Slice and Dice with Precision: The Art of Cutting Knives

In the culinary world, the right tools can make all the difference between a mediocre meal and a culinary masterpiece. Enter cutting knives – the unsung heroes of the kitchen that play a crucial role in every chef's arsenal. From slicing and dicing to chopping and mincing, a good set of cutting knives can elevate your cooking game to new heights. Join us as we explore the world of cutting knives and uncover the secrets to selecting the perfect blade for your kitchen.

The Anatomy of a Cutting Knife

Before we delve into the various types of cutting knives available, let's take a moment to understand the anatomy of these essential tools. A typical cutting knife consists of a blade, handle, and sometimes a bolster or guard. The blade is the most critical component, typically made from high-quality stainless steel or carbon steel for durability and sharpness. The handle, often made from wood, plastic, or metal, provides a comfortable grip and control during use.

Types of Cutting Knives

There are countless types of cutting knives available, each designed for specific tasks and ingredients. Some of the most common types include:

Chef's Knife: This versatile knife is a kitchen workhorse, suitable for a wide range of tasks, including chopping, slicing, and dicing.

Paring Knife: With its small, maneuverable blade, the paring knife is perfect for intricate tasks such as peeling, trimming, and coring fruits and vegetables.

Santoku Knife: Originating from Japan, the santoku knife features a wide blade and granton edge, making it ideal for slicing, dicing, and mincing.

Bread Knife: Equipped with a serrated edge, the bread knife is designed to effortlessly slice through crusty bread without crushing or tearing.

Utility Knife: As the name suggests, the utility knife is a versatile tool suitable for a variety of kitchen tasks, from slicing sandwiches to trimming meat and poultry.

Choosing the Right Cutting Knife

When selecting cutting knives for your kitchen, there are several factors to consider, including blade material, handle design, and intended use. Look for blades made from high-quality steel for durability and sharpness, and ergonomic handles that provide a comfortable grip and control. Additionally, consider the weight and balance of the knife to ensure ease of use and precision during cutting tasks.

Caring for Your Cutting Knives

To ensure the longevity of your cutting knives, proper care and maintenance are essential. Always hand wash your knives with mild soap and warm water, and dry them thoroughly before storing. Avoid placing knives in the dishwasher, as exposure to harsh detergents and heat can damage the blade. Additionally, use a honing steel or sharpening stone regularly to maintain the sharpness of the blade and prevent dulling.

Conclusion: Slice with Confidence

With the right cutting knives in your kitchen arsenal, you'll be well-equipped to tackle any culinary challenge with confidence and precision. Whether you're a seasoned chef or a novice cook, investing in high-quality cutting knives is a worthwhile investment that will pay dividends in the kitchen for years to come. So sharpen those blades, roll up your sleeves, and let the culinary adventures begin!

Quality Butcher Knives in Australia - Perfect for Meat Cutting

Discover the finest selection of butcher knives Australia. Crafted with precision and durability, our butcher knives are designed to tackle the toughest meat-cutting tasks. From deboning to slicing, our knives provide optimal performance and ergonomic comfort. Experience the superior quality and reliability of our butcher knives made for professionals and enthusiasts alike. Elevate your butchering skills with our premium collection of butcher knives in Australia.

Hey everyone, I just wanted to share what I cooked this morning! I've been eating really late/early since my partner began the nightshift as it's caused my insomnia to rear its head again. So, this was my dinner/breakfast as I didn't eat the night before as I wait for my partner to get home to eat (I start cooking normally half an hour or so before he gets home).

♥ It is honey rosemary kangaroo! 🦘🌿

♥ Kangaroo is eaten in Australia due to Kangaroos actually being considered pests and, it is sold in most supermarkets and at butchers too. It is not so much the norm however, a lot of people are unwilling to eat it, I used to be one of those people until I met my partner and he cooked it for me. I now actually eat it more than him! It is lean and both high in protein and iron.

♥ It is generally recommended to cook kangaroo medium rare as it can become very dry if overcooked due to its low fat content.

♥ My partners recommendation for cooking kangaroo is to cook it like lamb or, to cook it with strong flavours as it can be gamey in taste. I tend to like using more Asian flavours unless I am slow cooking it. I decided to change it this time and to share it with you guys! :)

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🌿🦘 Recipe 🦘🌿

♥ I marinated it for most of yesterday just some dry rosemary (fresh would have probably been nicer), a squeeze of honey maybe 1tsp, 1 garlic clove chopped up roughly (it could be grated or crushed if preferred) and a bit of water. I placed it in a freezer bag, lightly massaged it, tied it off and then placed it on a bowl in the fridge.

♥ When I got it out I put the pan on high (I use a non-stick pan as I don't like to add oil or anything) and then slowly laid the kangaroo in the pan. They were two large steaks (they're more like hunks/chunks given how they are packaged, nothing like beef, never the same shape or size). I gave it five minutes on each side. I then let it rest shortly then attempted to slice it but, since I'm not allowed near knives alone currently (due to the APU stay) I had to try and shred it with a fork and butter knife which was not difficult due to it being tender! To finish I just tossed it with a light drizzle of kecap manis, not even a teaspoons worth.

♥ For my salad I am quite basic and I've always loved carrot and cucumber since I was young. I just ran a larger peeler down each and placed it. Before I ate it I poured a little bit of balsamic vinegar over the top as I love the way it tastes. I even got to place some in a bowl for lunch!

------------------------------------------------------------------------------I really liked this! There was a faint honey flavour alongside the rosemary and the kecap manis at the end lightly coated the meat giving it a nice rounded flavour overall. It is a very basic meal, protein and salad, sometimes due to how I feel about food I prefer something a bit on the simpler side.

I definitely feel that my three section plate is doing me some good when it comes to seeing portions more clearly, the only reason I didn't use it was because I wanted more cucumber!

DEADLY WOMEN DAILY: KATHERINE KNIGHT

Meet Katherine Mary Knight. She was troubled very early in life and was born into a highly dysfunctional family. She endured a lot of sexual abuse and never got proper treatment, and ultimately became extremely violent and suffered severely with her mental health. The murder she commited of her boyfriend John Price was so disturbing, landing her the title for the first woman sentenced to life in prison without the possibility of parole in Australia. Let’s begin with her story.

WHO WAS KATHERINE KNIGHT?

Katherine was born on October 24th, 1955 and was raised in Sydney Australia. Katherine’s mother Barbara Roughan was originally married to a man named Jack Roughan, and they had four sons together before she started having an affair with Ken Knight, who was a friend and fellow co-worker of Jack. Barbara and Jack were very well known in their conservative town, and when people heard of her affair with Ken it started an uproar, forcing Barbara and Ken to move to a different town. Katherine’s two eldest sons continued to live with their father, while the remaining two went off to live with their Aunt. Barbara and Ken ended up having four children together, including twin girls, one of which being Katherine. However, in 1959, Jack ended up passing away and their two eldest sons moved back in with Barbara and Ken.

The Knight home was an extremely toxic and unhealthy environment. Ken was an alcoholic and a very abusive man, who used violence and intimidation on a daily basis, and would even rape Barbara up to ten times a day. Barbara didn’t have a very good support system, and ended up confiding in her children about the rape and abuse their father forced on her. She told her children personal details about her sex life, and how much she despised sex and her hatred for men. Katherine claimed she was being sexually abused by several of her family members until age eleven, although her father was not one of these people. These claims were confirmed by multiple family members, and when Katherine confided in her mother about being forced to do sexual things she didn’t want to do, she was told to “put up with it and stop complaining.”

