Macca Tiffianny Granath

kitchen knives - maintenance

must separate sharpening and honing.

The sharpening is done at each use of a knife he used to have a sharp edge, straighten the edge of the blade. It is the regular maintenance of knives. It's not worth getting excited about his gun, just to straighten the edge of the blade, two on each side three passages are sufficient.

Buying a sharpening steel is needed to make this sharpening. Do not buy a gun is like a machine without espresso grinder. Ca no use to buy nice knives if they are never sharp. After a year, they will cut less and you will regret having bought fine knives.
What is important is that the hardness of the steel of the gun is higher than the knife. Rockwell hardness is . It has often been a gun at home, but it is often a big shit, all the cast. It's like Ikea knives : trash!
It is better to use a gun oval, rather long. The best guns are coated with a layer of industrial diamond powder to give them a greater hardness. As it is a bit complicated and we're here for fun, if you bought the gun 4483 / 26 cm diamond knife sharpener home WÜSTOF is perfect. Wüstof made knives Solingen in Germany, I have not mentioned for their knives that are very good but their rifles are beautiful. They are strong these Germans.

Otherwise, France, Fischer, a box of Thiers, is one of the best brands of guns. Their model did Classic ' CHROM oval 35cm longer, perfect for a carving knife, but not covered with diamonds.
For prices, it takes 60-80 € in the rifles, with or without diams . It is not much purchasing sex in the kitchen, but it is mandatory .

The sharpening operation is another. I've never been in a decade of use. This is removing material on the knife. This can be done with a sharpening stone, stone water ... But it is primarily a matter for professionals. There are shops that do it with wheels and a great know-how. So do not buy a Japanese sharpening stone. If you resist a roast beef, send out your knife at the store. Otherwise

in maintenance, it is forbidden to pass the green of the sponge (the scratchy stuff) on the blade of a knife. You can put it like reason for dismissal for serious misconduct in the employment contract of the charwoman. It removes scratches and makes prints. If buy you a Rolex , you do not clean the glass with sandpaper.


manufacturers:

http://www.fischer-castet.com/anglais/accueil.htm
http://www.wuesthof.de/fr/countries.asp

Sharpening: Knives

The Marais - 6, rue du Pas de la Mule

3 Paris 01 48 87 46 88 - 3,5 to 5 € knives

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kitchen knives - the purchase

knives:
It is a subject. This is the topic.

With age and experience, I would say Japanese first. These are the best knives for their steels and sharpening them.

Otherwise, it's simple, the knives are French, German and Japanese. Voluntarily forget the great local cutlery cutlery especially English.

I can speak from experience. I started with knives from Thiers: the "32 Dumas Ainé" and "Sabatier" range head. Very good but a bit soft, do not sound clear enough, a little fat, a sharp enough slippery. I left the kitchen of my parents with knives purchased from monop then of course, was incomparable, day and night. Sabatier knives realizes the range Fuso certainly the best French industrial knives.

But I left France for knives from Solingen in Germany, those brand "Zwilling JA Henckels" was again on the day and night. Very hard, very precise, very clear. I preferred range PROFESSIONAL "S" , it is very broad, very professional, close ranges Dumas with its rivets. That's the knife. Never disappointed, my first was boning knife, 14cm blade, a wonder, the kind that never disappoints. But I really discovered Zwilling knives: short head, long head, thread, ex officio, mortise, Ham ... no disappointment, each use. My wife does not understand that I sort of 30cm knife to cut an onion or three knives so I prepare for a bird, but each blade to its flexibility, its sharpness, size, weight ... Though I kept only three, this would be the head of blade 23cm, the Boning and a paring knife. When go on vacation I take these three knives. If I kept one, it would Boning even if I use the most is the head, but Boning goes everywhere. I could not stay longer than a week in a kitchen without these appendages. There are girls addict Prada me is a good knife. When I'm at my parents, I am unhappy in the kitchen. I want to cook, but I'm missing, I'm missing something, like a painter without a brush I guess.

Well, back on topic, I discovered a year ago Yoshikin brand and its range Global . I have been unfaithful I Boning, I bought myself a new Boning to try the GF-31, a little longer, but a wonder. It was a slap is not the quality of steel that blew me away but the angle sharpened age, very close to the blade. The cut is really different. In Europe we are used to sharpen the blades at an angle, giving a squeal when cut. With Global, it's slippery, it seems that we would not even need to take his knife to cut it, more pressure, more stress, more resistance. It's magic, it is close to ecstasy.

is a start in the Japanese cutlery, a good start I think. I'm a little pissed because I thought I keep my knives my whole life pass them on to my children, so they send them to their own. Well, my German knives will end up in the countryside. My next knife will be a Masahiro I think. The grail is not so far.

