Tuesday, 10 April 2012

New ambassador for Wenger Kitchen Knives - Antonio Ruggerino

Wenger’s  newest ambassador

Antonio Ruggerino - Head Chef Verde Restaurant + Bar

Antonio Ruggerino, famed Head Chef of Sydney’s Calabrian restaurant, Verde was so impressed with the new range of Forged Knives from Wenger, he put his reputation behind them.

The Wenger Forged Knife range is my knife of choice.  I work daily with knives and trust this great range. Wenger Forged Knives have the perfect weight and balance and certainly hold their edge for longer. With Wenger, I know I am getting a high quality and trusted product,” said Ruggerino.

Developed by the creators of the genuine Swiss army knife, the Wenger Forged Knife collection represents excellent value for money with precision craftsmanship and Swiss heritage.       

Each Wenger Forged Knife has unique features - the shape, length and flexibility of every blade is specially designed for specific preparation techniques. With proper storage, washing, maintenance, and an occasional sharpening, Wenger knives will last a lifetime.

Some tips from Verde restaurateur, Antonio Ruggerino:

1.     A heavy knife is a good knife:
The even weight ratio of the Wenger Forged Knives is a huge plus. Teamed with the curved handle, this creates comfort and balance, which is as important for a chef (who uses a knife 10 hours a day) as it is for the amateur chef.

2.     How to hold your knife:
With your thumb and first finger, pinch the blade of your knife where it joins the handle. Wrap your other three fingers around the handle, leaving your thumb and first finger gripping the heel of the blade. This will give you stability and control when you're cutting.

3.     Slow and steady….
The most important tip I can give you is to chop slowly and carefully. Always cut away from your body.  Make sure your hands are dry and the surface you're working on is nonslip. Always curl your fingers under on the hand holding the food. Using your dominant hand, hold the knife firmly and, using a rocking motion, cut through the food. Your knife should not leave the surface you're working on. Move your hand (with fingers curled under) along as the knife cuts the food.

4.     And finally – How to avoid tears when cutting an onion:
When cutting an onion, ensure you use a very sharp knife.  It is the bluntness of a knife that bruises the cut, causing the onion to bleed and, subsequently, your tears.

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