Hi Ron. I Actually received the reshaper several days
ago but just now got around to checking it out yesterday. It works great!  I sharpened several knives, including the Henckels. It peeled excess metal off
them like crazy, leaving razor sharp edges, Maybe the sharpest they've ever been. I haven't even tried the new Fingers . I can't imagine they'll get the
knives sharper yet. What a pleasure to slice a lime or tomato!  Even my wife approves!  She said, “Its only taken 11 years to get a sharp knife in this house” (I would spend hours with a steel and never get it right.)Thank you!

Rich Cooper, "Happy Patron to Culinary Cultures", June 30, 2004

Dear Chef at WWRecipes,
About a month ago, when you first mentioned Chef Ron's "Gastroflex" muffin pans and your usual unbiased (and brutal!) testing, I order two of them. Not only was Chef Ron prompt in his shipping, but the Gastroflex muffin pans worked amazingly well!
I had a recipe for "Jumbo Corn Meal Muffins" which said to "grease each muffin cavity with butter or shortening to prevent sticking." Well, I decided I'd put the Gastroflex pans to an ultimate test! I eliminated the greasing step, poured the batter in, put them in the oven (on a baking sheet in case of spillage), and the muffins came out P-E-R-F-E-C-T! With just a slight twist of the wrist, those muffins tumbled out into my bread basket in fine shape with no sticking whatsoever!
I've since given away my metal "non-stick" muffin tins to neighbors -- I figure I'll let them do the greasing step or suffer the consequences. I've also told them about the Gastroflex pans, so Chef Ron may get some more orders.
Karl K.
McKinney, Texas - May 19, 2004

The Chef at World Wide Recipes - April 2004

My friend chef Ron Askew at Culinary Cultures knows that I won't tell my readers anything that isn't true, so he is in the habit of sending me some of his products once in a while so that I can evaluate them and then tell you what I think about them. When he asked me to test his Gastroflex non-stick baking molds, I agreed provided that I had enough time to check them out before commenting on them. As a result, this special weekend edition is coming to you a week later than originally planned, but I have had a chance to play with these newesttoys of mine and I think you'll find the results interesting.
The Gastroflex molds are made of 100 percent food-grade silicone and come in a variety of shapes and sizes. I evaluated the "Briochette" or mini-brioche pan and the standard, six-cup muffin pan. I made some blueberry muffins from a packaged mix I bought for this experiment, and the first batch came out just fine. Once they had cooled I had absolutely no problem removing them from the molds, and the molds needed no more than a rinse with warm water to restore them to a pristine state.
The second batch of muffins didn't come out so great because I burned them intentionally, and they were even smoking slightly when I removed them from the oven. The bottoms and sides of the muffins had turned almost black, but the muffins still slid easily out of the molds and the molds cleaned up with just a rinse. So far, so good.
Then I decided to give the molds a little more extreme test. I placed a thin layer of grated Parmesan cheese in the bottoms of the molds and placed them in a 400F (200C) oven. Note that I didn't grease the molds or add anything other than grated cheese. Once again I allowed the goods to over cook and removed smoking melted cheese wafers from the oven after about 15 minutes. 15 minutes later the molds had cooled and the crispy cheese cinders slipped easily out of their molds, unfit for human consumption, but demonstrating no inclination to stick to the pans.
For the final extreme test I baked a few eggs in the muffin pans. I placed the eggs in the ungreased muffin pan and baked them an a 350F (180C) oven. After about 10 minutes the eggs were cooked perfectly - firm around the edges and still slightly runny in the center with liquid yolks, just the way I like my coddled eggs. But the object of this exercise wasn't to make perfectly cooked coddled eggs, so I let them bake an additional 30 minutes. I was rewarded with three small, hard, hockey puck type objects that, if not for their remarkable resemblance to real eggs, might have been taken for rubber paper weights. These were also unfit for human consumption, and Cooky is glad that he doesn't share my high standards for edibility. And once again the eggs slid out of the molds without a struggle and left the molds so clean that only a rinse was required. After three extreme tests and several ordinary tests, my Gastroflex molds are as good as new, with absolutely no visible evidence of their use and abuse. I am impressed.

