- Come visit us at Ambiente, 10-14/2/2017 in Frankfurt, Germany!
- Guide to Knife Sharpening
- Guide to Different Knife Types
- Guide to Tableware Utensil Types
- Guide to Table Setting
It's that time of the year again!We will be exhibiting in the annual Ambiente Fair in Frankfurt, Germany. This year, we will be showcasing new products and designs for the European market. Our booth number: Hall 10 Booth #10.3 A75
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.
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.
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. Serving Fork 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.
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.