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3½" Paring Knife(50% Off)
  Product ID 88203-092
List Price: CDN$15.00
Price()CDN$7.50
8" Chef‘s Knife, Granton and Wide Blade
  Product ID 92010-200
Price()CDN$126.00
12" Professional Steel, #3 Cut, Full Tang Poly Handle
  Product ID P-253-310
Price()CDN$108.80
Waterproof Digital Thermometer (Dual Temperature)
  Product ID #DHP3
Price()CDN$30.00
Digital Thermometer (Dual Temperature)
  Product ID #DPP400W
Price()CDN$72.40
12" Chef‘s Knife, Wide
  Product ID 398-320P
Price()CDN$243.00
10" Chef‘s Knife
  Product ID 82009-253
List Price: CDN$73.00
Price()CDN$51.10
12" Chef‘s Knife
  Product ID 82009-300
Price()CDN$82.00
6" Offset Spatula
  Product ID 86006-152
Price()CDN$25.20
8" Turner, Round End, Red Handle
  Product ID 86121-204
Price()CDN$44.00
10" Chef‘s Knife, Granton & Wide Blade
  Product ID 92010-250
Price()CDN$138.00
14" Professional Steel, #3 Cut, Full Tang Poly Handle
  Product ID P-253-360
Price()CDN$111.80
Digital Thermometer (Dual Temperature)
  Product ID #T9848EFDA
Price()CDN$52.60
10" Chef‘s Slicing Knife
  Product ID 385-260P
Price()CDN$154.00
12" Chef‘s Slicing Knife, Granton Blade(30% Off)
  Product ID 52044-300
List Price: CDN$87.00
Price()CDN$60.90
6" Filleting Knife, Flexible Blade
  Product ID 82000-150
Price()CDN$41.00
8" Offset Spatula
  Product ID 86006-202
Price()CDN$33.00
10" Chef‘s Scalloped Slicing Knife
  Product ID 92053-250
Price()CDN$100.00
10" Professional Diamond Coated Steel, Poly Handle(30% Off)
  Product ID EP-203-260-CUT9
List Price: CDN$172.00
Price()CDN$120.40
Digital Thermometer (Dual Temperature)
  Product ID #DFP450W
Price()CDN$93.60
 

Culinary Glossary

What is a bolster?

It's the raised thick part between the blade and the handle, which usually distinguishes the knife as fully forged.

The bolster acts as a guard providing safety, balance, sturdiness, and comfort.

Beware of companies that manufacture knives with an imitation bolster as these knives are invariably poorer in quality compared to a "one piece fully forged" knife.

Read more glossary terms in our Education Section.

 
 
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