Different Kinds of Kitchen Knives

By David Stone
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When you are selecting a good kitchen knives there are a lot of things that you need to consider. There are a few different kinds of blades. The type of steel is also something to consider as well. Certain countries have developed their own blends of steel that have different qualities. Some different blades to consider are the conventional v-shaped blade that is sharpened from both angles, and the Japanese style blade that is only sharpened from one angle. The v-shaped blade is very sharp but does require more maintenance. It does not need to be sharpened more, but it the blade becomes off center and needs to be corrected by sliding it along a metal rod. V-shaped blades are more of a world standard because it was originally used in more countries and the realigning of the blade is an easier way to manage a constant sharpness. The Japanese style blade is very sharp as well and will stay sharp longer. This is ideal for cooks who do not want to regularly recenter the blade. This blade will need to be sharpened more to maintain ideal sharpness as a result.


Conventional steel is used by knife manufacturers. Higher quality companies use more nickel to prevent rust. However, Spanish steel is stronger. This allows the blade to be sharpened to a much finer blade. This is less common due to its price and availability. Japanese steel is also very strong but it will have a Japanese style blade.
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Finally it is important to select a knife that has a full tang. This means that the steel of the blade runs all the way through the handle of the knife. A full tang ensures strength, weight and balance. Most knives that have a full tang make it visable by fastening the handle on either side of the steel, leaving the steel viasble on the top and bottom of the handle.
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Find out more useful information about knives at http://www.find-knife-resources.info.

Dandelions for the Kitchen

By Shauna Hanus
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No I am not suggesting that you start growing dandelions in your kitchen. But there are varieties of dandelions that are great in salads and as cooked greens.

Edible dandelions (not the type growing in the grass) are packed full of nutrition and can be a valuable assest in the kitchen. Dandelions contain vitamin A, vitamin B, vitamin C, vitamin D, calcium, potassium and iron. Because of there high vitamin content dandelions are a perfect addition to a healthy diet.


When shopping for dandelions look for them in specialty markets or farmers markets. Older mature dandelions will be about 12 inches long while young tender dandelions can be found 5-8 inches long.

Once you have your fresh dandelions home store them in the refrigerator in a plastic bag or airtight container. Dandelions will keep fresh for about 5 days when stored properly.
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When you are ready to prepare your dandelions for cooking or eating raw in a salad wash them thoroughly. Allow the leaves to remain moist until just before cooking or adding to a salad. If you are cooking mature dandelions trim of the stems and allow the leaves to remain moist during cooking. This will help the larger dandelion leaves wilt when cooked.
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Young dandelions provide a peppery bite to fresh salads but mature dandelions must be cooked or they will be too bitter to eat. Because dandelions have such a hearty leaf they lend themselves well to being boiled, stewed or even added to soups and meat. It is advisable to add dandelions toward the end of cooking so the bitter flavors do not alter the taste of the dish.
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Shauna Hanus is a gourmet cook who specializes in creating gourmet recipes. She has extensive experience cooking with easy to find grocery items to create delightful gourmet meals. She is also the publisher of a no cost bi-monthly gourmet newsletter. Her newsletter is always fun and informational packed with tips and trivia you can use everyday. Sign up for her newsletter and learn more about Gourmayeats Weekly Recipe Club at http://www.gourmayeats.com/recipe.html