Month: September 2016

Month: September 2016

Cutlery Material

Once the perfect design was completed the right steel had to be selected. Selecting the right steel for cutlery is a very complicated matter. There are many different aspects that will affect the steel’s performance. Many factors affect a blades properties and performance.

Spicy Sausage and Pepper Pasta

INGREDIENTS: 12 ounces Penne pasta (we use whole wheat), 2 tablespoons olive oil, 1/2 red onion, sliced, 2 cloves garlic, minced, 1/2 red bell pepper, cut into strips, 1/2 orange bell pepper, cut into strips

Peppers In Your Kitchen

How to Pick a Pepper
Red, yellow and orange peppers are sweeter than the green ones, because the green ones are not ripe. When buying bell peppers, look for clear, shiny, intact skins. They should feel firm and heavy for their size.


Ingredients: 1-2 limes, sliced in half lengthwise and the pith removed, can be cut in quarters after the pith is removed, 1-2 tablespoons of sugar, 2 ounces of cachaca


Ingredients: 7 lbs of choice Flank Steak (each Braciola weighed about 11 oz finished weight), 1 bunch fresh Italian parsley chopped, a good pinch for each meat roll, 10 tablespoons fresh chopped garlic, or less I used 1 tablespoon per each, 10 each 1/2 teaspoons of grated grana parmesan cheese, 10 each 1/2 teaspoons pecorino Romano

How to use and care for Gunter Wilhelm Knives

Like any other knife, Gunter Wilhelm® fine cutlery requires care, regular maintenance and sharpening as needed. To ensure your satisfaction for many years to come, we recommend the following: