Most common household stainless steel include SUS304 (18-8 or 18-10), SUS316, SUS430 (18-0). All 3 types above are non-toxic stainless steel material, able to withstand vinegar & citric acid for kitchenware & dining use.....

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As a chef, there is always a great demand for a great kitchen knife. But no matter how top quality the knife is, there will always be a day when the knife becomes dull. In a chef’s kitchen where efficiency is key, the sharper the tool, the better the food can be prepared. Thus, sharpening a knife is one of the essential skills that should be possessed by chefs.....

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Although a knife looks simple, there are many factors that differentiates a knife. 2 of the most important elements are materials and craftsmanship. In this resource guide, we will focus on the different materials that are commonly used for knife blades, so you can make an informed and educated decision on what is the best stainless steel for your application.....

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Are you ever puzzled by the wide array of Japanese knives (包丁or Hōchō) available on the market and what the name means? In contrast to the durability of everyday German knives, Japanese knives are known for their sharpness and design. Four main distinguishing features in Japanese knives are the handle, blade edge, blade material and construction, which we will delve into deeper detail in another article.

In this guide, we will breakdown and compare some of the most common knife types available below.....

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With many kitchen knife handles and styles and shapes available on the market, it is hard to decide what handle is best for your application. Here we break down some of the most common materials available below.....

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With everyone becoming more environmentally conscious, we are seeing banning and retirement of single-use plastic straw across various countries and communities beginning to ban plastic straw use.

In this guide, we list some of the basic types of reusable straws, and the pros and cons of each.....

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Coloured tableware and kitchenware is becoming a trend in recent years. The variety of trendy color available makes it appealing to consumers. But questions have risen on how to properly care for the cutlery. Contrary to popular belief, the process of caring for coloured tableware and kitchenware is a bit different than your common tableware. With this instruction guide, we can help you to keep your coloured tableware and kitchenware to maintain its shine and luster longer.....

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Mestolo: Un cucchiaio da portata per servire o mescolare liquidi o stufati. Il mestolo è costituito da un manico e da una ciotola per raccogliere liquidi o stufati. Rispetto alla schiumarola o al cucchiaio ha la vasca molto più profonda per contenere il liquido. La maniglia è generalmente progettata ad angolo rispetto alla ciotola per facilità d'uso. Il manico può essere provvisto di asole o di gancio per appendere il mestolo al muro o nella pentola.....

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Affilatore in acciaio inox

Nonostante il nome, la maggior parte degli acciaini sul mercato non affilano effettivamente i coltelli, ma semplicemente affilano la lama del coltello. Sono disponibili in una varietà di tagli e stili per soddisfare scopi diversi.....

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Ti sei mai confuso su come descrivere una parte di un coltello? Bene, sei nel posto giusto. Qui ti mostreremo le diverse parti che compongono un coltello.....

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A wide variety of kitchen tools exist for helping you with your everyday kitchen needs. With a wide plethora of kitchen tools available on the market, we can break them down into 3 main categories.

Cooking utensils & tools

These products are mainly used in the cooking process and assist in turning, flipping, moving, stabilizing, tossing and stirring the food. Examples include stirring spoon, large ladle, flipper, tongs, etc.

Baking utensils & tools

These are used primarily in baked goods. They can be used to prep bakery and food and/or also be used in and after the baking process. They are primarily used for measuring, sifting, mixing, slice and cutting the food. Examples include measuring spoon, whisk, turner, tongs, spatula, etc.

Prepping utensils & tools

These are special tools that typically serve a specific purpose. They come in a wide variety of looks and are used for measuring and prepping the food prior to cooking.

Examples include potato masher, grater, peeler, apple corer, garlic press, can opener etc.

The above is a general guideline on how these kitchen tools and utensils may be used and they may be used interchangeably for different purposes. For more information, please check our kitchen tools and consult one of our specialists.

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.
  
  
  

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.

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:

1. 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
2. Starting from the base of the blade, lightly run the blade along the length of the sharpener
3. If the knife starts to make screeching noise, please lighten the stroke.
4. Repeat the above until the desired sharpness is achieved.

Using a grindstone:

1. Soak the grindstone in water for 20-30 minutes.
2. Take the grindstone out of the water and dry with towel
3. Using a rougher grindstone first, run the blade along the stone back and forth for about ten times.
4. If required, use a finer grindstone to achieve the desired sharpness.

We will be exhibiting in the annual Chicago Houseware Show in Chicago, US and we will be showcasing new products and designs for the North American market. 

We look forward to meeting you soon!

Saremo presenti all'annuale Fiera Ambiente a Francoforte, in Germania, e presenteremo nuovi prodotti e design per il mercato europeo. 

Il nostro numero di stand: da definire