For prices for a 24cm head (one of the most expensive), it takes roughly:

Dumas € 60 € 100

Zwilling

Global 100 €

Masahiro 180 €

a paring knife in the 30 € Zwilling home.

Manufacturers:

http://www.rousselon.fr/

http://www.zwilling.com/fr-FR/Sortiment--sortiment/Couteaux--knives.html

http://www.yoshikin.co.jp/w/products/index.html

merchants Sites:

http://www.couteaux-services.com/ mag / en / home.php

http://www.chroma-france.com/chroma/index.php?p=accueil

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cookware -

Good for steel, I was very " Lagostina " . Especially because steel was water to cook the legs (cast rust) and Lagostina is Piedmont.
So Lagostina pressure cooker is Pratica foremost, not the horrible Seb, not the beautiful Italian Lagostina pressure cooker . Good , I saw them come with Alto Cristel home, but hey each his own, we're talking quality, not decoration. He did miss prèque a pressure gauge and a thermometer to be perfect (it would be trickier to wash). It's effective and it will not you jump in FIG. It's beautiful, Lagostina .
For the rest, in Lagostina , these are the pots, range Accademia .

But if you want to buy a pot, a pan or skillet , there are beautiful French brands and the subject is endless. Needless
go to the corner near you to find a good pot. Good pots are professional if you do not want to change every four years. We buy them in the pros (not all have very good stuff ) or Patiwizz .

one of the most beautiful box of pots is Norman French, is " Mauviel " .
It's beautiful, they are universally known, it is pure pleasure, and there I suffer from having to induction. Their ranges are wonderful, it's pure emotion. Bake in a Mauviel is the emotion of deflowering . So with an induction stove you should take the range M'cook is not at the top of Mauviel , but if you have the top of the induction. If you are

angry with Norman ago " deBuyer " is great, I love a little less than Mauviel but it would not be nice to do not cite this beautiful box. We can speak in particular of two models: affinity and carbon more.


Manufacturers:

http://www.lagostina.fr/

http://www.cristel.com/cristel.php
http://www.mauviel.com/
http://www.debuyer.com/

merchants Sites:

http://www. patiwizz.com /

http://www.tousdeschefs.fr/

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steel cookware - cast

At home we have the induction then unfortunately this limits the choice of pans. Farewell my beautiful Russian and bouncers copper (data to be my sister), my bath went to the cellar. more aluminum either.
First cast! It's beautiful, heavy for my wife, but she did. It's great my mom to cooking at home, my pots are too heavy for her, she prefers aluminum bottomless home. The cast is

"the crucible " and " Staub "
Besides these two brands no hello.

First, Staub, made a casserole essential with its cooking system "spiked". It is essential to good cooking. It is everlasting, it will patina over time, it's a beautiful product Alsace is beautiful. Of course I mean the gross model unglazed, one in the photo, capacity 2-3L.

The crucible for the rest of the cast. There are a casserole " doufeu " May Staub is better.
Several pots are essential for good food, round, oval. In addition, small gratin dishes, a good cast iron grill (the rectangular) for the odds to the bone, are essential. Pots, pans and cast iron stoves are perfect.

At home they (the Pots, pans and stoves) are all fonts. It's sometimes a bit heavy, but we never put a pot in the garbage in 10 years and we use them with pleasure all day. A true happiness. The cast is not moving. I do not know if it still exists, but when I bought my pots, there was a lifetime warranty, if there was a problem, Sufi to refer the object in the crucible with its address. Super.

Manufacturers:

http://www.staub.fr/fr/
http://www.lecreuset.fr/

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intentions of this blog

is a materialist and Epicurean Blog life. We
we are always asked:
-What is the best espresso machine market to replace my Nespresso capsules bored with?
-What is the best polish for my shoes and how well the wax?
-I 've had enough of my Tefal, what is the best pan in the world?
"I have to change my speakers. The Cabasse they are still what they were?
-Sabatier manufacture its knives in China, what are the best knives for my kitchen.

If you did not put any of these questions, this blog is not for you, if not welcome.
So of course, the issues are the ones I was faces. I have no car, I have no dog but children and a woman, I am 37 years old and live in a Paris neighborhood. I love cooking, exhibitions, design, picture ...
So of course my choices are oriented rather bohemian Paris.
As I buy something I almost always think back to my grandmother who told me: "I can not afford to buy something of poor quality."

is a émouvent Berkel

This blog is oriented quality that lasts. Bearn is my side, a good quality of things, outside of fashion, made to stay. I am an architect and companions and I love, this knowledge of their profession is fabulous. We will not talk about fashion here, we will be talking about things that will accompany us throughout life and bring us pleasure every day. When you cut a carrot with a knife that will survive you, you look differently if you know you're gonna throw in three years. So a blog
green, on respect for things around us, no longer consider them as things that you will throw, but objects that will give you pleasure throughout your life.