Monthly Archives: September 2009

Sharp Sense For Your Commercial Cutlery

I find many customers ask for knives to do certain tasks. No matter what knife you choose it should always be kept sharp. A dull knife is more dangerous than a sharp knife because the sharp knife goes where you direct it to go.
There are many tools to sharpen knifes, from ceramic sharpening stones, to oil stones, to sharpening steels. There is a difference between a regular steel and a sharpening steel. A regular steel is designed to take the burrs off the blade once the sharpening is done; it will not really sharpen.
If you have prime rib to carve or a steamship round I suggest using a Granton slicer or usually referred to as a roast beef slicer. What makes this knife unique is the ribbed blade. The purpose of the ribs is the fat from the product you are cutting collects in them and allows the knife to cut smother and thinner.
If you want to cut tomatoes by hand you can use a serrated bread knife which I have used for lemons, limes and naturally bread. The serration allows you to cut through the crust of the bread and not damage the interior. I could go on forever regarding knives, but just remember, use the right knife for the right job and keep them sharp!

Jerry Kraushaar is a leading chef and sales consultant for Burkett Restaurant Equipment.

Unique Way To Display Your Warm Food

As you struggle to find ways to increase business with today’s economic conditions, try thinking outside the “display case”. Check out Hatco Manufacturers unique heated display items. The heated stones are a unique way to meet hot holding temperatures with a different look. These stones come in different sizes and different colors. They are completely NSF approved and can usually ship from Hatco quickly. They operate on a 120 volt electric and can even be ordered as a built in unit. One of the nice features of these is their portability. When you can display your product in a way that is different from everyone else it makes your establishment a place to go instead of that “other place”. The different shapes and sizes can be worked into a buffet style format, a grazing station format or a grab-n-go format. Hatco is on the leading edge of innovations in hot holding. It is worth your time to check them out.

Jerry Kraushaar is a leading chef and sales consultant for Burkett Restaurant Equipment.

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