The rise of Fall 🍁🍂🎃
Growing up, if I was ever asked what my favorite time of year was, I would answer spring… most likely because it meant my birthday was near.😂 There’s something to be said about the arrival of Fall though. I enjoy aspects of each season but Fall brings about a particular joy in me. The crisp in the air, the changes in leaves, candied apples, Halloween….. Fall gatherings and bonfires 🔥 lighten the spirit and prepare us for the holidays. What is your favorite time of year?
We went shopping for Thanksgiving dinner yesterday….last minute shopping as always! It was an absolutely amazing time perusing the aisles, imagining the feast we would prepare. As we prepare for Thanksgiving, on the horizon we are also prepping for Christmas, The Fellowship of the Grill Christmas Cookoff and collaborating with select great brands.
In the midst of all the turkey and stuffing, we will be preparing a rack of ribs and stuffed pork loin from Campo Grande. Campo Grande is on a mission to deliver the best of Spain's delicious food culture straight to your doorstep—from free-range Ibérico pork raised on humane family farms to sustainable European seafood and grass-fed Vaca Vieja beef.
The founder of Campo Grande, Kurt Oriol is descendant of a Spanish family that takes great pride in food preparation and of course loves to eat. Enjoying an upbringing between Spain and the U.S., deep appreciation of food and culture from home provided inspiration to spread the love to all those that enjoy food as he does.
In 2015, Oriol co-founded Iberian Pastures, one of the first Iberian pig farms in the U.S., which airlifted a herd of black-hoofed pigs from Extremadura to Georgia. Campo Grande
Tuo Cutlery
Tuo Cutlery offers up some quality kitchen necessities! Last year we posted a series on knife selection and what to look for when shopping. For starters we want to pay attention to: angle, shape, weight, type of steel, and thickness of the blade.
Tuo Cutlery’s German chef’s knife was tried in the kitchen and passed with flying colors! The size and leverage provided makes for optimal efficiency while slicing through large cuts. This blade made prep swift and efficient! Let’s take a look at the rest of the stats.
Precision-forged, high-carbon German stainless steel at 56±2 HRC
8-12 degree sharpened edges to ensure you a razor-sharp blade
Beautiful hand-polished satin finish blade
Tapered design for hardness and flexibility
Precisely tempered for added durability
Ergonomic handle shape for maximum comfort, grip, and maneuverability
Full tang for incredible robustness and quality
Below are typical specs for a German blade for comparison- Please contact us for any questions on specs.
German knives:
Bevel angle: 20-22 degrees
Shape: Curved
Weight: Heavy
Thickness: Thicker blade, especially near the bolster.
Steel: softer steel 56-58 Rockwell
German knives, sporting a thicker, heavier blade, translates to more robust chores. The softer steel offers immense durability. The added weight also makes for easier work of cutting through bones and thick cuts.
A question to ask yourself….What types of blades do what?
When shopping for a new knife, you will see mostly two different types of blades. Japanese and German. Now don’t get me wrong, there are many other types of knives out there. These are just the two most prominent.
As long as you’re purchasing from a reputable dealer, either knife will suit many tastes. We would like to impart knowledge to help you determine which one will meet all of your needs...not just some of them.
We’ve seen @Tuocutlery German Chefs knife. Lets talk Japanese knives. @tuocutlery offers a wide selection of blades to suit your needs. Japanese blades often sport a single bevel, such as the ones you see at a sushi bar or hibachi. The western type of Japanese knives, are double beveled or sharpened on both sides.
Check out the following specs when looking at knives: angle, shape, weight, type of steel, and thickness of the blade.
Japanese blades:
Bevel angle: 12-15 degrees
Shape: straight edge
Weight: Light weight
Thickness: Blade is thinner and often bolster free.
Steel: 60-61 Rockwell
In our first knife post, we talked about Rockwell rating. As far as Japanese blades go, the slim hard steel makes for an edge that is razor sharp and lighter. This type of knife is great for precision work where attention to detail is imperative. The harder steel offers up a very sharp edge that lasts longer. On the downside, the harder steel makes a blade that is more prone to chipping and cracking. Please note that this type of occurrence is from improper use of the knife. Know your skill set and limitations.
Hopefully these tech specs will help narrow down your selection! Stay sharp, pay attention to the details. If you have any questions, contact us.