By Len Q.

We all agree. If a knife isn’t sharp, what’s the use, right? The sharpness of the blade will make all the difference in the world. And sharpness is largely dependent upon the quality of the blade material from which the knife is made. You’ll need to determine whether or not to get a forged knife or a stamped knife. Let’s make it clear.

Stamped Knives. Stamped knives are stamped out of, or cut from, sheets of metal using a template of predetermined size and shape. This process is called precision machining. As most of these stamped knives are generally flat and thin, the process is done quite quickly. But because they are so thin, they aren’t that dense and do not hold their edges very long. Unfortunately, this means more frequent sharpening is required by stamped knives than forged knives.

As a matter of fact, some stamped knives sets claim that you needn’t ever sharpen them. They’ll stay sharp for a lifetime, the package will say. Please, don’t believe that. All things change over time, including the sharpness of a knife’s edge.

The blade of a stamped knife is usually fitted and fastened onto its handle and is not, therefore, thought of as a solid piece of metal. A loose handle could easily result in your having to throw the knife away. Such a waste. It’s good to know that not all stamped handles are this way. Some stamped knives have handles that are fitted over the tang.

Stamped knives are also lighter, and have less balance, than forged knives. So you’ll have to grip it fairly tightly and have to use much more pressure whenever you use them. Doing so will increase risk of injury.

Advantages: Fairly inexpensive. Lighter in weight.

Disadvantages: Usually unreliable handles. Requires more force, more ork from the user. Increased risk of injury during strenuous jobs. Poorly balanced. Needs frequent sharpening.

Forged Knives. Forged knives are not stamped. They are carefully made with great attention to detail. Steel is heated to extreme temperatures and set in a mold. It is than hammered out to form the blade. As a result, forged knives are denser and heavier than stamped knives and have better balance because of it. And while their tempering process results in a blade of extreme hardness, it is also more flexible. It usually has a nice thick bolster with a tang that is enclosed by the handle and is usually secured with three rivets.

Advantages: Much better balance. More weightier and so is more maneuverable. Metal is stronger and can last many years. Requires less sharpening. Less risk of injury as less work is required from the user. Solid bolster to increase safety. Secured, durable handles.

Disadvantage: Costs more. Weightier. Critical Point. Maybe 10 years ago all of the above would be undisputed. Not so today. There is quite a bit of dissent about the quality of stamped knives and whether or not they rival the quality of forged knives. Here are the popular points:

Some stamped knives are made with a high quality steel to begin with.

Some knives are stamped initially and then followed up with a forging process.

Today’s manufacturing process (especially involving heat) can produce stamped knives that are just as good as forged knives, if not better.

Just as good as forged knives, if not better. That’s quite amazing. Here’s another critical point:

Many prefer a forged knife because of its weight distribution, the resultant ease of maneuverability and the comfort and safety of the bolster.

What’s it to be then? It seems fairly easy to decide. If you’d like some strong, long-lasting knives, get forged knives. If you’d like something fairly disposable that you’d prefer not to have to maintain, get stamped knives.

But if you’ve got the time, the means and the desire, shop around. There are high quality stamped knives out there now. Some have good weight on them, too. They’re relatively young on the market, so you’re going to have to track them down.

About the Author: Len Q. is a master blade sharpener. If you would like to learn about Knife Sharpening: How to Sharpen Knives, Maintain and Store Them Sharpening Gardening Tools, Chain Saws, Lawn Mower Blades, Axes (including how to Maintain and Store Them) Find it here at

MakeKnivesSharp.com

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Submitted by: Ernest Toper

Among the exceptional ranks of sandwiches, some of the known elites are The BLT, The Po’boy, and The Muffuletta. Obviously, there is also The Steak Sandwich. Typically, this Philly favorite provides a taste of thinly sliced steak, performance cheese or wiz, and onions. It has no marinara sauce, ketchup or bell peppers. It is gooey and meat. Quite possibly, it is perfection on a roll.

However, this does not imply that you can not greatly improve a classic, or transform the sandwich altogether. Consider doing away with the flavor of Gruyere sauce, casually pan fry the onions, and dress it further with arugula pesto and bacon aioli, and even add some leafy greens. It is not a family steak sandwich that you will find in Pennsylvania, but this has adequate power to potentially unseat the king. But this is one truly good sandwich. Here are some steak sandwich ideas to get you started.

Steak Sandwich Upgrade # 1: Meat Up

By buying a package of steak, you will already do sandwich sabotage. Know that a steak sandwich is only comparable to its steak. Think of using prime filet mignon (1 pound can make about 4 sandwiches), and season it simply with salt and pepper. Preheat your oven first to 425 degrees F. heat 4 tablespoons olive oil in a cast iron skillet over high heat and sear the steak until it is well browned for about 3 minutes. Turn the steak over and put the whole skillet in the oven. Roast for around 20 minutes, or until the internal temperature of the steak gets to 135 degrees F. Remove the steak from the oven, let it rest for 10 minutes, and slice very thin.

