I recently had the pleasure of interviewing Clark Stone, the National Sales Director for Wüsthof. A part of the Wüsthof team since 1997, he teaches 60 to 70 knife skills classes each year. Given his high level of expertise, you can imagine my excitement to get to know him better. We took some time to chat about blades, the Wüsthof brand, and Clark’s passion for keeping a sharp knife edge. I hope you enjoy:

Tell me more about the Wüsthof brand: 

A lot of people don’t realize Wüsthof is still owned and operated by the Wüsthof family. All of our production is still done in Solingen, Germany. We have been manufactured since 1814 in the Wupper River Valley, and all we produce is knives. Seven generations of Wüsthofs have continued to build upon the foundations set by those before them. There is a Mr. Wüsthof, there is a Mrs. Wüsthof, and we are getting ready for the eighth generation to grow up and start working in the factories and in the offices, and learning the business.

There is something a little different about Solingen and it’s called the Solingen Decree. Knives from Solingen are very much like the wines of Champagne, France. To be called Champagne, it has to be produced in that specific region, otherwise it is just sparkling wine. To say made in Soligen, there is a different standard of quality and cutting performance that has to be met, because the city of Soligen has such a worldwide reputation for steel manufacturing. More than 95 percent of the entire cost of the product must occur in the region to say Made in Soligen. We are very proud of that fact.

What makes a Wüsthof knife so special? Is it the steel itself, or the degree of the blade, or the weight of the handle? 

It’s all of the above. The Classic, Classic Ikon, Epicure, and Grand Prix are all examples of a forged knife. A forged knife is made from steel that has been heated and hammered and heated and hammered some more. This method realigns the molecular structure and makes it stronger and more resilient. It takes 40 different processes to make a Wüsthof forged knife from start to finish. And while much of the process is automated, there are still 300 workers in two separate factories who ensure that each knife is absolutely perfect. Every single knife has to meet rigorous standards before it leaves the factory.

I bought my first Wüsthof online before culinary school, when the internet barely existed. It’s what everyone said to get. I still love it, I still reach for it all the time. It cuts like the day I bought it! 

Wüsthof steel holds its edge very well, and if taken care of, can be passed down to another generation. Each knife goes through PEtec, a patented system of sharpening which stands for precision edge technology. The use of lasers, computers, and robotics ensures that each knife is sharpened evenly from tip to tip to meet strict specifications.

You mentioned a Wüsthof knife is sharpened to a 14-degree edge. I thought most German knives had a 20-degree edge? 

Our team actually did a substantial amount of testing to come up with that number. We discovered that when you take our steel to a Rockwell hardness of around 58 and put a 14-degree bevel on the edge, you get a tremendous amount of cutting out of the knife. At the same time it’s very easy to bring that sharpness back for the home chef. When you buy a knife with a high stainless-steel content (a grocery store knife, for example), it would be very difficult, if not impossible, to sharpen that knife. We prefer to make a knife you can sharpen and use time and time again. It’s not unusual to get 30 to 35 years out of a Wüsthof knife. I challenge you to find anything else you can buy for $150 that you can use everyday for 30 years.

So I’ve just spent $150 on a knife. How do I take care of it? 

First, you need to pay attention to the material of your cutting board. The harder the surface you cut on, the faster that knife is going to go dull. Glass, marble, ceramic, these are the most detrimental to your knife edge. Wood is far and away a much better surface. As the knife hits the board, the edge rolls a little bit. Wood cushions the knife better.

What about keeping the knife sharp? 

Your kitchen knife is absolutely guaranteed to go dull, so it is imperative you properly maintain the blade. There are two ways to do this. One method is called honing, which maintains the edge that’s already on the knife, and another method is sharpening. Sharpening actually puts a new edge on the blade.

Honing your knife will realign the edge if it starts to feel a bit dull with regular use. I recommend purchasing a steel made by the same manufacturer as your knife. Knives have a specific hardness, and that steel has been matched to the hardness of the knife. So if you are going to use a Wüsthof knife, you should use a Wüsthof steel. Alternatively, you can use a ceramic steel, you can use a diamond steel, those are safe on any manufacturers’ knives.

The real key when honing a knife is angle control. Because this is hard for many consumers to gauge, most companies also offer a pull-through device. Ours has two settings, one for Asian knives and one for standard German knives. The advantage of a pull-through device is that the angle is already set. All you do is pull the knife through the guide rails, and it does the work for you. Three to four pulls on the course side, three to four pulls on the fine side and your knife should be ready to go.

How often would you recommend using a honing steel and/or sharpener? 

Professional chefs are going to touch their knives up with a honing steel on a daily basis. If we could get our home cooks to do that once per week we would be way ahead of the ballgame. Most people wait until their knife is too dull to hone it, which by then won’t help very much. Alternatively, you can use the fine side of the pull-through device daily. When the fine side, which is ceramic, is not giving you the edge you would like, then you can use the course side to sharpen the edge, followed by the fine side to smooth it out.

