Official Blog of Kitchen Knives and Utensils.com

Bananas

2010-04-10T16:10:00.004-05:00

These healthy snacks contain an ideal combo of potassium and magnesium, a one, two punch that has been shown to lower the risk for stroke. Eat a banana, enjoy and be healthy.

Mixing Bowls For The Kitchen

2010-01-29T20:43:00.002-06:00

A mixing bowl is a very important tool in the kitchen. The three most common materials used to make mixing bowls are stainless steel, glass and pyrex. Stainless steel bowls are good when mixing cool mixtures, but are not recommended for hot food mixing. Glass bowls are subject to chipping and breaking. The best mixing bowls for all around cooking / mixing are pyrex. Pyrex is lighter than glass more durable, and can be placed in the dishwasher for cleanup.

Kitchen Fire Safety V

2010-01-03T15:22:00.003-06:00

Portable fire extinguishers:

Know the location, type, and purpose of the extinguisher.
Frequently observe your extinguisher for tampering or damage.
Know how to use your extinguisher.
Have checked regularly by a fire professional.

Kitchen Fire Safety IV

2010-01-03T15:16:00.003-06:00

Kitchen Vent-Hood Extinguishing System:

Know the system operation components.
Keep exhaust fan on while cooking.
Know manual activation location and usage.
Clean up spills and practice good housekeeping.

Kitchen Fire Safety III

2009-12-21T16:31:00.002-06:00

Before leaving the kitchen when the work is done:

Unplug equipment.
Check pilot lights, deep-fat pan fryers.
Check for and clean up accumulated grease.
Remove combustibles from near hot surfaces.
No cigarette smoking in hazardous areas.

Kitchen Fire Safety II

2009-12-21T16:13:00.002-06:00

Appliances:

Electrical- Unplug portables when unattended. Keep cords away from hot surfaces, water, and near sinks. Report even the slightest shock received from an appliance ( except static), note the conditions of all cords: splices, missing grounding prongs, and use of extension cords for temporary use only.
Hot Surfaces- Keep free from combustibles: Potholders, boxes, plastic utensils, etc. Turn off hotplates when not in use. Be alert to prevent personal burns. Pot handles should not extend out from oven tops.
Microwave ovens- Know the dangers. No metal or plastic products; use only approved utensils and ware.

Kitchen Fire Safety I

2009-12-21T16:05:00.002-06:00

Clothing and Hair:

Wear appropriate clothing while around open-flame appliances or hot surfaces; loose-fitting long sleeved shirts or open jackets could come into contact with flames or hot surfaces.
Keep long hair up and confined. Avoid use of flammable hair spray.

Food Handling Guidelines

2009-07-19T16:03:00.003-05:00

The four main factors to ensuring the safety of your food are:

Good personal hygiene.
Food temperature control.
Avoiding food cross-contamination.
Thorough cleaning and sanitizing of all kitchen equipment used in food preparation.

Summer And Watermelon

2009-07-07T16:46:00.004-05:00

Watermelon is the low-calorie perfect diet food. This summer favorite contains fiber, folate, potassium and calcium. It is also rich in lycopene, a powerful antioxidant that protects against certain cancers and osteoporosis. Enjoy this terrific summer treat without the worry of putting on the pounds.

Kitchen Safety Tips When Shopping

2009-07-01T15:34:00.003-05:00

Always shop for frozen and cold products last. Use a cooler for transporting refrigerated items home especially in the summer.
Don't let juice from raw meat, poultry, or fish drip on your hands, they may contain bacteria. If the juice gets on your hands, wash as soon as possible.
Try to avoid all unpasteurized milk, juice, eggnog or other fresh foods made with raw eggs.

Kitchen Safety For Children

2009-06-30T18:55:00.003-05:00

The kitchen can be a very dangerous room for children. The following few rules if practiced can help to avoid accidents:

Children must always be supervised while in the kitchen.
Make sure to keep sharp objects out of their reach.
Keep all handles of pots and pans on the stove inward so that children cannot reach them.
Make sure that anything with hot fluids is not within the reach of children.

Some Kitchen Knife Safety

2009-06-23T15:56:00.003-05:00

Protect your fingers: Curl your fingers under and position them on top of the item to be cut, for example an onion half. With your hand on the onion and fingers safely tucked, place the side of the knife next to your knuckles. Cut while maintaining a strong grip on the onion. Make sure to use a cutting board when cutting.

Taking Care Of Your Kitchen Cutlery Continued...

2009-04-02T15:56:00.002-05:00

You should keep your kitchen knives away from sand and gritty materials. Be especially aware when you are using your knives outside, camping, barbecuing etc. If your knife or knives get wet you should dry them immediately. When you are washing your cutlery do so in mild soapy water, then dry completely with a towel. Do not allow your knives to drip dry.

Taking Care Of Your Kitchen Cutlery Continued..