Chef Ron

Greetings!! A couple of weeks ago I ran into you (again) at the Prostart Career Fair and you introduced me to the wonderful Quantum Chef's knife which I use every day. I can't thank you enough for the more than generous gift, considering how I am but a young hospitality student with slight yet growing knowledge in the field of culinary arts. Your time is/was greatly appreciated!  I have been home this past week for Spring Break and have used the knife every day when preparing anything from simple fresh vegetables to family size meals with multiple dishes. It has yet to fail me. I'm most impressed with the handle and grip, cutting, slicing, and chopping are no longer a chore. I take advantage of every opportunity I have to expand my culinary expertise and your entrusted confidence inspired me to cook/bake even more than I already do. Again, I (as well as my family) thank you very much, you have made an aspiring culinary professional that much more passionate to strive for success in the field.

I look forward to further correspondence.

Sarah A. Lucke, Recruiting Ambassador , March 2004, WSU School of Hospitality Business Management

I now have been using your knives for about six months and am very pleased with the results.  I have actually taken some of my old knives out of my work box because I don't use them anymore.  My hands feel better at the end a long day of prep work and the lower maintenance for these knives makes them a bargain.  We just did a catered event for a PBS Documenttary about Little League baseball and I use my 8" Quantum east/west knife and the serrated Quantum utility knife as my travel kit for the last minute work on site. WE had some commments from the guests about the look of the 8" knife and my student cook said that he liked to use it as well.

Chef Rob Armstrong, Jeune Chef Restaurant, Pennsylvania College - (March, 2003)

Dear Chef Ron --

I'm not a chef. I'm a homemaker who, until about a month ago, was considering buying a whole new set of knives for my kitchen. Even my sharpening steel was dull after years of use. It was then that you introduced me to the Furi equippe Diamond Fingers knife sharpener and the Quantum 7.5" East/West Knife.

Besides being a great conversation piece, the Diamond Fingers has rejuvenated my existing set of knives to chef-grade condition. Even my less expensive knives are sporting razor-sharp blades, probably for the first time ever. The Diamond Fingers is lightweight, and easily storable. It's simple, safe, and -- dare I say it? -- fun to use. I will never again have to stop what I'm doing and dig through the drawer for the heavy steel. This ingenious device has extended the life of my knives and makes sharpening them no longer an inconvenience or a chore. And I don't mind saying it's probably the most unique piece of equipment on my kitchen counter.

The Quantum 7.5" East/West Knife is like no other knife I own. From its very first use, it was instantly comfortable in my hand. The ergonomically-designed handle and wonderfully balanced blade make even long stretches of cutting and chopping less cumbersome. (It was a godsend for Thanksgiving preparation!) My grown sons can't seem to use it enough. It's become their knife-of-choice, and I'm beginning to think their recipe repetoires have expanded because they are now chopping veggies with no hesitation whatsoever. That has certainly made MY life easier in more ways than one.

Thank you for making these wonderful products available to home cooks everywhere. (Chefs shouldn't have ALL the fun!) I look forward to trying more of the Furi equippe line of kitchenware in the near future.

Most sincerely --
Barbara Forsythe, Editor, December 4, 2003

http://www.TheLastMorsel.com/

Dear Chef Ron,

My son & I attended the Food Convention in Seattle, at the Washington State Convention Center.  We were both impressed with many of your products.  I could not make some of my purchases there, as they were Christmas presents for him and he was with me.  However, I did purchase the Furi Cutting Board for myself.  I love it and he's jealous.  I will keep your site available, as there will be more holidays and he will be attending culinary school next fall.  Thank you!

Cheryl L. Brinkman, Happy Paton

The Chef at WorldwideRecipes.com

Review of Furi-Quantum East/West Cooks Knife, November 18, 2003

Recently I became the proud owner of a Quantum-Furi 8" East/West knife thanks to Chef Ron Askew whose web site, CulinaryCultures.com, happens to be one of today's sponsors. My initial reaction was one of surprise at how light the knife was, even though it has a much larger blade than most other eight-inch knives. This one is shaped more or less like a cross between a French chef's knife and a Chinese cleaver, and according to the manufacturer, it "combines the design performance of a traditional vegetable chopper and a cook's knife."

