SHOWS
SHOWS COMING UP AND I WERE TODAY'S SPECIAL WER
WILL BE UP IN ABOUT ONE
HOUR FROM NOW FROM
DE'LONGHI, A BRAND-NEW
AIR-CONDITIONER. WE HAVE
A GREAT SHOW NOW ALL
ABOUT KITCHEN NEEDS AND
ITEMS YOU MIGHT NEED. IT
IS CALLED KITCHEN
SOLUTIONS BY THE WAY.
I AM PASSIONATE ABOUT
MAKING SURE THAT YOUR
KNIVES ARE SHARP AND
WORKED IN THE RESTAURANT
BUSINESS FOR 18 YEARS.
THE ONLY DANGEROUS KNIFE
IN THE DRAWER IS THE ONE
THAT INSTALLED. WHY?
BECAUSE YOU HAVE TO BECA
EXUDE MORE PRESSURE WHEN
YOU ARE SLICING AND
CHOPPING WITH A DULL
KNIFE SO YOU NEED TO KNI
KEEP YOUR KNIVES SHARP.
THE PROBLEM IS THAT MOST
KNIFE SHARPENERS AT THE
LOCAL STORE ARE PRETTY
MUCH GARBAGE, THEY DO MU
NOT WORK. UNTIL NOW.
BAVARIAN EDGE HAS COME B
UP WITH ONE THAT HAS A
DIAMOND DUST COATING AND
YOUR KNIVES WILL BE
RAZOR-SHARP WITH MINIMAL
EFFORT. ONLY $22.95. TIM
WILKINS WILL TELL US
ABOUT. THIS SHOULD WIN
AWARDS FOR DESIGN. IT IS
BEAUTIFUL. NORMALLY THEY
ARE INDUSTRIAL AND KIND
OF CHUNKY BUT THIS IS A
BEAUTIFUL VIEWS OF ART
HERE.
HERE.
HERE. >>GUEST: (...) THE ONES
WITH MOTORS WILL GRIND
DOWN YOUR KNIVES BUT DOW
THIS HAS 2 SPRING LOADED
LOADED(...) THAT FLEX
HERE AND IF I TURN IT
JUST RIGHT YOU SEE THE
PHOTOS OVER PEACE RIGHT
HERE. --PIECE
HERE. --PIECE THAT IS THE TUNGSTEN
CARBIDE SHARPENERS, WITH
THE MICRO DIAMOND THE MI
DUSTING ON IT AND WHEN
THIS FLEXES AND OPENED,
WE MAY ACTUALLY OPEN WE
THEY OPEN TO GET TO THE
RIGHT ANGLE FOR EVERY
BLADE.
BLADE.
BLADE. >>HOST: EVERY NIGHT IS
A LITTLE BIT OF A
DIFFERENT THICKNESS AND
SIZE.
SIZE.
SIZE. >>GUEST: IT DOES
SERRATED BLADES OR
JAPANESE BLADES AND YOU
CAN OPEN UP YOUR KITCHEN
SHEAR'S AND DO THOSE SHE
WHAT IF WE DONE FOR WHAT
YEARS GUY YOVAN? I WORKE
WHAT IF WE DONE FOR WHAT YEARS GUY YOVAN? I WORKED
IN MY FAMILY'S BUTCHER
SHOP AND I LEARNED TO
SHARPEN OF COURSE, IN SH
THE OLD DAYS LIKE THIS.
THEY TELL US NOW THAT
IS VERY DANGEROUS SO IS
WHAT YOU END UP DOING IS
ACTUALLY HAVE TO KEEP
THIS AT A 15° ANGLE TO
SHARPEN. I WAS NOT SHA
GOOD IN GEOMETRY AND GOO
THIS IS JUST GOING TO
WEAR YOUR KNIVES OUT.
>>HOST: TIM THEY DO NOT
WORK. LISTEN. UNLESS YOU
HAVE THE THINGS TREATED
ALL THE TIME AND USE THE
PROFESSIONAL CHEFS USE
THEM AND DO IT SO THEM A
QUICKLY BUT YOU PRETTY
MUCH HAVE TO USE THE
HONING STICK EVERY DAY H
TO KEEP THEM SHARP, IT
DOES NOT PUT THE KIND OF
ADD-ON THAT THIS WILL,
HOW DOES IT WORK?
