Preparing meals that are a cut above the ordinary may be easier if you start with the right cutting tools.
Well-designed cutting tools are engineered with style, safety and performance in mind. A smartly constructed knife is fashioned of forged high-carbon stainless steel and chromium for optimum rust and stain resistance.
For example, Insignia2 cutlery has fully tapered blade edges that are engineered with Chicago Cutlery’s signature Taper Grind™ Edge for extreme sharpness, performance, edge retention and resharpening ease.
When choosing a knife, look for heavy forged bolsters between the blade and the handle. These bolsters provide greater balance and safety by preventing fingers from riding up on the blade. A full tang blade, extending from the tip of the knife to the end of the handle, provides additional strength, balance and control.
A good knife collection features patented ergonomic polymer handles for exceptional durability and handling. Triple compression stainless steel rivets should secure the handles to the blades.
Available in 18-piece and 12-piece slanted hardwood block sets, the Insignia2 collection contains a four-piece forged steak knife set, a three-piece set with paring, utility and chef knives, and a two-piece Asian set featuring a seven-inch Granton-edge Santoku and a 3.5-inch paring knife.
A new concept in cutlery is the collection’s Partoku™, a five-inch knife that delivers the versatility of a Granton-edge Santoku with the convenience of an easy-handling paring knife. It’s designed for chopping, dicing, slicing and mincing and works well as a cleaver, slicer and chef’s knife. The five-inch version can accomplish kitchen tasks that would be unwieldy with a larger knife.
After stocking your kitchen with the best, most ergonomic knives, you may want to use them to reward yourself by preparing these delicious recipes:
Braised Chicken
in Wine Sauce
Serves 4
5 slices bacon, diced
1 cup onion, roughly chopped
1 31/2-lb. chicken, cut into eighths
1/4 lb. mushrooms, diced
8 small new potatoes, cut in large pieces
1 clove garlic, minced
salt and pepper to taste
1/2 tsp. dried thyme
1 cup chicken broth
3 cups Burgundy wine
Chopped parsley
With a Chicago Cutlery Insignia™ Partoku, dice uncooked bacon and mushrooms; roughly chop onions and cut potatoes and chicken into pieces. In a large skillet, saut