializations. Firstly, there exists a wide serrater with wavy indentations – hollow ground, laid along the entire length on usually stretched long blade.

    High-quality chef’s knife cannot be made by stamping of sheet steel, otherwise it simply will not sustain heavy load. Only forged steel – a result of forging steel by sealing that blade gets the highest strength characteristics.

    For chefs knives the steel of the following types is used: pure chrome stainless (adding chromium makes the steel harder), and chromium, molybdenum and vanadium alloy (molybdenum gives the steel a special hardness and vanadium reduces the brittleness). Knives of the second type are more expensive, because their production process is more costly and lengthy.

    Traditionally knife handles were made of solid wood – comfortable, stylish, and the hand does not slip. Today, the majority of professional knife handles are made of durable polymer: plastic copes better with aggressive environment, it does not give shelter to microorganisms and provides tighter adjusting of covering to the metal plate parts.

    The most important indicator of the knife quality is its appearance. All parts of the high-quality knife – blade, neck, handle – must be perfect, without gaps, adjusted to each other. Equally important is the perfect polishing of the blade, which should be looked through at the light. And, as follows from above the material from which the blade is made matters.

    The minimum set for European kitchen – “chef’s trio”, which includes a large chef’s knife length of 45-48 cm, a medium one – of 40-37 cm and 27-30 cm small one. In principle, such an arsenal will cope with all basic cooking operations. Often manufacturers offer ready set of 7-9 knives. But most professionals prefer to collect their “ammunition” on their own, to choose the working tool according to their taste and hand.

     

  • cutlery
    Restaurant

    Cutlery: how to choose & how to use

    Choosing and buying a modern flatware is now quite easy – shops offer incredible diversity.
    Most often, at the stores you can find knives, spoons and forks made of stainless steel, nickel or silver. More often – they are made of silver, and aluminum, wood and plastic.

    For the production of cutlery stainless steel fits just perfect – it is inexpensive, durable, absolute inertia.
    Cupronickel or nickel-silver are elite materials, so their cost is high. Nowadays almost no one produces cutlery made of cupronickel, and nickel-silver ones almost always have outer coating of silver, gold, etc., that is, the purchase of such sets of forks, knives and spoons is also an investment;

    It is necessary to mention also about the cutlery made of aluminum, plastic and wood. None of these materials are suitable for daily use.
    Cutlery design is not as diverse as, for example, the design of the dishes, but it is also necessary to be considered an aesthetic component is important. Ideally, all the utensils should be of the same material and the same decor.

    Now you can find a lot of different sets of different price categories and various configurations. There are sets of 24 items that will be enough for daily use, and 90 items, which are ideally suited for the reception of guests.
    cutlery
    cutlery

    Knives. Knives can be molded-in handle or monocoque (for their production steel rod of a certain diameter is flattened);with a hollow handle. A knife with a hollow handle consists of 3 parts: the blade and the handle component (sometimes when using certain parts of the design there can be even more, but at the same time only a few manufacturers can ensure the high quality.

    At the “composite knife” blade is often made of steel 13/0 or 15/0 (containing 13% to 15% Cr). Such steel cuts better.

    The handle of this knife is made up of two halves welded together inside, the emptiness between them is filled with special cement porcelain. The blade depth is input to the middle handle length, wherein the connecting seam is located on the handle, but on a new product, it is usually not visible due to polishing.

    A few words about the blade. Currently on the market there are knives with both tempered and non-tempered blades. Tempered steel is cheaper (by about 25 percent.), but at the application of pressure, it is bent and over time grows old (the spots are marked). Hardened steel is elastic, if the knife blade to bend and let go, it will take its original shape.

    By purchasing cutlery, also make a point that their style accord with the dishes.

  • Restaurant

    The importance of beautiful restaurant menu design

    The restaurant owners often underestimate the importance of menu design. Surely you know that many restaurants offer rather unattractive menus to their visitors.

    Today we don’t want to cite somebody as example and claim that in our time any person must be interested in the design and understand it. After all, it’s not quite like that. Nowadays many people don’t pay special attention to the clothes, shoes, pieces of furniture. They don’t care how the restaurant menu looks like. Throughout their life they don’t want to devote their time to the design, functionality or aesthetics. It’s both good and bad, but you shouldn’t forget that there are people who care for such things.
    Imagine that you enter the restaurant where everything creates a good impression: interior, service, music, food and menu design. The restaurant owners paying attention to all kinds of small articles are really proud of the care and consideration they give to create one or another article.

    On the other hand, there are many restaurants where we want to eat as quickly and possible and leave.
    If the restaurant makes a profit (even a little), why not to employ a professional designer who’ll develop a design of visit cards, menus, etc.? If you’re the restaurant owner who cares for the image of your establishment and business on the whole, you have to pay attention to this matter. And if you don’t want to invest in your own business, it tells volumes.

    Menu is an excellent way to create a pleasant impression of your restaurant with the visitors.

    The marketing statistics shows that the successful design of restaurant or café menu helps to increase the sales approximately by 2-10 %.
    Creating the menu, many people forget that it’s necessary to enclose the visually beautiful design and right text layout (the choice of types). The menu design should be presentable and readable. The menu affects the first impression of the restaurant. Its’ interior and filling helps to determine the status of the restaurant or bar, etc. The main menu must show the range of dishes so “tasty” that the visitors want to try as many of them as possible.

    Making the design of your restaurant menu, don’t forget about the dessert and wine list (or hookah list).