2009-04-02T15:45:00.003-05:00

It's sometimes tempting to use the kitchen knife to pry something, use it as a screwdriver or chisel, and many other actions for which it was not intended. Even using the handle of your knife as a hammer is not recommended. The pins, springs and handle can loosen or break, rendering your knife useless.

Taking Proper Care Of Your Kitchen Cutlery

2009-02-11T15:43:00.002-06:00

One of the most important rules for use of your kitchen knives is to be sure that your blade lands on a soft surface, such as wood or plastic, instead of a hard surface like ceramic or metal. Striking your kitchen cutlery against hard surfaces will rapidly dull the blade and hinder the performance of you knife, even if you are using high quality ceramic or stainless steel cutlery.

More Kitchen Safety Tips

2008-12-29T17:46:00.003-06:00

Never put cooked food on the same plate that was used when it was raw.
Put your sponge or scouring pad in the dishwasher every time you run it. This will keep bacteria from growing.
Clean and disinfect sinks and often touched kitchen surfaces.
Select and use cutting boards carefully. Cutting boards can harbor bacteria in the cracks and grooves caused by kitchen knives. Choose a smooth, durable and nonabsorbent surface. Plastic is less porous than wood, making it less likely to harbor bacteria, and easier to clean. Wash your board with hot soapy water, and scrub with a brush to remove food and dirt particles. After washing the cutting board by hand sanitize in the dishwasher.

More Kitchen Safety Tips

2008-11-25T14:16:00.004-06:00

Wash your hands in hot, soapy water making sure to scrub for 10 to 15 seconds before and after handling raw meat, poultry, seafood or eggs. Always make sure to wash fresh vegetables and fruits thoroughly.
Make sure that your refrigerator is set to no more than 40 degrees and your freezer at zero or lower degrees. Don't store raw fish in your refrigerator for more than 24 hours. Raw poultry and ground beef will keep for one or two days and raw meat for three to five days. Thaw frozen food in the refrigerator or in the microwave, not at room temperature. Food defrosted in the microwave oven should be cooked immediately after thawing.

Kitchen Safety Tips When You Are Food Shopping.

2008-11-12T16:11:00.004-06:00

Don't let juice from raw meat, poultry, or fish drip on to your hands or any fresh foods in your grocery cart. Raw juices may contain bacteria.
Always shop for cold and frozen foods last. In the summer use a cooler for the ride home, especially if you are running other errands and not going home promptly.
Always try to avoid unpasteurized milk, juice, and eggnog or other foods made with raw eggs.

Know Your Knife

2008-07-31T14:57:00.003-05:00

The tip of the knife is the most delicate part of the knife. This is ideal for slicing mushrooms. The mid-section is the most commonly used area and does the majority of the work. The heel or back 1/3 of the knife is the heavy work area, it is ideal for cutting off a bunch of celery.

Clean Knives After Use

2008-07-06T14:23:00.002-05:00

Carbon steel knives should be washed and dried immediately after using to prevent rusting. Do not place your knives in the dishwasher. Always wash them by hand or the wood handles will gradually deteriorate and the blades will dull. This is also a good practice even with all stainless steel knives. A well cared for knife will last a lifetime and maintain it's sharpness longer.

Purchase A Good Knife

2008-05-31T21:06:00.002-05:00

A good knife is heavy and well balanced compared to a flimsy knife that can easily bend or snap. Poorly constructed knives have a difficult time maintaining their edge, and they can warp over time. A good, forged knife with high carbon content and a molded handle will last a long time, if cared for properly. Knives are the most important tools in your kitchen, purchase good ones.

Using a Knife

2008-04-28T15:44:00.002-05:00

The most important tip I can give you is to chop slowly and carefully. Always cut away from your body. Make sure your hands are dry and the surface you are woking on is nonslip.

Curl your fingers under on the hand holding the food. This might take a while to get used to, but will become second nature with practice. If your fingers are curled under, the chances are good you will never cut yourself. Watch what you are doing at all times, be careful. Keep kids and pets out of the kitchen when you are using knives. Using your dominant hand, hold the knife firmly, and using a rocking motion, cut through the food being cut. The knife should not leave the surface that you are working on. Move your hand (with the curled under fingers) along as the knife cuts the food.

Sharpening Knives

2008-03-28T19:47:00.002-05:00

A knife that is not sharp is dangerous. It can slip off the food you are cutting and easily cut your fingers. A steel should be part of your knife collection. This long, round object sharpens knives by straightening out the edge. Hold the knife in your dominant hand and the steel in the other, with the steel point pressed into a solid waist-high surface. Hold the knife base at the top of the steel at a 20 degree angle. Slowly draw the knife down the length of the steel, pulling the knife back so the entire blade, from base to tip, moves against the steel, as if you were slicing off pieces of the steel. Repeat on the other side. Do this five or six times, then rinse the knife off and dry immediately. Make sure you sharpen each side the same number of times to retain the knife's balance.