I have been using this knife exclusively for about a week now, and I must say that it lives up to the manufacturer's claims. It has stayed sharp (although, admittedly, it hasn't been in service very long), and it is as easy to cut a whole stalk of celery or head of lettuce as it is to slice a single radish or chop a sprig of parsley, thanks to the unique shape of the blade. The handle is ergonomically shaped and is a pleasure to use and easy to clean, and at the introductory price of only $30, this knife gets your beloved Chef's certificate of approval.

James T. Ehler: (Webmaster, cook, chef, writer)
Key West, Florida
Food Reference Websites - http://www.FoodReference.com
"SPECIAL PRODUCT REVIEW ", (November 2003)

"These products carry my personal recommendation"

Furi Clean-cut Cutting Board & Furi Precision Edge Reshaper 

New Products Reviewed November, 2003

FURI BENCH-TOP PROFESSIONAL PRCISION EDGE KNIFE SHARPENER
There are many inexpensive, hand held knife sharpeners with a V shaped opening that you draw your knife through to 're-edge' the blade.
The Furi Professional Sharpener works on the same basic principal as many others, but it is made to last forever. The triangle shaped cutters are adjustable, so you can have a longer or shorter angle on the cutting edge, depending on your preference. They also include a brass gauge with 2 different angles (and a tiny screwdriver) so it is very easy to adjust the cutting angle. The cutters are also replaceable. This is a TOOL - not a throw-away. And much better than any other similar tool I have used.
I used the Furi on almost 80 knives in 3 different local restaurants (and my own knives). The results were excellent.
One of the restaurants has a professional stop in and re-edge their knives once every couple of weeks. I talked to the Chef, and he let me take the knives between lunch and dinner to re-edge them. The cooks were not told that the knives were being re-edged by someone else. I stayed in the kitchen talking to the chef when the night cooks arrived, to see if anyone noticed a difference. They did. Without any prompting, they all commented that someone different must have re-edged them because they had a 'much better edge than usual.'
BOTTOM LINE: Buy one of these if you care for your knives - you will not regret it.

FURI CLEAN-CUT CUTTING BOARD SYSTEM
A thick, solid cutting base with color coded interchangeable cutting mats. Cut your chicken up, remove the cutting mat and insert another one to chop your vegetables. No longer do you have to completely wash the cutting board as you go from chicken to cooked meat to pork to vegetables. Simply replace the cutting mat, and wash the mats when you are all done. The mats fit so perfectly that you do not notice you are working on a removeable surface. The mats also make it easy to carry chopped ingredients to the stove - just curl the mat up and pour into the pot.
BOTTOM LINE: An excellent time saver in the home kitchen - I found it a little small for some tasks in a restaurant setting. Hopefully they will add a larger version.
In my home kitchen, it is invaluable - I wouldn't give it up for anything.

Chef Ron, I have used the 9" E/W knife every day at work since I recieved it.  I like the feel / balance and the edge has held up well.  I have had access to several different types of Squashes {last of the good local stuff}.  It's worked well on them and slicing mushrooms and tomatoes with out dulling after a lot of chopping.  I have used the knife for everything that I normally prep and glad that I bought it.  My interm cooks also liked it when I let a couple of them try it out.  One is 5' tall and 90 lbs, while one of the others is over 6' tall and large, but both said that it was comfortable for them to use.

Chef Rob Armstrong, Jeune Chef Restaurant, Pennsylvania College - (November 2003)

Ron, I recieved the Furi Diamond Fingers and Mr. Dudley Empire Salt Mill.  The Furi Diamond Fingers are so easy to use - even my sons can use it.  I love how quick and easy it is to restore a sharp edge!!  The Empire Salt Mill was a total surprise!  Thank you.  I can't begin to say how refreshing it is to come across a seller that is so concerned with customer satisfaction!  Again thanks to you!

Wishing you peace through the holidays,  Andrea - (November 2003) 

Hello Ron, I just wanted to let you know how impressed I am with your company.  Not only do you offer the best prices, but your service is going to be very hard to match.  I was very surprised at how quickly I rec'd my order.  Thank you very much and I look forward to doing more shopping at Culinary Cultures in the future.

