Category Archives: Cutlery

Slice and Dice

Slice-and-DiceDo you have a whole block of knives in your kitchen but find yourself using the same few over and over again? Correctly using each knife will help to keep you safe and make the slicing and dicing task easier.  Here is a simple guide we have created to show the various types of knives and their uses.


Chef Knives
A chef knife is one of the most popular and versatile kitchen knives. Use this type of knife to slice and dice fruits, vegetables, meats and fish.

Pairing Knives
This knife is used for small tasks like peeling and slicing small fruits and vegetables.

Boning Knives
Extremely sharp blade used to simply remove meat from the bone. Boning knives are available in different flexibilities.

Bread Knives
A narrow serrated blade designed to quickly slice through soft products with a tough outer layer. This type of knife is great for slicing bread, tomatoes and melons.

Cleavers are available in a variety of thicknesses. Thin cleavers with fine blades are great for chopping and slicing vegetables. Thick cleavers are used to cut through firm vegetables, meat and poultry bones.

Slicing Knives
A slicer is used to carve meat into especially thin slices.

Explore other knives in your knife block and discover how simple slicing tasks become with the correct tool. Don’t forget to shop the large variety of knives from Instawares.


Asian Inspired? Make Sure You Don’t Make These Mistakes

If you own an Asian restaurant, it’s inexcusable to make these mistakes. Thai is a completely different world than Chinese or Japanese, and Korean food is as similar to them as Mexican or Cuban food is Canadian cuisine. There may be some abject similarities, but not all across the board can be treated the same.

Foodbeast has collected a litany of sins occurring in Asian restaurants on a daily basis. Have you seen these in your restaurant, or have you even committed them on your own?

  • Never stick chopsticks straight up in a bowl of food. It can symbolize everything from stabbing, death, or even piercing one’s soul.
  • No need to bow to all people, nor always offer chopsticks: these vary from culture to culture, with bowing being more prominent with Japanese culture, and Filipino food not requiring chopsticks.
  • Chopsticks are only used for noodle dishes when it comes to Thai food.
  • Chopsticks are never to be tapped on the bowl when it comes to Chinese food, as that’s a sign of how people in need ask for food.
  • Fried rice has already been seasoned, so don’t pour soy sauce on it.
  • Pho has already been seasoned, so don’t pour Sriracha and hoisin sauce in it.
  • Never move food from a shared dished directly to your mouth (place it down on a plate first), nor grab it with the tips of your chopsticks you eat from (use the reverse end).
  • Don’t flip fish over, as it imitates the flipping-over of a boat.
  • Don’t slip pho, and eat it as soon as it hits the table; letting it go cold is an insult.
  • With Korean food, don’t hold and eat food out of a bowl in your hand.
  • Never blow your nose during a Korean meal.
  • Don’t put wasabi on nigiri, as there’s already some between the rice and fish. Likewise, make sure to eat nigiri in one bite, and only use your hands. Nigiri isn’t meant for chopsticks.

Have you committed these scenes while eating these types of food or, if you run a restaurant that sells this cuisine, have you found customers not knowing the accuracies of the cuisine?

At that point, you’re likely faced with a conundrum. Do you allow your customers to eat while committing sins that may outright be offensive to other clientele or your staff (and at least, might be unhygienic or disrupt the flavor of your food).

It’s a cultural and sociological problem. Many people would relish the opportunity to learn how to do things the “right” and “authentic” way, and yet others will be offended that you’re “correcting” them or telling them they’re “wrong.”

A light hand is the best approach, without chastising but encouragement. One way to approach the topic is to see if they’d like to learn; offering a “can I show you a trick?” or “you’re close, but how to really eat nigiri…” might be less insulting and more educational.

And The Best Kind Of Plate To Eat On Is…

Set of round plates or dishes on white background
If you’re a quick-service restaurant, you may use a basket with paper; toss out the paper, wash the basket, and you have a simple way to sling out french fries, hamburgers, and hot dogs. With soup or salad, you need a deep bowl that’ll hold a good amount of liquid or leafage for lighter lunches. Every once in a while, you might need a particular dish for a particular concept, such as manicotti, but for most every day dishes, you’re going to want a standard, every day plate that can be used across the board in your restaurant.

The BBC reports on a study that shows sometimes simple is best. White and round dishes might be the key to making food look and taste better. A test was preformed with the same cheesecake, on white round dishes, white square dishes, black round dishes, and black square dishes. The white round dishes were found to lead to more pleasurable eating experiences, but the opinion might stem from the mindset and emotional connections that are to be made with the design. White is traditionally connected to “purity”, and the white round plate might be just too iconic for serving food that anything different seems off. If anything, white plates can help show the cleanliness of the dish. Black square plates were found to have their own home, with being used for more critical judgements and

Slates might look nice or be used for unique effect, but may present problems with items rolling or draining off of the plate during serving or eating.

There are a variety of white round dishes availably for purchase. Width can range from 16 inches, 10 inches, to even 6.5 inches, but they all offer the same concept of holding food in a clean and concise circular carrying plate.

Have you considered that you might need to upgrade your dishes? Over the years, wear and tear can happen even to the cleanest and safest restaurants. Chips and damage can be joined by stains and streaks, and no matter how clean you try to get the dishes, it’s always a good idea to have new ones in backup.

Beyond ordering new white round dishes for the everyday sale, you might want to consider a few black square dishes for such creative moments. If you want a true response to new dishes, you might want to put items on there to get true responses to your dishes. For soup dishes, you’re left with no choice but to have deeper bowls, in which you should want to stick with white round ones as well.

Now, glasses and mugs, baskets and utensils? There’s a whole possible world of what to do with those, and there’s no particular study saying one color is better than another (although, round mugs would make sense).