Choosing the correct knife for you
Choose a knife that is fully forged – this means it has been made from a single piece of metal, providing superior strength and rigidity. A good knife should feel balanced and comfortable in your hand. Cook’s knives vary in size from 15-35cm, but for women’s smaller hands, 20cm is usually a good size. Wash your knife by hand and towel dry DO NOT PUT THEM IN THE DISHWASHER and learn to use a steel to keep it sharp. Store in a knife block, on a magnetic strip, or covered by a knife sleeve. There will come a time when
Sharpening/Honing Steel tips and advice
Once you have had an edge put on your knives it is now very important to maintain that edge and keep it better than new, so this is where a sharpening steel comes into play.Contrary to popular belief, a sharpening steel does not sharpen a knife. The purpose of a steel is to hone the edge of the knife. Through regular use, the edge of a knife will begin to lose its original sharpness,and shape by creating a fine burr, which is when the knifes edge rolls over and becomes dull. The sharpening steel will straighten or re-align the edge
Sunday Mail Article
We had a small article in the Sunday Mail trying to get everyone to be very aware about the importance of sharp gardening tools. I was approached by a writer of the Sunday Mail to pose for quite a few shots and this was the final outcome, we didn't think it was going to be this big,very happy with it. So please keep those Knives, Tools and Scissors sharp, it could save your life one day.
The Chef days
I was the Chef de Cuisine of Sheraton Brisbane Hotel and Towers Carriages Restaurant and this was a press release shot for the new signature dish. Another press release shot when i took over as Executive Chef of the Mercure and Ibis hotels Brisbane. Im just going back into the kitchen after speaking with guests after another busy nights service. These were my knives that i used in the kitchens for about 10- 15 years, you manage to collect more knives along the way chefs leaving them behind or you get them given to you as a gift.
How chefs feel about food critics and food bloggers
This is a very touchy topic at the moment because there are a lot of food critics out there nowadays. In the past food critics and people who wrote for food magazines were mostly qualified individuals who were trained writers or communicators. Because of the growth of technology and the internet, everyone can be an expert in the field of being a food critic even with little knowledge of communication or food these days. In the mid eighties and nineties food critics walked a thin line as they knew about food, did a lot of homework and were employed
Is your GLOBAL KNIFE authentic or a counterfeit?
Believe it or not you might have an IMPOSTER in your Kitchen arsenal. I have come across so many GLOBAL knives that have either the black dots on the handle fading or the logo is wearing off or the comments i get is that they don't stay Sharp of long, chances are you have been sold a fake GLOBAL knife. If you think you have a fake be sure to take your knives back to your supplier and get the knives authenticated or ask for your money back. I want people to be aware of this as the GLOBAL knife is one of my favourite knives to Sharpen and such a high standard product should not be replicated. Please take