Katherine attended Muswellbrook high school, where she was known for being a loner and a bully. She assaulted at least one boy at school with a weapon, and even attacked a teacher. She was known for having many fits of rage, but when she was not angry she was a model student. She dropped out of school when she was 15, and became employed as a cutter in a clothing factory. Around a year later she left this job and became employed at a abattoir, where she cut up offal. She was a quick learner and got promoted to boning, and was even given her own personal set of butcher knives. She loved these knives so much, she used them as her main source of protection. Everywhere she lived, she’d hang the knives over the headboard of her bed, so they’d be close by if she ever needed them.  

HER DOMESTIC ABUSE STARTED WITH DAVID KELLETT

Katherine met her first husband David Kellett in 1973 as they were co-workers at the Aberdeen Abattoir. David was an alcoholic due to being involved in two tragic incidents. He witnessed his best friend dying from a shunting accident, and later he tried to save children on a bus after a horrible accident, witnessing 6 children die. This caused him to drink heavily and lose his job, later getting the job at the Aberdeen Abattoir, where he met Katherine and became close friends with her brother. Katherine would often defend David whenever someone tried picking a fight with him, as she was known to be violent, no one ever wanted to mess with her. The two soon fell in love and got married in 1974, arriving at the ceremony on her motorcycle with David completely intoxicated. When they got to the service Katherine’s mother pulled David to the side and offered him important advice. “You better watch this one or she’ll fucking kill you. Stir her up the wrong way or do the wrong thing and you’re fucked, don’t ever think of playing up on her [cheating], she’ll fuckin’ kill you.” David would soon realize her mother was right, as Katherine tried to strangle him in his sleep on their wedding night. She told him she was angry that he fell asleep on her while trying to be intimate three times, most likely due to all the alcohol he drank.

Their marriage quickly became abusive and violent, and when Katherine was pregnant with their first child, she became enraged when he came home late from a darts competition. She burned all of his clothes and hit him so hard on the back of his head that it cracked his skull. He was terrified and was able to muster up the energy to flee and go to his neighbors home where they called the police. The police wanted to press charges, but somehow Katherine was able to talk to David and convince him to drop the charges against her. However, David couldn’t deal with all of the abuse and after their child Melissa Ann was born, he left Katherine for another woman and left for Queensland to be with her. The day after he left, Katherine was witnessed violenting shaking her baby's stroller side to side, and she was admitted into St Elmo’s Hospital and was diagnosed with postnatal depression. She was released a few weeks later, and as soon as she got out she left her two month old baby on the railroad track, where a train was soon to be expected. She then left to get an ax and went into town, threatening to kill multiple people. Thankfully, a homeless man named Old Ted saw the baby on the tracks and saved her before the train came, missing the train by only a few minutes. Katherine was arrested again and taken back to St Elmo’s Hospital, but was able to sign herself back out the next day. Things began to get a lot worse after that. A few days later she ended up cutting a woman’s face and demanded that she drive to Queensland to find David. Thankfully, the woman was able to escape when they stopped at a service station and the police were called. By the time they arrived, Katherine had already taken off with a little boy, taking him hostage. He was threatening the child with a knife, but the police were able to disarm her with broomsticks, and arrested her. She was admitted into the Morisset Psychiatric hospital, where she admitted that she had planned to kill the mechanic at the service station, as he was the man who fixed David's car, which helped him move to Queensland to be with his new girlfriend. She also admitted that he planned on killing David and his mother when she got to Queensland. When David was informed of everything that happened, he decided to leave his girlfriend and move back to Aberdeen with his mother to support Katherine. She was released into the care of her mother-in-law, and the three moved to Ipswich, where she got a new job at Dinmore Meatworks. She and David had another daughter, Natasha Maree, in 1983. However, in 1984, Katherine decided to leave David and moved back in with her mother, and then ended up renting her own home in Muswellbrook. Katherine went back to her old job at the Abattoir, but ended up hurting her back on the job, and was given a disabled pension, and the government gave her a Housing Commission home back in Aberdeen.  

NEW MAN, MORE VIOLENCE

Katherine met David Saunders in 1986, and even though they were only dating for a few months at the time, he moved in with her and her daughters, while still keeping his old apartment. Things of course took a turn for the worst pretty soon after moving in. Katherine became very jealous and worried about what he might be doing when she wasn’t around him. The two would fight consistently, often ending up with Katherine throwing him out. Each time she threw him out, he’d go back to his original apartment, but Katherine would follow him back there and beg him to forgive her and return back home with her. However, her violence got worse, and in 1987, Katherine took Saunders two month old puppy and slit his throat in front of him, as a warning of what she’s capable of if he ever dared to cheat on her. In 1988 Katherine and Saunders had a daughter together, Sarah, and Saunders decided to put a deposit down on a house. Katherine was able to pay off the deposit after her workers compensation check came in 1989. Katherine decorated the house in a way that made Saunders very uncomfortable. She decorated the house with animal skulls, skins, rusty animal traps, horns, old boots, machetes, leather jackets, pitchforks, and rakes. Katherine and Saunders ended up in a heated argument and she hit him in the face with an iron and stabbed him in the abdomen with a pair of scissors. He left Katherine and went back to his old apartment, but when he returned to get his clothes, he found them all destroyed. Fearing for his life, he took a long service leave and went into hiding. However, he missed his baby girl so much, and eventually went back to see her. When he got to the house he found out that Katherine had gone to the police and wrongfully told them that she was afraid of him and accused him of being abusive, and she got an Apprehended Violence Order against him.

NEW MAN, NO DAMAGE?

There’s pretty much no information to give about Katherine’s next relationship with a man named John Chillingworth. He was a former co-worker of hers, back at her original job at the abattoir. They got together in 1997 and Katherine gave birth a year later to a baby boy, who they named Eric. They were together for three years, but Katherine left him for another man who she was having a lengthy affair with. No accounts of abuse or violence have been recorded in her

relationship with Chillingworth.

LAST MAN, KATHERINE’S DOWNFALL

John Charles Thomas Price had three children when he met Katherine. He divorced his ex-wife in 1988, and his youngest daughter lived with her mother, and his other two children stayed with him. John allowed Katherine to move into his home in 1995, and was very aware of her violent past, but he cared about her and his children adored her, and at first things were going well with them, outside of a couple violent arguments. Three years later in 1998, the two got into a heated argument due to his refusal to marry her. Katherine was so angry that she sent video tapes of items that John stole from work and sent it to his boss. The items he stole were out of date medical kits, and he took them from the company's garbage, so they weren’t being used anyway. That didn’t matter though, and they fired him. He kicked her out and she went back to her own home, until John reconciled with her a few months later, starting up their relationship again. However, he refused to move Katherine back in with him, causing a lot of fights. The drama in their relationship became so bad that his own friends didn’t want anything to do with him if he remained in this relationship. They strongly urged him to leave her as they feared for his safety, but he remained with her instead.

THE MURDER

After another assault by Katherine stabbing him in the chest in another heated argument, John had finally reached his limit. He threw Katherine out of his house and went down to the police station to get a restraining order to keep her away from him and his children. That same day he went to work and told his co-workers that if he didn’t return to work the next day, it was because Katherine killed him. His co-workers begged him not to return to the house, but he was afraid that Katherine would kill his children if he didn’t return to them. When he got there Katherine wasn’t home, and the kids were sent to a friend's house for a sleepover. John ended up spending time at his neighbor's house before going back home at 11PM. Earlier that day Katherine decided to go out and buy new lingerie to wear for John when he got home. She also videotaped all of her children while stating certain things in the video that would be seen as a crude will. When she arrived at John’s house he was asleep. She sat on the couch and watched TV for a bit before taking a shower. After her shower she woke up John and they ended up having sex before he fell back asleep.

