Over the years, knowing what to look for when selecting the best kitchen knife set has enabled me to get knives that have proven extremely useful in my modern kitchen. I will love quality to infinity, and that is the reason why I never stop insisting that you should never negotiate when it comes to getting the best cutlery.

There are a number of things that have enabled to become a great cutlery shopper.

In fact, I wonder why people call cutlery shopping a difficult mission. As for me, it is easier than A B C D. Today, I share with you the things that I look at when doing a comparison shopping, and later selecting the best kitchen knife set at PcnChef.


How a knife set is made determines how happy I will be with it. Apart from being a cooking fanatic, I love beauty. I make sure my kitchen is more beautiful than the most appealing woman in the world. To realize this, I not only select the best kitchen equipment, but also those with astounding aesthetic characteristics. For the best kitchen knife set, I go for one with its knives made of ergonomically crafted handles, and shiny high-end carbon stainless steel. That way, I am able to easily clean and maintain them hence making my kitchen a dumbfounding piece of art.
I also go for a knife set with knives made with zero spaces and gaps, which give bacteria zero chances of growing. This way, I am able to get a set that I always love working with.

Edge Retention

I hate sharpening knives. This does not mean I am lazy. It simply means I treasure my cooking time. I have never understood why I have to stop chopping and sharpen a knife while I can easily get a set with razor-sharp knives that last for a lifetime right at my doorstep. As far as edge retention is concerned, I go for kitchen knife sets that give me an assurance I will not sharpen its knives for a very long time. I also ensure the set has a sharpening steel, just in case its knives go blunt before I die of age.

Resistance to hitches

This is simple, I never go for a set whose blades are not resistant to corrosion, rust, pitting, and staining. I know this are problems that can easily convert my wonderful chopping experience into a pathetic mashing activity. When purchasing a kitchen knife set, I ensure I put my chopping joy in mind, hence I select that one that has knives made of what I call “an all-round problem resistant” material.


My security starts with me. I dislike getting paper-like cuts on my palm and fingertips when slicing. I therefore ensure I get on with the knife set of my choice before buying it, despite the fact that it is an uphill task. I pay expensive attention to the grip of the knife and ensure it will not slip off whenever I want to display my cutting skills. I prefer ergonomically designed handles, which will assure me of comfort and balance. Honestly speaking, I will not purchase a kitchen knife set whose knives don’t feature a heel and bolster, both of which prevent slipping. Kitchen safety and comfort to me is directly proportional to preparing great meals hence it is an undisputed priority.


When purchasing what I consider the best kitchen knife set, all I want is one whose knives are not too light or too heavy. I therefore read descriptions carefully and literally weigh the knives. That way, I will never go wrong with what I desire for my kitchen.
I have put the above things in writing because I want you the reader to benefit. I have put it in first person because I want you to own it. Do not just buy a kitchen knife set, buy the best kitchen knife set. Simply consider all these factors, you will have yourself to celebrate latter.

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The Clever Koi has opened it second restaurant, in Gilbert’s Heritage Marketplace.

The restaurant, at 384 N. Gilbert Road, was welcomed by the Gilbert Chamber of Commerce at a ribbon-cutting ceremony recently.

“It’s a great addition to downtown Gilbert,” said Gilbert Mayor Jenn Daniels. “It’s another fabulous option for residents and visitors to enjoy the Gilbert spirit and partake in all that Gilbert has to offer.”

This is the restaurant’s second location after co-owners Joshua James, Nick Campisano and Jared Porter introduced the Clever Koi to Central Phoenix three years ago.

Porter is the executive chef and described the opening of a second location as a humbling experience that he and his team feel ready to handle.

“We are anxious but we are more prepared than we were at Central; in a sense that we have a model for something that is working very well,” Porter said. “Now we just have to implement what we are doing.”

He added that he wants his restaurant to be an environment that is welcoming to his customers. He also wants his staff to continue to take pride in what they do in order to give their customers the best experience possible.

“We are not a fine-dining restaurant, but we offer fine-dining quality and that’s the biggest aspect for us. Being able to provide that service and having our staff be casual and interactive with our customers is key,” Porter said.

Porter said the decision to open Clever Koi’s second location in Gilbert was an easy one.

Many of their regular customers live in the East Valley. The owners felt Gilbert’s growing consumer market was an ideal choice for their business.

“We have a great momentum at Central and everything is coming together that it just felt right to open up another,” Porter said. “Rather than moving to another market, it was always better for us to stay local. An opportunity opened up in the Gilbert market, and it just made sense.”

Porter believes the Gilbert location is the first in a larger expansion.

“Having this could be the start to truly seeing the full potential of our company and our brand. It’s very humbling,” he said.

Porter added that what makes the Clever Koi unique to Gilbert is the cuisine it offers. The one thing that he wants his restaurant to always be is different and innovative.

“We want you to fee like a million bucks not spend a million bucks,” Porter said. “We personally treat our restaurant high-end but we don’t want that to be something that’s off putting, we want it to be attractive and let our customers feel pampered.”

The Asian-inspired dishes come from a variety of cultures like Korea, Japan and China but are to not be mistaken as Asian fusion, according to Porter.

“We are going to make it the greatest restaurant we can make it,” Porter said.

News from Eastvalleytribune

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Chinese Braised Pork Belly

Posted by February 21, 2016


Two types of soy sauce and a touch of sugar give this dish—beloved throughout China—its signature glossiness and a deep red-brown tint. Serve the tender pork belly morsels and boiled eggs with a light vegetable, like bok choy.

You need:

6 eggs
1 spring onion, white part only
3⁄4 oz. ginger (about a 2-inch piece)
1 3⁄4 lb. pork belly, skin on if desired
1 tbsp. canola or vegetable oil
1 star anise
1 cinnamon stick
3 tbsp. Shoaling wine
3 cups hot water or stock
2 tbsp. light soy sauce
1 tbsp. plus 1 tsp. dark soy sauce
3 tbsp. superfine sugar or 1 1⁄2 oz. rock sugar
Cooked white rice, for serving

In a small saucepan, add the eggs and enough water to cover by 1 inch; bring to a rapid boil and let cook 2 minutes. Remove and let the eggs rest in the water for 10 minutes. Let cool, then shell. In each egg, make 6–8 shallow slashes lengthwise to allow the flavors of the stew to enter.

Smack the spring onion and ginger gently with the flat side of a cleaver or a rolling pin to loosen their fibers.

In a medium saucepan, add the pork and enough water to cover; bring to boil, then let boil 5 minutes. Drain and rinse the pork with cold water. When cool enough to handle, cut into 1-inch cubes.

Heat the oil in a seasoned wok over high heat. Add the ginger, onion, star anise, and cinnamon and stir-fry briefly until aromatic (about 2 minutes). Add the pork and cook until the meat is faintly golden and some of the fat is rendering, 1–2 minutes. Splash the Shaoxing wine around the edges of the pan. Add the eggs, water or stock, light soy sauce, 2 teaspoons dark soy sauce, and the sugar. Bring to a boil, then reduce to a simmer; cover and let cook 45 minutes, stirring occasionally.

Pour into a bowl, let cool, then chill until the fat congeals (a few hours or overnight). Remove and skim away any fat that has settled on the surface. Pour the meat and liquid back into a wok, then boil, stirring constantly, to reduce the sauce by half, 10–15 minutes. Discard the ginger, spring onion, and whole spices. Stir in the remaining 2 teaspoons dark soy sauce.

Shortly before serving, bring back to a boil over high heat and reduce the sauce to about 1 inch of dark, sleek gravy. Transfer to a rimmed serving dish. Serve with rice.

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