Selecting a new kitchen knife today consists of limitless choices and options. There is a countless number of knife manufacturers, and wide variety of knives. The most basic decision to make in buying a knife is the type of steel it is made from.  Stainless steel and high carbon steel are the two basic types available.  Making a choice on which blade steel will help to narrow your list.

What are the advantages and disadvantages of high carbon steel and stainless steel knives in strength, blade retention, and knife maintenance? The decision can be made as to which steel type to purchase, based on the knife’s expected use, and the owners requirements.

High Carbon Steel is an alloy of iron and carbon.  High carbon steel is harder than stainless steel, allowing the blade remain sharper longer.  High carbon steel blades stand up better under hard use and tough cutting jobs. High carbon steel blades, though, are difficult to sharpen, and require more upkeep.

The major attraction for carbon steel is that being harder than stainless steel, and holds an edge better. Kitchen Knives made of carbon steel are also less costly than stainless kitchen knives. Carbon steel blades are prone to rust. A high carbon steel knife should be stored away from dampness and periodically cleaned and oiled to prevent rusting. 

Stainless Steel, like high carbon steel is an alloy of iron, carbon, but with chromium added.  Chromium provides rust resistance to a knife blade. Stainless steel knife blades are not quite as tough as high carbon steel, but they are easier to sharpen, and more durable in the long term.  Stainless Steel does not necessarily mean rust proof, just rust resistant. All knives should be wiped down after use.

The primary reason to purchase a stainless steel kitchen knife is its ease of daily maintenance. Stainless steel can rust, but usually will hot under normal kitchen conditions.  Knives made of stainless steel can be kept in less favorable conditions and ignored for time without rusting. Stainless steel blades generally speaking are more expensive than high carbon steel knives.

The quality of the steel used in a kitchen knife has a large impact on the blade usability. Whether it is high carbon steel or stainless steel, many knife manufacturers have developed their own proprietary steels. These steels cover wide range of use and maintenance.  Some of these blade materials may be classified as carbon steel, others stainless.  Other blade materials may not fit either category or attempt to bridge them, by combining the strengths of both. Kitchen Knives made of these steels should be judged on their own merits.

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I recently came across this really great recipe for Asparagus Salad with Pasta.  It is quick, easy, and a great addition to any summer meal.

Asparagus Salad With Pasta Ingredients:

• 1 ½ cups chopped fresh asparagus
• 1 cup pasta uncooked  Ziti, Wagon Wheels, Shells, or Elbow works well here. (I like tri-color pasta for color presentation)
• ½ cup carrots Grated or Sliced Thinly
• ½ cup Red Onion diced
• ¼ cup Red Bell Pepper diced
• ¾ cup Italian Salad Dressing
• 1 teaspoon Fresh Oregano (or ¼ Teaspoon Dried Oregano)
• Salt and pepper, to taste

Directions:

1. Cook pasta according to package directions. I like to cook my pasta slightly Al Dente to give it body with the other ingredients.
2. When Pasta is cooked, drain, cool, and place in a large bowl.
3. Add Carrots, Onion, Pepper, Italian Dressing, and Oregano and toss well to coat your pasta.
4. Season with salt and pepper to your preference.
5. It is best to place the Asparagus Salad in a Refrigerator for 2 or more hours to let flavors to develop.
6. Serve cold or at room temperature.

For an added pop, you can add black olives, artichokes, tomatoes, munster cheese cubes, or chunked cooked chicken.

The great thing about this Asparagus Salad is that it “travels well” and can be served at room temperature.  This means that it is great for camping, picnics, or that that “pot luck dish” you bring along to that next Summer Party.

Always remember “Your Best Kitchen Tool Is the right Sharp Knife”

Enjoy!

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Filed under: My Kitchen Recipes, Recipes tagged best kitchen knives, Chef Knife, Chicago Cutlery, Cold Steel Knives, Cutlery, kitchen knife, Professinal Knife

 The high temperatures of the Summer make it difficult to withstand the heat in the kitchen. Here are five tips for better cooking during the hot months.

Certain Food Will Cool You Off

Water, water, water and more water!. Water rehydrates your body, helps to thin your blood, helps your digestive process,  and aids in cooling you body down. It is recommended that you drink eight glasses of water a day.  Foods like melons, lettuce, tomatoes, grapes, and  non-dairy based cold soups often help in obtaining that needed water intake.

Remember that very cold foods and beverages may be refreshing at first, but high calorie, high carbohydrate  foods like cold beer and ice cream do not cool your body in the long run. Your body will work less (and therefore produce less heat), if you consume food and drink that is room temperature.

There are other food types that will decrease your body temperature.  These food groups include spicy foods (chilies, hot peppers) and promote sweating and cooling the body. Many of the newer sports drinks contain electrolytes and will help replenish sodium, potassium, and magnesium.  These minerals are lost during perspiration, but don’t overdo it  Many of these drinks are loaded with sugar.