When the next morning rolled around, the neighbor started to get concerned when he saw John’s car in the driveway when he’d normally be off to work. His manager also became concerned when he didn’t show up and sent out a fellow worker to check on him. When the coworker arrived he tried knocking on the door, but no one answered, and the police were alerted after they found blood on the front door, and the police arrived at 8AM. They broke down the backdoor and they found John’s body, along with Katherine passed out after taking too many pills. Due to the blood evidence, it’s noted that he was stabbed while he was asleep, and tried to turn the light on before attempting to escape while she continued to try and attack him throughout the house. John was able to get to the front door and exit the house, but either collapsed on his way out, or was dragged back inside, and died after bleeding out. She had stabbed him at least 37 times, many of the wounds hitting vital organs. Soon after he died, Katherine went out to the ATM and withdrew $1,000 from John’s account.

After returning home from the ATM Katherine skinned John and hung his skin from a meat hook above the door of the lounge room. Afterwards she decapitated him and cooked multiple parks of his body, cooking the meat with cabbage, yellow squash, zucchini, baked potato, pumpkin, beetroot and gravy. She had set two settings at the dinner table with the names of each of John’s children by each plate. She planned on feeding his meat to his own children. There was also food thrown outside on the lawn, thinking Katherine had tried to eat it herself and couldn’t, so she threw it out of frustration. Katherine had absolutely no memory of the crime that she committed. The police found John’s head in a pot that was filled with vegetables, already had been cooked, and it was estimated that the head was cooked early in the morning as the pot was still a little warm. They found John’s arm draped over an empty bottle of soda, and his legs crossed. Katherine also left a picture of John with a handwritten note on it, along with blood and bits of flesh. The note read: “Time got you back Johnathon for rapping [raping] my dauter [daughter]. You to Beck [John’s daughter] For Ross - For little John [John’s son]. Now play with Little John's dick John Price.” The accusations Katherine made in this note were groundless.

TRIAL AND SENTENCING

Katherine was offered a plea deal to plead guilty manslaughter, but she rejected it. On March 2nd, 2001 she was arraigned for the murder of John Price and she plead not guilty, and her trial was fixed for October 15th, 2001. The photographic evidence was so graphic that the judge allowed the 60 jurors the options of excusing themselves, and 5 of those jurors accepted. Several more jurors also dropped out after hearing the witness list. The trial was adjourned to the next day, and that morning Katherine had changed her not-guilty to plea to guilty, for unknown reasons, and the jury was dismissed. The judge also ordered a psychiatric assessment on Katherine to make sure she was sane enough to understand what pleading guilty to a murder case meant. Multiple psychiatrists had diagnosed her with Borderline Personality Disorder, but said she was sane during the murder and she understood what pleading guilty meant. Katherine’s lawyers wanted to defend her by saying she had amnesia and dissociation, but that defense fell short due to her psychiatric assessment. Even though Katherine plead guilty to murdering John, she still refused to take any responsibility for it, as she didn’t remember committing the crime. Katherine was sentenced to life in prison without the possibility of parole on November 8th, 2001. Due to the severity of the murder and Katherine’s lack of remorse, the judge ordered that the papers were to be signed “never to be released.” Katherine Knight was the first woman to ever be sentenced to life in prison without the possibility of parole in Australian history. To this day Katherine is still in prison at Tenterfield, New South Wales, at the age of 66.

2p England

Name: Oliver Kirkland

Age: 1100yrs nation, 25 human

Height: 5’8.5 ft

Weight: 172lbs

Appearance: He has strawberry blonde hair that looks light pink, he has blue eyes with pink swirls within them. He has a more average build with a rounded face. He wears a more business casual type of clothing, khaki pants with a long-sleeve button-up underneath a sweater vest. He also tends to wear brown loafers. His choice of clothing is usually bright and pastel in color. His hands are covered in small cuts from handling various-sized knives, but other than that his hands are warm and smooth. He smiles like that of a Cheshire cat, large and it makes those around him uncomfortable. He has some freckles, but they are very faint, unless you are looking for them you won’t find them. He doesn't like his freckles and to ensure no one spots them, he covers them with concealer.

Personality: He seems very sweet but in reality, he is anything but that. He is very manipulative and always trying to stay a few steps ahead of all those around him. Once his true colors are revealed to a person he will not hesitate to either kill them or put them in their place, depending on what his plans are for that person. He often smiles at people with a wide Cheshire grin to keep them on their toes, especially those that are suspecting him of being a wolf in sheep clothing. He is very sadistic and prefers to drag out things that cause suffering to others. He likes to have his ducks in a row before making any big moves, but once they are aligned, pray you’re not his target.

Dead: nope, alive

Weapon: Butcher knife and poisons

Family:  France, America, Canada, Seychelles, Australia, New Zealand

ETC: Oliver is a cannibal and has been since the early years of being a nation. It stems from rituals that his mother would do. He was expected to participate, and he did. After doing it for many years it became normal for him. He will eat other meats, but he still craves human meat, which he harvests himself, from the traitors found within his land.

He uses poisons but specializes in those that cause paralysis and numbness.

He bakes and those sweets are his chosen vessels for his poisons.

He is not a fan of love. It is pretty gross to him, but he fakes interest in it because people stuck in puppy love or the honeymoon phase are easier to manipulate.

There’s a Killer Among Us

On July 10, 2001, a Filipino family of three was found murdered inside their residence in New South Wales, Australia. Initial reports suggest that the crime was racially motivated. However, investigators found out that a family member was behind in one of the most gruesome murders in Australia.

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The Gonzales family consisted of Teddy, Mary, Sef, and Clodine.

On a typical afternoon, while Clodine was studying in her bedroom, she was attacked viciously and swiftly—hit at least six times across the head with a baseball bat, and was then strangled. Each blow left blood spatters across the walls and furnishings as well as dents from the bat in the wall.

As if that wasn’t enough, she was also stabbed five times in the neck and twice in the abdomen. Two knives were used by the killer—the longest and sharpest from the block in the kitchen.

This attacker really wanted her to die. And he didn’t stop there.

About an hour later, Mary arrived home from the office. She worked with her husband, Teddy, in his legal practice. The attacker, seemingly expecting her, struck her the moment she entered the house. Mary ended up with multiple stab wounds to her face, neck, chest, and abdomen. An aggressive slash to her windpipe was the final blow. She was left in a pool of her own blood.

The attacker was far from done.

Teddy arrived a few moments after Mary. Like her, Teddy was also swiftly struck by the attacker just after entering the house. Teddy was stabbed in the neck, chest, and abdomen as well. The wounds he suffered were much deeper and vicious; clearly, the strikes were more aggressive and powerful on him, that his spinal cord was partially severed.

Sef Gonzales was a student at Macquarie University and worked part-time as a paralegal at his father’s law firm. After being out with a friend, he came home to a blood-soaked scene wherein his family was murdered. He saw the words “Fuck off Asians KKK” spray-painted on the wall. Sef then called for help, saying that his family had been shot and that there was a lot of blood.

The authorities arrived, not knowing that they have been played by the one who would end up being known as “The Baby-faced Killer.”

The following were Sef’s statements regarding the murder of his family:

"As I walked in, I saw my father lying there. I went to him and I kneeled down and I think at that stage I was screaming for my mother for some reason. I was also screaming for my father, I was screaming, 'Papa!' I was holding him, I was trying to hug him, I was trying to wake him up. I ran to my mother, I was hugging her, and trying to wake her as well. My first instinct was to try and resuscitate her in some way.” Upon looking for his sister, “When I opened the door I hit something. I think it may have been part of my sister's body. I slowly pushed the door open, afraid if she was in a fragile position I might hurt her."