What is your opinion on an electric sharpener? 

There are a couple of good ones. The Work Sharp is a good machine, the Chef’s Choice is another good one. The key is not to use these too much, only every six to nine months, otherwise you are going to take more metal off than necessary. The advantage is angle control – an electric sharpener works very fast and very efficiently. But you only want to use these once or twice a year max. It’s tempting to do it more, because once you’ve used a sharp knife you don’t want to go back to a dull knife. 

How do you clean your knives? 

Always, always, always wash your knife by hand. Do not put it in a dishwasher. It can damage the knife, since the pressure of the water can bang it into other hard items in the washer. The high alkaline content of detergents can also be detrimental to the blade. Not to mention, it’s unsafe to unload sharp objects from the dishwasher. Don’t leave them in a sink of soapy water either, in case somebody else comes along and reaches into the sink. The best practice is to hand wash and dry a knife immediately after each use. Storage is also critical. You never want to store a knife loose in a drawer. It’s dangerous and terrible for the blade. Use a magnetic strip, a knife block, or a knife sheath. Anything to secure the edge.

Would you recommend buying just one knife, or a block set? 

If you are only going to have one knife in the kitchen, it should be a Wusthof chef’s knife. It’s the workhorse. Start with that, then supplement with a good pairing or utility knife, and a serrated knife. However, you are going to save money by buying a Wusthof block set, and we try to configure ours to meet all your basic needs. Building your own set can be a fun way to explore various types of knives, but a block is definitely a great way to get started. 

This is wonderful information, Clark! I have learned so much, and I think our Metrokitchen blog readers will too.

Thanksgiving is just around the corner, and it is our mission at MetroKitchen to make your Thanksgiving meal effortless. The turkey is supposed to be the centerpiece, and yet it’s the dish most likely to go wrong. Luckily we’ve got a few tricks up our sleeves! Here are a few essential kitchen tools from our culinary pros to ensure the best bird of your life. 

Probe Thermometer

A probe thermometer is the single most important tool in the Thanksgiving kitchen. This chef essential is key to roasting a perfectly cooked bird without risking dry, rubbery meat or an undercooked center. With a Meat It Cooking Thermometer probe inserted into the turkey, you can monitor the temperature and adjust your cook time and temperature as needed. Pick up another probe if you want to check the thigh and the breast and really take the guesswork out of the process. The easy app keeps you informed of your progress, letting you relax and enjoy the big day. 

Carving Knife Set

While you can use a sharp chef’s knife to carve a turkey, there is something special about pulling out a carving set. A carving knife has a long, narrow blade and is designed to slice through meat with ease while maneuvering effortlessly around bones and cartilage. A good carving knife should not only be visually pleasing but offer precise control as it slides through each piece of meat.

Hammer Stahl Two-Piece Carving Knife and Fork Set

Roasting Pan

A strong, durable roasting pan is a must-have for any serious cook. Why splurge on a beautiful bird, only to cook it in a flimsy disposable pan for subpar results? For a superior turkey, invest in a roasting pan like the Zwilling Nonstick Roaster that will retain even heat distribution and hold whatever size meat you throw its way. We recommend a heavy-duty pan that can be deglazed effortlessly over a burner to capture the flavorful drippings needed for a delicious gravy.

Not sure which size to get? Check out our roasting pan guide for help.

Large Cutting Board with Groove

The cutting board you need for carving the turkey is important, and we highly recommend using a board with a groove for catching the delicious juices coming from the bird. Make sure to pour the precious drippings into the gravy for amped up flavor. We prefer a lightweight wood board that is gentle on your knife yet easy to clean like this Shun Large Hinoki Cutting Board with Groove! 

We pride ourselves at MetroKitchen for offering the essential tools for a perfect turkey. With these items, you can expect a memorable holiday meal, minus the stress, because we think Thanksgiving is a holiday worth enjoying!

Have you ever experienced a blender blowout? That’s what I call it when your blender dies mid-margarita on a summer Saturday and you have to run out to buy a new one. It happened to me enough times that I explained to my husband if we bought a Vitamix, we’d never have to replace the bargain brand versions again. That was twelve years ago, and our Vitamix is still going strong. It has made its fair share of frozen mixed drinks, but these days it’s powering through baby purees like nobody’s business. I cannot think of a single appliance I use more!

So Why Vitamix? 

One thing’s for sure—this is not a dreaded beach house blender, dusted off occasionally for mediocre frozen beverages. The Vitamix is a use-it-everyday, can’t-live-without-it appliance. It is a commercial-grade blender built to withstand the test of time. There is more to this machine than meets the eye, so it’s important you take the time to explore its various features to truly maximize its capabilities. The Vitamix is intuitive to use, but here are a few tips and tricks to enhance your overall experience.

