knifeknife 2knives

 

 

 

 

 

 

 

 

The industry saturates us with images of hip personalities showing us how to use new tools and demonstrating the value of every conceivable new brand of knives; the cheap kind of knife with a blade that will get blunted with a few days of use or the expensive knife which will tempt most everybody’s inner iron chef.

So choosing the right kitchen knife takes serious research.

In pursuit of the perfect knife, I came across Ergo Chef, a company in Danbury, Connecticut  with an interesting story*, which produces high quality knives with ergonomic handles and blades and a price I could live with remorselessly.    

I got the handsome new CRIMSON G10 6" Santoku Knife; a beauty that stands out among the other knives on my magnetic knife rack when I’m not finding every pretext to use it in food prep.

As we know, in the cutting process, your hand, wrist and grip are essential; and the ergonomically designed Crimson Series with a special handle and a precision engineered blade definitely meets the need of professional chefs and home cooks to work with less strain and fatigue on their hand, wrist, and forearm and to chop, slice and dice with guiltless pleasure.

The handle, crafted from G10 – they say it’s the world’s strongest fiberglass resin handle material  – has that gorgeous wood grain look and solidly clasps the blade’s back or spine which plunges all the way  into the handle.  It offers a comfortable grip even for small hands like mine and, increases control.  

The wide blade is made from high performance German steel which is heat treated, ground, honed & polished  for a razor sharp 16-18 degree cutting edge to allow for smooth moves,  less force and more control when the knife comes into contact with the food.  The blade’s Japanese- style Santoku, with hollow scalloped ribs along the edge, keeps foods (like potatoes) from sticking to the knife and slices like a dream.

The ERGO CHEF CRIMSON G10 6" Santoku Knife is adapted to most cutting jobs: poultry, meat or fish and  I found that slicing carrots or cutting into beets or butternut squash is like cutting into butter and it is a cinch to brunoise (cut into tiny dices)  or julienne veggies!

These guys definitely understand cooking and cooks and their need for control in the kitchen.

Another new item in ERGO CHEF’s bag of goodies to empower cooks is the stainless steel Locking DUO tongs (15’, 12” and 9”)with an ergonomic angled head half coated in silicone.

duo tong 12duo tongs greenduoartichoke 

 

These are the best tongs I ever owned!

 

 

 

 

 

Constructed from heavy duty stainless steel, the 12" DUO tong opens to 6" wide. The comfortable  non-slip grip & heavy duty spring is geared for precise control and is great for handling food in deep pots of boiling water, in fryers or on the hot grill. The 9" DUO tong opens to 4.5" wide and can lift over 6lbs. of food.  ERGO CHEF also makes a 15" Locking DUO Kitchen Tongs to fill the need of BBQ pros and aficionados.

The tongs are heat-resistant to 500 degrees F and are dishwasher-safe when placed on top rack. The ergonomic angled-head is half-coated in silicone for picking up delicate foods and prevent scratching non-stick pans.   The stainless steel side is great for extra grip and use on aluminum or steel pans. The slot in the tong head easily drains liquids when boiling or deep frying foods for no mess. Designed & tested in USA by Ergo Chef, LLC, they received the Tested & Approved Seal from Cooking Club of America.

The ERGO CHEF CRIMSON G10 6" Santoku Knife ($75 - $79) can be purchased directly from the company in Danbury, Connecticut, on their website  www.ergochef.com or via Amazon.com.  It can be purchased alone or as part of a 7-piece knife set ($459.99). The ERGO CHEF Locking DUO tongs (15’, 12” and 9”)  (around $16.99) can also be purchased alone or as part of a set in stores or on the Internet.

                                                                                                __________________________________________________

 

The story

Ergo Chef was founded by chef Scott Staib in 2002. After his training at Johnson & Wales University, Scott set out to rise through the culinary ranks. His first stop was an ultra-swanky country club where he proved his mettle as the sauté and grill chef. Next was his gig as sous chef for Aramark Food Service Corporation. He was on the fast track in foodservice when he was sidelined by tendonitis and carpal tunnel syndrome—a result of the repetitive motion injuries caused by frequent chopping and slicing. Without a fully-functioning wrist, Staib could not cook his dinner, let alone advance his career.
Scott found that he was not the only chef—professional or home—to suffer from tendonitis and carpal tunnel syndrome. He enrolled his engineer brother, Mike, to help find the solution. They worked closely with designers at the family’s design and machining company in New England to research how a conventional knife fits in a chef’s hand, the movement of a chef’s wrist and hand during chopping and the angle at which a knife hits the cutting board.
Together, they crafted an ergonomically-designed knife that was a true extension of a chef’s hand. Scott’s tendonitis and carpal tunnel symptoms gradually disappeared. He sent prototypes of the knives to professional chefs, student chefs and culinary professors across the country. The response was overwhelmingly positive, and Ergo Chef was born.  “Creating a series of knives with a wood grain handle has been on our drawing board for years. The Crimson Series G10 knives offer the perfect solutions for a high quality design wood grain appearance without the maintenance. The handle design coupled with the German steel and razor sharp blade offers our customers the highest quality ergonomically designed knives on the market” says Scott Staib, Founder and President of Ergo Chef.

mikeandscott* Ergo Chef was founded by chef Scott Staib in 2002. After his training at Johnson & Wales University, Scott set out to rise through the culinary ranks. His first stop was an ultra-swanky country club where he proved his mettle as the sauté and grill chef. Next was his gig as sous chef for Aramark Food Service Corporation. He was on the fast track in foodservice when he was sidelined by tendonitis and carpal tunnel syndrome—a result of the repetitive motion injuries caused by frequent chopping and slicing. Without a fully-functioning wrist, Staib could not cook his dinner, let alone advance his career.Scott found that he was not the only chef—professional or home—to suffer from tendonitis and carpal tunnel syndrome. He enrolled his engineer brother, Mike  - Michael is today the company's Vice President of Sales and Marketing -   to help find the solution.

They worked closely with designers at the family’s design and machining company in New England to research how a conventional knife fits in a chef’s hand, the movement of a chef’s wrist and hand during chopping and the angle at which a knife hits the cutting board. Together, they crafted an ergonomically-designed knife that was a true extension of a chef’s hand. Scott’s tendonitis and carpal tunnel symptoms gradually disappeared. He sent prototypes of the knives to professional chefs, student chefs and culinary professors across the country. The response was overwhelmingly positive, and Ergo Chef was born.  

“Creating a series of knives with a wood grain handle has been on our drawing board for years. The Crimson Series G10 knives offer the perfect solutions for a high quality design wood grain appearance without the maintenance. The handle design coupled with the German steel and razor sharp blade offers our customers the highest quality ergonomically designed knives on the market” says Scott Staib, Founder and President of Ergo Chef.XX

 

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