I have been using my Victorinox 8-Inch Chef Knife for almost five years now as I bought it when I was in college. Sadly after many cooking adventures with it, I decided to look for a knife that is known to be the best chef knife in the world. If you’re wondering which knife I’m talking about, it’s the Wusthof Classic 8-Inch Chef knife. This German knife has been listed number 1 on many knife review blogs so I thought I should try it out.
It was hard to believe at how great this chef knife was. There were many great video reviews on youtube, 5-star reviews on amazon as well as knife blogs. The first week my Wusthof arrived, I noticed many differences between both of my chef knives. The handle is the most obvious. The Victorinox which has a Fibrox handle and no bolster is much lighter than the Wusthof.
This German chef knife has a full tang and the handle is secured to it with three rivets. The additional of the bolster is what I think gave it more weight. It’s not extremely heavy till you feel uncomfortable. It has the perfect balance for you to carry out your kitchen task happily. I find myself using my Victorinox for lighter tasks such as peeling and chopping vegetable.
I’m impressed with the condition of the blade as I have forgo the drying process after washing them many times. However, with the price that I bought them with, I won’t be repeating my mistake any longer as I would like them to last longer. The edge of the blade is also razor sharp. Since my grandmother loves to cook with me, she says she prefers my Victorinox because it’s much lighter and easy for her to grip on. I’m happy that she uses my Victorinox as I wouldn’t want her to accidentally cut herself with the Wusthof.
True to the reviews, I would give a 5-star rating to the Wusthof for it’s durability, sharpness as well as the weight. To use this knife, you should have a good grip as it is extremely sharp and I wouldn’t want you to hurt yourself. This knife also comes with a lifetime warranty so you don’t need to worry about spending more money on a new knife.
Whether you’re a trained chef or just a bachelor microwaving a Salisbury steak, your kitchen skills always have room for improvement. That’s why today, we’ve put together some of our favorite time-saving kitchen tricks to keep your skills sharp and your food delicious.
In a small bowl, toss together the onion, vinegar, and 1/4 teaspoon each salt and pepper. Let sit, tossing occasionally, until ready to use.
Heat grill to medium-high. Gently form the beef into 4 balls. (Don’t overwork the meat — this can result in a tough, dry burger.) Flatten each ball into a 3/4-inch- thick patty. Using your thumb, make a shallow 1 1/2-inch-wide indent in the top of each patty. Season the patties with 1/2 teaspoon each salt and pepper.
Place the patties on the grill, indent facing up, and cook until the burgers release easily from the grill, 3 to 4 minutes. Flip and cook to desired doneness, 3 to 4 minutes more for medium. During the last 2 minutes, top with the blue cheese and grill, covered, until gooey.
If desired, grill the buns until lightly toasted. Serve the burgers on buns and top with the cut of balsamic onions, lettuce, tomato, and bacon, if desired.
I am the type of a person who doesn’t like spending several hours in the kitchen, preparing lunch, dinner or even breakfast. With my busy schedule, I can’t afford wasting time just making meals for my family. I have other important things to attend to; therefore, when I started living alone, my priority was to look for unique ways to shorten my kitchen time as far as possible. Many think that the cooking equipment such as pans and the source of fire is what determine the time you will spend in the kitchen. If you are among them, then you are in for a big surprise. At the time I relocated, I discovered that Knife too constitutes to the time I should stay in the kitchen
In most cases, knives are considered invaluable tools; however, I came to discover that they are very much important for the daily preparation of my meals. As a result, I knew if I want the best results, I have to consider the decent ones. Walk this talk with me, am going to raise your curtains pertaining to the best knife sets for home cooks, you might want to try and be happy as I am.
Wusthof Classic Ikon seven-piece
My kitchen was incomplete until when I bought this knife set. The set is comprised of perfect looking knives, which comes with a pull-apart kitchen shear, with a storage block and also a honing steel. These knives are very much durable, strong and light to use. As a result, I am pretty sure I will enjoy the sharpness of these knives for several years to come.
10-piece Messermeister Royale Elite knife
This set has a forged German blade, which gives my hand a balanced grab as I enjoy its sharpness. The knives are very durable than some of the knives I have used. The only downside is they require frequent honing; however, they are affordable and very much smooth. It gives me cuts of my life. I like this knife
I usually consider budget before buying a product. This Victorinox knife meets my budget and fit for my kitchen use. They are not only affordable but have a high carbon and stainless steel and stamped blades, which make the knife to remain sharper always. The knife has a good edge to hold, better than the others I have ever used. Furthermore, this set is well balanced and lightweight; I have ever since enjoyed using it for my cooking.
This is a very simple dish to put together and is perfect for grazing at gatherings!
1 or 2 small pieces each of
Raschera (Lombardy, Emilia-Romagna)
In their absence, try Spanish Garroxa, Cabrales, or Manchego, English Stilton or Humbolt Fog goat cheese or Humbolt Blue. Yum!
2 cups dried apricots ½ cup champagne vinegar ½ cup water 1 T. lemon juice ¾ cup sugar
Cut the apricots in half. Combine the vinegar, water, sugar and lemon juice in a sauce pan and bring to a boil. Add the apricots and simmer for about 10 minutes or until the liquid begins to thicken and the apricots plump. Remove from the heat and allow to cool to room temperature. If the liquid is still very runny, remove the apricots and reduce the liquid further. The compote will, however, thicken when it is refrigerated. and of course not to mention be prepare for all available of the kitchen tools such as knife, cutting board and cookware.
Walnuts and Herbed Honey:
2 cups walnut halves
½ cup honey
1 T. dried lavender or 2 large sprigs tarragon or rosemary
¼ cup water
1 T. olive oil
1 tsp. salt.
Preheat the oven to 350 F. Toast the walnuts for about 10 minutes. If you can smell them, PULL THEM OUT! Nuts tend to go from toasted to burned very quickly. Remove them from the pan immediately and toss them in a medium bowl with the salt. In a small sauce pan, combine the honey, herb of your choice, oil and water. Bring to a boil. Lower the heat to a simmer and cook for 5 minutes. Remove from the heat and while it’s still warm, pour it through a strainer. Pour the honey over the toasted walnuts and toss to combine.
Arrange the cheeses to your liking on a serving tray and accompany with the apricot compote and walnuts.
Beets are popular among runners and are consumed for their effects on endurance. They have also been known to naturally reduce blood pressure, increase stamina, fight inflammation, and are high in nutrients and fiber. Try this high energy juice recipe and experience the benefits for yourself!