How to Fill the Vitamix Container

Improperly loading your Vitamix container is a rookie mistake, but it has a huge impact on the outcome of your recipe. (Confession: I did it wrong for a really long time!) Not only does layering ingredients in the proper order guarantee the smoothest results, it prevents the motor from stalling out.

Always load the container with liquids first! This prevents air pockets from forming around the blades. Follow with dry goods (such as grains, seasonings, and powders), then leafy greens, fruits & vegetables, and finish with ice and frozen ingredients. The weight of the frozen ingredients on top helps push the ingredients into the blades for a better blend. (For the personal 20-ounce containers, load the opposite way, since the container will be flipped onto the base.)

Variable Speed Control: Crank it Up

The Vitamix works best at high speed—to get the fastest, smoothest blend—so don’t let the power and noise scare you. Always start at the lowest setting, then quickly increase the speed to high. In fact, blending for too long at a lower speed puts you at a much greater risk of overheating the motor, not to mention the resulting recipe won’t be as good. 

Keep the Tamper Close

The Vitamix tamper plays such a critical role in the success of a recipe, yet many people simply toss it aside, or worse, discard it. When you are blending thick items, such as smoothies and nut butters, the tamper continuously circulates the ingredients to keep air pockets from forming at the base. And don’t worry, as long as the lid is on, the tamper will never come into contact with the blades. Be sure to push down along the four corners of the machine to really keep things moving. 

Quantity Counts

Never cut a Vitamix-specific recipe in half. The container needs a minimum quantity of ingredients for the blades to do their job properly, or else the ingredients will just sputter around the bottom. Luckily Vitamix makes smaller 8-ounce and 20-ounce containers to meet almost all of your personal needs. Likewise, never overfill your container, especially when blending soups or other hot recipes. The heat can cause expansion and blow the lid right off the top. Pro tip: throw a dish towel over the lid when blending hot items, just in case! 

Containers: Wet vs. Dry

The majority of recipes use the wet container that comes with the Vitamix. The wet container yields super smooth results by harnessing the power of a vortex. That powerful tornado pulls ingredients down into the blades for the creamiest, dreamiest textures. 

The 32-ounce dry container works the opposite of the wet container by blasting things up and out. A reverse vortex if you will. This prevents ingredients from getting stuck or packed under the blade. The dry container is great for grinding coffee beans, making nut flours, and milling your own grains. 

How to Clean and Care for your Vitamix Blender

I wish all things were as easy to clean as a Vitamix container. Start by giving it a quick rinse. Add a drop of dish soap and fill halfway with warm water. Securely fit the lid. Start the machine on low and slowly increase the speed to high. Run for 30 to 60 seconds, then thoroughly rinse clean and place upside down to dry. Done!

Occasionally you might notice a cloudiness to your Vitamix container. This can be from improper cleaning, blending herbs and spices, or hard water. To remove, simply add one cup of white vinegar and fill the container with warm water. Let soak upright for several hours, or overnight. Pour liquid out and clean with dish soap and a gentle scrubbing sponge. Rinse and let air dry.

Blending coarse ingredients, such as granulated sugar, can eventually create miniscule scratches inside of the container, creating a cloudy effect. This is irreversible but will not affect the performance of the machine. If it bothers you, purchase an additional container and use one for wet and one for dry applications.

Utilize the Accessories

If you want to take your Vitamix experience to the next level, check out the Perfect Blend Smart Scale and Recipe App. This interactive scale walks you step-by-step through recipes made just for the Vitamix. The accompanying app helps you meal plan, prepare shopping lists, and stay on target by pairing with your fitness programs.

My favorite addition to the Vitamix lineup is the Aer Disc Container. The Aer disc is an incredible innovation that will kick your cooking up a notch. Liquid is pulled through small holes in the spinning disc, allowing them to aerate and emulsify without pureeing them. You can now achieve feather-light whipped cream, ethereal hollandaise sauce, muddled cocktails, and pillowy foams at the touch of a button. It’s the stuff of Michelin-starred chef’s dreams! 

Hopefully all of these tips and tricks will help you better use your Vitamix to reach its maximum potential. Check out our selection of Vitamix and Vitamix accessories at MetroKitchen, and get ready to whirl your way to culinary perfection.

You may not have heard of Hestan and the NanoBond line of cookware just yet, but the world-class brand is sure to be a household name. Chances are extremely high that you have used a product created by its famous founder, Stanley Cheng. Cheng is an innovator in every sense of the word. His parent company, Meyer Corporation, is one of the largest cookware manufacturers and distributors in the world. Cheng got his start creating a line of nonstick cookware using anodized aluminum that was much harder and smoother than its Teflon counterpart. This breakthrough, called Anolon, is still in wide production today. 

Not one to settle, Cheng continues to challenge industry norms, whether by reinventing the commercial restaurant kitchen or developing a better type of stainless steel. He delights in the details, and it shows in every project he undertakes. His most recent venture is NanoBond Stainless Steel Cookware, and it will forever change the way you cook.

