Miracle Blade World Class Knives As Seen On TV
Over 12 million Miracle Blade knives have been sold since 1989. Now the best just got better! The new Miracle Blade WC Series are the last knives you’ll ever need.
Chef Tony is proud to introduce this all-new 4th generation of knives…the Miracle Blade World Class Professional Series.
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Miracle Blade consists of every blade that you need! This pair of knives will certainly last you and provides a knife for each and every cut size. A straight edge blade easily prepares your meals and perfectly cuts any type of food. These incredible blades never get dull and never need sharpening! With Miracle Blade’s precision control, you’re sure to have chopping that is quick slicing, dicing, and cutting!
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– The knife is among the most single most important tool in the kitchen
– There are many different types of knives each serving a different purpose through the preparation of meals towards the actual eating
– There are several strategies for picking out the knife sets for that kitchen that fit you best
– Cutting having a dull knife can break the ingredients and change their taste for that worse
– A dull knife could also injure the chef because it’s quite likely going to slipping when cutting food
Miracle Blade is a remarkable set of cutting utensils, each made to help you create culinary perfection.
Miracle Blade WC – Knives that stay sharp for a lifetime
With all-new, perfectly well balanced manages, flash forged modern technology, the Miracle Blade Knives has the best blade for each task.
Miracle Blade WC – Knives that stay sharp for a lifetime
Miracle Blade contains every blade that you need! This set of knives is sure to last you and provides a knife for each cut size. The straight side blade quickly prepares your dishes and flawlessly reduces any kind of food. These incredible blades never ever get dull! With Miracle Blade’s accuracy control, you are sure to have fast slicing, cutting as well as dicing!
The Miracle Blade WC Series
The filet and boning knife is really flexible, it could skin and filet in a heartbeat.
The stippled edge cuts without tearing, and you should get perfect slices each time.
Thick or thin, it really is ideal for bread, tomatoes, and everything in between.
What is the distinct feature of the knives such as the Rock ‘n Chop and the Chop ‘n Scoop?
The feature is the Acu-Grip Control Ball and its unique design that actually helps you chop. Straight edge blade smoothly prepares all vegetables that are fresh even hard vegetables like Butternut Squash or Spaghetti Squash. It offers grantons for quick tri-zone and release cutting to help you dice, julienne and mince to perfection.
Chop & Scoop
Aided by the thin, flexible blade, chopping and garnishing is fast and easy. The brilliant design associated with Chop & Scoop allows you to chop your finest herbs and garnishes and then scoop them up to enhance your cooking skillet, salad or recipe that is favorite.
What is the purpose of the quick release of the Miracle Blade® Rock ‘n Chop?
It releases the food from the knife so the food does not stick.
Are the Miracle Blade® knives made from German stainless steel?
No, it’s actually the finest Japanese steel, which has all the same qualities as German steel. The Japanese have perfected the steel process through the automobile industry.
How to Care for Your Chef’s Knife
How to Care for Your Chef’s Knife 10/1/05 Chef’s knives generally have 8″ to 12″ blades, the 8″ being good for small work. The 10″ to 12″ blade is more versatile. The heavier the chef’s knife is, the more work it will do for you. Handle a knife before you buy it, to get the feel for the knife, how comfortable it is in your hand. Check the balance of the knife by placing it on your pointer finger. The balance point should be about where the blade meets the handle. Handle material is secondary and depends on your taste, but the blade should extend down into the handle.
Care of Your Chef’s Knife Wash any knife immediately after using with hot, soapy water. Do Not Soak. Do Not put your knives in the dishwasher, it will split wooden handles and dull the blade.
Before using your Chef’s Knife, realign its edge with a sharpening steel.
Sharpening Your Knives Mike the Butcher says that most people sharpen their knives too often and don’t”straighten”,”align”,”hone” them often enough. Working in the butcher shop cutting meat all day, he’d sharpen his knives maybe twice a year but straighten them several times a day. That’s what the chefs are doing on the cooking channels with those steels, straightening that very fine, sharp edge. This edge is so fine that every time you hit a bone, a countertop or cutting board it lays to the sides a little making your knife appear dull. This is when your edge needs to be straightened. Most people find it hard to determine the 20 degree angle to straighten an edge with a steel or are hesitant to swing that blade towards their hand (which you don’t really do since the pivot comes out off the wrist).
For tools to help you care for you knife, check out our knife sharpeners and polishes.
Now, a diamond steel is about the only thing that will take metal off the blade to sharpen if you apply a little pressure by laying the tip of the steel on a surface while you sharpen. You should not sharpen your knives using grinding wheels, too much heat will temper the edge, that’s the reason also why none of your knives should go in the dishwasher.
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