>>GUEST: YOU SAW ME GO
TIP DOWN LIKE THIS, THIS
IS DOING A COURSE SHARP
ON IT, GETTING THE RIGHT
ANGLE. --COARSE
ANGLE. --COARSE THEN THIS IS FINE, I THE
WILL DO 4 OR FIVE WITH A
LIGHT DOWNWARD PRESSURE,
THAT IS ALL I AM DOING
LIKE THAT! NOW LET'S
GIVE IT A LITTLE WHITE
AND SEE THE PARTICLES, A
AS OPPOSED TO WEARING IT
DOWN, YOU WILL SEE A
LITTLE BIT HERE, A FINE
DUSTING OF THE METAL.
>>HOST: YOU HAVE TO
REMOVE MATERIAL TO GET R
IT SHARP.
IT SHARP.
IT SHARP. >>GUEST: STANBACK MY
FRIEND, STAND WAY BACK!
THAT MY FRIEND IS A
--STAND BACL
--STAND BACL SHARP KNIFE. --BACK
>>HOST:
>>HOST: THE KEY TO >>HO DOING YOUR KNIFE WORK
PROPERLY IS THAT YOU PRO
NEED A KNIFE THAT IT
SHARP. LOOK AT TIM DOING
THIS, IT GOES RIGHT
THROUGH. NORMALLY YOU DO
NOT CHOP A TOMATO BUT NO
YOU SLICE IT, THIS (...)
SHOWS YOU HOW QUICKLY
AND EASILY THAT WORKS.
>>GUEST: READY? I WILL
SEND IT OPEN LIKE IT IS
A MANDOLINE. LOOKING
BEAUTIFUL AND WAFER THIN
YOU CAN GET YOUR TOMATOES
TOMATOES. LOOK AT HOW
BEAUTIFUL THAT IS.
>>HOST: SO WHAT KIND OF
KNIVES DOESN'T WORK ON?
ALL OF THEM? -- DOES
IT
IT
>>GUEST:
>>GUEST: IT WORKS ON ANYTHING THAT FITS IN
THERE AND ESPECIALLY, TH
ONE THING YOU NORMALLY
CANNOT DO, SERRATED
KNIVES. HERE IS THE
FEATURES. THE FACT THAT
IT OPENS AND FLEXES, WE
MENTIONED THE SPRING
ACTION TUNGSTEN
ACTION TUNGSTEN
[READING]
[READING] KITCHEN SHEARS I WILL
SHOW IN A MINUTE. CHECK
THIS OUT WHEN I COME THI
BACK TO THIS SERRATED
KNIFE. WE HAVE A BOWL
DOWN THERE? THERE WE GO.
HERE IS WHERE IT IS, YOU
PUT THIS AT ABOUT A 35°
ANGLE BUT YOU WANT TO AN
SEE WHAT SIDE THE
SERRATED EDGE IS ON AND
THAT OPENS UP TO BE
EXACTLY THE RIGHT ANGLE.
ANGLE.(...) AND FLEXES
TO SHARPENERS KNIVES.
I WILL GIVE IT A FEW
SPINS, THERE IT IS RIGHT
THERE. NOW I SHOULD HAVE
DONE A NICE BEFORE AND
AFTER HERE BUT THIS IS
GOING TO FALL THROUGH GO
THE BREAD THAT NORMALLY
WOULD BE TO MACSOFT, WOU
LOOK AT THAT! JUST
FALLING THROUGH THIS
BEAUTIFUL BREAD. -- TOO
SOFT
SOFT
>>HOST:
>>HOST: $22.95 IS THE PRICE OUT OF THE GATE,
YOU KNOW YOU HAVE SEEN A
$30-$50 PLUG-IN MODELS.
I PREFER TO DO IT THIS
WAY BECAUSE I THINK IT W
IS THE BEST WAY TO GET
THE EDGE, TOLD IT IN THE
YOUR HAND. YOU WILL YOUR
GRIND THAT YOU KNOW WHAT
OUT OF YOUR KNIVES AND
THEY WILL NOT LAST VERY
LONG IF YOU USE A LOT OF
THE POWERED MACHINE, IF
YOU DO NOT KNOW HOW TO
USE THEM PROPERLY. THERE
IS YOU DO NOT PUT
PRESSURE ON, THIS YOU
WILL SLIGHTLY MOVE DOWN.
