by Chef Maryam GhargharechiApril 04, 20192 min read0 Comments
Accidental cuts from a knife are one of the most common hazards found in the kitchen. Whether you’re slicing a bagel or deboning meat, an injury can result from your kitchen engagement. If you cut yourself while slicing a bun, the first step is to wash the wound to prevent infection.
by Chef Maryam GhargharechiMarch 25, 20194 min read0 Comments
Kitchen knives can rust if they are made of steel. Don’t worry, the rust is not dangerous and you can still safely use the knife. The only issue with rusted knives is that it is unsightly and can add impurities to your food preparation. Also, if rust is not treated, it can end up making a knife unusable.
by Chef Maryam GhargharechiJanuary 02, 20195 min read0 Comments
We have listed the most common blade types for kitchen knives. In this article, we will explore four of the most common types of knife blades: high-carbon steel, stainless steel, high-carbon stainless steel, and ceramic.
by Chef Maryam GhargharechiDecember 24, 201811 min read0 Comments
There are probably more than a dozen different kitchen knives, some versatile, others dedicated for extremely specific uses. From slicing and dicing to carving and paring, every kitchen needs a professional set of knives.
by Chef Maryam GhargharechiNovember 21, 20182 min read0 Comments
Food Poisoning is a common problem -- but it’s also one that can often be prevented.
Many cases are mild and you get better without treatment. But some cases may be so severe that you need to go to a hospital for treatment. To avoid getting a foodborne illness in the first place, there are some general guidelines to follow.
by Chef Maryam GhargharechiApril 26, 20182 min read0 Comments
Useful as it is, a knife can be a deadly weapon when misused. From the chef’s knife right through to the Santoku, we all aim to have the right knives for the proper purpose. But while knives can do a lot of things for us, the one thing they cannot do is guarantee our safety.