Materiali comuni in acciaio inossidabile per posate e utensili da cucina
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Most common household stainless steel include SUS304 (18-8 or 18-10), SUS316, SUS430 (18-0). All 3 types above are non-toxic stainless steel material, able to withstand vinegar & citric acid for kitchenware & dining use.....
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Guide to Whetstone: How to Sharpen Knives
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As a chef, there is always a great demand for a great kitchen knife. But no matter how top quality the knife is, there will always be a day when the knife becomes dull. In a chef’s kitchen where efficiency is key, the sharper the tool, the better the food can be prepared. Thus, sharpening a knife is one of the essential skills that should be possessed by chefs.....
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Guida ai tipi di materiali in acciaio per lame di coltelli da cucina
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Sebbene un coltello sembri semplice, ci sono molti fattori che lo differenziano. 2 degli elementi più importanti sono i materiali e la lavorazione artigianale. In questa guida alle risorse, ci concentreremo sui diversi materiali comunemente utilizzati per le lame dei coltelli, in modo che tu possa prendere una decisione informata e consapevole su quale sia il miglior acciaio inossidabile per la tua applicazione.....
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Guida di base ai diversi tipi di coltelli giapponesi
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Siete mai rimasti perplessi di fronte alla vasta gamma di coltelli giapponesi (包丁o Hōchō) disponibili sul mercato e al significato del loro nome? In contrasto con la durevolezza dei normali coltelli tedeschi, i coltelli giapponesi sono noti per la loro affilatura e il loro design. Le quattro principali caratteristiche distintive dei coltelli giapponesi sono l'impugnatura, il filo della lama, il materiale della lama e la costruzione, che approfondiremo in un altro articolo.
In questa guida analizzeremo e confronteremo alcuni dei tipi di coltelli più comuni disponibili di seguito.....
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Guida di base ai tipi di materiali per i manici dei coltelli
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Con molti manici, stili e forme di coltelli da cucina disponibili sul mercato, è difficile decidere quale sia il manico migliore per la tua applicazione. Qui analizziamo alcuni dei materiali più comuni disponibili di seguito.....
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Guida di base alla cannuccia riutilizzabile
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Mentre tutti diventano più attenti all’ambiente, stiamo assistendo al divieto e al ritiro della cannuccia di plastica monouso in vari paesi e comunità che iniziano a vietare l’uso di cannucce di plastica.
In questa guida elenchiamo alcuni dei tipi base di cannucce riutilizzabili e i pro e i contro di ciascuno.....
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Come prendersi cura di posate colorate, coltelli da cucina e utensili da cucina
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Negli ultimi anni le stoviglie e gli utensili da cucina colorati stanno diventando una tendenza. La varietà di colori alla moda disponibili lo rende attraente per i consumatori. Ma sono sorte domande su come prendersi cura adeguatamente delle posate. Contrariamente alla credenza popolare, il processo di cura delle stoviglie e degli utensili da cucina colorati è leggermente diverso dalle comuni stoviglie. Con questa guida alle istruzioni, possiamo aiutarti a mantenere le tue stoviglie e utensili da cucina colorati in modo che mantengano la loro lucentezza e lucentezza più a lungo.....
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Guida di base agli utensili da cucina per la cucina
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Mestolo: Un cucchiaio da portata per servire o mescolare liquidi o stufati. Il mestolo è costituito da un manico e da una ciotola per raccogliere liquidi o stufati. Rispetto alla schiumarola o al cucchiaio ha la vasca molto più profonda per contenere il liquido. La maniglia è generalmente progettata ad angolo rispetto alla ciotola per facilità d'uso. Il manico può essere provvisto di asole o di gancio per appendere il mestolo al muro o nella pentola.....
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Guida di base ai tipi di affilacoltelli
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Affilatore in acciaio inox
Nonostante il nome, la maggior parte degli acciaini sul mercato non affilano effettivamente i coltelli, ma semplicemente affilano la lama del coltello. Sono disponibili in una varietà di tagli e stili per soddisfare scopi diversi.....