Sef’s statements didn’t fit the time and manner of his sister’s death. According to him, “There was blood gushing from her side. I tried to stop it by using my hands." Blood doesn’t gush if one has already been dead for quite some time. The authorities found only fine smears of blood on Sef’s clothing, not the soaking kind that is expected from the gushing of blood that Sef supposedly tried to stop.

A robbery gone wrong was what authorities thought had happened, but there was no sign of forced entry to the house and no signs of searching around the house. It was found that the family had died over a three-hour period; which suggests that it couldn’t have been a robbery since robbers rarely hang around at a crime scene for that long.

Sef suggested that a Philippine businessman may have been behind the murders, but there wasn’t any evidence to support that claim. Experience dictates that in domestic cases of murder, the prime suspects are usually those closest to the victims.

In the days after the murders, Sef appeared in the media, begging the killer or killers to come forward and pleading for the New South Wales (NSW) government to offer a reward. He gave the eulogy at the funeral then performed an a capella rendition of the Mariah Carey and Boyz II Men duet One Sweet Day, while standing over the coffins of his butchered family.

Sef’s alibi was that he was with his friend, Sam Deilio (who neither knew or was told anything about the murders) and went around the city. After dropping Sam off, Sef returned home. He called police to say he had discovered the bodies on his arrival at the house, and that he had chased off intruders. The authorities debunked his alibi after being told that Sef’s car was in the driveway at the time of the murders; in which, Sef concocted a second alibi, claiming he left his car at home, got in a taxi, then went to a brothel. This alibi was also debunked.

Sef was driven to murder his family due to the pressure of being unlikely to live up to his parent’s hopes of him becoming a doctor or lawyer. Sef attempted to cover up his academic failures by falsifying results, which his parents eventually found out about. His parents threatened to take his car and other privileges he enjoyed unless his academic performance improved.His initial plan was to poison his family. He had been researching poisonous seeds and plants online. He slipped those seeds in his mother’s food which led her to be admitted to the hospital due to food poisoning. She survived that one time.

On the day of the murders, the poisonous plants were found in a container in his room. His internet search history also solidified the fact that he did, in fact, had a motive to kill.

Days after the murders, Sef was found to have been visiting his father’s accountant to check on the investments. Months later, he was seen in a luxury car. He also moved into a luxury high-rise apartment. The police arrived at his apartment and arrested him for murder.

He was found guilty of the murder of his family and was sentenced to three concurrent life terms.

Katherine Knight, Australia’s “Female Hannibal Lecter”

At the age of 16, Aberdeen born Katherine Knight landed her absolute dream job. After leaving school at the age of 15 and working briefly at a clothing factory, she found work removing and cutting organ meats at the local slaughterhouse. She was so good at the work that she was quickly promoted to deboning, and given her very own set of butcher knives. These knives were among her most prized possessions, following her each time she moved house, where she would hang them above the bed. This wasn’t just a symbolic gesture – she reportedly kept them in the bedroom “just in case.”

This alone could be construed as a red flag. But even coupled with her history of violence – “murderous rages”, bullying, assault with a weapon, even attacking a teacher – what she would do later in life was so shocking and horrifying that it was buried by Australian news media for being too disturbing.

Knight’s violence continued into adulthood. Her relationships with men were marked with violent episodes. She is known to have hit one of her lovers over the head with a frying pan, and slit the throat of another’s beloved dingo puppy. Her violence extended to her own children; suffering from post-natal depression, she left her 2 month old daughter Melissa on train tracks shortly before a train arrived (the child was saved thanks to a local vagrant who spotted her just before she would have been killed).

The last of her relationships, that with John Price, was just as violent as the previous ones, culminating in her stabbing Price in the chest during an argument one night. Price survived and recovered, and even continued the relationship. This would prove to be a fatal mistake.

On February 29, 2000, Knight stabbed Price as he was sleeping. Price awoke and tried to run, but was pursued, stabbed again, and eventually bled out. Autopsy findings report he had been stabbed 37 times. The experienced woman butcher then proceeded to skin him and tack his skin over a door. She decapitated him, dropping his head into a stew pot with water and vegetables, along with bits of his flesh, which she then cooked and served up with potatoes and gravy. These plates were set out on the table, with notes next to each of them naming each of his three children from a previous marriage – Knight intended to feed the father to his own children.

According to Knight, she has no memory of the event and refuses to take responsibility for her actions. Despite her request for a lighter sentence, she was convicted and sentenced to life in prison, making her the first woman in Australia to receive such life imprisonment.

Sources: 1, 2, 3

“The question that such representations present for the food world is a difficult one: Who gets to use the global pantry or introduce “new” international ingredients to a Western audience? And behind that is an even more uncomfortable query: Can the aspiration that has become central to the culinary arts ever not be white?

Because the aesthetics of food media are indeed white. That white aesthetic is not, strictly speaking, the abundant natural light, ceramic plates, strategically scattered handfuls of fresh herbs, pastel dining rooms, artisan knives, or even the butcher diagram tattoos that the food media so loves to fetishize. It is more accurate to say that the way we define what is contemporary and fashionable in food is tied to whiteness as a cultural norm — and to its ability to incorporate other cultures without actually becoming them.

Only whiteness can deracinate and subsume the world of culinary influences into itself and yet remain unnamed. It’s a complicated little dance of power and desire: The mainstream is white, so what is presented in the mainstream becomes defined as white, and — ta-da — what you see in viral YouTube videos somehow ends up reinforcing a white norm, even though the historical roots of a dish or an ingredient might be the Levant or East Asia. You might say whiteness works by positing itself as a default. You might also say that this sucks.”

(...)

“But to recognize white privilege is one thing; to actively combat it or resist taking advantage of it is something else altogether. That balance between competing and contradictory ideas is a useful way to think about food media in 2020. It doesn’t help to say that certain people own ingredients, or have dominion over certain types or presentations or techniques. But the way that excitement over particular trends and recipes circulates publicly, whether on Instagram or in Bon Appétit, can reinforce whiteness as a norm, just as divorcing history from food erases the contributions and lives of people of color from Western narratives. When whiteness is allowed to function as if it weren’t that, it hurts us all.

During our interview, Roman pointed out that many home kitchens, particularly in places like the U.S., the U.K., and Australia, now feature such previously so-called exotic ingredients as anchovies, soy sauce, and Aleppo pepper. “The modern way we cook now integrates so many different ingredients that come from so many different places, and I think that’s fucking awesome,” she said.

That seems quite correct, and the last thing anyone should argue is that people shouldn’t use an ingredient in their own home for some abstract fear of “theft.” Instead, the question here is much less about what we do in private than what public representation does and means: if or why it matters when a white person popularizes ghee, or Nashville hot chicken becomes a big thing but the work of African-American cooks and chefs is still ignored. In the circuits of culture, there are routes to legitimacy and fame, and the problem we have in the food world is that the most reliable path seems to center whiteness again and again.”

(...)

“Thankfully, we already have one answer: Samin Nosrat. Her warmth and seemingly limitless charm, coupled with her encyclopedic knowledge of food, has endeared her to many, and her book Salt, Fat, Acid, Heat is a No. 1 New York Times best-seller that became a Netflix series. Nosrat jumps between cultural influences frequently, particularly her own Persian heritage, and her generous, open approach to both food and people has done much to expand the conversation. As Jenny G. Zhang noted on Eater, the image of Nosrat eating with gusto throughout the Netflix series changed the rules for who gets to eat on TV.

Yet Nosrat’s success isn’t only about who she is inherently, but her ability to bridge worlds, to speak about and make comprehensible to the mainstream the assumed difference of minorities and the places and cultures they come from. To paraphrase postcolonial theorist Gayatri Spivak, it’s indicative of the way in which minorities must contort themselves to ever have any power: They have to manifest it in ways recognizable to those who hold it.

