enow.com Web Search

Search results

1. Results from the WOW.Com Content Network

2. The best garlic presses of 2023 - AOL

   www.aol.com/lifestyle/were-crushing-best-garlic...

   The Kuhn Rikon garlic press proved to be the best overall stainless steel garlic press of the different tools we tried. The sturdy weighted handle presses cloves with ease, and an inner lever ...

3. Chef's knife - Wikipedia

   en.wikipedia.org/wiki/Chef's_knife

   Chef's knives are made with blades that are either forged or stamped: Forged: A hand-forged blade is typically of high quality and is made in a multi-step process by highly skilled manual labour. A blank of steel is heated to a high temperature, and hammered to shape and harden the steel. After forging, the blade is ground and sharpened.

4. List of blade materials - Wikipedia

   en.wikipedia.org/wiki/List_of_blade_materials

   The blade is made of non-rustproof carbon steel, blue-plastered by hand and finely forged from the base to the tip of the knife. The 90 mm (3.5 in) long blade shows patina (dark spots) caused by decades of use. It can easily be sharpened to a shaving sharp edge. Carbon steel is a popular choice for rough-use knives and cheaper options.

5. Garlic press - Wikipedia

   en.wikipedia.org/wiki/Garlic_press

   The inventor of the garlic press is generally held to be Karl Zysset (1907–1988) founder of the Swiss kitchen utensil company Zyliss. [1] [2] Garlic presses present a convenient alternative to mincing garlic with a knife, especially because a clove of garlic can be passed through a sturdy press without even removing its peel.

6. Knife - Wikipedia

   en.wikipedia.org/wiki/Knife

   A Bowie knife of pattern-welded steel. A knife (pl.: knives; from Old Norse knifr 'knife, dirk' [1]) is a tool or weapon with a cutting edge or blade, usually attached to a handle or hilt. One of the earliest tools used by humanity, knives appeared at least 2.5 million years ago, as evidenced by the Oldowan tools.

7. Cleaver - Wikipedia

   en.wikipedia.org/wiki/Cleaver

   In contrast to other kitchen knives, the cleaver has an especially tough edge meant to withstand repeated blows directly into thick meat, dense cartilage, bone, and the cutting board below. This resilience is accomplished by using a softer, tougher steel and a thicker blade, because a harder steel or thinner blade might fracture or buckle under ...