NanoBond Stainless Steel Cookware

There are countless stainless steel cookware options on the market, but none as cutting-edge as Hestan NanoBond, which claims the first innovation to stainless cookware in over 100 years. (That’s exciting!) Every detail—carefully considered by chefs, engineers, and scientists—has been tested and perfected and exceeds expectations in performance and durability. NanoBond carries 14 global patents and holds the highest industry standards for fit and finish.

What is NanoBond technology?

NanoBond cookware contains a proprietary blend of alloys, including molecular Titanium, to create thousands of nanolayers bonded directly into stainless steel. It’s a complicated-sounding process, but what really matters is the resulting highly scratch-resistant and long-lasting surface. A pure aluminum core delivers incredible heat conductivity and superior performance. The manufacturing of NanoBond cookware takes place in a high heat vacuum chamber, which results in a patented chemical-free, environmentally-friendly process. All of this means you get to cook on the very best stainless steel cookware on the market. 

Why is Hestan Nanobond better?

NanoBond cookware is designed to last a lifetime. With proper care, it will resist scratching, tarnishing, and staining, and it will maintain its signature shine for years to come. In fact, it’s the kind of cookware that gets passed down for generations! NanoBond will last five times longer than normal stainless cookware/aluminum-clad cookware.  

How to cook with Nanobond?

All NanoBond cookware is induction compatible and ovenproof up to 1050 degrees fahrenheit. It has superior “stick resistance” compared to traditional stainless; however, it is not nonstick cookware. To maximize its stick resistance, you must properly control the temperature and use the right fat to prevent sticking. 

Always preheat the cookware over medium to medium-high heat before adding your fat of choice, such as canola oil, olive oil, or butter. Once the pan is sufficiently hot, then add food to the pan. (If you are cooking protein, patting it dry with paper towels will help with browning.) Do not flip food prematurely; meat will naturally unstick once its surface has caramelized. For delicate foods such as eggs or fish, butter or nonstick cooking spray is recommended. Don’t worry, nonstick spray will not build up residue on the non-porous surface. 

Metal utensils will not scratch or damage NanoBond, but never use knives to cut inside the pan. Although it is highly scratch-resistant, it is not scratch-proof. (Scratches will not affect the performance of the pan.) 

How to care for Nanobond? 

For day-to-day cleaning, wash NanoBond with warm, soapy water and a Scotch Brite pad. (We recommend cleaning pans when they are still piping hot, just be careful!) Stubborn residue can be removed with a steel wool. Thoroughly dry the pan to prevent water spots and hard water stains. If water spots, stains, or discoloration do occur, which can happen depending on the water supply where you live, they can be easily removed with Hestan Pro Cleaner or Bar Keeper’s Friend. Never use oven cleaner to clean your NanoBond cookware. NanoBond is dishwasher safe, but some harsh detergents can dull the finish. 

Whether you are new to the kitchen or a seasoned pro, Hestan NanoBond will improve the culinary experience from start to finish. Invest in your cookware, and invest in yourself. Order Hestan NanoBond cookware from MetroKitchen today.

Cooking sous vide is more than just a trend, it’s a game-changer in the kitchen. If you have been wondering what this crazy cooking method is all about, read on. 

What is Sous Vide Cooking?

Sous vide is a cooking method that uses precise temperature control to achieve perfect, repeatable results. To cook sous vide, you need an immersion circulator and a container of water. The water is heated to a precise temperature, and foods are cooked evenly from edge to edge, to the exact doneness you want. Foods will not overcook while in the water bath, so dinner is ready when you are.

Who Should Cook Sous Vide Cooking?

• Foodies – Chef’s have been using this technology since the 70’s. Now you can too!
• Healthy Eaters – Vegetables retain their nutrients because the bag is sealed, nutrients can’t escape. You can also use less butter or oil to coat the food.
• Families – Enjoy the same lifestyle benefits of slow-cooker cooking but without dried out, overcooked proteins
• Holiday Hosts – No more dried-out turkey, overcooked prime rib, tough brisket, or lamb. Your proteins will always be perfectly juicy, even if you or your guests are running late.
• BBQ & Grilling Enthusiasts – Smoke for flavor, sous vide for texture. The most succulent barbecue on the planet is cooked sous vide

What Equipment do you need?

• A large metal stockpot or polycarbonate food storage container
• Freezer safe, name brand zipper bags (BPA-free, made with polyethylene or polypropylene)

What is the Water Displacement Method?

You don’t need specialty equipment, other than an immersion circulator, to cook sous vide. The water displacement method eliminates the need for a vacuum sealer. As long as you have a freezer-safe plastic zipper bag, you can use the pressure of the water to force air out of the bag, creating your own vacuum seal. 

