Julia’s Mexican Restaurant

Category: Knives & Cutting — page 4

Honest guides to kitchen knives, cutting boards and sharpeners, from a kitchen that preps salsa, carne asada and vegetables every day.

Knives & Cutting Knife and Fork, Sold Together: The Best Carving Set for a Roast The best carving set for turkey, ham and roasts, from Zwilling, Wüsthof, Henckels and Shun, with what is in each box and how to care for…
Knives & Cutting Steel or Nylon? The Best Kids Knife for Each Stage The best kids knife for each stage, from nylon to a real steel blade, with every maker's own age guidance and what supervision they call for.
Knives & Cutting Three Knives, No Block: Before You Buy the Best Knife Set Gift A big block set is hard to give. Small knife sets that fit a wedding, housewarming or new kitchen, with what each listing says about the…
Knives & Cutting Engraved, Sheathed or Boxed: The Best Chef Knife Gift Buying a knife for someone else is different. Chef knife gifts by what comes with them and how to choose without knowing the recipient's hands.
Knives & Cutting Color, Weight, Groove: The Best Cutting Board Vegetables Need The best cutting board vegetables need is light, catches juice and stays away from raw meat. Eight picks, from color-coded sets to flexible mats.
Knives & Cutting Wood, Bamboo, Paper or Rubber: The Best Non Plastic Cutting Board The best non plastic cutting board for your kitchen: teak, maple, bamboo, paper composite and rubber picks, with honest notes on binders and upkeep.
Knives & Cutting Breaking Down Birds: The Best Boning Knife Chicken Cooks Can Buy The best boning knife chicken cooks can buy: short, firm and grippy blades, from a 5-inch Wüsthof to true honesuki knives, with flex stated where known.
Knives & Cutting First Stone, Steady Angle: The Best Whetstone Beginner Picks The best whetstone beginner picks: seven first stones compared by grit, soaking, angle guide and base, and what each one leaves you to learn yourself.
Knives & Cutting By Grit and Steel: The Best Whetstone Japanese Knife Owners Can Buy Water stones for Japanese knives, sorted by grit and by steel: routine #1000, finishing stones, chip repair and full sets from Japanese makers.
Knives & Cutting Straight or Curved? How to Choose the Best Carving Fork How to choose the best carving fork to match a knife you already own: straight or curved tines, forged or stamped steel, handle and length.
Knives & Cutting Thin Blade, No Bones: The Best Vegetable Cleaver A vegetable cleaver is a thin Chinese-style slicer, not a bone chopper. Seven picks in carbon and stainless, and how to tell the two kinds apart.
Knives & Cutting Felt or Hard Shell? How to Pick the Best Knife Guards Eight picks for the best knife guards, from slim sleeves to a magnetic case and a saya, with what each listing says and which have an…