Rhineland News

Testimonials

  • I bought 1 knife at a show and later bought more as gifts and I am not one who spends money without a lot of thought. These knifes are amazing, the hand craftsmanship in the handle alone keeps one from slicing something other than food. I am...

    Sandy Butler, USA
  • I bought the 8″ chefs knife at a restaurant industry show in 2009. Since then I have retired my entire Wustoff block permanently. If Wustoff is a cadillac, Rhineland is a Maseratti. I recently bought engraved knifes as gifts for 7 members of...

    Richard Bagdasarian, USA
  • Hi, just want to say thank you! My mother Kate and I each bought 6” Santoku knife. What a fabulous knife!

    Helen, Canada
  • Dear Phil: Martha asked me to send you a big “Thank You” for the beautiful set of knives.   She is looking forward to using them!! Best wishes

    Susie Ercole - Assistant to Martha Stewart, USA
  • I had the pleasure of purchasing the 8″ Chef’s Knife, Paring Knife, and the Asian Cleaver this weekend at a Home Show in Punta Gorda, FL. I loved the way it felt as I cut some vegetables that were at the display. The felt like an...

    Juan Acosta, USA

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Chef's Tips

  1. Use a bamboo cutting board, they are naturally antibacterial.
  2. When cutting an apple into quarters using your paring knife, cut from the bottom up towards the stem, it lessens the chance of the apple breaking.
  3. While using your 6” Santoku to cut an avocado, cut the meat through the halved avocado but not through the skin, flip the knife over and use the curved back edge of the tip to scrape out the meat.
  4. Use your 6” carving fork to hold roasts and poultry firmly while slicing from complete heel to tip of the 9” carving knife to give you large slices. Extra tip; is to pay attention to the angle of the blade while cutting through to ensure even slicing.
  5. Flank steak is our favourite cut for stir fries. It must be sliced as thinly as possible and a sharp knife is essential. Place the meat in the freezer for 30-60 minutes to partially freeze it. Use a large sharp knife to cut with the grain into 2” wide pieces. Then cut the pieces of the flank steak across the grain into very thin slices. Let rest at room temperature for at least 20 minutes before cooking to bring up to temp and ensure a more tender stir fried piece of meat.