AS IT DRAWS THERE,
TUNGSTEN CARBIDE IS
BASICALLY THE MATERIAL B
IT IS COATED WITH. THEN
WHAT THEY DO ON TOP OF
THAT IS DIAMOND DUSTIN
DIAMOND IS THE HARDEST
THING IN THE WORLD SO TH
THE DIAMOND WILL HELP TH
HER MOVE THAT MATERIAL
WITH THE TUNGSTEN. YOU
KNOW I HAVE HAD A
TUNGSTEN SHARPENER AT MY
HOUSE FOR YEARS. IT HO
WAS ACTUALLY A PIECE OF
PURE TUNGSTEN CARBIDE
STEEL. IT IS THE BEST ST
WAY TO SHARPEN KNIVES WA
AND THIS IS DIAMOND DUST
TOO.
TOO.
TOO. >>GUEST: THIS IS THE
BEST OF BOTH WORLDS. BES
EASY AS SELECTING TO GET
IN THIS EXTRA LONG
SLICING I FEAR THAT I
WILL USE ON THIS
[INAUDIBLE] ? SO THAT
IS GIVING IT A COURSE
SHARP AND THEN --COARSE
IF I CHANGE THE ANGLE
WITH A LIGHT DOWNWARD
PRESSURE, BE SURE TO PRE
HOLD THE OTHER HAND, HOL
THAT WILL GIVE ME (...)
KNOW IF I WANT TO POLISH
MY SHARPENED KNIVES AND
GIVE IT A SHARP EDGE A
LITTLE BIT ON A
HORIZONTAL, IT IS THAT
SIMPLE. NO MORE NOTE
LESS, NO BATTERIES. --NO
IF I WANT TO MAKE THIS
SANDWICH THIN LIKE MY
DAUGHTER LIKES, PUT THIS
ON A HAWAIIAN ROLE,
SOMEWHERE WITH LIGHT
DIJON MUSTARD OR GERMAN
MUSTARD. LOOK AT HOW
BEAUTIFUL.
BEAUTIFUL. >>HOST: [LAUGHTER] MOST
ABLE DO NOT OWN A ABLE D
PFIZER. I HAVE WANTED PF
ONE FOREVER BUT YOU KNOW
WHAT? THEY TAKE UP TOO
MUCH ROOM AND ARE
EXPENSIVE, LIKE PRINTER
$50. AND THERE IS A
CHEAP PLASTIC ONE WHICH
YOU DO NOT WANT TO DO. --
LIKE $350
LIKE $350
LIKE $350 I WE SAVE YOU SHOULD BUY
NICE KNIVES, NOT CHEAPO
KNIVES, WE HAVE PLENTY K
OF GRAPE THERE. THEN BUY
YOURSELF A DECENT
SHARPENER. FOR YEARS I
WOULD YELL AT MY OLDER
BROTHER DARREN, EVERY
KNIFE IN HIS HOUSE WAS
DULL, LIKE WE DO NOT
THINK ABOUT IT. -- OF
KNIVES HERE
KNIVES HERE
HE
HE STARTED TO APPRECIATE IT WHEN HE STARTED TO
COOK MORE. YOU NEED
RAZOR-SHARP KNIVES, RAZO
IT'LL MAKE YOUR LIFE
EASIER IN THE KITCHEN EA
AND THERE IS NOT A
PROFESSIONAL CHEF OUT
THERE THAT DOES NOT HAVE
A WAY TO SHARPEN KNIVES.
IN FACT AND RESTAURANTS
I RAN WITH A COMPANY I R
THAT WOULD COME IN AND
CHART US TO SHARPEN OUR
KNIVES. BECAUSE WE HAD K
SO MANY.(...) YOU CAN S
DO THIS IN THE COMFORT D
OF YOUR HOME WITH A OF Y
GREAT STYLE AS WELL. AND
REALLY GET GREAT RESULTS
TOO.
