Cutlery

Quality cutlery is essential for prep and service with the biggest difference in type being between forged and stamped blades.

Advertisement

Lisa Hackworth, product and marketing specialist, The Wasserstrom Co., Columbus, Ohio, offers a few tricks of the trade that can help operators pick the right cutlery for their businesses.

Even with the technological advancements in cutting and slicing equipment, cutlery remains a staple in most commercial kitchens.

Although many food items now come precut, and the use of processing machines that quickly cut and slice vegetables, cheese and other ingredients is more commonplace, one would be hard-pressed to find a commercial kitchen that does not contain some form of cutlery.

Advertisement

Products: Most Recent Articles

  • Key Components and Considerations of Bar Design

    Because of the finality, once the concrete is poured and plumbing and utilities are in, there has to be a solid plan in place where all the bar components and stations will fit in from the get-go. “Space has to be allocated, volume should be figured out for sizing and there needs to be a clear idea for the needs, because equipment placement makes a big difference in output efficiency,” says Si...
    Read Article