• Place your food and additional ingredients in a high-quality, freezer-safe plastic zipper bag, but do not seal
• Slowly lower the bag into the water, using a long spoon or tongs, if needed. The pressure of the water will push the air out of the bag, creating a vacuum seal of sorts.
• Once the food is submerged, seal the top of the bag. Clip to the side of the pot, if desired

Food Thickness and Cooking Time

The thicker your food, the longer it will take to reach the core temperature. A good guideline to follow is this: ½-inch thick for 30 min, 1-inch for 1 hour, 2-inch for three hours, 3-inch for six hours. Tough cuts of meat are best cooked for much longer periods of time, to achieve a braised texture. 

Finishing Proteins

Most meats need to be finished after cooking, if only to make them “look pretty” since the cooking is actually done. Be sure to pat the protein very dry before searing. (I usually prefer to sear proteins in a screaming hot skillet for about 30 to 45 seconds, but you can also use your grill, broiler, or a blow torch.)

How to Sous Vide Safely

Cooking sous vide is just as safe as traditional cooking methods. The precision temperature control of sous-vide cooking means it actually has the potential to be safer than traditional cooking methods. (This is exactly why one of its first major applications was making hospital food). Almost all foods are cooked above 130 degrees F, to reduce the risk of harmful bacterial growth. Searing meats after cooking kills surface bacteria. Food handling after cooking follows the same rules as traditional cooking.

Cooking foods to lower final temperatures than you’re accustomed to with other methods—also applies in sous vide cooking to pork and eggs. You’re essentially pasteurizing the food.

What to Cook Sous Vide 

• Steaks
• Poached eggs for a crowd
• Ice cream
• Mashed potatoes
• Vegetables (asparagus, carrots, etc.) 
• Fried chicken
• Thanksgiving turkey
• Beef tenderloin
• Bone-in pork chops
• Pork shoulder
• Starbucks egg bites, mini quiches
• Poached fruit
• Custards (ice cream, crème brulee, pot de crème, flan)
• Lemon curd
• Temper chocolate
• Defrost frozen foods quickly 

Check out our favorite All-Clad Sous Vide Professional Immersion Circulator at MetroKitchen and impress your friends with your culinary prowess. 

Coravin is a wine preservation system that uses a long needle to access wine through the bottle’s cork. As the wine pours out of the bottle, the Coravin injects 100% medical grade argon gas into the bottle to take its place (as opposed to oxygen, which would affect its aging.) This allows for a bottle to be sampled over the course of days, weeks, and years, with no ill effect. Once the needle is removed, the cork reseals itself. It’s like magic!

Coravin has an interesting origination story. The creator and company founder, Greg Lambrecht, worked for decades as an inventor of high-tech medical devices. He also dabbled in collecting wine on the side. While his wife was pregnant, he found himself struggling to finish bottles by himself and started brainstorming solutions. He began thinking about medical-grade needles able to penetrate skin without doing damage underneath and had his aha! moment. He then developed a needle that is non-coring, which allows the hole in the cork to disappear as soon as the needle is removed. 14 years and 20 plus prototypes later, Coravin came to be and has been making waves in the wine industry ever since.

Coravin first hit the scene as a useful tool in high-end restaurants with ambitious wine programs. All of a sudden, rare vintages could become available for tastings, or bottles sold by-the-glass could keep for weeks instead of days. But Lambrecht is quick to remind customers that the Coravin was designed to make wine education accessible to everyone, not just restaurants or people with well stocked cellars in their basement.

With the Coravin, you can try a bottle of wine immediately, again in a year, and then set it aside to enjoy five years down the road. What an incredible way to taste a bottle age! Or you can enjoy a splash of Sauvignon Blanc when you get home from work, sip a Cabernet with steak for dinner, and wind down your night with a pour of Pinot Noir. You no longer have to be committed to a single type of wine or drink one bottle until its gone.

We offer a variety of the Coravin wine preservation system at MetroKitchen to meet any wine drinker’s needs. We also offer a wide range of accessories, including additional argon gas cartridges, needles for older bottles with potentially brittle corks, an attachment for screw caps, and the aerator attachment to decant wine in seconds.

German knives have quite a lengthy history.  The brands MetroKitchen has selected,  Henckels and Wusthof, have been making beautiful kitchen knives for centuries! Many people like to compare Wusthof vs. Henckels.  No matter which you chose you’ll have a superb quality knife that has a lifetime guarantee.

Zwilling JA Henckels and Wusthof Trident craft the majority of their knives in Solingen, Germany. One can only imagine the inter-town rivalry between employees of these two companies!  Zwilling JA Henckels began in 1731. Wusthof followed suit in 1814. Both companies were founded before Germany was even a country. At the time of their founding, Solingen was located in the Duchy of Berg.

