Cochrane Gingerbread House Competition

November 25, 2010

Cat In The Hat Gingerbread House

Our Gingerbread House Competition that took place last Saturday was fantastic!  I could not believe the quality and the detail that so many of our competitors put into their houses!  Well done everyone!!! We had 13 entries and we gave out prizes for the first($500 Gift Certificate), second ($250 Gift Certificate) and the third ($100 Gift Certificate) place winners…

First Place Winner: Carey Thomson – “Cat in the Gingerbread Hat”

Second Place Winner: Amy Gaudet – “Mansion with the Green Roof”

Third Place Winner: Paige Korstrom – “Chateau de Paige”

Congratulations! CBreeze

GingerBread Contest Cochrane

Gingerbread Contest Cochrane

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WÜSTHOF – What’s The Difference?

November 5, 2010

Wusthof Knife Lines

Today I would like to take a moment and break down the various knife lines WUSTHOF produces and the differences.  Well, there are actually none, sort of.  Let me explain. WUSTHOF makes seven precision forged knife lines.  Precision forged, in short, means each knife is made from one solid piece of steel and is crafted using precise engineering standards with the aid of state-of-the-art robotics.  Of the 7 knife lines, Classic, Classic Ikon, Grand Prix II, Culinar, Classic Ikon in Crème White, IKON and Le Cordon Blue, the only difference is in the handle; shape, material and weight.  The steel used to create the blade bolster and tang, are the same on every one of the 150+ knives.

By offering such choice albeit with such consistency, the only decision one needs to make is “which knife feels best in my hand”.  The only “good better best “is in the feel for each individual.  As I mentioned in last week’s blog, the best way to truly experience a knife is by trying it out.  If that is not an option, at least pick it up, hold it, handle it and get the “feel” of it, for each series will offer a multitude of subtle differences from texture, angles, weight and balance.  “Just Feel!”

Once you find the knife series that best suites your hand, pick up the two most used knives, see last week’s blog, and get your collection started.

On a parting note, here is a useful knife tip.  All high-end knives can stain given the right circumstances, caustic foods, water minerals etc.  Stains or marred finishes are not uncommon with stainless steel tools.  If you have good cookware or quality cutlery, a staple in your house should be a stainless steel polishing cream.  For knives, ensure it’s smooth, without grit, which can scratch the surface.  Put a little dab on a soft cloth and rub onto the face of the blade.  Keep the knife down on a flat surface and be mindful of the cutting edge.  This should get rid of any unsightly spots.  Enjoy your weekend

Stay Well

Derek