-Dana Ascher, Cyber Store Patron - (October 2003)

Chef Ron, I got the Furi Diamond Fingers in the mail very FAST!      I used them on an OLD knife that would not even cut through butter, and the knife was extremely sharp when I was through!  I would never attempt to sharpen any knife myself, lest I ruin them.  I have always paid $25 a pop to have them professionally sharpened.  My Furi Diamond Fingers will have paid for themselves MANY times over after using them just a few times.  The Diamond Fingers are SUPER easy to use, anyone with two hands and a dull knife can use it without the worry of ruining your knives' edges.  I am already thinking of getting these as Christmas gifts!  Chef Ron's business, Culinary Cultures, is a dream to work with as well, and I will definitely use them again!

Sincerely, tsnell@monacohr.com - (October 2003)

Dear Chef Ron, I have had a chance to work directly with your Quantum Knives and have circulated them through 2 commercial kitchens.  This is our truthful and detailed review of your product:

Chefs rely on two things:  Their hands and their knives.  In many ways, the knives that chefs use are and extension of their hands.  Thus, it is essential that quality knives are used in a foodservice environment.

The Furi Quantum knives are the perfect choice when selecting a knife that will withstand the duty and rigorous use in a busy kitchen.  Because kitchens are universal environments, the tools that are used must be able to withstand a universal workload.

The Furi precision crafted knives have ergonomic features that are not found on other more expensive brands of cutlery.  The no-slip handle, in addition to the wide blade features reduce blistering and callusing that occur with daily use with other knives.  The stainless steel blades and rubber anti-slip handles are easy to keep sanitized and will endure high temperature conditions that are necessary to prevent cross-contamination.

We tested the Furi-Quantum knives in two commercial environments with large kitchen staffs.  After two days, the Furi-Quantum knives became the first choice among those who used them.  They instinctively chose the Qu Knives because they held their sharp edge, were easy to keep clean, and because they were comfortable to use.  Once you've tried the Furi-Qu knives you'll know why their first choice was no mistake.  

Tested and proven, the Furi-Quantum precision crafted knives are a significant and valuable addition to a rigorous kitchen environment.  Affordable and easy to maintain, the Furi-Qu precision crafted knives will ensure years of longevity and comfort, while being durable enough to handle the workload of a universal, busy kitchen environment.

Sincerely, Chef Eric Hahn, www.RestaurantEdge.com - October 2003

Dear Chef Ron, My wife and I are manager/caretaker for an association of 40 members on an island in the San Juans, WA with 8 cabins.  For years we have had problems keeping the knives in the cabins sharp.  We have tried about everything you can imagine and some of it taking hours and hours to do.  We tried your Furi Edge Reshaper and Furi Diamond Fingers and were amazed at the ease and quickness that we were able to put an edge on the knives that we have never been able to do before!  We can do all 8 cabins in under an hour!  My wife has a 6" knife and 4" paring knife I could never get an edge I was satisfied with.  WIth your tools it took less 3 minutes to give both of them an incredible edge.  Needless to say, we are telling all our friends about your system.

Sincerely, Ed Kolling, Manager/Caretaker, Decatur Head Beach Association - (August 2003)

Jamie Callison CEC Chef: (July 03, ACF Convention) ACF Apprenticeship Chairperson, WA State Chapter, Director of Foodservice, Lakeside Schools - Seattle Times Article "Many Ingredients Produce an Executive Chef"

When Ron first showed me the Furi Diamond Fingers I was a bit skeptical?  Looked like a strange gadget, but, would it work?  "YES, VERY WELL" was the resounding answer from my staff and colleagues!  My pantry cook always keeps one eye on her Dia. Fingers and becomes very upset if anyone moves it from it's home.  My wife and I also use this fabulous tool at home and we are happy to report that every knife in our kitchen is sharper than ever before!  I also purchased the Quantum East/West Knifes from Ron at CulinaryCultures.com and we are delighted with it's function, durability and design.  The straight edge allows for very precise cutting of fruits and vegetables and the slight slope still allows for traditional chopping as with a chef Knife, need I mention the handles design which greatly reduces fatigue from long hours of kitchen preparation.  The Quantum E/W knife and Diamond Fingers are sure to please the most skeptical of Chefs and Cooks!  Thank you Ron for introducing us to your products, we look forward to working with the rest of your quality line of culinary tools.

