PRESS RELEASES
Cut the cord – to the food processor
Knife experts at CUTCO say quality cutlery is a cut above electronic gadgets when it comes to meal prep
Aug 6, 2008
OLEAN, N.Y., Aug. 6, 2008 - There you are, staring at the food processor with dread in your soul. The last thing you want to do is lug that behemoth out of its dark countertop recess to chop a couple of onions. There must be a better way.
The experts at CUTCO Cutlery, the largest manufacturer of kitchen cutlery in North America, want you to know that now is the perfect time to break free from the clutter, clean up and just plain craziness of the food processor and get back to the basics with quality cutlery.
"Electronic gadgets may get the job done, but not without a cost," said Sandra Grey, public relations and marketing communications manager at CUTCO Cutlery. "There's nothing better than a good sharp Santoku or Chef Knife to chop, slice and dice with minimal clutter, minimal cleanup and maximum fun."
What exactly makes quality cutlery a cut above electronic gadgets for meal prep? Three very important words – easy, easy, easy. It's just plain easier to use a knife instead of a bulky, multi-piece food processor. With knives, there is no assembly required. And, cleanup is just as easy.
CUTCO's Culinary Advisory Board members are also cutting the cord. Here's what they're saying:
Fritz Sonnenschmidt, CUTCO Cutlery Culinary Advisory Board member,
certified master chef and a culinary ambassador of The Culinary Institute of America:
"My knife is an extension of my hand. Without knives there is no preparation. All recipes based on machines always give the direction to use a knife before you use the machine. For example, before processing it through the grinder, cube the meat. Before placing it in the chopper, cut it coarsely. Knives cut everything uniformly, while machines shred. It takes some time to put a machine together, take apart and clean, while knives are ready to use without this extra labor. The Knife, the glorious knife, need only be rinsed and is ready for the next task."
Susan Goss, CUTCO Culinary Advisory Board member, executive chef and co-owner, West Town Tavern, Chicago:
"Food processors are big and bulky, and the blades dull over time leaving you with crushed, instead of chopped, onions and the need to purchase a new blade. Good quality knives hold the edge and are easily sharpened for safety and accuracy in the kitchen.
"The real pleasure in cooking comes from the human effort to process and cook food. This effort is easily produced by hand. Machines just take that pleasure away. If you consider the expense: sharp knives beat machines hands down. If you consider the storage space needed: sharp knives beat machines hands down. If you consider the pleasure of creating a meal: sharp knives beat machines hands down. Most home cooks don't realize that the majority of chefs rely on sharp knives and not machines. Besides, if the electricity goes out, how will you prepare your candlelit dinner without good knife skills?"
Robert Yamarone, CUTCO Cutlery Culinary Advisory Board member, award-winning food stylist, chef, food consultant and instructor:
"There is no better way to get a cleanly cut, uniform finished product than by using a good knife. You will never get the same end product when using a machine because you have no control over how it cuts the food. I find machines either over cut or under cut the food."
"Purchasing a well-balanced knife to fit your hand is very important. Having the right size knife makes long usage a pleasure and helps you become a better chef. We chefs use a knife so much that it literally becomes an extension of our hands. Besides the fact that working with a quality knife makes you a better cook."
Judith Fertig, CUTCO Cutlery Culinary Advisory Board member, one half of the BBQ Queens, co-author of "BBQ Queens Big Book of Barbecue" and author of "All-American Desserts":
"Rising gas prices have made us all rethink how we live. And for many of us, that means back to basics. Even in areas like kitchen prep. If you look at the carbon footprint of a chef knife versus a food processor, it's no contest. The chef knife requires little storage area, uses human energy to function, can do a wide range of culinary jobs and washes up in minutes. The food processor requires more storage area, uses electricity to function, performs a limited range of culinary jobs, and takes three times as long to wash up. It's no wonder that knife skills classes are filling up at culinary schools around the country!"
CUTCO, celebrating its 59th anniversary, is the largest manufacturer of kitchen cutlery and accessories in the United States and Canada. Its cutlery features state-of-the-art knife design that includes high-carbon, stain-resistant steel blades, Double D® recessed edges and award-winning ergonomic handles. All CUTCO products are marketed directly to consumers and are backed by the company's Forever Guarantee, which ensures that CUTCO's cutlery stays within families for generations. CUTCO is a proud corporate supporter of the American Heart Association's Go Red For Women movement. For more information about CUTCO, please call toll free 800-828-0448 or visit www.CUTCO.com.