The only way that changes is representation. “As long as staffs of food websites and publications are mostly white, and as long as the leadership of food websites and publications is mostly white,” Krishna says, “everything other than white food will always be seen as the other, as a museum artifact versus someone’s lived experience.””

The Butcher

First few pages of a story I’ve been working on

Jennifer Davies had never even see what the inside of a dead pig looked like, let alone how to carefully prepare it for sale. The closest she'd ever been to a pig of any kind was either ham sandwiches or the stuffed toy of a piglet she had as a child. Knowing a real, greasy, slimy, slippery, fleshy hog inside and out had been more enlightening than a whole term at university. You don't really question or even think about life and death, your place in the world, religion and how fleeting out lives are until you elbow deep into a large supply of vital organs, blood and pus. The smell will definitely make you question the existence of god.

She had worked at her Uncle Roger's mortuary during the previous summer and she had no real problems with it. She was responsible for make-up and tidying up corpses before the big day and found the work fine, though all the dirty work had been performed before she got a hold of the bodies. She sometimes worried about the family of the people she made up, thought about what the person had been like, and always felt some despair when working on someone close to her own age. It was a simple job and allowed her to work in peace.

She assumed working at a butchers shop would be similar, just a bit more messy and with less attachment. Unfortunately, there were much more guts, blood, entrails and goo that she couldn't even begin to describe. Messy had been an understatement. That didn't even cover how everything in the shop looked dangerous. Knives, cleavers, skewers, grinders, hooks, sharp pieces of bone, saws and a few other tools she couldn't even describe.

Working at a butchers shop wasn't something she had really wanted but it was time Christmas and she had to step up. The season always brings stress, debt and work but it's all (probably) worth it in the end. She had three younger brothers, a little sister, a mother and father, all four grandparents, many uncles and aunties who were very close, several cousins she saw regularly, and a great auntie in Australia. Not to mention a bevy of friends, from both childhood and current day, dorm mates, people she sat near in her lectures, her lecturers and maybe even the nice porter at her dorm. She liked all of them and wanted to get them all something nice for Christmas and a student loan isn't going to cover it.

She had limited work experience and being half way through a philosophy course wasn't going to put any money in the bank any time soon. Her Uncle suggested he could take her on again but she wanted to work somewhere close by, avoiding the train then bus journey to the mortuary. Luckily, she saw the advertisement for the butcher's assistant post in the local newspaper, showed up the next day and was covered in blood by noon.

Her family better be grateful after what she's going through. A part time job in the local butchers seemed simple but she was excepting to be working more on the front side of the shop. Jennifer foresaw taking orders, serving customers, putting carefully cut and sealed pieces of meat in carrier bags and then giving the customer a happy smile and wishing them a nice day. Much of her first day alone, however, consisted mostly of learning how much force was needed to smoothly remove the limbs off a cow.

This would be all worth it in the end, she supposed. She was actually earning the extra money needed to buy presents and cards for those she loved. Her parents had reminded her constantly that she was missed while at university, so she could cheer them up with some great presents. The job itself was also providing a skill and you can't put a price on that, but you can spend an evening getting blood out of your shoes. She was also developing an iron stomach and that would be useful for any future Saturday wine night binges.

Two weeks in and things were going well. The pus and viscera was starting to get stale (figuratively) and the nightmares of the ghosts of every farmyard inhabit haunting her (even in an odd instance, the farmer himself) were fading. Being surrounded by sharp objects never really lost its edge though. She was getting better at the job and soon found herself to be enjoying it, on a small level at least, thanks to her boss.

The butcher was Mr. Baker and he was a friendly chap. He'd been a butcher (and a Baker) his whole thirty-eight years and was the seventh generation of Bakers to be in the profession. He grew up around the carcasses of dead animals and consumed from them the necessary nutrients to grow strong enough to remove a calf's head with one heavy thwack of a knife. He was good at his art and was more than happy to do it his whole life. He had a lovely wife and his son would eventually become the eighth Baker to become a butcher. They all lived together above the shop. He regularly saw his father and they discussed their trade until the cows came home, which were then cut up and ready to be served. He was stout and strong, as per the job requirements, with a round, friendly face.

Mr. Baker understood the process to a great level, being able to identify any cut of meat, tell you which animal it came from, the best way to slice and prepare it, and he can weigh it in his mind that gave the best deal for both him and the consumer. He had worked with many people both his senior and junior in his time and loved imparting generations worth of knowledge on potential new butchers. He eagerly awaited for when his son was old enough to take up the trade and he first Baker to give tips of the trade to none Bakers. Mr. Baker felt that his family secrets were not to be kept amongst the family bloodline but to be shared. Their motto was “A Better World, Made by the Butcher” and it adorned their family crest, a red banner complete with a sheep, a cow and a winking pig on the top. Needless to say, the pig didn't have a body.

When he advertised for a part time worker to help him through the holiday season, he hadn't expected a skinny, pale woman who looked like she'd already seen the inside of a sheep's stomach, but he wasn't going to turn down the only applicant. Things had been slow but Jennifer took to the job faster than anyone he'd ever met. He had even bragged to his father about her. She truly was an honorary Baker.

The job was only for a six week period from early November to mid-December, but in that time both butcher and apprentice had got to know each other well. Jennifer had discovered that Mr. Baker was a fan of sixties/seventies rock music and was once in a band, that he collected vintage plates, that he met his wife at a butcher competition and she'd left the butcher from Allanson for him, that the Baker family remained fit and spritely well into their eighties, that he could recite Pi to 15 digits and he almost lost a finger the first time his father let him hold a butcher knife. Jennifer had opened up to his new boss, telling him about her dreams to travel, how she was allergic to cinnamon, that she once won a town wide children's singing contest when she was five, that she has a strong and unexplained dislike of rubber bands and that she collected ceramic horse figurines.

What they learned wasn't just things about each other. Obviously, Jennifer was acquiring the knowledge of the butcher trade from Mr. Baker but he was also imparting many more life skills. He told her the best place to get a car loan, thought her how to tie and untie multiple types of knots, the right way to clean a smartphone, where to find fresh nuts, how to stroke a dog just right and the easiest way of getting a seat on a crowded train. Jennifer told him how to colour code clothes, who are the best current rock bands, how to move through a crowd, how to make space on his phone, how to find a bargain in a market and why olives are superior to grapes.

Despite being supportive, many had worried Jennifer's decision to study philosophy. She had been questioned (repeatedly) by friends, immediate family and even distant family on why she chose to study it of all things. They said she should look into becoming a nurse or career, that business studies pays for itself, joinery is a skill set for life, why not just try an IT degree and just get an office job, you'll thank me later. Uncle Roger was ready to get her a name plaque to put on her desk at the mortuary. Her parents were always confident and trusted their daughter but they worried about her future employability.

It was only Mr. Baker that supported her Philosophy degree. During her time working with him they had discussed Descartes, pondered Plato and considered Kant, all while making sure the dead animals were ready for their audience. Jennifer spent too much of her time thinking. She would meditate her decisions and those of others, stress over what was the best solution or the worst outcome and so decided to do something with this. She would either get a better understanding or herself and the world around her, or at least maybe focus her errant thoughts. Mr. Baker was always happy to listen.

No no ever called her Jenny, except Mr. Baker. Normally she disliked the nickname, but felt affection when called it by her boss. She had built a vault of trust with him, so much so she even left her spare house keys at the shop. Maybe he'd show up and surprise her with some ham sandwiches one day. He'd say it's important to have an abundance of trust someone in a job with so many dangerous items around. He described how working together like this is exactly what he wanted with his son when he's old enough, if he wanted to become a butcher of course.