When contrasting and comparing different knife brands, it is essential to compare apples to apples, and in this case, it means comparing forged to forged and stamped to stamped knives. The forged knife styles from JA Henckels are Pro, Pro S, and Four Star. The forged styles made by Wusthof include Wusthof Classic, Wusthof Grand Prix II, Wusthof Classic Ikon.

The two main differences between Wusthof vs. Henckels are handles and blades.

Knife Handles: Wusthof vs. Henckels

The knife handle is the most expensive component of a forged knife. Usually, aesthetics and ergonomics drive handle choice.  You may select a handle that visually appeals to you while someone else chooses by the grip.  Both Wusthof and Henckels make knives with a wide variety of handles, all are top quality.

Knife Blades: Wusthof vs. Henckels

While most of the blades from Henckels and Wusthof look relatively similar to each other, there are some distinctions. First is the hardness of the steel.

Hardness Rating

Henckels has a hardness rating of 56-57 Rockwell, but on some collections designed by Bob Kramer (some are Japanese) is 61 Rockwell.

Wusthof is rated at 58 Rockwell. The higher the number, the harder the steel so Wusthof is likely to hold its sharpness longer, while Henckels knives will be a little easier to sharpen.

Blade Angle

Another significant difference is the angle to which the blade is sharpened. Henckels sharpens their knives to a 15° per side on standard blades and 10° per side on Santoku knives

Wusthof sharpens its knives to a narrower 14° angle per side on most standard blades and 10° per side on Asian style blades like Santoku and Nakiri.

There are a few other differences in these forged German knives.  Henckels International Forged is made in Spain. They’re made with softer steel than other Henckels forged styles that are made in Germany.

Half-Bolster Designs

The Henckels Pro style and the Wusthof Ikon lines (Classic Ikon, Classic Ikon Creme, Ikon Blackwood) have a different blade design.  These lines have a “half bolster” design.  The bolster is the part of the knife that gets thick just before the blade meets the handle. Most bolsters for German knives look like the one seen here (show image of HK-31021-203). The bolster has a thick area that extends from the top of the blade to the cutting edge. With the Pro,  the bolster is abbreviated and only gets thick where the metal meets the handle. The bolster does not extend down to the heel or bottom of the blade.

The Wusthof Ikon lines also have the same half bolster design.  The reason you’d want this type of knife is, so you have a full blade to use when cutting.   In other words, with Wusthof Ikon knives and Henckels Pro knives, you are getting the maximum cutting area from the blade.

Stamped Knives

Both Wusthof and Henckels make stamped knives as well. These are value-priced because they’re cut from a sheet of metal but are still sharp. We have a great article explaining the differences between stamped and forged knives.

Wusthof Knives Construction

Zwilling JA Henckels Construction

Solingen, Germany: “City of Blades”

Located in region of Bergisches Land in the western edge of Germany, Solingen is known as the “City of Blades” due to its long storied history of manufacturing blades for swords, knives, scissors and razors dating back to Medieval times. Adding to its legacy as a European smithing town, Solingen has discovered blacksmith smelters dating back 2000 years.

Fun fact: Heinz Bender, who served as head pastry chef and worked for several presidents in the US White House is from Solingen.

Henckels vs. Wusthof

Whether you buy Henckels or Wusthof, you are purchasing a high-quality German knife that will be super sharp and with a lifetime guarantee.

People frequently say, “variety is the spice of life” but there is more than spice to consider when cooking. Choosing the right stainless steel cookware for you is critical. Even when you have decided to go for the name brand and gold standard, All-Clad cookware, there are still others things to consider. All-Clad has been making fully-clad stainless steel cookware for more than 20 years. As the manufacturer continues to expand it’s cookware lines a frequently asked question is what’s the difference between All-Clad d3 vs. d5?

All-Clad D3 Stainless Cookware

The All-Clad d3 tri-ply stainless steel cookware line features All-Clad’s original 3-ply design. It has 18/10 stainless steel for a cooking surface which doesn’t interact with food, even acidic foods such as tomatoes and citrus. Your recipes will always have a consistent flavor. It also features an aluminum core which ensures that your pan heats evenly across its cooking surface. Its third layer is made from 18/0 stainless steel, which is magnetic so it can be used on an induction cooktop. And it’s dishwasher safe.

All-Clad D5 Brushed Stainless Cookware

The All-Clad D5 brushed stainless steel cookware line has 5 layers of metal and is more substantial than the original All-Clad D3 Tri-Ply stainless steel cookware. It has the same 18/10 stainless steel for a cooking surface and an aluminum layer followed by another stainless steel layer. The fourth layer is aluminum to further promote even heating. The fifth and exterior layer is magnetic 18/0 stainless steel allowing it to be used on induction cooktops, same as original All-Clad Tri-Ply stainless steel. In all, All-Clad d5 has 2 aluminum layers and 3 stainless steel layers. It features a more ergonomic handle and flared brims, similar to what you find in the All-Clad Copper Core line. It also features a larger second handle to make it easier to pick up and use pot holders/oven mitts.

