My weekend was absolutely jam-packed and ended up being so full, that I never made it anywhere NEAR my computer. I loved the blessings that were piled on me over the weekend, but I regret not being able to get the giveaways posted for you as soon as I had hoped. So, this is the first of what I hope will be two or three, today, with the rest following tomorrow or Wednesday! Mom’s totally rock and I want to share some great ideas with you for products they would LOVE receiving on Sunday. The Chicago Cutlery Landmark 14-Piece Knife Block Set and Bamboo Cutting Boards would definitely be on that list and with the incredible sale they’re running, there is no better time to make a frugal buy on these high-quality, long-lasting kitchen tools!
I put my new Bamboo Cutting Boards and Landmark Knife Block Set, from Chicago Cutlery, to good use Saturday evening. The next morning being Sunday, meant a great morning of worship and fellowship, (and our ten-year-old being baptized!). It also meant that by the time we got home, no one was going to want to wait for lunch to cook, before we eat. Since, we almost always have company for lunch on Sundays, I try to plan ahead, so we avoid the temptation to just go out to ate. That high, high, HIGH humidity summer heat, that Nebraska is known for, has also kicked in, so I really didn’t want to heat up the kitchen any more than was necessary. I needed a meal to satisfy a large number of people, without a lot of after-church-prep, and that didn’t heat the kitchen. I decided on Barbecued Beef Sandwiches and I could just use the crockpot to cook the meat. It would be hot and ready to serve when we arrived home from church AND a fresh potato salad could be made ahead and would be just the ticket to put David over-the-top, since that’s one of his favorites.
I ran down to the freezer to grab the meat and wouldn’t you know it, I had one 2.5 pound beef chuck roast and one 2.5 pound pork loin roast, neither of which was enough to feed 10 to 15 people after church and have any leftovers for supper (I don’t cook on Sunday nights. We have what is fondly referred to as “pick-up”, which is basically fixing yourself something from whatever leftovers are in the fridge.). So, an experiment was born. Testing out new recipe ideas, even though I’m not sure of the final outcome, is part of what I do. Some really great recipes have been born that way; so have some real stinkers. Thankfully, I have a patient and forgiving family. And after all, the meat is going to be shredded, barbecued and served on a bun, right? I’m not even sure if anyone will notice I mixed two different kinds of meat.
I have to tell you, that when it works, success is sweet! These are scrumptious and I diced the veggies and apple in nothing flat with the gorgeous 8″ Chef’s knife in the Landmark Block Set I reviewed from Chicago Cutlery. Have you experienced the wonder and amazement that is sharp knives? Quality cutlery? After trying these, you’ll be a convert, just like me. The wood storage block included in the set is pine, stained a gorgeous mahogany and has stainless accents. Even if you discount the fact that they are beautiful and look amazing on my counter, the list of things I love about this set of knives is lengthy:
- The knives have a full metal tang that runs from the tip of the blade to the end of the knife and on into the handle. This makes them incredibly strong and durable and much less likely to have a handle that snaps. It also means the Landmark knives are comfortable to use, balancing well in my hand, which gives me more control.
- The set includes a sharpening steel and thorough directions on how to keep a wonderful, sharp edge on your knives. I am known to often lament that my old knives “wouldn’t cut hot butter”. What a treat to have proper kitchen tools and the information on how to properly care for them.
- Full Lifetime Warranty – Fantastic! I love a company that stands behind their products!
- I would have said there is a molded metal thingy at the end of the blade that keeps your fingers from sliding off the handle onto the blade, when you’re cutting; but, since I am so much better educated in all things knives, now, I can tell you that it is called a forged bolster. This is another feature that adds weight and balance to the knives, making them comfortable to use.
- Chicago Cutlery’s Landmark knives have professional, high carbon steel forged blades which are stronger and harder than other knives and resist rusting, pitting and staining.
I also like that this set is so complete, with a knife for every imaginable job. I peeled an apple for the barbecue, and potatoes for the potato salad, with the 3″ parer and diced the veggies and apple for the barbecue with the 8″ Chef knife. But, the set also includes an 8″ bread knife, that is going to get extraordinary amounts of use in this bread-baking household,
a 4.5″ utility knife, six 4.25″ steak knives, kitchen shears and a wonderful little blade called a Partoku knife. The name Partoku is an exclusive trademark of Chicago Cutlery. This specialty knife is a sort of a hybrid of a paring knife and a Santoku knife (which is like a narrow cleaver). The blade is designed for quick, easy chopping, dicing and mincing, then scooping up the diced ingredients with the wide blade. It has Chicago Cutlery’s exclusive Taper Grind edge technology, which provides optimum sharpness for precise cutting and is easy to re-sharpen.