TOO.
TOO. >>GUEST: NOW I TELL YOU
THE STORY LONG BEFORE
THERE WERE LABOR LAWS TH
FOR CHILD LABOR, THAT FO
WAS ME AT 12 YEARS OLD
WORKING IN THE FAMILY
MEAT SHOP AND DELI. I
LEARNED TO SHARPEN LEARN
KNIVES AND BREAK DOWN A
SIDE OF BEEF, HIND
QUARTER AND FOUR QUARTER
SIDE OF BEEF, HIND QUARTER AND FOUR QUARTER.
I REALLY GOT IS MOVING
TO WORK
TO WORK
TO WORK WORK WITH KNIVES AND A
SHARP KNIFE IS LESS
DANGEROUS. THEN WE BOTH
KNOW FROM THE RESTAURANT
BUSINESS WHEN THINGS ARE
CUT EVENLY THEY COOK
EVENLY SO A SHARP KNIFE
WILL GIVE YOU BETTER CUT
THEN BETTER EVEN(...)
>>HOST: (...) LIKE YOU
WOULD NOT GO TO BATTLE
WITH A DIRTY [LAUGHTER] A
DIRTY GUN. RIGHT? YOU
NEED TO MAINTAIN YOUR
TOOLS AND WEAPONS AND
THINGS LIKE THAT. YOU TH
DO! JUST ANYTHING THAT
YOU HAVE IN YOUR HOUSE
YOU HAVE TO MAKE SURE
THAT YOU MAINTAIN.
ESPECIALLY ITEMS THAT ES
CAN BE DANGEROUS. IF YOU
DON'T TAKE CARE OF THEM
AND THEY ARE DANGEROUS,
RIGHT? YOU HAVE NOT
MAINTAIN THEM PROPERLY.
AND A KNIFE, HONESTLY TO
THANK YOU AFTER MEMBER,
THIS IS MY RULE, YOU
DON'T HAVE TO GO BUY IT,
ABOUT A KNIFE, KEEP IT
RAZOR-SHARP AND IN A
PLACE WHERE NO ONE CAN
HURT THEMSELVES. -- TO
THINK YOU HAVE TO
REMEMBER
REMEMBER
IT
IT WILL
IT WILL WITH A WOODEN HANDLE. BUT REACHING HAN
INTO A DISHWASHER AND IN
ALL OF A SUDDEN THERE IS
A KNIFE SITTING IN THERE
AND YOU HAPPEN TO NOT AN
SEE IT, THAT CAN BE
DANGEROUS. SO THIS IS DA
THE KIND OF STUFF YOU TH
CAN DO. EVER WONDER HOW
THE CHEFS GET OUT THERE
AND CAN CUT REALLY FAST?
YES, IT IS SKILLS WITH A
KNIFE BUT ALSO THE KNIFE
ITSELF. YOU HAVE TO HAVE
A KNIFE THAT IS SUPER
SHARP, TO BE ABLE TO DO
PAPERTHIN SLICES LIKE
THAT, IT WILL MAKE YOUR
LIFE A LOT EASIER. IT IS
ALL ABOUT MAINTENANCE AL
AND AS I SAID YOU KNOW A
IF YOU'RE ONE OF THOSE
PEOPLE THAT NEVER PEOPLE
SHARPEN YOUR KNIVES WERE
YOU WONDER, I CANNOT DO
THIS. FIRST OF ALL WHERE
IS THE HONING STICK
AGAIN? WHAT SHOW
EVERYBODY THAT. --EWHERE
>>GUEST:
>>GUEST: THIS IS WHAT > WE HAVE DONE FOR YEARS,
TO KNOW THAT THE PERFECT
ANGLE, 15-17° ANGLE TO
GET THIS. IT IS JUST
HONING AND NOT REALLY
GIVING A CORE SHARPEN. G
IT IS NOT GIVING YOU THE
DEGREE OF SHARPEN.
