The knife is the most used and indispensable item a chef has at his or her disposal. Selecting good knives and other types of cutlery is vital. What should a restaurant operator look for in good cutlery? Here are some of the basics. Knives have developed over the years from iron to carbon steel, which is highly susceptible to corrosion, to forms of stainless steel, which are widely used today. The quality of a knife is greatly influenced by the grade of steel used. The most important ...

Register to view this Article

Why Register for FREE?


Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.