Asa Rodriquez: (July 03) 2003 Regional Student Chef of the Year, CIA Student

I was fortunate to find your product prior to my competition at this years ACF convention!  This is the PERFECT cutting board system for any type of Culinary Competition.  Clean Cut Cutting Board greatly assisted me in maintaining a very organized and hygienic work station that I believe impressed the judges and my competition very much.  I look forward to using your cutting board at the CIA where I am enrolled.  You are guaranteed to have many culinary students and chefs looking for your product once the word is out!  - THANK YOU!

James T. Ehler: (Webmaster, cook, chef, writer)
Key West, Florida
Food Reference Websites
http://www.FoodReference.com
"SPECIAL PRODUCT REVIEW & WEBSITE OF THE WEEK, (July 2003)
Just before I came down with pneumonia etc. last month, I had been sent a Quantum-Furi East/West knife and a Furi Diamond Fingers knife sharpener.This review should have been published a month ago.  I truly apologize to Ron at CulinaryCultures.com for the delay in publishing this review.  I spent a total of 6 hours on 2 different days volunteering for prep work at 2 local restaurants so I could give the knife and sharpener a good workout.The design of the Quantum-Furi East/West knife is excellent - it is extremely comfortable to work with - the design is as the name implies, a combination of a chef's knife and a chopper - the best of East & West. After hours of chopping 3 gallon buckets of onions, tomatoes, celery, papaya, plantains, green peppers, and pork - my hands and wrists hardly felt the workout! That says a lot for the comfort of this knives' design.Great balance, very comfortable, and it held its edge through it all.
The Diamond Fingers knife sharpener looks strange - but it works better than any other sharpening tool I have ever used. I had a dozen or so cooks at the 2 restaurants use the sharpener. Not one negative comment ! I have never had such a positive reaction to any knife sharpening tool before.  When my hands and wrists were swollen up from the rheumatoid arthritis, the East/West knife was the only one I could use - the additional weight of my other chef's knives (Henckel's) were just too much to hold. The Furi East/West was light enough and felt so balanced in my hand that I was still able to do some food prep for myself. The depth of the blade also helped considerably.I cannot stress the sincerity of my recommendation enough - I really do highly recommend it, and I believe that the design may help prevent motion problems in the wrist and thumb after decades of using a chef's knife.
BOTTOM LINE: You must check these out. If you need a new knife, this is the one to buy. Even if you don't need a new knife, you should buy one. They are that good.

The Chef at Worldwiderecipes.com: (July 2003)

CulinaryCultures.com is the sponsor of today's edition, and I hope you'll drop by their site to see all the cool stuff they have.  I wish I had bought my picnic backpack from them (the one I keep in the back of the Chefmobile at all times) because I would have saved about $50, and they have many other unusual and hard-to-find items as well.  But you don't need to take my word for it - here's what one reader has to say:

C. Kruger: World Wide Recipes Loyal Member & New Culinary Cultures Fan & Customer, (July 2003)

Hi Chef of WorldWideRecipes.com,

Sorry to clutter up your email, but I had to thank you so much for the CulinaryCultures link!  I have been looking for the Fur Diamond Fingers knife sharpener after seeing it in the Bon Appetit magazine.  Not only is it available for a really good price, there is free shipping, too.  There's a lot of other neat, hard-to-find stuff also at the site.  Thanks again!

Kristin: Cyber Store Patron, (July 2003)

I ordered a Furi knife sharpener for myself and received it yesterday --- I LOVE IT!  I decided to order another one for my mother for her birthday.

Andrew Dornenburg: (July 2003) - James Beard Award-winning author of BECOMING A CHEF, CULINARY ARTISTRY, DINING OUT, CHEF's NIGHT OUT and THE NEW AMERICAN CHEF-Coming in October 2003

I LOVE the Quantum East/West Knife!  It has great feel, and its wide blade makes it perfect for any job in the kitchen -- from slicing vegetables to butchering.  The knifes handle cradles right into the hand to provide great control.