>>HOST: AS WE SAID I
KNOW AND HAVE WATCHED
SHAFTS FOR 20 YEARS OVER
THE FOOD BUSINESS AND I
BOUGHT SOME. --COARSE --E
--CHEFS
--CHEFS
--CHEFS YOU ARE CUTTING ON
CUTTING BOARDS AND
SERVICES THAT WILL DULL
THE NINTH. IT IS NOT
FRUIT OR VEGETABLES THAT
ALL THE KNIFE BUT THE
BOARD YOU ARE CUTTING ON
ALL THE KNIFE BUT THE BOARD YOU ARE CUTTING ON.
THE TOMATO OR A PIECE
OF FRUIT IS NOT GOING TO
DO ALL A KNIFE. --KNIFE
WHAT WILL
WHAT WILL
WHAT WILL WHAT WILL DULL IT IS THE
SURFACE THAT YOU ARE
CUTTING ON. THIS SHOWS
YOU HOW IT WORKS. CAN I
TRY ONE TOO TIM?
>>GUEST: ABSOLUTELY. >>
AND THIS DEAL AND THOSE
OTHER THINGS CANNOT
SHARPEN YOUR SERRATED
EDGES OR YOUR SEARS, NOW
YOU CAN PULL THESE APART
AND YOU CAN SHARPEN YOUR
SEERSUCKER KITCHEN SHEAR
CZAR --SHEARS ARE
MOTHER'S
MOTHER'S DAY IS NEXT WEEKEND WHEN YOU GIVE
THEM ROSES YOU CAN TRIM
OFF THE THORNS AND PUT
THEM IN THEIR.(...) --THE
--THERE.
--THERE.
--THERE. LOOK AT THAT AND HOW IT
FALLS THROUGH THAT.
YOU'RE NOT PUTTING EXTRA
PRESSURE ON THAT. THAT P
IS A FIERCELY SHARP IS A
KNIFE WITH JUST A FEW
PASSES THROUGH THE
BAVARIAN EDGE. IT IS THE
WAY THAT IT FLEXES, THE
WAY THAT THE SPRINGS ARE
MADE, THE TUNGSTEN
CARBIDE SHARPENING
CARBIDE SHARPENING SURFACE, LOOK AT THAT.
>>HOST: AGAIN IF YOU
LOOK AT THE SLICES AS LO
TIM SAID THAT IS AMAZING
LOOK AT THE SLICES AS LO TIM SAID THAT IS AMAZING.
I CAN PUT IT THIS WAY
AND I DO WANT YOU TO DO
IT BUT YOU CAN TELL IT I
IS SHARP IF YOU RUB YOUR
THUMB OVER THE EDGE, YOU
KNOW. THERE IS ALSO A
TEST ON THE BACK OF THE
MAIL THAT CHEFS DO. (...)
RIGHT. YOU DO NOT NEED R
TO DO THAT AT HOME, BUT
I CAN TELL OUT THE WAY I
IT CUTS THAT IT IS
DIGGING INTO THE FRUIT
AND VEGETABLES AND(...)
THAT IS ALSO.
>>GUEST: --AWESOME
>>GUEST: --AWESOME YOU ARE REALLY GOOD WITH
A KNIFE, HERE IS ANOTHER
GREAT TEST, IF YOU ARE
USING THE TEST ON A
CARROT, LOOK ABOUT EVENLY
EVENLY(...) MY ROCK AND
PUSHED THAT I LEARNED IN
CHEF SCHOOL, THERE IT IS
RIGHT THERE. LOOK HOW
EASILY THAT IS WITHOUT
ALL THAT PRESSURE AND AL
YOU DO NOT STAND THE YOU
RISK OF(...)
RISK OF(...) >>HOST: THAT IS SUPER
COOL. REMEMBER THE KEY C
TO SHARPENING A KNIFE IS
THAT YOU HAVE TO REMOVE
MATERIAL AND THAT IS MAT
WHAT IT DOES, TAKE A
LITTLE BIT OF THE KNIFE
OFF AND THAT IS WHY YOUR
THKNIVES ARE FIXED YOU K
TAKE THEIR R MATERIAL OF
BRAND-NEW, ONLY $22.95.
YOU MAY HAVE HEARD OF YO
THE VERY MED, THIS IS TH
THE NUMBER ONE TOP OF TH
THE LINE KNIFE THEY HAVE
IN THEIR MIND. ANYTHING
ABOUT WHAT KNIVES COST,
GETTING A