Don’t Use the Oven

Thaw pre-cooked shrimp with running water. Make large batches of cold soup and serve for a cool lunch. Most cheeses tastes better at room temperature and makes an easy meal when you add cold meats, and sliced raw vegetables.

 Reduce Your Cooking Time

There is no absolute when it comes to the fastest cooking meat. Cooking time depends on size and thickness of your cut of meat, the degree of doneness you cook your meat.  The method of cooking is very important in the warmer months. Baking all cuts of of meat will almost always take the longest to prepare, and generates the most heat. Some of the faster methods of cooking meats are pan searing/frying, deep frying, broiling (still uses the oven), and grilling. Pan sear a medium steak in eight minutes. Deep fry a fish in three to five minutes. Broil a one-inch steak in five minutes. Grill a chicken breast in eight minutes.

When possible take it outside.  Grill your meats, grill your vegetables.  It does not have to be one of those USS Enterprise “look a likes” made out of 100 lbs of stainless.  I do quite well with a simple table top propane unit.  If you time it right you can put warm proteins and vegetables out at the same time with little effort and great taste.

Antioxidants and Lycopenes Are The Future

Many fruits and vegetables contain antioxidants that help prevent cell damage from the sun, the environment and free radicals. Many of these harmful elements come from the sun, wind, and pollution.  They impact our bodies internally and our skin. Spinach tomatoes, and berries are great sources of antioxidants.

Pink or red fruits and vegetables (grapefruit, tomatoes) contain Lycopenes.  Lycopenes are known to have natural sun block qualities. It is the Summer remember to stay cool by eating cool.

Your most important tool in your kitchen is the right kitchen knife for the job!                                                                                             

Grilling is Easy

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Buying fresh fish for sushi can be intimidating.  Yet once you understand what to look for with the right questions you can easily purchase the best fish your own sushi rolls, sashimi, or nigiri for you and your guests.

Sushi grade fish used by restaurants and stores is fish at its best.  It is fish that is fresh, free of parasites, clean, and ready to eat raw. The United States regulations require that fish served raw be frozen at very low temperatures for a long enough time to kill any parasites, but there is no formal definition of “sushi grade”. Here is a simple checklist of things you would want to check before buying fish for sushi.

Many areas in the US have a local seafood shop, Japanese/Korean Grocery Store or other source of fresh fish. The following guide will help you evaluate potential fish sources for your sushi. There are several ways to tell if fish is fresh, has been handled properly.

1. Ask the fish monger/shop owner where the fish is from.  Is the fish from a local farm or a local wholesale fish market?  How often and what days does the shop get fresh shipments?

The store you deal with should be honest and knowledgeable about the product they sell, where it comes from, and how it is harvested. Make sure that your shop understands that you intend to use their fish for sushi. Ask for recommendations. If you do not get comfortable answers to your questions, try another shop.

2. Your nose is a great detective! Smell the shop while you are waiting or speaking with the shop. Does the shop smell fishy?

If a shop smells fishy or the fish you are interested in smells fishy, move on!  Fresh fish for sushi might smell faintly like the ocean, but should not have any offensive odors.

3. The Whole fish

How does the whole displayed fish look?  Does the whole fish looks wrong?  Are the eyes clear or are they milky or cloudy? Ask to press the skin, does it bounce back, or does it stay depressed.  A sign of old fish.

4. Filets

When buying filets look for good color. Find fillets that are clean, not slimy, and have limited connective tissue (the white lines running thru a filet). This tissue dissolves while cooking and is harmless, but hen not cooked as in sushi, they remain tough, and makes eating difficult.

 Again as in the whole fish, check the “bounce back”.  Does the fillet stay depressed when pressed or does it bounce back.

5. If you cannot find a reputable shop try some alternatives. Shrimp, lobster, clams, crab and other shellfish are typically served cooked in sushi and are just as delicious. Try ordering seafood from a reputable online store.

The most important part of your sushi making is a sharp knife.  The Japanese Blades are some of the sharpest around, and there an assortment of Sushi knife styles available. Part of sushi is in the presentation.  Clean debris cuts are important to that great sushi plate for your guests.  Enjoy!

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Chicago Cutlery Centurion 7″ Santuko

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Chicago Cutlery Centurion 7″ Santuko Knife With Wood Handle This over-sized knife is manufactures with a high-carbon stainless steel blade, with full tang, and triple rivets. The large Wood knife handles provide user comfort and safety you should expect from a professional kitchen knife. The santuro edges never need sharpening and come with a Full Lifetime Warranty. Chicago Cutlery is the word in the finest professional chef knife.

The precision of a chef’s knife, the power of a cleaver. Indentations on blade reduce drag and prevent sticking.

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Filed under: Featured, Reviews, Specials tagged best kitchen knives, Chef Knife, Chicago Cutlery, Cutlery, Japanese knives, kitchen knife, Professinal Knife, Professional Knives, Sushi Knives