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Guida di base all'anatomia di un coltello da cucina
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Ti sei mai confuso su come descrivere una parte di un coltello? Bene, sei nel posto giusto. Qui ti mostreremo le diverse parti che compongono un coltello.....
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Guide to Kitchen Tools Types
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A wide variety of kitchen tools exist for helping you with your everyday kitchen needs. With a wide plethora of kitchen tools available on the market, we can break them down into 3 main categories.
Cooking utensils & tools
These products are mainly used in the cooking process and assist in turning, flipping, moving, stabilizing, tossing and stirring the food. Examples include stirring spoon, large ladle, flipper, tongs, etc.
Baking utensils & tools
These are used primarily in baked goods. They can be used to prep bakery and food and/or also be used in and after the baking process. They are primarily used for measuring, sifting, mixing, slice and cutting the food. Examples include measuring spoon, whisk, turner, tongs, spatula, etc.
Prepping utensils & tools
These are special tools that typically serve a specific purpose. They come in a wide variety of looks and are used for measuring and prepping the food prior to cooking.
Examples include potato masher, grater, peeler, apple corer, garlic press, can opener etc.
The above is a general guideline on how these kitchen tools and utensils may be used and they may be used interchangeably for different purposes. For more information, please check our kitchen tools and consult one of our specialists.
Guide to Table Setting
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Do you ever wonder where all the tableware utensils should be placed on a dining table? Whether you are a restaurant owner, hotel manager, or a catering company, it is essential to follow the dining etiquette to ensure the best presentation and comfort for your guest.
There are several rules of thumb for a flawless experience:
1. All tableware utensils are placed on the table in the order of use. Ones that are used first are placed on the outermost, while those used last are closest to the plate.
2. Most knife and spoon are placed on the right side of the plate, as most people are right-handed. Unless otherwise specified, this should be the norm.
3. The utensils are lined up horizontally with the plate, with about an inch gap from the table edge.
4. The utensils closest to the main plate or bowl should be about an inch away.
5. Oils from the fingers must be avoided at all cost. Gloves should be worn or held on the waist of the utensil (between the handle and the eating end) so the effects of fingerprint will be minimal.
6. Fork prongs may be placed upward or downward. Downward is more common in Europe, while upward is more common in US.
Number of pieces in a place setting:
- 3-piece: This is the minimum number of utensils for eating a simple meal, consisting of dinner knife, dinner fork and teaspoon.
- 4-piece: Four pieces contain the above with an additional salad fork which can also work as dessert fork.
- 5-piece: This contains the above with a soup spoon. This is often included when soup is present in the meal course.
- 6-piece: This consists of butter spreader, in addition to the above. This is ideal when butter is used for spreading onto bread.
- 7-piece: This has the above, including long iced tea spoon. This is commonly used in beverages, especially in hot and humid climate.