Maria Austin: Culinary Arts School Graduate with Honors, Seattle Central Culinary Arts, (June 2003)  

Dear Chef Ron, I have never written to anyone before in praise of a culinary tool, although with Diamond Fingers, I just felt I had to. I would recommend this amazing knife sharpener to everyone without hesitation. Thank you, Chef Ron, for introducing me to this fantastic product.  I hate working with dull knives. Sharpening with a stone could take too much time if you don't really know how. With Diamond Fingers knife sharpener I feel like sending my knives to a knife-sharpener expert in the comfort of my home. Its so easy and fast and my knives are sharpened and ready to use at any time. Not just that, it saves me a lot of prep time.

I was first introduced to Quantum East/West knife when my instructor, KG Miyata, purchased the Qu Sets for our Culinary Team Competition for state of Washington.  I was a bit doubtful when I first took a look at this knife. I wasn't too sure about the handle, it wasn't my typical handle. But, after working with it for a while, I was very pleased with the results! The handle actually fits my hand and is perfectly balanced.  Now I use my Qu knife everyday at work.

I hope more students get a chance to take a look at this product because they will get a quality product at an excellent value. would definitely recommend the Quantum East/West knife and the Furi Diamond Fingers to culinary art students as these products can save them time and money while always performing at peak levels!

John Blythe: Knife Junkie & Culinary Cyber Store Patron, (May 2003) 

Dear Ron, I just received the Furi knife and sharpener I ordered. Thank you for such quick shipping that was a nice surprise I used the knife and Love it. I have been a knife junky for 30 years or better, I have know idea why. after spending lots of $ on pocket, straight blade as well as fantasy knives throughout the years I discovered if I wanted to eat I needed to cook. Thus my interest in cutlery, as you might imagine I have run the whole road. from "never sharp type" knives to what I consider the upper crust , Wusthoff, Global ( I like these knives) forschner (these too) even a F. Dick or two and finally Furi, the search was actually for a sharpener but I kept running across the east /west knife which really interested me. so after another bad experience with a chefs choice electric sharpener I was on the hunt, I look everywhere for knives. so I ran across the fingers. and one day I went to google and did a search for Furi and came across your site. and let me tell you you had an INCREDIBLE PRICE, so I sucked up on it. and from my first experience I really love the knife. the sharpener is yet to be seen. I have been to the furi website and it has been lots of info. The knife feels really good in my hand at first a little heavy in the tip but I began to like it. unlike the german made knifes which seem to be heavy in the butt. I chopped cabbage, filetted chicken breast and minced garlic.all was a great experience i began to like the weight toward the front. similar to the global knives I own. anyway thanks to you my wife will probably divorce me because I will be on the hunt for deals with furi now. I keep a knife block filled with older knives for her and my son on the counter for them as they refuse to take care of them. and I have a drawer full that is off limits to them. sorry to be so breathy but this and cooking are the two things in my life I look forward to on a regular basis. I love to cook and I love using a great knife.

Thanks for returning my e-mail. JOHN

Dear Culinary Cultures, wow - this is great. what terrific customer service. you can be sure I will return to your site. If the knife is as good as billed, I am sure to purchase additional knives. I like "standard" edgeserratedd blades for just about everything, but my wife really likes to use serated edges. We've been shopping around, and she has heard good things about Cutco (serated), but we've made no decisions. Do you have a recommendation from your product line?

Thanks again for your outstanding service.

Thank you very much for your reply.................... I wanted to ask first about purchasing in person because I'm ordering a bit late for my husband's birthday next week. Your response along with the incredible spring offer convinced me to order regardless of the timing!
Debbie

Kathy Casey: President Kathy Casey Food Studios, Featured National Celebrity Chef, (Jan. 2003)

HI Ron - WE have been trying out your knifes and sharper and are very impressed! What great products - love them! Will recommend them whenever I can.   We are excited about carrying them and will send out a big promo e-mail for our feb newsletter - good luck to you and congratulations!

K

Bret Lynch: Corporate Chef, Charlie Baggs, Inc., (December 2002)

Dear Chef Ron - I took the Furi Pro, Quantum knives and Diamond Fingers to a client seminar where I demonstrated many cooking techniques.  Needless to say, my clients were amazed with the efficiency of these very professional products.  Personally I am able to do things with these knives that I have never been able to do with any of my other arsenal of knives.  They are perfectly weighted and hold their edge incredibly well!  The amazing Diamond Fingers are simply the icing on the cake, my knives are like razors!

