Dancing Spoon

Handcrafted Kitchen Knives

Kitchen Handcrafted

by J. Michael Wheeler
Kitchen Art That Starts in Your Hand
It doesn't matter what your passion is: when you've got it, you've got it. We recently had the pleasure of meeting Adam Simha, a master at handcrafting kitchen knives. He is very passionate about his craft. He makes superlative bench-made knives. We are honored to be one of the only venues where MKS Design knives are sold.

Knife designer Adam Simha designs and handcrafts absolutely superb bench-made high-performance steel blades for his knives. These designs feature body geometry influenced by the best of both Asian and Western traditions. His blades are tempered to a Rockwell 56 hardness to provide toughness, easy sharpening, and remarkable edge holding. Steels used in the different blades are 13C26, 440-C, 154CM, and SF77 stainless.

The unique grip: MKS knives come with an injection-molded bicycle grip that is tightly fitted over a naturally bacteria-resistant stainless steel tube. The bicycle grip, with its deep grooves for the fingers, provides a perfect balance of shock absorption and control.

Each knife is tuned precisely for weight, balance, and control. They are visually remarkable and functionally exquisite and have been featured in many publications including Atlantic Monthly, the Boston Globe, City, and Kitchenware News.

Foodie's Emporium is proud to be an exclusive online retailer of Adam's amazing knives.

MKS Design Knives are produced in limited quantities and are available at Foodies Emporium.

For a very limited time we are offering our readers
10% OFF any MKS Design Knife Selection or Knife Set.
Use Promo Code MKSPRCNT at check out.

---

Espresso 101

RoastMaster From the

by Adam Desrosiers

A Roast or A Brew?  
It is one of the more persistent myths in the coffee biz, that “espresso” signifies a style of roasting. In the popular conception this style would be expected to look extremely dark and showing a glossy sheen from the emergence, to the coffee bean's surface, of the oils that such a dark roast forces out. Certainly, this is a popular way to roast coffee for espresso; for one it's quite easy, with such an approach, to achieve consistent results but, and maybe more pertinently, it's also a lot cheaper.

The Right Coffee Roast

RoastMaster From the

by Adam Desrosiers

The Right Roast 
The prevalent philosophy among roasters in the U.S. today, influenced by the success of Seattle-based companies like Peets and Starbucks, almost wholly relies upon the smoky, simple intensity of dark roasts. Even to a fault, large and small roasters alike have relied upon the popularity of roasting coffees to the point at which the beans' oils have been brought to the surface and many complex flavor and aromatic compounds have been simply baked out.

Not to say that we disrespect any and all dark roasts (our own Diesel Dark Roast is a favorite both of ours and of our customers) but not every coffee is best suited by such an approach. It is rather our goal to set aside simplistic formulas for roasting and, instead, to treat every coffee individually – to find what is, for it, the optimum roast degree. This emphasis on flexibility continually leads us to exciting discoveries in the flavor potential of new coffees.