No good food without good products… and without good utensils! Having good knives is essential for any cook who respects himself. Tarrerias Bonjean has just released a new range (“Maestro Ideal TOP CHEF”), in partnership with Top Chef. We asked Bruno Petitdemange, sales manager, to tell us more.
The expertise of a great cutler!
Knife manufacturer since 1648, Tarrerias Bonjean had every legitimacy to link a partnership with Top Chef. Candidates in the next session will have the pleasure of using these high-quality knives!
Their particularity? These are so-called “forged” knives, that is to say, made in a single stainless steel plate, in one piece. Remember that the forged knife is THE reference for all professional cooks, chefs, or apprentices! These knives 100% made in France are made in Thiers from stainless steel of high quality and rich in chromium (16%, against 13% at most competitors).
Due to their manufacturing process, these knives are particularly robust (there is no weld point), and have a high resistance to corrosion, while having a sufficiently flexible blade that allows high precision. The icing on the cake, offers excellent comfort of use.
Which knife for what use?
Every professional cook has his knife case. No need to break the bank to equip yourself! To be efficient in the kitchen, Bruno recommends to the amateur cook, 4 different models:
- The 10 cm office knife: it is THE essential basic knife for peeling, cutting, pricking and slicing.
- The kitchen knife (also called “slicer”) 15 cm. Its wide and rigid blade makes it possible to slice, and cut small parts
- The kitchen knife 20 cm, to slice the largest pieces
- The Santoku, Japanese knife used to slice and chop. Its wide, honeycomb blade is designed to accompany the cut and prevent food from sticking to the blade.
- In practice, if you want to cook a veal in a casserole for example, the 20 cm kitchen knife will allow you to detail the meat to perfection, the office knife will be used to slice the mushrooms, and you will make a brunoise of vegetables with the Santoku.
If you want to treat yourself and go even further, here are 2 “bonus knives”!
- 1 boner, which is used to debone and denernever meat and poultry
- 1 “sole fillet” with a narrow and flexible blade, to raise fish fillets, and make carpaccios of meat or fish
Some tips to take care of your knives
Even if they are designed to withstand almost everything, avoid putting your knives in the dishwasher. Their blade could touch other cutlery and wear out prematurely. A knife washes in the hand and wipes itself immediately!
Also, remember to store it by protecting it from other blades: the magnetic bar on the wall is ideal, but you can also opt for a sheath or knife block.
Finally, remember that a knife should be sharpened as soon as you notice that the blade is dulling. If the stone or sharpening rifle scares you, just choose a good sharpener that is easy to use.
Thanks to Bruno Petitdemande, Sales Manager Networks Specialists-CHR – Tarrerias Bonjean
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