Kitchen equipment
Post about kitchen equipment, tips, and tricks
Lee Valley: 70M46.01
For all those who have despaired of sharpening knives the traditional way, this is an effective, low-skill alternative.
Using the arranged sets of four coarse wheels and two fine wheels, you only have to draw a knife through the V intersection of the ceramic stones to remove nicks in the blade (on the tan coarse wheels) or to hone it on the fine white wheels.
Better a simple two-stage system at hand than using a dull knife because there is no time to take it to the shop for the full treatment. At just under 8″ x 3″ and 1-1/4″ thick, it stores readily. High-impact plastic frame. Not for use with laminated knives.
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Victorinox: 5.1803.15
There are no bones about it! No other tool gives you more control than the 6-inch boning Knife by Victorinox Swiss Army. Constructed of high-carbon stainless steel, the boning knife is able to get in and remove bones without compromising the interior.
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Henckels: 31168-161-0
* The “classic” commercial design
* Hot drop forged construction for high durability, strength and weight
* Carbon, no-stain steel is stain resistant
* Hand honed, precision cutting edge
* Triple riveted, classic design handles are durable, comfortable, and unbreakable.
* Full bolster provides weight and ensures safety
* Fully visible tang for proper balance
* Satin finished blade
* Lifetime warranty against defects in material and/or craftsmanship
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Lee Valley: 27W02.12
This rasp has been the subject of articles in The New York Times, the Chicago Tribune, the Los Angeles Times, The Globe and Mail (Toronto), and dozens of other newspapers. It can be seen regularly on TV cooking shows and is enthusiastically praised by leading chefs. For a tool that started life as a lowly wood rasp, this is high living.
Fame in the food world came about when a Lee Valley woodworker’s wife discovered that her husband’s new wood rasp would zest oranges. This discovery rapidly led to expanded uses such as zesting lemons, grating nuts and ginger, reducing a clove of garlic to near liquid in seconds, etc.
The single most spectacular and practical use was with hard cheese for use on pasta or in salads. Because it actually cuts the cheese into gossamer-thin shavings rather than grating it into small chunks, it is possible to use much less cheese for equivalent flavor impact when compared with grated cheese. Rasp is stainless steel, 12″ long.
All of this utility has been enhanced by our patented design of a stainless-steel base that makes the rasp easier to hold and also contains the zested material.
Rasp made in USA, zester holder made in Canada.
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| Measures for Pans and Dishes | |
|---|---|
| Inches | Centimeters |
| 9 by 13 inches baking dish | 22 by 33 centimeter baking dish |
| 8 by 8 inches baking dish | 20 by 20 centimeter baking dish |
| 9 by 5 inches loaf pan (8 cups in capacity) | 23 by 12 centimeter loaf pan (2 liters in capacity) |
| 10 inch tart or cake pan | 25 centimeter tart or cake pan |
| 9 inch cake pan | 22 centimeter cake pan |
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OXO: # 23081V2
Overview
The OXO Good Grips Mini Santoku Knife functions like a Santoku with the ease of a parer and is perfect for chopping, dicing and mincing herbs and vegetables. The sharp, stainless steel blades glides easily through foods and the soft, non-slip handle is shaped for a comfortable grip that won’t slip, even when wet.
Features & Benefits
- The 4″ Santoku Knife is an Asian-style chef’s knife with blade indentations to reduce drag during chopping and mincing
- Fully forged blade, bolster and tang for superior balance, strength and durability
- German stainless steel with high carbon content for lasting sharpness and edge retention
- Contoured handle provides optimal control while chopping, cutting or slicing
- Curved bolster supports thumb and forefinger for a comfortable, chef’s style grip
Dimensions: 9″ x 1.75″ x 1″
Weight: 3 oz.
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Lee Valley: EV149
The broad, flat side of these bowls makes collecting ingredients directly from a cutting board a snap. The bevelled edge rests flush on the cutting board to ensure ingredients go into the bowl, not under the lip, and you can use one of the corners as a pouring spout.
Comes as a set of three nesting bowls (1/2 cup, 1 cup and 2 cups) with Imperial and metric graduations marked on the inside. Made of hard ABS plastic, they are BPA free and dishwasher safe in the top rack. Not microwaveable. A practical improvement over regular prep bowls.
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Lee Valley: 70M46.50
Sub-micron carbide particles in this sharpener are about one-fortieth the diameter of a human hair and are the kind used in the most demanding of metal-machining processes.
Extremely hard and durable, the carbide can be ground to a much keener and more durable edge than common carbides. Each of the two blades has four edges and can be rotated to a new edge if one is accidentally damaged.
The sharpener comes as a right-handed version but the blades are easily reversed to convert it for left-handed use.
To sharpen a knife you just draw it through the intersecting carbide blades with light pressure. A very dull knife may initially require several light passes but can be maintained thereafter with a single pass for touch-ups.
Not only is it easy to use, but if used with care, it should last for as long as you (or we) live.
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Zester
Lee Valley: EV530
Grater
Lee Valley: EV531
These are outstanding kitchen tools. Each has a pattern of raised V-shaped teeth that have been chemically etched to a sharp edge for almost effortless cutting. Additionally, the blades have a non-stick coating that lets material glide smoothly over the surface and reduces the potential for clogging.
The generously sized handles are offset to let you hold your wrist at a natural angle, and are coated in soft thermoplastic rubber for a secure, comfortable grip. A non-skid cushioned tip helps prevent slippage when braced against a surface. Both tools come with a removable storage cover.
The zester has hundreds of tiny perforations to quickly produce ultra-fine shavings with a light, feathery texture. Not just for zesting citrus, it is also useful for grating hard cheese, chocolate, nutmeg or cinnamon, as well as puréeing garlic or ginger. To contain zested material, a transparent holder marked with graduations up to 20ml and 2 tbsp is included. The holder’s integral squeegee sweeps material from the underside of the 1″ x 6″ blade as the holder is removed.
The grater has oversize perforations in the 4-3/4″ x 2-3/4″ face to allow softer cheeses to pass through easily without sticking. It is also suitable for shredding apples, carrots and other foods when you want a coarser cut. Highly recommended tools.
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Lee Valley
The wavy line along the forge weld is known as the “hamon” and was one of the judgment points of traditional Japanese swords.
11″ long overall with an ebony composition handle, this knife has a particularly beautiful, lightly textured blade.
The knife has exterior layers of stainless steel forge-welded to a high-carbon steel core. The carbon steel central layer gives you a knife that will hold a razor edge, but has the easy maintenance features of stainless steel.
It is best sharpened on a 1000 grit water stone which uses ordinary tap water for flushing. (Do not use sharpening steels.)
Comes in a decorative presentation box.
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