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Shun Knives

January 25, 2011 By 4 Comments

Shun Knives

My knives are important to me. I use them every day; they are the tools of my trade. I care for them as if they are my children, wiping them clean after every cut, polishing them clean with my special cloths, and storing them in containers so that they can be safe until I need to use them again.

I am loyal to certain German brands because of their proven resiliency; I have had several of them for 15 years. These knives continue to serve me well with unblemished steel, free from chips or defects.

From time to time I will experiment with new brands of knives; I’m always looking for the perfect cut… that perfect balance in my hand.
I recently purchased two Shun knives from a well- known distributor. I must admit, I was taken with the beautiful design; visible folds of shiny metal and the polished wood handle.

“Two Shun Chef’s knives for me please,” I shouted at the sales clerk.

I plunked down my credit card, and $300.00 later, I had my new cutting instruments in hand.

The next day I removed the new knives from their protective sheaths, and made my first cuts. The perfectly sharpened steel easily cut through fruit, vegetables and poultry. Both knives were making short work of even the most difficult culinary tasks. Unfortunately, after a few days of work, I began to notice small chips in the blades. These flaws were disappointing to say the least. I thought back on the work I had done with these knives… had I cut something other than food? Surely not; I never use my cutlery for tasks other than what they are intended for.

I promptly returned my Shun knives to the store that I had purchased them from. The clerk was surprised to see large chunks of steel missing from both of my knives.

“Would you like your money back?”

No. I would, however like two new knives. Maybe that particular batch of steel wasn’t formulated correctly; maybe there was a flaw in the process somewhere.

My new Shun knives are still waiting in my bag. I will use them again soon. Hopefully, they will perform better this time.

To be continued.

Chef Chuck Kerber
chefchuck@pittsburghhotplate.com

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My New Knife

November 15, 2010 By Leave a Comment

My New Knife

When I go shopping for a new knife, I always get excited- which brand will I choose? Is there a new knife out there that I’m not familiar with? Does it have superpowers? Will I be able to cut 1,000 onions in a single bound? Well, probably not, but I sure am going to have some fun picking out a new model.

When I got to Williams Sonoma, I was immediately greeted by a young woman- it was her third day on the job. “May I help you sir?”

“I’m here to buy a new knife,” I replied.

You see, the week earlier I made the mistake of running my Shun Chef’s knife through an automatic Wusthof sharpener. The sharpener destroyed my beautiful knife, taking small chunks of steel from it, as if it were taking small pieces of my heart. I could repair it with my sharpening stone, but it would never be the same.

As I looked through the protective glass at all of the shiny high-carbon stainless steel, I knew picking a new knife would be a difficult process. You see, this new cutting implement would soon become a part of me- an extension of my being… it had to be perfect.

I was very happy with the cutting capabilities of my old Shun, so I decided to opt for another one, except this time it had to be bigger.

“Can I see the Shun 10” Chef’s knife please?”

She pulled it from the secured glass case. The steel was room temperature, and felt at home in my hand. The balance was spot-on, and the polished wood handle was blemish-free. I continued to inspect the knife… it was nice, but not extraordinary.

“Would you like to cut something with it?”

Silly question, of course I want to cut something….

The saleswoman quickly appeared from behind a counter with a large oak cutting board, and fresh Vidalia onion. She placed them in front of me and smiled as if to say, slice away!

Before I began to cut, one of the floor managers approached and said, “We usually don’t do this for customers”, then shot me a frown. So, is she saying that I can’t cut my onion? I sure hope not. I became a little annoyed; surely this manager wasn’t aware that I had bought a thousand dollar mixer a few weeks before. I mean, that entitled me to some special treatment right?

“Today, we’re gonna break the rules,” I said, and began cutting. The manager scowled.

The knife made short work of the onion, and I was sold. Just before making my final decision, something caught my eye from the knife case… a silver brilliance.

“What’s that?”
“That’s the new Shun Edo Chef’s Knife- we just got them in yesterday…”

“Did you say new?”

The shimmering steel was mesmerizing. Horizontal sloping lines beyond the mirror finish, one after another, revealed folds of once-hot fortified metal. These wondrous pleats of steel were hand-crafted by a skilled tradesman, ensuring strength and longevity. Above the perfectly polished steel cutting surface lay a hammered finish. The dimpled top portion of the knife was also meticulously finished, creating a cohesive and fluid profile. An impeccably polished PakkaWood handle concluded the design.

“I’ll take it.”

As the saleswoman wrapped my Shun, I began to smile. I had found my new knife, and soon it would be home. Did I mention that it came with its very own bamboo stand?

While functional as a knife, it seemed better suited for a museum, on display for the world to see.

Chef Chuck Kerber

chefchuck@pittsburghhotplate.com

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Kitchen Safety

November 15, 2010 By Leave a Comment

Kitchen Safety

I’ve seen my share of gruesome accidents in the kitchen over the past 20 years. One thing all of these mishaps had in common- they could have been prevented. Take a minute to look over these tips; it could make a big difference in how you conduct yourself in the kitchen.

Knives: If you’re carrying a knife in the kitchen, always make sure that the tip is pointed down. Also, when carrying a knife, make sure that you’re not carrying anything else. Remember to keep your knives sharp- this will help prevent cuts, and other possible injuries. If you do cut yourself, apply pressure to the wound, and immediately seek medical help.

Floors: I’ve seen countless people fall on wet floors. Make sure that the surfaces in your kitchen are dry, and free from debris. If you do spill, and can’t get to it right away, throw some salt on the floor- this will absorb the fluid, and create traction.

Be Vocal: If you’re carrying hot water, make sure that your co-workers and family member know it. In commercial kitchen I usually yell “hot” so that everyone knows to move out of the way. The same works for sharp objects- by saying “sharp” your fellow employees will know to stay clear of you.

Side Towels: Always carry a dry side towel. Remember that it is best to assume that everything in the kitchen may be hot. If you’re opening an oven door, or reaching for a pan on the stove, your side-towel will save you from burns. Remember, a wet side-towel does not protect you against heat.

Mandolin: A mandolin in a French cutting tool with very sharp blades. I’ve seen more serious cuts with this tool than any other. If you’re using a mandolin, make sure to wear a protective glove.

Cleaning Supplies: Keep your cleaning supplies labeled, with the caps/covers on securely. Always store your cleaning products low to the ground- if chemicals are stored too high, they can spill and get in your eyes.

Misc. Equipment: Make sure your kitchen equipment is clean, and in optimal working condition. If you need to clean a Cuisinart, or other piece of equipment with blades, make sure that it is unplugged.

Remain Alert: If you’re overly tired, or have worked too many hours, stay out of the kitchen. Most accidents happen while employees are exhausted and taking short-cuts. If you’re tired, take a break, or stay out of the kitchen.

Steam: Steam causes many burns in commercial kitchens. If you’re working with a steamer, or removing a lid from a boiling pot of water, take your time. First, use your dry side-towel, and slowly remove the lid or open the steamer as you take a step back. Once again, let your fellow employees, or family members know when you’re going remove a lid by saying “hot.”

Electricity: Kitchens are havens for damp, wet areas. Remember, you need electricity to run all of that equipment in your work area. Before operating electrical equipment, make sure that it is dry, and free from steam, or other sources of water.

These are just a few suggestions for keeping yourself safe in the kitchen. If you have any to add, please forward them to me, and I will be happy to post them.

Happy Cooking!

Chef Chuck Kerber

chefchuck@pittsburghhotplate.com

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