Read our All-Clad D5 review.

All-Clad d3 vs. d5

The benefits of the d5 are slightly more comfortable to use handle and rims that make pouring a bit less messy. The extra stainless steel layer will make d5 less likely to warp and provide even heating. d5 stainless also weighs more than d3, so it’s slightly more difficult to lift. Additionally, All-Clad d5 stainless cookware is also about 15% more expensive.

All-Clad d3 has been the standard for high-performance cookware for more than 20 years. It is still an outstanding line of pots and pans and has a lifetime warranty. While extra layers of metal in the d5 cookware make it less likely to warp, I cannot remember when an All-Clad cookware item was returned for warping. The Tri-Ply stainless steel line is lighter than d5, and I believe it heats faster.

Both styles feature All-Clad’s signature “stay cool” stainless-steel handles because the metal itself doesn’t conduct heat well. The extra layer of stainless steel in the d5 works to make it less likely to warp and more even heating, but it does not seem to heat or cool as quickly as the original stainless steel.

What is All-Clad D3 ARMOR?

All-Clad d3 ARMOR is a recent addition to All-Clad family of cookware. It features a tri-ply construction as you would expect from All-Clad but features a  textured finish (vs. a non-stick coating) to improve nonstick performance.

Which do I choose?

All-Clad d5 cookware has a few improvements, but the original d3 Tri-Ply cookware is still extraordinary cookware. If you’re looking to save money, choose the d3 stainless. The extra metal in the d5 adds to its cost, but you do get slightly better performing cookware. You get to decide which line best meets your needs. Either style of cookware is sure to please, as All-Clad is still the undisputed champion of cookware!

When it comes to kitchen knives, a few are absolutely essential for meal preparation.  This guide will help you find the right knives and cutlery for your kitchen.

While there are plenty of different types of kitchen knives for different uses, the most important ones are a chef’s or cook’s knife, a paring knife, a carving or slicing knife, and a bread knife. Also, these aren’t technically knives, but a pair of quality kitchen shears and sharpening steel are both equally essential kitchen tools that are worth considering.

The four most important knives in your kitchen:

• Chef’s or Cook’s Knife (8″ or 10″)
• Paring Knife (3″ or 4″)
• Long Serrated Bread Knife
• Slicing or Carving Knife (10″)

Each of these knives serves specialized purposes before and after you prepare your delicious meals.  Let’s break down these knives and why it’s important to have them.

Chef’s knife: An absolute must

The chef’s knife, also known as the cook’s knife, is the workhorse of the kitchen. This type of kitchen knife comes in varying lengths and has a fine, curved blade. Chef’s knives are particularly useful for slicing and chopping vegetables and for cutting boneless meat. It is an absolute must in your kitchen.

An alternative to the chef’s knife that’s worth considering is the santoku knife or Asian chef’s knife. The santoku serves the same purpose as a chef’s knife, but it’s made for those who prefer an up-and-down chopping motion, rather than the rocking motion traditionally used by western chefs. They have a straight blade edge that allows you to cut down to the flat surface of your cutting board. You can read about the differences between chef’s vs. santoku knives on our blog.

Paring knife for perfect peeling

The paring knife is for smaller items such as herbs and smaller foods. This type of kitchen knife is especially useful for peeling fruits and vegetables. I use my paring knife at home for peeling cucumbers, garnishing carrots and other vegetables, and even for cutting cheese. They’re helpful because they’re small and easy to use.

Slicing knife for carving meats

The slicing knife is for carving roasts, hams, poultry, and other meats. Expert chefs say that when you’re carving, you should slice each piece with one smooth motion to achieve the best texture. Sawing motion isn’t recommended. Slicing and carving knives are extra long to make them ideal for this that single motion.

Bread knife serrated for thick crusts of bread

The bread knife is designed to cut through hearty crusts without damaging the soft insides. It’s difficult to slice fresh-baked bread without this type of knife, especially if the loaf is still hot. The key is the bread knife’s long, serrated blade which can penetrate the hard crust. To slice bread, you slowly saw through the whole loaf, instead of applying downward pressure it. The sawing motion will maintain the shape of each slice without crushing it, leaving the soft insides intact. A quality serrated edge allows you to do both.

Kitchen shears for snipping and trimming

Kitchen shears can make working with certain things a snap!  They’re handy for all types of jobs, including cutting open packages that won’t tear, snipping herbs, and trimming fat from meat.  For example, instead of trying to cut up the slippery poultry with a knife, kitchen shears can complete this task much more quickly.  They’re so versatile in the kitchen, you’ll wonder how you got along without them.

