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This knife cuts sharp and it cuts clean. Isn’t it just therapeutic to watch it cut stuff? A two-edged knife perhaps?
13 Dec 2018
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Cutting tomatoes
30 Nov 2017
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making of KNIFE
31 Jul 2018
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Chef Knife - Kitchen Knife - Multipurpose 8 Inch Stainless Steel Straight Edge - Home or Restaurant - Food Safe - Perfect blade for mincing, slicing and dicing
17 Apr 2017
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Look hoe sharp the knife is
11 Aug 2019
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Quick and dirty tutorial video showing how to make your own stencil art using creative commons licensed images, photoshop, a sharp knife, paper and spraypaint.
13 Nov 2006
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According to the National Retail Federation, flowers and greeting cards remain holiday favorites, with more than half of consumers (50.7 percent) polled planning to buy flowers. Making flowers last starts with selecting the best blooms and continues with proper care and handling. Here are a few flower-buying and care and handling tips from the experts at FLOWRMD****: - DO: Pick Petals like Produce -- Use the same steps used in buying fresh produce to help with selecting the freshest blooms. Flowers should have the same qualities as a fresh head of lettuce: crisp, hydrated leaves and petals. - DO: Clue-in to Color -- Just like fruits and vegetables, flowers should have good, vibrant color. Spots or discoloration can be a sign of disease problems. - DO: Use Your Nose-- Smell the water... it should smell fresh and clean. - DO: Skip the Slime -- Slimy salad ingredients would be skipped, so forego slimy stems on flowers. Stems should be crisp, clean and without breakage. - DO: Cool 'em Off -- Dads and kids may be tempted to hide flowers from Mom until the special day. Avoid hiding places like the car or heated closet. Be sure to store bouquets in a dry, cool place and in water. - DON'T: Ignore Care & Handling -- Give Mom's flowers some extra care to help prolong the enjoyment period. Here are some tips to help get fresh cut flower arrangements off to a good start: - DON'T: Slice with Scissors -- Be sure to re-cut stems by removing one to two inches with a clean, sharp knife or floral clippers while under warm water; immediately place into the vase or container - DON'T: Forget the Food -- Commercial flower food solution is a must. Follow the mixing instructions on the flower food packet. Most packets should be mixed with either a pint or a quart of water. Flower foods should not be diluted with more water than is specified. - DON'T: Leave Leaves -- If the leaves on the stems will fall below the water line in the container/vase, remove. Leaves in water will promote bacterial microbial growth that may limit water uptake by the flower and shorten life For more information, go to: www.FLOWRMD**** Produced for FLOWRMD****
13 May 2007
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Chip Carving 108 - How to sharpen your knife and clean your sharpening stone. Having a sharp knife is crucial to successful chip carving. Learn how to get a razor sharp edge in this lesson. www.MyChipCarving****
19 May 2009
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How to make dry ice bombs, presented by neewpali danger level * negligible * moderate * high * do not do this tools * C. Hammer * D. Glove * E. Sharp knife materials * A. Plastic water bottle or similar * B. Chunk of dry ice
18 May 2008
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Fiery spirit and flame-lit knives combine for a unique experience at the Polynesian Cultural Center’s 16th Annual World Fireknife Championships. The Polynesian Cultural Center's 16th Annual World Fireknife Championships kicks off in a blaze of glory this Wed., May 14 through Sat., May 17, 2008. A record 73 fireknife competitors ages 8 to 43 from as far as Japan, Samoa, French Polynesia and Florida are set to battle head-to-head for the supreme title of World Fireknife Champion in their respective categories. The event is the second cultural event of PCC's 45th anniversary year and is shaping up to be the most exciting with more than 10,000 visitors expected this week. The art of fireknife dancing is one of the most intense, skillful, but beautiful Samoan traditions in which dancers twirl a sharp knife with both ends on fire at high speeds and with acrobatic finesse. The fire is very real, and dancers often make contact with different parts of their body with only a short lavalava wrap around their waist. As any fireknife dancer will tell you, they do get burned, as competitors use no other form of protection. To view Multimedia News Release, go to *******www.prnewswire****/mnr/fireknife/33243/
29 Dec 2011
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GRILLED OR BAKED SEA BASS WITH SWEETCORN & CHERRY TOMATO SALSA 4 persons Salsas are all the rage at the moment, here is a twist using roasted sweetcorn, flavoured with lime and coriander. Perfect with sea bass. Preparation time: - 15 minutes. Cooking time: - 15 minutes in total. 4 sea bass, whole, defrosted 6 tbsp olive oil 2 whole fresh sweetcorn 2 tsp fresh red chilli, finely chopped ½ red onion, finely chopped 12 cherry tomatoes, quartered 2 fresh limes salt pepper 2 pinches granulated sugar 3-4 tbsp chopped fresh coriander 1. Pre heat the grill or oven to a high setting. 2. Place the sea bass on a chopping board and slash across the fish in a diagonal fashion. 3. Carefully cut the sweetcorn in half. 4. Stand the corn on the cut end and shave off the ears with a sharp knife. Do the same to the other three pieces. 5. Meanwhile, place 2 tbsp of olive oil into a wok or frying pan. 6. Add the ears of sweetcorn and the chilli then sauté quickly over a high heat until they take a little colour. 7. Once cooked, spoon into a bowl and cool slightly. 8. To the sweetcorn, add the chopped red onion, cherry tomatoes, and juice from 2 large fresh limes. 9. Add a little salt and pepper, sugar then mix well, finally add the chopped coriander. 10. Spoon the last 4 tbsp of oil over the 4 sea bass and season well with salt and pepper. 11. Place onto a baking sheet or tray and pop under the grill or in the oven. 12. Cook for 10-12 minutes or until lightly cooked. 13. Serve the bass whole spooning over the salsa. Copyright Phil Vickery July 2008 Visit *******www.aldi******
20 Oct 2009
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Having a dull knife is a disaster waiting to happen. On this episode of FoodGear we'll show you how to keep a sharp knife. For more information visit, *******www.foodvu****
18 Oct 2008
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