This short little note on knife sharpening was taken from Linda Larsen's Guide to Busy Cooks.

Knife Maintenance and Storage

2008-02-22T15:23:00.002-06:00

Each kitchen knife is designed for a specific use and should be used only for that purpose. They should not be used to pry lids off cans, bottles or cut against hard surfaces. If given adequate care, they last a life time. Buy a honing steel to straighten the edge and a sharpener to sharpen the edge. Get a pair of good wood cutting boards, one for meat and the other for cutting vegetables. Wooden cutting boards are easier to clean and harbor less germs than plastic ones.

Keep the blades of your kitchen knives dry, and wipe finger prints and moisture off after each use, with a soft cotton cloth. This is particularly important with blades of high carbon steel. Tarnishing is a normal property of carbon steel and cannot be avoided. Applying a couple of drops of any quality oil or silicon treatment to the blade with a soft cotton cloth will provide excellent protection. Check your kitchen knives often for possible trouble spots. If any stains appear, try removing the stains with a standard metal cleaner or polish. Never use a dishwasher for cleaning your good kitchen knives. Doing so could possibly remove the temper from the edge and render the blade soft so it will not hold an edge. Always use soap or hot water to clean your kitchen knives after they have been used to cut poultry, fish or meat. Wash by hand and dry immediately.

Store kitchen knives in a knife block or in a magnetic knife rack designed specifically for storage of kitchen knives. Kitchen knives stored in a drawer will dull more quickly.

Kitchen Knife Materials

2008-01-22T14:37:00.000-06:00

Kitchen knives are made from several types of materials. Regular steel knives are low cost and available in all sizes and shapes. They form a patina (a surface sheen) over a period of time which will not allow further rusting. They need to be stored dry and require regular honing to keep their edges sharp. High carbon stainless steel which last longer is one of the most expensive and ideally recommended kitchen knife materials. It will not stain and holds a sharp edge longer than other types of knife materials.

Ceramic knives are popular because they do not need sharpening for years if used properly. They have to be used only on a cutting board and never on another ceramic, plastic or glass surface. Ceramic Knives need to be professionally sharpened and must not be honed at home. They are brittle and require care in usage.

Titanium which is a matrix of titanium and carbides is also used for making kitchen knives. Titanium is lighter than steel. Titanium alloy knives can be used for boning and filleting, but not for decorative cuts as they are more flexible than steel.

Kitchen and Knife Safety

2008-01-01T17:03:00.000-06:00

Every kitchen should have a set of quality knives. Chef's choose and maintain their knives with great care, because they know that good well maintained knives makes preparing food a pleasure. They also know that if they are not used properly, knives can be very dangerous to everyone in the kitchen, especially children and pets.

Here are some suggestions for knife safety:

Cut slowly, with the blade point facing away from your body and the knife's edge at a 20 degree angle. Make sure your fingers are curled away from the blade, and have a strong grip on the item you are cutting. Don't use a knife to cut string, bones, metal, or paper.
Always use a cutting board, keeping it firmly in place by putting a damp towel or paper towel underneath to keep it from moving. Never cut anything in your hand, always use the cutting board.
Use the correct knife for the job at hand.
Hand wash all knives and dry thoroughly. Never put knives into the dishwasher or into sudsy dish water, and always hold a knife by its handle.
Never attempt to catch a falling knife. Step away and let it come to rest before picking it up.
Store knives in a knife block if possible, but if you must put in a drawer, make sure to keep them in a separate compartment away from other utensils.

Recipe: Ham with Pineapple Glaze

2007-12-11T15:22:00.000-06:00

What is needed....

Container: One roasting pan with rack.
Prep Time: 45 to 50 minutes.
Cooking Time: Three (3) hours.
One (1) half ham - (8 - 10 lbs) fully cooked.
One (1) cup of water.
One (1) cup of brown sugar.
3/4 of a cup of crushed pineapple, slightly drained.

Directions for Cooking:

Preheat the oven to 325F. Trim the skin and some of the fat from the ham, leaving a little fat to provide moisture to the ham while cooking.
Place the ham cut side down in the roasting pan on the rack. Add the water to the pan and cover tightly with tin foil. Place in the preheated oven and roast for 18 to 24 minutes per pound. During the last 30 minutes or so of cooking the glaze should be applied.
Make the glaze by adding the brown sugar together with the slightly drained pineapple and stir until well mixed.
When the time comes to add the glaze raise the oven temperature to 375F. Score the fat of the ham by making diagonal cuts in one direction approximately 3/4 inch apart. Then make diagonal cuts in the opposite direction to form a diamond pattern.
Return the ham to the oven without resealing the tin foil to continue baking for the last 30 minutes of cooking time. At this time watch carefully because the glaze can burn easily. The ham is done when the glaze has caramelized and turned golden brown.
Remove from the oven and carve with one of the Knives purchased from Kitchen Knives and Utensils.com