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Hoffritz was well known for selling Swiss Army knives.Near Hoffritz's end in 1993-94, its Swiss Army knife suppliers cut them off for non-payment. Precise International resumed supplying them on a "pay as you go" basis (despite still being owed a significant sum), knowing it was their only chance.
Two long arms with a pivot near the handle. Trussing needle: For pinning, or sewing up, poultry and other meat. [11] Needle, about 20 cm long and about 3mm in diameter, sometimes with a blade at end for pushing through poultry Twine: Butcher's twine, Cooking twine, Kitchen string, Kitchen twine: For trussing roasts of meat or poultry.
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The company's main products are kitchen knives for domestic and professional use. [2] [3] WÜSTHOF is one of the largest manufacturers of chef's knives. [4] [5] WÜSTHOF knives are manufactured in Solingen, Germany, [6] where around 400 of the company's 480 employees work. [7] [8] [1] WÜSTHOF's trademark is a trident in a circle. The brand is ...
A kitchen knife is any knife that is intended to be used in food preparation.While much of this work can be accomplished with a few general-purpose knives — notably a large chef's knife and a smaller serrated blade utility knife — there are also many specialized knives that are designed for specific tasks such as a tough cleaver, a small paring knife, and a bread knife.
Knork – A knife with a single tine, sharpened or serrated, set into the anterior end of the blade. Pastry fork – A fork with a cutting edge along one of the tines. Spifork - A utensil consisting of a spoon, knife, and fork. [8] [9] [10] Spoon straw – A scoop-ended drinking straw intended for slushies and milkshakes.
Only a few weeks later, Adolph Kastor started his own company, Adolph Kastor & Bros. on Canal Street in New York City, where he imported and distributed German-made knives. [2] In 1897, when the Dingley Tariff was enacted, the knives became too expensive to import. The only solution Kastor saw was to manufacture knives domestically.
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.
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