It was the 17th December and Christmas was all paid for. Everyone who shared even a similar drop of blood to her had a present literally with their name on it. All of her school and uni friends, and even her old penfriend in France, were all in store for a nice surprise. The last gift she bought was for Mr. Baker. He'd done so much for her and they had become close, so it seemed appropriate. She struggled at first but realised that a a vinyl copy of Black Sabbath's War Pigs would be perfect.

Wrapping all the presents had been easy, especially thanks to her new knot tying skills. Each one was adjourned with a bow. Wrapping up these gifts was infinitely easier than packaging cuts of meat and a lot less slimy, so she was able to enjoy the long hours it took to gradually complete the task. Jennifer had to be thankful for the bonus Mr. Baker had given her though, as the cost of all the paper, string and whatnot added up quickly. It may have worked out cheaper to rent a forest and make the packaging herself.

All of the gifts had been delivered and were under their recipients' trees and there were a fair number for her under the family tree. She, her siblings and her parents had decorated the house thoroughly and Christmas films were being watched. Christmas music was already getting to the point of being overplayed. Her family were happy to have her around for all of this, making it a true family Christmas. It wasn't snowing but it was dull and freezing. Scarves and woolly hats had become essential, and Mrs Davies was adamant everyone wrapped up.

Jennifer was done with university for the term and her time with Mr. Baker had finished, she had to ask herself what came next. Did she continue working at the butcher shop while balancing her time at university? It would be annoying to keep going back and forth, but she'd get to see her family more often and they always say they miss her when she's gone. She could simply say goodbye and focus on her studies (and heavy drinking, which almost goes without saying). It'd be less money, but simpler. While debating these ideas with herself as her own Symposium, a new problem was waiting on her doorstep.

She had just been into town to do some general shopping and buy some extra wine, as you can never have enough at Christmas time. The bottles didn't even make it into the house though, as the bag hit the floor and broke, wine spilling on the concrete. It flowed down the sloped paving stones to the plastic snowman holding a 'Santa Stop Here!' sign, which now stood next to a pig's head.

It wasn't carefully cut or prepared like the animal heads Jennifer grown used to seeing. The remains of its neck were not even or crisp, instead it was raw and jagged, with nicks found around the cranium and ears. Blood was leaking from underneath it and had slowly crept towards the gate before freezing solid, some had started to mix with the wine. One of its eyelids was open, resulting in a morbid wink. Jennifer's nose was too blocked up to smell anything, for which she was eternally thankful.

She took a moment to compose herself and tried tried to think of what to do. Her brothers and sister were at school and her parents were out for the day, so she had some time to figure this out before they returned home. She took a deep breath, carefully placed the bag of now empty wine bottles to the side and left the garden, making sure the gate was properly shut. As she ran down the street, the pig head continued to wink at nobody.

She arrived at Mr. Baker's butchers about fifteen minutes later. She had ran as fast as she could, but stopping at ice patches had slowed her down. Mr. Baker was in the process of cutting chunk of ham using the largest cleaver she'd ever seen.

'There's a pig's head.'

'Yes, in the window. I know.' replied Mr. Baker.

'No. At my house. On the step.'

'Taking your work home with you, are you?' Mr. Baker chuckled.

'No.'

Mr. Baker immediately stopped what he was doing and sat her down on a stool near the door. Jennifer explained the whole visitation, including details about the wine she'd bought. This was partly out of her total confusion and also because she'd got such a good deal on them she wanted to brag. Mr. Baker was silent throughout, simply nodding and making understanding noises until she finished.

'Deary me, that's strange.'

'Did anyone buy a pig's head from you at all in the last few days?'

'No.'

'Have any gone missing?'

'Now you need to relax, young Jenny. While this certainly is a stage situation, we don't want to start speculating.'

'Then where did it come from?'

'I think we can safely ascertain that somewhere a pig is messing it's head. Now come on. ' Mr. Baker helped her to her feet. 'Let's go and get rid of it.'

The whole mess was sorted within the hour. Mr. Baker, completely unfazed by the sight of the head, still winking, still in it's frozen pool of blood. He had it cleared it away in minutes. He bagged it up, then put that bag into a bag, and in another and so on. They both cleaned away any slime it left. Hot water and the drain took care of the icy blood and wine. They put down some disinfectant and hoped the lingering smell would leave of its own accord. Mr. Baker left with a faint smile, taking the evidence with him. Jennifer was finally able to sit down inside, heating turned way up, as she contemplated the day so far and what she would do next. She abstained from any wine and stuck with tea. Staying on at the butchers was now an even more confusing prospect, but she expected she was going to see more of Mr. Baker in the coming days.

Her parents were home later that afternoon. Marsha and Brian were in their fifties and still very much in love. They had been doing some last minute shopping and then taken lunch. They were laughing when they entered the door and surprised to see Jennifer sprawled out on the settee, her eyes deadly focused on nothing.

'Hard day?' asked her mother.

'Hnnn.'

'Oh, dear. I'll put some tea on.'

Jennifer barely moved for the rest of the night. Even as her brothers (Mark, Andrew, Liam) and her sister (Elizabeth) arrived home from school, bouncing off the walls at the excitement that they'd finished for Christmas. Their happiness wasn't as infectious as Jennifer had hoped though, as she never really snapped out of her mood. She ate, she watched the evening quiz shows and soaps, but she couldn't get the winking pig out of her head. Who could have put it there? Why would anyone put it there? Was it some sort of initiation rite by Mr. Baker? No, it couldn't be. He wouldn't do anything like that. He also seemed surprised and concerned by the whole thing. If it wasn't him though, then who?

Jennifer stopped going around in thought circles eventfully and went to bed. She was surprised she fell asleep so easily. Very little of her dreams involved pig heads, but the one time it did caused her to be wide awake at 4am. It took half an hour to get back to sleep and nightmares resumed.

When she got up in the morning, her mum had breakfast (cereal, toast, orange juice) in front of her within seconds. It was eaten just as quickly. Mrs. Davies was glad her daughter was home for Christmas and wished she hadn't moved to halls closer to university so she could keep an eye on her. She knew something was wrong with her daughter, but she also knew better than to pry. A similar thing had occurred when Jennifer was fifteen. Jennifer had gone into herself and Marsha Davies had bothered her daughter and constantly asked if she was okay, if she wanted to talk and so on. This led to Jennifer becoming more detached. Mrs. Davies would discover what had happened over social media, as it turned out Derrick, Jennifer's boyfriend, had cheated on her with Melissa. Melissa was supposed to be going out with Dave, but she'd been with Alan the week before, so she can't be trusted, yeah? But Derrick claims he was and so on. After a few days, her daughter opened up again and went back to normal.

When Jennifer failed her exam to get into university, she did the same thing. The Davies parents decided to wait and and trust their daughter. Within the week she'd explained everything to them and they were able help her get a retest. Marsha Davies knew her daughter and whatever was wrong, she'd come to her eventually. Either that or forget and instead focus on Christmas. Only six days to go! I best finish the wrapping, she thought.

The next few days grew easier for Jennifer. Nothing of note happened, other than her uncle Roger brining the family over for a few hours. He was eager to talk about recent mortuary goings on. Jennifer caught up, laughed and talked about TV with her siblings and nephews and even found herself video gaming with them. Chocolate, cake and biscuits were aplenty, so her mood began to lift. She had been thinking about the head less and less, instead she just felt a perpetual tinge of dread and unease. She even had a glass of wine.

She managed to visit Mr. Baker on Christmas Eve and give him his present. He was busy slicing us sirloin but appreciative of the gift. He indicated that there was something for her behind the till. She took the square box, about a foot long with her and put it under the tree, which at this point was lifted off the ground because of the swell of gifts. She was definitely curious as to what it was, but it wasn't head shaped, didn't smell of decay and no blood was dripping from it, so she felt it would be something good.