Guide to Tableware Utensil Types
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| Type |
Description |
Picture |
| Tea Spoon |
The teaspoon is a regular tableware utensil used in most traditional setting. The size is ideal for use in coffee, tea, desserts, cereal and soup. |
 |
| Dessert Spoon |
A dessert spoon is has similar size to a soup spoon, but with a more oval shaped bowl. It is a bit larger than teaspoon for scooping desserts. |
 |
|
Tablespoon
|
A tablespoon is a common staple for most traditional setting. Thanks to its large shape, the table spoon is mostly used as a serving utensil for bowls. |
 |
| Soup Spoon |
This spoon has a rounder and deeper bowl than a regular tablespoon to contain the liquid within. As the name states, this utensil is ideal for cereals, soup, or any liquid. |
|
| Mocha Spoon |
A mocha spoon is a small shaped utensil used for stirring coffee. It is a little bit smaller than coffee spoon. |
 |
| Iced Tea Spoon |
The long handle of the spoon makes it ideal for stirring liquids in long glass or cup. |
 |
| Ice Cream Spoon |
A ice cream spoon is ideal for scooping small portion of ice cream. |
 |
| Table Fork |
Also known as dinner fork. This fork is almost seen in every traditional dinner setting. It is mostly used with main course. Variations may come in three-prong tips or four-prong tips. |
 |
| Dessert Fork |
A dessert fork is sometimes called salad fork, albeit true dessert fork being slightly smaller than salad fork. This fork is perfect for cutting and eat desserts like cake or pie. |
 |
| Fish Fork |
A fish fork is typically used alongside dinner fork for mealcourses involving fish. |
 |
| Cake Fork |
The cake fork is similar and sometimes used interchangeably with dessert fork. It is used for eating cakes. |
 |
| Table Knife |
The table knife, also known as dinner knife, is used in most traditional table setting. It is often placed on the right side of the dish, for cutting through tougher objects such as vegetables or meats. |
 |
| Fish Knife |
A fish knife is slightly smaller in size than its cousin, the dinner knife. It is used in conjunction with fish fork for cutting through fish. |
 |
| Fruit Knife |
The fruit knife is sometimes known as dessert knife. It is smaller and lighter than the table knife. It may be used together with dessert spoon or dessert fork, depending on the food. |
 |
| Steak Knife |
The steak knife has serrated blade that is suitable for cutting through steaks. |
 |
| Butter Spreader |
A butter spreader is the smallest knife typically. It has a round tip and a flat blade for spreading butter and other toppings. |
|
Guide to Different Knife Types
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Knives come in many shapes and sizes. There are some that are used frequently, while others are used for specialized purpose.
Below is a breakdown of each type of knives:
- Chef's knife: This is the most versatile and can be found in almost every kitchen. The knife is suitable for slicing, dicing, and chopping.
- Carving knife: As the name states, this knife is good for cutting large pieces of meat into thin slices.
- Utility knife: This is the also a verstile knife that is a bit smaller than the chef's knife. The slender profile makes it suitable for slicing throught meat.
- Paring knife: This small knife is lightweight and suitable for precision maneuvering such as peeling, slicing, trimming, and decorating fruits and vegetables.
- Bread knife: The serrated edge on knife makes it ideal for sawing through fresh breads smoothly.
- Santouku knife: This knife is the Japanese equivalent of Chef's knife. It combines the qualities of a meat cleaver and a chef's knife.
- Meat Cleaver: This knife is the Chinese equivalent of Chef's knife. Commonly used for everyday kitchen affair from chopping, dicing, and squash garlics with the large steel surface.
- Boning knife: The sharp and inward-curving knife blade allows the handler to cut into the meat and separate the meat from the bone with accuracy.
Guide to Knife Sharpening
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Knives can be sharpened using a variety of methods. Two of the most commonly approach is using a steel sharpener or grindstone.
Using a steel sharpener:
- With one hand firmly gripping the sharpener and the other hand holding the knife, place the blade at about 20 degrees angle to the sharpener
- Starting from the base of the blade, lightly run the blade along the length of the sharpener
- If the knife starts to make screeching noise, please lighten the stroke.
- Repeat the above until the desired sharpness is achieved.
Using a grindstone:
- Soak the grindstone in water for 20-30 minutes.
- Take the grindstone out of the water and dry with towel
- Using a rougher grindstone first, run the blade along the stone back and forth for about ten times.
- If required, use a finer grindstone to achieve the desired sharpness.
Come visit us at Houseware Show, 4-7/3/2023 in Chicago, USA!
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We will be exhibiting in the annual Chicago Houseware Show in Chicago, US and we will be showcasing new products and designs for the North American market.
We look forward to meeting you soon!
Venite a trovarci ad Ambiente, dal 7 all'11/2/2025 a Francoforte, in Germania!
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Saremo presenti all'annuale Fiera Ambiente a Francoforte, in Germania, e presenteremo nuovi prodotti e design per il mercato europeo.
Il nostro numero di stand: da definire