I will most definitely recommend them to other chefs, cooks and clients.

Thank you!

Stephanie Lynch: Executive Chef, Featured on Food Network, Nov. 02, (November 2002)

Hi Chef Ron,

Diamond Fingers!!!!!!!!  How cool are these?  We use them everyday and the edge they maintain on all our knives is nothing short of a miracle!  So simple yet soooooooo effective.  I also have fallen in love with the Quantum East/West knife, it's durability, sharpness, ergonometry and weight is, "Perfect."  Obviously I am a believer in what Mark Henry has created.  "SUPERB!"

Lots of Love - Stephanie

Philip Johnson: Chef-Owner of e'cco Restaurant. Philip Johnson's e'cco: Awarded the Remy Martin/Gourmet Traveller National Best Restaurant Award (1997/98), and American Express Best Queensland City Restaurant Award (1997/98).

"In any kitchen, commercial or domestic, Chefs and Cooks alike have a habit of using the knives they find best suited to the task at hand. For the first year (since their introduction) I have found myself reaching for my Furi knives every time. It enables me to get the task completed quicker and easier, with a minimum of fuss."

David Pugh: Chef-Owner of Two Small Rooms.

"Dear Mark, During the past few weeks I have worked with your large chef's knife & boning knife & have to say I have never felt more comfortable with a knife than with yours. Having worked for so many years in the kitchen & now experiencing some arthritis problems, I have over the years rejected chef's knives because they have been too heavy. However, the weight & the feel of your knives is perfect for me & it really has restored my ability to work with these knives again. I am really proud to have the opportunity to sell them at the Farm Shop, which will be a true foodies destination for anyone who comes to the Valley." 

Maggie Beer: Chef, Food Writer, and Living Legend! (in a letter of thanks dated May 1, 1999). Maggie operates the gourmet products Farm Shop in the Barossa Valley, South Australia.

"Now I have a set of the sexiest, most streamlined knives I have seen and, boy, do they cut. Called FURI, they are designed in Australia. I keep volunteering for all monotonous jobs I've steered clear of for ages. 'You want 2kg of julienned green papaya? Sure, I'll do it!' I have a resurgence of enthusiasm for tasks that require good knife skills."

Geoff Lindsay: Chef-Owner of Stella, in The Weekend Australian Review/Real Life, August 22-23, 1998. 

"A knife that looks as good as it feels. This Australian-designed knife, with the splendid all-metal look, is also chef-friendly. It has a non-slip handle and is very competitively priced. Smart-thinking engineer Mark Henry is the man behind the Füri Professional Knife. He developed it with an open mind and a bunch of Chefs, and the handle is a revelation when gripped. Made from high-carbon stainless-steel, it would be a shame if these knives weren't seen in a few less-than-professional kitchens, too .... such as at home."

Matthew Evans: Chef and writer, in the Gourmet Traveller, August 1998.

"Having tried most of these newer brands and decided to stay with my mixed kit of Victorinox and Trident knives, I was curious that the comparatively inexpensive Furitechnics knives were receiving so many high accolades in professional circles. In two weeks of serious commercial work, the cook's knife is still as sharp as when I first slid it from its protective packing. These knives are a major advancement in design, not just in their beautifully weighted, slightly rounded edge handles, but their ability to hold an edge." 

Anne Oliver: Chef and writer, in Food & Wine, The Advertiser, January 6, 1999. 

"I discarded all the old European traditions when I began developing the Füri knife. It became obvious, after a lot of work with Chefs, that the traditional handle design was not very user-friendly, particularly for professionals who use them for heavy prep work for hours every day. We patented the Füri handle because it resists slip toward the blade better than any other (it is a wedge in the hand), so allowing a lighter hand grip (for less hand strain). The industry, and householders, are also demanding higher levels of hygiene and products that last longer, so a one-piece construction was the obvious choice. The material in Füri knives is very different to traditional knives: it is designed to hold an edge longer but still be easily sharpened, and to be tougher (less likely to snap and chip) than traditional vanadium stainless steels. This combination of genuine features is what has driven Füri's success around the world so quickly. I believe that Füri will be considered the new standard within a few years, and others will be considered obsolete, or fashion accessories only. Times change!"