Sharpening steels maintain the sharp knife edge

A sharpening steel, or honing steel, doesn’t actually sharpen but keeps the blade aligned to prevent the knife from becoming dull. The most useful sharpening steel is one that’s one inch longer than your longest knife blade. These are also usually are offered in a block set.  To properly use a steel, give your knife an even number of swipes on each side of the knife blade. Once on the right and once on the left side of the blade, or 2 times on each side, etc. This will straighten out any burrs on the blade that have been created from regular use and keep your blade properly aligned.  We recommend that you use a sharpening steel whenever use your kitchen knives.  Just be sure to rinse the knife after honing so any metal dust generated is removed from the blade.

Our kitchen knife sharpening guide provides excellent information on how to care for your knives.

A knife block set for substantial savings

A knife block set is the best way to acquire all of your cutlery basics. A block set will usually save you 20%, compared to buying each item individually.  It’s just like eating at a restaurant; if you order a la carte, you will pay a lot more than if you order a multi-course meal. Many block sets include all the kitchen knife basics we’ve covered in this post to prepare you for all your cooking needs!

We reviewed the Shun Premier Knife Block Set, a beautiful collection of all the essentials.

Forged vs. Stamped Knives

Forged knives are constructed from a single piece of steel where a stamped knife is cut from a steel mold. Forged knives are sturdier than their stamped counterpart but are more expensive. Read our guide on forged vs. stamped knives which breaks down the advantages and disadvantages.

MetroKitchen carries a large selection of high-quality kitchen knives and cutlery featuring lifetime warranties from brands like Wusthof, Zwilling JA Henckels, Global Knives, Shun, and more.

Once you have purchased your amazing kitchen knife collection, read our guide on how to properly maintain and safely store your kitchen knives.

What are your essential knives for your kitchen? Put them in the comments below:

As the holidays draw near all the cooking that’s about to happen in your kitchen is top of mind. Lots of loved ones will be gathered to feast upon the tasty delights you prepare for them. While it may be a labor of love for you, it never hurts to double check to be sure you have everything you need to ensure all goes as planned.

For me, a list is essential.  Let’s see:

First, what’s Thanksgiving or any December holiday without a turkey, a ham or some large meat roast.  If you don’t have a nice roasting pan take a look at the All-Clad large roaster. Not only is it up to handle a really big bird, but it also comes with a rack to keep heat nice and even around your bird. When the bird is done cooking you will REALLY appreciate the 2 turkey lifters that come with this roaster. These large lifters allow you to stick the tines into the meat so when you lift the meat it is stable and controlled.  We recently posted a roasting pan guide to help you find the right roaster for your roast.

No turkey will fall because of butterfingers.  It will be easy to move it right onto the cutting board like an Epicurean Cutting Board. Durable and constructed to last a lifetime, you can easily slice a turkey, ham, or brisket. It’s also safe for knives so it won’t dull the blade like a glass cutting board or granite countertop.

Another item that makes grand occasions run well is a really sharp Wusthof carving knife set, like this one from Wusthof. This is especially important if your entree will be carved at the dinner table. A good carver glides through the meat making it truly a sight to see. The fork will ensure it stays nice and stable while all of the good work is done.  No matter where it is done a sharp carver allows you to cut nice thin slices with ease.  No torn or shredded meat, the signature of a dull knife.

While I am on the topic of carving and cutting, sharp cutlery makes everything work better in the kitchen. Sharp knives are also much safer than dull knives. Before all the cooking begins I recommend you sharpen all of your knives. If you do not have a good knife sharpener try a Chefs Choice knife sharpener. They are so easy to use. Just place your blade in the appropriate sharpening channel for your knife and pull it straight back. No worrying about the proper angle.  The electric sharpener takes care of that.   It sharpens both sides of the blade at the same time. What could be easier? Good cutlery makes all your cutting and chopping effortless. I love to help friends cook but really don’t like it when I have to use one of their dull knives. Sometimes folks don’t realize how bad it is. Once they use a Chefs Choice sharpener they will appreciate the difference!

The holidays are a time filled with magical tastes and aromas that greet you as you enter the home. This is the high season of spices. Spices make all the difference in holiday foods. They are the heralds, the essence of what draws everyone young and old into the kitchen to see what wonder lies around the corner. Fresh is best when it comes to these spices and nothing beats fresh ground spices. For easy spice grinding, the Microplane Grater is a great value. I am thinking nutmeg and cloves. When freshly ground they make magic with cookies, cakes, pumpkin pie, sweet potato pie, egg-nog, and the list goes on and on.  This grater magnifies all that is good in your holiday kitchen! It comes with 2 stainless steel drums, one for fine grating and one for coarse grating which is great for grating cheeses for salads. The Microplane rotary grater makes so many things better and it is easy to use and to clean. No kitchen should be without it!

For over a decade Metrokitchen has been a part of your cooking throughout the world! We appreciate the opportunity to help make your holiday cooking a bit easier by providing you with a selection of the best brands and products.   All of us at MetroKitchen wish you all the very best this Holiday Season and throughout the year!

photo credit: InaFrenzy