Steak Sandwich Upgrade # 2: Boost the Cheese Facto

The stuff coming from jars taste too salty and usually carries a chemical aftertaste. For a subtler and lighter cheese sauce that suits the steak instead of out-muscling it, make white sauce reinforced with luscious Gruyere cheese. In a small saucepan, melt 1 tablespoon butter over medium-high heat. Add 1 tablespoon flour, stir to combine, and gradually add 2 cups whole milk, whipping up until the mixture thickens and boils. When this happens, lower the heat to medium, add 1 cup grated cheese and 1/2 teaspoon crushed red pepper flakes, and remove from heat.

Steak Sandwich Upgrade # 3: Crisp the Onions

To mix in flavor and texture the steak sandwich, make a easy batch of these addictive faux funyuns. You can even double the recipe and dust the second batch with some cayenne pepper for a quick snack to eat with the sandwich. To make them, heat 1/2 cup canola oil over medium heat until the temperature reaches 325 degrees F. meanwhile, in a medium bowl, mix 1/2 cup cornstarch and 1/2 cup cake flour. Add 3 cups of thinly sliced white onions and toss to coat, getting rid of the excess flour mixture. Submerge the onions in the oil and cook, from time to time stirring for 5 to 7 minutes, until it is crisp and golden brown. Transfer the onions to a plate lined with paper towels and sprinkle with salt.

Steak Sandwich Upgrade # 4: Whip Up Arugula Pesto

The lemon juice and bitter greens will saturate the sandwich with even more flavor. Toss any leftovers with pasta and top with grilled chicken for a simple meal. To make it, you will require a blender or food processor. Mix together 1 cup arugula, 1/2 cup basil, 1/4 cup parsley, lemon zest from 1 lemon, and 1/4 cup grated parmesan. To make a puree, slowly add 1/4 cup olive oil, until the mixture handles like a sauce-like consistency. You may not use all of the olive oil.

Steak Sandwich Upgrade # 5: Add Bacon Mayo

In a blender or food processor, put in 4 egg yolks and 2 tablespoons Dijon mustard. Puree on medium, slowly adding 1/4 cup of oil and 1/4 cup of bacon fat (reserved from your last batch of bacon) until it becomes creamy. Season to taste with salt and pepper. To assemble the sandwich, toast a split baguette about 6 inches in length. Spread some Dijon mustard and bacon aioli on the bottom half. Add the steak, drizzle with gruyere sauce, and put in with fresh arugula and crispy onions. Spread the top half with arugula pesto and close the sandwich.

So if you think your Brazilian steak sandwich or grilled steak sandwich with chimichurri recipe is already good enough for you, think again. There are still a lot of other ideas that you can use to give your steak sandwich a more special look and taste.

About the Author: to learn more details on this topic just check out this page Sonia’s Kitchen or take a peek also @

beststeaksandwich.com/5-ways-upgrade-reinvent-steak-sandwich-recipe/

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By Allison Ryan

There are many different types of hot tub enclosures you can buy online, usually in kits that you assemble yourself. The kits contain all the materials you need as well as detailed instructions to help you with every step of the process. Once you make the purchase of a hot tub, you do need to have some sort of enclosure so that you can enjoy this great feature and benefit from water therapy at all times of the year. You can install the hot tub on the deck and find an enclosure to fit the space that you have available.

Many manufacturers specialize in the design of hot tub enclosures of all shapes and sizes. Just because it looks elaborate doesn’t mean it comes with an exorbitant price tag. There are many types of accessories you can add to the enclosure to increase the level of enjoyment you can get from it. This includes choosing fabricated awnings, for example, rather than prefabricated awnings.

You can easily purchase manuals online and off in different retails locations to help you build your own hot tub enclosures (http://www.mybath.biz/servlet/the-Hot-Tub-Enclosures/Categories). This allows you the freedom to choose a design or get information to help you design your own. Once you have the list of construction materials you will need, you can shop around at various locations to get the cheapest price and in this way you will save money. Through such manuals you will get expert advice about how to connect the plumbing to the hot tub, connect the wiring you need and even how to hide portions of the enclosure to provide privacy for the users.

The secret to having a hot tub enclosure of your dreams is to combine an exceptional design with good carpentry skills. You first should look at the area in which you want to place the hot tub and then think about the reasons you have for building an enclosure. For example, if you want to have a hot tub on your deck, but which will provide you with privacy from the prying eyes of neighbors when you are inside, you can design it so that the windows are facing towards the house and that the door opening is on this side as well.

In the prefabricated kits for hot tub (http://www.mybath.biz/servlet/the-Hot-Tubs/Categories) enclosures, you can choose to have benches for sitting on when not in the tub, planters, bar tables, and more so that this will become the main area in which you do your entertaining. You can have it designed just like a professional spa if you choose. The construction materials can be anything that you choose to match the exterior decor of your home. The kits you can purchase for this purpose offer you a choice of aluminum, vinyl and acrylic materials for the construction so that they will withstand the elements of the weather.

Hot tub enclosures are almost like private gazebos or cabins and provide you with the ultimate location to relax and unwind. Why would you have to leave your home to take a vacation when you have what you need right in your backyard or on your patio? In addition, when you add an enclosure to your hot tub, you automatically increase the resale value of your home if you should ever decide to sell.

About the Author: Allison Ryan is a freelance marketing writer from San Diego, CA. She specializes in home improvement and landscaping. For the ideal hot tub enclosures for your home or backyard, please visit the premier hot tub site, mybath.biz/.

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