After a night of laughter and fun, she went to bed on Christmas Eve and slept peacefully. The event was starting to feel like something that happened to someone else. It was best to forget about it. It was probably someone crazy person doing something random. It's not her business. It's over.

WORKSHOP RESEARCH - TERM 1 WEEK 1

FEMEN

https://femen.org/

Femen is an organisation that protest about the worlds injustices. It seems clear that every protest is carried out in the same way - woman appear topless with words that are relevant to their protest written across their bare chests. It seems that any woman can protest under FENEM by doing this.

Group protests

Bare chests

Relevant issue

Woman's rights

JAZMINE ROSE PHILLIPS & KAYH DOVE

https://www.stuff.co.nz/auckland/110471269/women-stand-naked-on-aucklands-karangahape-road-in-protest-of-police-inaction-after-alleged-assault

https://www.eventfinda.co.nz/2018/jazmine-rose-phillips-blood-innocence-and-the-void/auckland

"Jazmine Rose Phillips is Australian born performance Artist, she seeks to embrace the grit and beauty of the human experience. Her creations use pleasure, pain, sound, spoken word, film, ritual and the female body/experience to evoke her audience to embody their emotional selves." - Eventfinda

"Jazmine writes and performs music under the name him and is a trained sound engineer. After completing a shamanic plant medicine apprenticeship Jazmine co-created show F(Y)UCK. Sexy? which was shared in New Zealand and Australia, a show with sex, ritual and herbal medicine with the intension to challenge concepts about female sexual identity and birth a new “collective memory” of the feminine" - Eventfinda

After being assaulted on K road by a man Phillips and Dove organised a protest that was very effective. They stood naked on the footpath with fake blood cover their bodies and masking tape covering their mouths. A lot of woman said they had experience similar situations to Phillips and Dove with no action taken by the police when they reported it. The police are now investigating their case because of their protest.

JESS HOLLY BATES

https://performanceartweekaotearoa.com/2019-2/

https://tedxauckland.com/people/jess-holly-bates/

Code slipping and how we communicate with our bodies everyday in every way. We perform in stereotypical codes

TINO SEGHAL

His works are focused on the viewers experience. He creates images, triggers memories or makes people question themselves.   I would like to experience his work one day.

Janet Cardiff, Gelitin, Lara Favaretto, Eve Armstrong (NZ)

https://www.fondationbeyeler.ch/en/exhibitions/past-exhibitions/tino-sehgal/ https://www.fondationbeyeler.ch/en/exhibitions/past-exhibitions/tino-sehgal/

CHRIS BURDEN

https://www.google.com/search?q=chris+burden&rlz=1C1JZAP_enNZ829NZ829&source=lnms&tbm=isch&sa=X&ved=0ahUKEwiV9ffBztXgAhUKiXAKHYlOAW0Q_AUIDigB&biw=638&bih=501#imgrc=D_6OAWo3zQYnzM:

His performances put him very close to death, were seriously pushing the limits of his body and the comfort of his audience. He attached himself to the ground with metal straps around his neck, wrists and ankles with two buckets filled with water either side of him that had wires conducting electricity to them. The audience had the power to end his life with just the kick of a bucket but they knew straight way the seriousness of the situation and didn't go near them.

MARINA ABRAMOVIC

Artwork description & Analysis: In The House with the Ocean View, Abramović spent twelve days in the Sean Kelly Gallery without eating, writing or speaking. Contained within three 'rooms' built six feet off the ground, Abramović slept, drank water, urinated, showered and gazed at the viewers wearing a differently colored outfit each day. She could walk between the three rooms, but the ladders leading to the floor had rungs made of butcher knives. Set to the sound of a metronome, Abramović ritualized the activities of daily life, focusing on the self and simplicity while eliminating all aspects of narrative and dialogue. She saw this piece as an act of purification - not just for herself, but also for any viewer who entered the space. This piece was a shift from the masochism of her earlier works to performances that focus more on ideas of presence and shared energy, although there is still the element of danger present in the butcher knife ladder. In addition, it was an extension of the challenging durational works that have long been a significant aspect of Abramović's career.

Sink, bed, chair with mineral pillow, table, toilet, shower, pants and shirts in different colors, white towels, metal bucket, metronome, bar of natural soap, bottle of rose water, bottle of pure almond oil, ladder of wood and butcher knives

Know About Leather Aprons

Kennedy Smith Design is Australia's Waxed Canvas Specialist. We offer a wide range of handcrafted aprons, Waxed canvas aprons and bags to suit the needs of hospitality, food, and retail homeware industries. Each apron can be customized to your reflect your Brand and each bag is made with the utmost care. Our aprons have a timeless look that can suit anyone: chefs, barbers, gardeners and even stay-at-home parents. Our bags are designed to be brought anywhere: grocery shopping at the supermarket, sunbathing by the beach, or busy workout days at the gym.

Covering usually the front of the body, an apron is basically a garment that is worn by professionals over other clothing. The word came from the French word “napron”, which means “a small piece of cloth.” However, “napron” later became “apron” via rebracketing. Aprons are made of different materials, including canvas, cotton, nylon and leather. With its roots dating back to the Middle Ages, traditional leather aprons with pockets is still quite a popular choice among professionals across various industries.

Why Do Professionals Need to Wear Aprons?

An Canvas aprons protects your uniform or clothing from substances that might splash onto it during an activity at the workplace or home. In the olden days, tradesmen were called “apron men” as they used to wear an apron habitually to safeguard their clothing. For several centuries, aprons have been in use inside kitchens to help cooks or chefs protect their clothing from oil splashes and food stains. Ideally, aprons should be worn in situations, in which people may need to protect their garments from substances that may damage or stain them.

Aprons for Different Professions

While aprons are used in many professions, here are three most common ones:

Aprons for Welding: Performing welding work without the necessary protection may lead to severe burns. A complete leather apron protects a welder from slag, sparks and heat, and is considered an important element of a welder’s protective gear.

Aprons for Painting: Artists have been using aprons for centuries. Besides, protecting their clothes from paint splashes and spills, leather aprons with pockets offer an easy way to hold knives, palettes, paint tubes and brushes.

Aprons for Cooking: Presently, this specific activity is most closely related to aprons. Leather aprons for cooking is quite popular these days and are available in a range of designs and styles. The real essence of an apron lies in the fact that it allows you to do something messy without the need to put on specialised clothes and that it can be worn or removed quickly as and when needed.

Aprons for Men

Initially, aprons were worn by male professionals – butchers, masons, barbers, blacksmiths, etc. – with each profession having its own specific style and colours. In the late 20th century, it’s recognised as a garment to be worn by women inside kitchens. Today, you are more likely to find bearded, tattooed and muscular male chefs wearing an apron than women in kitchens. Men, who work with drinks and food, have embraced aprons, specifically leather aprons, quite gracefully in the last couple of years.

How Should You Wear an Apron?

There are many different styles of aprons with the most common one being the full-length apron, which comes with Waxed Canvas tote bags waist ties and a neck loop. If the neck loop isn’t fixed, you may need to tie it first. Your apron should cover your outermost clothing, but it shouldn’t restrict you in any way. You should then cross the waist ties and tie them at the front to form a bow.

The waist ties shouldn’t be tied tight enough to make you feel uncomfortable, but it shouldn’t be kept too loose to hamper your day-to-day work.

Slice and Dice with Precision: Unveiling the Butcher Knife in Australia

In the heart of Australia's vibrant culinary scene, where barbecue reigns supreme and quality cuts of meat are a staple of the Aussie diet, having the right tools for the job is essential. Enter the butcher knife – a versatile and indispensable tool for butchers, chefs, and home cooks alike. Let's explore the world of butcher knives in Australia and discover why they're the go-to choice for achieving precision cuts and perfect portions.

