Chefs Choice - Food Slicers


What is the best, quality kitchen knife set on the Market today. What would a professional Chefs choice be?



As a Chef, I can tell you that there is no such thing. Just like there is no "best" set of pots and pans.

For knives and not being specialty knives, the bottom line is fully forged high carbon stainless steel. You want the metal from the blade to be thick at the top, and work it's way right through the handle as one solid piece of steel. The thing to avoid in most cases is "stamped" knives. These are knives that are punched out of a sheet of metal, and the handle is mostly synthetic built around the tiny piece of steel that goes through it.

Forged knives will last you a lifetime with proper care. Stamped knives will give you a good scar eventually.

German knives like Henkle are among the most popular. I would try an American brand like Lamson Sharpe.

Good Luck!



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Food Notes: Jan. 20

Wine and beer events

Bacaro Restaurant, 262 South Water St., Providence, (401) 751-3700, Bacarorestaurant.net, will hold a dinner with winemaker Giorgio Rivetti of La Spinetta Wines featuring food prepared by chef and owners Brian Kingsford and Jennifer Matta Monday, Jan. 25, at 6:30 p.m. The fee is $110 including tax and gratuities; call ext. 6 to reserve.

Gasbarro’s Wines, 361 Atwells Ave., Providence, (401) 421-4170, gasbarros.com, offers “Table for Ten,” customized wine education events with gourmet Italian meats and cheeses, hors d’oeuvres and desserts for $29.99 per guest. Traditional gatherings such as birthdays, anniversaries or client entertainment are welcome to this two-hour experience, held in a private area of the store.

Bravo Restaurant and Lounge, 123 Empire St., Providence, (401) 490-5112, bravobrasserie.com, hosts Rhode Island Wine and Dine’s first event of the year Thursday, Jan. 28, at 6 p.m. Mini bruschettas and

Chefs Choice French Press |On Coffee Makers

The Chefs Choice Electric French Press looks just like the traditional one, but with one slight difference – it has a power base and an electric cord.

In other words, it is similar to what an electric percolator does, and that is heating up water to a boil automatically.

Therefore, it eliminates a step when making pressed coffee, which is transferring hot water into the pot. It boils a quart of water incredibly fast, around four minutes, which is faster than boiling water in a microwave or on a stove.

After that, you use it just like the traditional French Press. Pour in the coffee grounds; let it mix with the water for extraction, stir, and push the plunger down.

The length of time you let the coffee grounds and hot water mix depends on how strong you want the coffee to be. The pot itself can be lifted off the power base to make serving, pouring, and cleaning easier. The power base has a cord wrap underneath allowing for easy storage.

Apart from making pressed coffee, you can also use this to make tea, and heat up water for other hot beverages and instant soups, making this a very versatile and useful machine.

Most importantly, the Chefs Choice Electric French Press makes great coffee, just like the traditional French Press.

Therefore, if you’re interested in making pressed coffee but would like to do it in a more convenient way, the Chef’s Choice Electric French Press was designed for you.





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The door to the old Roberts house was slightly open when I arrived. I entered cautiously, hearing the creaking of the hinges echo in the waiting darkness. The house had seen better days, and there was a faint smell of sherbert lemons in the hallway as I guided myself towards the kitchen. I took a deep breath before entering, and adjusted my panama hat to a more jaunty angle. The kitchen was just as they had left it: on the worktop, half-chewed Shreddies arranged in a collage depicting a scene from "Diagnosis Murder"; scrawled across the cabinets in jam, a haiku about penguins. A day like any other, then, interrupted by some mysterious event. I turned to leave, and stopped. Beside the microwave, I saw it. The Chef's Choice Electric Diamond. Of course, I didn't know that then. All I could say was that I was in the presence of an object of boundless power and majesty. What happened next has been well documented by the knife-sharpening media. The upshot was that I took it home; and now it sits near my microwave, waiting, always waiting, for the bluntness. Recommended without reservation.

Chefs Choice - News


Watkins Glen superintendent to host Celebrity Guest Chef Pasta Night at ...
Phillips also was a guest chef last year. A portion of the proceeds benefits the charity of the guest chef's choice -- in Phillips' case, Spirit of Schuyler and more »

Chef's Choice: Cary McDowell, Winslow's Home
Chef's Choice: Cary McDowell, Winslow's HomeBy Robin Wheeler in Chef's Choice Cary McDowell has been doing some reminiscing. "Maybe it's a function of turning 40," he says. "I feel very circular.



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