KNHR's Top Drawer

See the Chop-A-Lot at Housewares Show 2011

Here at Kitchenware News & Housewares Review, we've been gearing up for the March Housewares Show, and you'll be able to prepare yourself for the show with our February issue. It's got a great article from Editor Joanne Friedrick about the programming you can expect to find at the show, as well as a section chock-full of products. And since you know how I love to share new products with you, I'm going to spoil the surprise on a couple of them before the magazine hits your mailbox. I never was very good at keeping a secret.

This is the Chop-A-Lot from VTT Products. It's a cutting board, food tray, strainer, serving tray, cutting board all-in-one. I'm sure like most of you, I am all about convenience, functionality and easy storage, and this product meets all of that criteria. Pull the trays out and store food items easily as you chop and prep, and then you can easily arrange a cut veggie platter on the serving tray, straight from cutting board to table. The trays are microwave and dishwasher safe. And, the Chop-A-Lot is available in fun colors—red, lime, orange, black and white. To see this product in person, stop by the Inventors Corner at the International Home + Housewares Show, South building booth S4566.

KNHR Has A New Editor!

Kitchenware News & Housewares Review welcomes Joanne Friedrick as its new editor. Joanne replaces Karen Martin, who is leaving to pursue other interests. She can be reached at joanne_f@oser.com and at 207-780-8656. As you’ll note from the telephone number, Joanne is also based in Portland, Maine. She is a former editor of Gourmet News and has wide-ranging experience as a free-lance writer.

Please join me in welcoming her to Kitchenware News.

Kelly Lewis continues as KNHR’s new associate editor. Kelly joined the magazine staff last month, and her first contribution will appear on the front cover of the January issue. You can reach her at Kelly_l@oser.com and at 520-721-1300.

Publisher Karen Taylor, based in Los Angeles, can still be reached at Karen_t@oser.com and at 323-512-5113.

 

Gourmet Housewares Show Moves To New York In 2011

GLM, LLC, owner of the Gourmet Housewares Show, has announced that the show is moving to New York in January, 2011. No Gourmet Housewares Show will be held in 2010. In January, 2011, the Gourmet Housewares Show will be co-located within the New York International Gift Fair. GLM is hoping that some of the 150 new exhibitors it expects at NYIGF as a result of the move will also exhibit in the fall NYIGF show.

New Warehouse for Wüsthof

Congratulations to Wüsthof-Trident of America on their new U.S. Headquarters and Distribution Center, which they officially opened last week in Norwalk, Connecticut.

More than 50 guests showed up to celebrate, including Wüsthof family members, students from the Connecticut Culinary Institute and public officials.

The Connecticut Culinary Institute received a $5,000 scholarship check from Wusthoff during the celebration. The students brought a cake in the shape of Connecticut, decorated with moldings of Wüsthof knives, a Wüsthof sharpening steel and a Wüsthof chef’s carrying case. [Perhaps not the most important part of the story – but, I love cake, and it’s my blog posting.]

The opening of the new 45,000 square foot warehouse with Wüsthof’s 45 employees in the U.S.  division is encouraging news in  a year when so much focus has been on store closings and layoffs.

Great Knives

November is our cutlery issue so I’m sending out a call to everyone to send in the names of their favorite knives. Tell me knives you like and why.

One of the many things I’ve learned in working at Kitchenware News is that preferences for individual knives vary greatly. Anna Wolfe, editor of our sister publication Gourmet News, and I tried the same knives in our totally unscientific knife test last year. Using the same knives side by side on the same foods, we each preferred different knives.

I am a big proponent of collecting individual knives rather that a set. That’s because I’ve found that I like specific knives from different manufacturers. Why not collect the best from every company?

I also find that I need multiples of the same type of knife since I like to put my guests to work. I have four great chef’s knives in different sizes, from different companies, each of which I like for different reasons. I’ve found that my  guests often gravitate to a specific knives in the collection. Some people love my ceramic knife, others love the ergonomic handle of my Ergo Chef Chef’s Knife.  And everyone loves to try the Messermeister vegetable cleaver. The CIA Collection knives also get rave reviews from my guests.

There are several other GREAT companies out there making fabulous knives that I plan on adding to my stockpile.

My point is that there is not one perfect knife. There are many perfect knives. If you’re a retailer, tell me about your favorites. If you’re a supplier – send me info (image and a description) of your newest products. I’m collecting cutlery info all this week and next.

"Affordable Innovation"

I just received an invitation to a press event on the topic of “Affordable Innovation” sponsored by the International Housewares Association.  This should be a stellar opportunity to see what’s out there in the realm of the practical, functional, stylish and affordable.

I do believe that consumers are more reticent about what they’re buying, regardless of their economic situations. We are, at least for the near future, more mindful about our purchases. To catch the consumer’s eye we’ll need some real innovation in our products without major increases in prices.

At the 2009 IH+HS, there was an excellent panel discussion on the greening of housewares. While there was excellent information on many aspects of what that entails, the one statement that stuck with me was the assertion that consumers will soon expect the industry to present green alternatives without a premium price. I believe the phrase was – we need “to just figure it out.”

Along the lines of affordable innovation, I just saw a copy of the August Bon Appétit in the magazine rack at the bookstore. On its cover was a  headline along the lines of the “the most important $20 tool every kitchen needs.” Naturally that caught my eye. I flipped through wondering what gadget I’d find. I was pretty surprised by a picture of a Mundial 10” Chef’s Knife that was reported to be $20.

I certainly am a big proponent of a quality chef’s knife – but had no idea that one would present itself for $20.  I have not tested it – so I can’t vouch for it. Apparently it’s used in the commercial food biz, and those guys know knives. I think I’ll have to add this to our list of knives for our cutlery issue in November.

This knife would be an example of “affordable innovation.” And if you’re a kitchenware store, let me know if there was a big demand out there for this knife. At $20, I imagine lots of readers were interested.

KDM