Chicago Cutlery made this chefs knife with a forged stainless steel blade with bolster, full tang, and triple riveted handle. The 1, 2, 3 of a quality chef’s knife at a price that begs the question of what those other guys are offering for the money. Makes a great casual gift for the newly independent chef’s first kitchen knife.

What’s more American than firing up a pyramid of pillow-shaped charcoal briquettes in the backyard grill in anticipation of a lip-smacking, smoky-tasting summertime barbecue?

Current economic constraints may prevent us from splurging on lobster, rib-eyes and other upscale delicacies with any regularity this season, but there are ways to maximize grilling pleasure no matter what foods find their way to the hot coals.

The first is to use every opportunity to add flavor, which can start with your choice of fuel. Charcoal has always been king when it comes to turning out tasty treats, and these days, there is a charcoal grill for every backyard and for every cooking need. The Kingsford line includes the traditional kettle shape in a 14-inch tabletop model, as well as in a 26-inch “big-daddy” size, which is perfect for those with bigger families and those who like to entertain with tongs. There is also an 18.5-inch and a 22.5-inch size. The Weber Charcoal Grill with Propane Ignition makes starter fluid a memory. Go from box to grate without touching a briquette.

For those who really want to go for the gusto and prefer the lower and slower method of cooking for a crowd, consider a grande-size charcoal barrel grill. Masterbuilt makes a barrel grill in four sizes that has an optional side firebox, so it becomes easy to make it a smoker and add a layer of smoke flavoring simply by adding a mesquite or hickory log to the coals.

Another way to ensure success is to choose foods that are appropriate for the grille and that people love to eat. Smaller tabletop kettle grills are best for quick-cooking foods such as burgers, hot dogs, sausages, sliced veggies and even small seafood pieces such as shrimp and scallops.

Larger kettle grills can be set up to cook over both indirect and direct heat, which expands the menu. Chicken pieces are perfect for preparing over indirect heat (prevents flare-ups) or bone-in pork chops can be seared over direct heat and then moved to the indirect side. While meats are finishing off, the rest of the meal can be prepared over direct heat. Mushrooms, asparagus, sliced zucchini, and tomato halves topped with parmesan cheese are all great-from-the-grill goodies.

A barrel grill obviously holds the most potential for taste bud tantalizing recipes. Whole chickens, pork butts, briskets, racks of ribs, corn on the cob, baked potatoes and more, can comfortably fit on the generous cooking grid — especially if using the optional side firebox.

The third way to maximize your hot-coal encounter is to cook two or three meals at once.

Grill a large flank steak and a double helping of sliced zucchini and squash for dinner. You can then use the leftover steak as a luxurious addition to a lunchtime salad. Stack the chilled veggies on hearty focaccia bread and top with fresh mozzarella and a drizzle of extra virgin olive oil for a hot summer night supper.

Fish fares well as a second or third meal too. Blackened tuna makes a good-enough-for-company dinner, and then a scrumptious next-day tuna salad sandwich. A generous portion of grilled shrimp makes a lovely dinner, a scrumptious lunchtime shrimp salad, and a tasty addition to a weeknight stir-fry.

Don’t forget that dying embers in a charcoal grill are perfect for making desserts. S’mores might be obvious, but also try sliced pineapple or other fruit — just brush with a bit of butter and heat on the hot grill grids. Serve with vanilla ice cream or whipped cream.

So head for the great outdoor, fire up the charcoal grill, and take advantage of every last heated moment!

The two most innovative features of Yoshikin Global knives are their edge and the way they are balanced. A knife is really all about its edge, and the Global edge is its signature feature. The majority of the Global knives are sharpened or ground on both sides of the blade, just like Western style knives. However, these two sided edges are ground at an acute angle.

This is in contrast to Western or European knives that use a beveled edge - the straight edge results in a dramatically sharper knife which stays sharper longer. The edge on a two-sided Global knife is so large and prominent that it is easily seen with the naked eye and extends a quarter of an inch or more up from the tip of the knife.

Henckels Twin Cermax M66 blades are crafted from microcarbide steel, a molten substance atomized into a powder and then compacted under intensely high heat and pressure. The result is a hardness rating of 66 Rockwell, which allows the blades to be brought to scalpel like sharpness and ensures that they retain their edges remarkably well. A Henckels chef knife complements every cook and any kitchen.

This Wusthof Classic 8 inch is a great all-around knife for cutting, chopping, or slicing meats and vegetables. Blade, tang, and bolster forged of single piece of high-carbon steel; provides perfect balance. Sharp, laser-tested, long-lasting edge; won’t stain, pit, or rust; hollow-ground design reduces friction, allows moist foods to release easily. Black, triple-riveted, synthetic handle for strength and durability. Hand wash recommended. This forged chef knife is in stock and ready to ship.

The chefs knife, also called the cook’s knife. or the French knife, is the workhorse of the kitchen. The go-to food preparation tool that you will use every time you prepare a gourmet recipe. Chef knives come in various length blades - from 5 to 12 inches. Professional chefs prefer the 8 inch blade length which seems to provide the most versatility and balance. Keep in mind that most professional chefs are male and the 8″ blade may be a tad hefty for the more diminutive cook. Don’t worry. There are excellent quality 6″ chef knives too. The shape of the chef’s knife is what makes it so versatile. This illustration from Wusthof shows how parts of the knife are used for different tasks.

1 The mid section of the blade is appropriate for either firm or soft
food. The gentle curve of the blade is ideal for mincing leeks, chives,
parsley etc. A chef’s knife edge is ground thin for cutting
performance. Chopping through hard, dense bones with the center of the edge will dull
the blade and could damage the fine edge. Use a cleaver and not your chef’s knife for heavy
duty meat chopping. Chefs knives do not have serrated blades which are designed
to cut soft objects.

2
The tip is pointed, slightly flexible, and can be maneuvered around bones. The
curved front of the blade should be kept sharp as it is suitable for many small cutting jobs.
It is particularly useful for chopping onions, mushrooms, garlic and other small vegetables.
The curved shape lets you chop and dice with a smooth rocking motion which
reduces fatigue on those big jobs.

3 The spine of the blade
is flat and much thicker than the edge. The spine of your chefs knife can be used to break up small bones
or shellfish or for tenderizing meat cuts.

4 The weight distribution
and balance are optimal at the bolster, just above the heel of the blade. The
heel section of the blade is used to chop through extremely firm food objects like turnips
and other root vegetables. A bolster that extends full length to the heel
provides better finger protection but can
make sharpening the heel section more difficult.

5
The wide flat surface of the blade is suitable for smashing garlic, and for
flattening fillets as well as for lifting the choppings into
the pan.