Did you know you really shouldn’t wash your knives, any knives, in the dishwasher? If they have wooden handles, soaking them in water can remove the natural oils from the wood and cause drying and splitting. Plus dishwasher detergent and heat can have a corrosive effect on the blades and the edges may become nicked in the dishwasher. Washing by hand with soap and water then drying and returning to the block is best for long-life and maintaining the sharp blades of your knives.
Having a good, safe cutting surface is important when using knives in your kitchen, both to protect your countertops, your hands and your knives. The bamboo cutting boards I reviewed for Chicago Cutlery are a spacious 12×16, easy to clean and won’t dull your knives. Again, handwashing is recommended and if you need a little extra scrubbing ooomph to get one clean, you can sprinkle salt on 1/2 a lemon and use it like a scouring pad to clean the board. Dry standing up, overnight and every 60 days or so, use food safe mineral oil or wood conditioning oil to seal and preserve the wood. The cutting boards are not only functional, but beautiful, and left out as “decor” in your kitchen, they will lend to the welcoming warmth that decorating with rich woods brings to a home.
Chicago Cutlery has knives and knife sets in a style and a price-range to fit every budget. Whether you are a professional chef or a novice in the kitchen, there are knives to meet your specific cooking needs and currently, their sale prices are extraordinary! If you’ve been in the market for high-quality cutlery, this could be the perfect time to make your purchase. Visit their website and see all the quality products they offer for your well-equipped kitchen! I’m so pleased to tell you that Chicago Cutlery is sponsoring a giveaway of the same Landmark 14-piece Block Set and Bamboo Cutting Board that I received! One lucky Busy-at-Home reader will get to make these fine tools part of their everyday cooking routine!
- 2.5 lb lean pork loin roast
- 2.5 lb beef chuck roast
- 2 medium, white onions, minced
- 4 cloves garlic, minced
- 1 cup celery, minced
- 1 large granny smith apple, minced
- ½ cup Worcestershire sauce
- ¼ cup balsamic vinegar
- 3 Tablespoons Spike Seasoning
- 1 cup your favorite barbecue sauce
- Place roasts in the crockpot.
- Mince onions and add to crockpot.
- Mince garlic and add to crockpot.
- Mince celery and add to crockpot.
- Mince apple and add to crockpot.
- Sprinkle Spike Seasoning over the roasts and veggies. (I buy Spike Seasoning in bulk (large box) and store it in a ziptop bag in my spice cupboard.)
- Pour Worcestershire and Balsamic vinegar over everything.
- Here's a picture of everything in the crockpot, ready to go. Turn slow cooker on low and cook for 8-12 hours. (Less time for thawed meat, longer for frozen.)
- When the meat is done cooking, stir in the 1 cup of your favorite barbecue sauce and allow to continue warming in the crockpot until you are ready to serve it. The finished product is very juicy, so I use a slotted spoon for serving it.
- Pile on buns with more barbecue sauce, lettuce, tomato slices, onion, cheese -- whatever suits your family. Some homemade potato salad on the side is PERFECT! Enjoy!
FABULOUS NEWS!!!! One lucky Busy-at-Home reader will win a Chicago Cutlery Landmark 14-pc Knife Block Set and a Bamboo Cutting Board! You need to be 18 or older to enter and reside in the U.S. To enter, visit World Kitchen online, (World Kitchen is the parent company for Chicago Cutlery, Pyrex, Revere, Corning, and more!) and find another product you would love to see reviewed at Busy-at-Home (Chicago Cutlery or any of their other brands). Leave a comment on this blog post with the name of the product and a link to the page on their website. After you leave your comment, use this Rafflecopter form to submit your entry and open the additional optional entries!
a Rafflecopter giveaway
I received the Chicago Cutlery Landmark 14-pc Knife Block Set and Bamboo Cutting Boards to test them in my own kitchen and gather information for this review. No monetary compensation was received and a positive review was not required. The views and opinions expressed are wholly my own and based on my personal experience with the products. While Busy-at-Home administers the giveaway and randomly selects the winner, the prize is provided by Chicago Cutlery.