By Patrick Kelly
Culinary & Hospitality Educator, Retired
CCFCC (Canadian Culinary Federation of Chefs de Cuisine), Life Member
Ottawa, Ontario
August, 2006
Hi Paul; thanks for the fast, personal service on your Special Bundle Sale of the Furi "Clean-Cut", Cutting Board System and, the Furi Pro, "Easyglider" East/West Knife. This combination has such fantastic value and uses, that no kitchen, professional, institutional or household should be without!
I like the innovative approach that Furi have taken with their "Clean Cut", hygienic cutting board system. A different coloured mat is provided for each of the six main food bacterial groups (ie: poultry, red raw meat, cooked meat, seafood, dairy and vegetables). These coloured mats not only ensure maximum hygienic protection from bacterial cross-contamination, but are also easy on my hands and knife-edges when cutting, chopping, dicing.and slicing. All this on a resilient, polypropylene base which securely holds the appropriate coloured mat while I work.
The Furi Cutting Board System is easy to wash and store in our kitchen. Mats are hung on a hook in our pantry, and the thick base leans along the kitchen counter.
I love my new Furi Pro Santoku/Chef's Knife! This knife is a joy to use. No wonder it's called the "EasyGlider"! The fusion of Eastern blade design and Western technology is unique. Not only is this knife easy on the eyes, it's easy on the hands and wrists. The wedge-shaped handle is very comfortable to hold especially when working for long periods of time... and when you are arthritic like I am, this is a real plus! The thin, very sharp cutting blade is easy to keep sharp and easily slices through meat, vegetables and seafoods. All in all, the Furi Pro East/West performs better than and reduces work fatigue more than the traditional French 6" and 8'' chef's knives I have used in the past. Try one...you won't be sorry and,....the price is right!
This review copyright © 2006, PSS Enterprises. Reproduction prohibited without permission.