A butcher knife, also known as a cleaver, is a large, heavy-duty knife with a broad, rectangular blade that tapers to a sharp edge. Designed for slicing, chopping, and cleaving through meat and bone, butcher knives are renowned for their durability, strength, and versatility. In Australia, where quality cuts of meat are prized and barbecue culture is celebrated, a reliable butcher knife is an essential tool for any kitchen.

One of the key features of a butcher knife is its weight and balance. In Australia, where meat is often prepared in large quantities for barbecues and gatherings, a heavy-duty butcher knife with a sturdy blade and solid handle is essential for tackling tough cuts of meat and bone with ease. Look for a knife with a comfortable, ergonomic handle that provides a secure grip, allowing you to maintain control and precision during even the most demanding cutting tasks.

When it comes to choosing a butcher knife in Australia, there are plenty of options to suit every budget and preference. From traditional carbon steel knives prized for their durability and edge retention to modern stainless steel knives known for their corrosion resistance and ease of maintenance, there's a butcher knife to suit every cook and kitchen. Whether you're a professional chef working in a busy restaurant kitchen or a home cook preparing Sunday roasts for the family, investing in a quality butcher knife is a decision you won't regret.

In addition to its versatility and durability, a butcher knife also offers the benefit of precision cutting. With its sharp, wide blade and heavy weight, a butcher knife allows you to achieve clean, even cuts and perfect portions every time, whether you're slicing steaks, chopping vegetables, or breaking down poultry. In Australia, where presentation is key and quality cuts of meat are prized, a reliable butcher knife is a must-have tool for any cook or chef looking to elevate their culinary skills.

In conclusion, a butcher knife is an essential tool for anyone serious about meat preparation in Australia. With its versatility, durability, and precision cutting capabilities, a quality butcher knife allows you to tackle even the toughest cuts of meat and bone with ease and confidence. Whether you're a professional butcher, chef, or home cook, investing in a quality butcher knife Australia is a decision that will pay off in delicious dividends for years to come.

Ever Considered Decluttering with a Magnetic Knife Strip?

Are you tired of fumbling through drawers or dealing with bulky knife blocks? Discover the game-changing solution – the magnetic knife strip. This innovative kitchen accessory not only saves counter space but also adds a touch of modernity to your culinary haven.

What is a Magnetic Knife Strip? A magnetic knife strip is a sleek, wall-mounted tool designed to hold and display kitchen knives securely. Crafted with strong magnets, it allows you to organize your knives with efficiency, ensuring easy access while cooking. But its benefits go beyond just organization.

Space-Saving Elegance: Say goodbye to cluttered countertops. The magnetic knife strip elegantly showcases your knife collection, turning them into a functional and aesthetic kitchen display. It's the perfect solution for those looking to optimize space without compromising style.

Knife Care and Safety: Unlike traditional knife blocks, which can dull blades over time, a magnetic strip preserves the sharpness of your knives. It also reduces the risk of accidents, as the blades are visible and easily reachable. Upgrade your kitchen to a safer and more efficient space.

Versatility Beyond Knives: While primarily designed for knives, these magnetic strips can hold other metal kitchen tools like scissors and utensils. This versatility enhances their utility, making them an invaluable addition to any kitchen.

Installation Made Easy: Installing a magnetic knife strip is a hassle-free process. With a few simple steps, you can have a space-saving, stylish solution to your kitchen organization needs. It's a DIY project that instantly transforms your cooking area.

Where to Buy and How to Choose: Interested in embracing the magnetic knife strip revolution? Explore online and local kitchenware stores for a variety of options. Consider factors like magnet strength, length, and design to find the perfect fit for your kitchen.

In conclusion, if you're seeking a practical, space-saving, and stylish solution for your kitchen organization, a magnetic knife strip is the answer. Upgrade your culinary space effortlessly and experience the convenience and elegance it brings to your cooking routine.

We work with Australia's greatest butchers and BBQ makers to create tools that take outdoor preparation to a new level. For Australian bbq knives, click: https://bigredknives.com/collections/australian-bbq-knives

Tramontina 10" Butcher Knife - FSC Certified - Churrasco Black   With the Tramontina Churrasco Black meat knife with blackened stainless steel blade and 10 inches wooden handle, it is much more convenient to serve the best meats on your barbecue and with the guarantee of a high-quality cutting edge. Produced with a blackened stainless steel blade with excellent sharpness, it is ideal for larger cuts of meat. Its blade has grooves that minimize its friction against the meat. The wooden handle with rivets provides a much firmer and more comfortable handling, as well as a distinctive style. Choose Tramontina and see convenience take over your daily life!   * Ideal for big cuts. * Blackened stainless steel blade. Durable and robust. * Anatomically designed wooden handle that makes it much more comfortable to use. * Blackened stainless steel rivets. * 90-day warranty against manufacturing defects.
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Guide on How to Build a Raw Kitchen

A healthy and balanced way of life that includes a nutritious diet plan of mostly raw food can drastically enhance your quality of life and minimize the possibility of developing diseases. Living foods create the keystone of a healthy and balanced as well as lively life.

Just like any kind of new undertaking, your raw food journey will be simpler as well as a lot more delightful if you set yourself up for success. While you can get by with simply a sharp knife as well as a cutting board, it is helpful to have some specialty tools. Having the ideal home appliance will conserve you lots of prep time and lots of raw dishes are only feasible with specific tools. I know making raw dishes obtained a great deal even more enjoyable when I established my kitchen area to sustain my healthier options.

Below are some suggestions to making your kitchen area an ideal place to prepare tasty living foods feasts.

Big Wooden Cutting Board - Give yourself area to work. Acacia is an environmentally friendly, cost effective alternative that does not establish bacteria the means a wooden or plastic board can. For your cutting board needs you can visit a store near you or visit wooden chopping boards Australia.

Many filters are readily available, at the moment the ones that integrate price with effectiveness usually consist of a reverse osmosis filtration tool as well as ceramic. You can choose a whole-house filtration system, or a counter top filter. Just make certain to find one that removes heavy metals, chlorine, pharmaceuticals, as well as chemical additives like fluoride.

A Set of Sharp Quality Knives - A high-quality, sharp blade is a chef's buddy. It makes prep work a whole lot less complicated as well as safer, similar to a sharp knife you are really much less likely to cut on your own. Some experts advise making use of ceramic blades, as cutting raw fruits and veggies with steel can accelerate the oxidation process. If you do pick metal blades, develop them consistently.

You will certainly want at the very least a butcher blade, a tool blunt-tipped knife, a peeler, a grater, and a paring blade. Spiral slicers and mandolins are nice for specialized dishes like raw zucchini pasta, yet not essential.

Juice Extractor - while not as crucial as a mixer, juicers are still a staple of a raw kitchen area. Juice extractors enable you to extract the vital fluid essence of vegetables. Chomping juicers are the most effective means to go, because they do not ruin as several nutrients as centrifugal juicers, and are much less likely to warm it up.

High-Powered Blender - this is one of the most crucial tool in a raw kitchen area. I utilize my blender or food processor a minimum of two times a day, generally more. It deserves investing in a multi-horse power blender are critical for making fruit smoothie mixes, green smoothie mixes, nut milk, raw soups, sauces, dressings, and  nut or fruit ice cream.

A blender or food processor with at the very least 3 HP is needed to break down the cell wall surface of coarse veggies like kale, which enables full nutrient absorption. A lot of premium quality mixers are assured to last for a number of years, as well as if you use one like I do, will save you money in the long run over affordable mixers that wear quickly.