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The article discusses an exhibit at New York City's Cooper-Hewitt National Design Museum entitled "Feeding Desire: Design and the Tools of the Table 1500-2005." The exhibition explores the evolution of Western dining and culinary culture from the Renaissance to the present, showcasing more than 300 pieces of historical and contemporary cutlery.

The focuses on the importance of cutlery and kitchen tools in a retailer's inventory in the U.S. Cutlery and kitchen tools are both experiencing the same thinning in the middle, as are many other retail categories. Kitchen tools and gadgets entering the marketplace without brand strength behind them have to provide retailers with a level of innovation that makes them necessary. Savvy manufacturers are studying the professional kitchen to discover tools that will translate well to the home chef. Mixed responses about cutlery were expressed by retailers.

This article presents information on new table toppings introduced by various manufacturers. Riedel introduces the O Collection, a new line of stemless wine glasses that includes six tumblers. Created for casual, everyday enjoyment of wine, each type of glass is designed to suit a different variety of wine. Móz is releasing a new line of decorative metal inlay tables with hardwood frames available in 10 holographic patterns and 16 colors. Wood frames are available in a variety of wood types and finishes. Frette introduces the 1908 table cloth pattern. The company's cotton and linen collections and jacquard weave items are available in various sizes and colors, and coordinates can be customized upon request. Sambonet's diverse line of flatware includes the elegant Linea Q. Made in Italy, this pattern has a multitude of serving and dining pieces in both stainless steel and silver plate. The new Crystal Collection from Table Décor International features the 13-inch dining table lamp. With a simple lead crystal base, the shade can be customized in variety of colors.

The article presents tips on choosing the right chef's knife. With all the new shapes appearing on the market, it is worth taking a second to consider the classical design of the chef's knife. The weight is there for strength and durability, yet there should be some flexibility, too, and that weight, with the right curve on the blade for a rocking motion, can do some of the work for the chef as they chop. Other cooks prefer a lighter blade, or a straighter edge.

Evaluates the performance of several mandolines from various companies. GSD; Bürner V-Slicer Plus; Zyliss; Matfer 1000.

Provides information about knives. Description of the different types of knives; Different parts of a knife; Tips in buying a knife. INSET: HOW ARE KNIVES MADE?.

Presents several items and gadgets designed to improve kitchen and cooking technology. Chronology of when gadgets were introduced to kitchens; Concepts and discussion of possible future kitchen gadgets introduced by designers; kitchen cart; toaster, shape shifting knife; ice cream scooper; composter; drinking glass similar to a baby bottle.

Discusses the myriad uses of the Chinese-style cleaver. Design of the utensil, and how it differs from Western-style cleavers; Dexterity of culinary arts professor Shirley Cheng with a cleaver, and how she learned to wield it; Chinese recipes, and instructions.

The article presents a comparison of several portable cutlery including the Snow Peak titanium spork, To-Go Ware Repeat bamboo utensil set, and Sigg cutlery.

The article suggests the use of disposable utensils that can be composted when having a picnic. Among these disposable utensils are Preserve tableware made of recycled plastic from recycline.com, cutlery made from biodegradable and compostable cornstrach-based resin from Nat-UR cutlery Stainless-steel cutlery from Whole Foods.

The article features several kitchen products including the Jean Nouvel cutlery from Georg Jensen Living, Alessi 9090 Magnum espresso maker from RG Madden, and Marimekko tea towel from Design Mode International.

The article evaluates several knives, including Victorinox Forged Professional French-style chef's knife from Swiss Army, Shun Pro Deba handmade Japanese knife from Kershaw Knives and Kramer Damascus chef's knives designed by Smith Bob Kramer.

The article features the Workplace dish set from Vessel. The melamine dishes come with stainless-steel cutlery, and the whole kit is dishwasher-safe. The set cannot replace plastic storage containers because it is not sealable. It has a placemat about 2 feet long and 8 inches wide and doubles as a holder for the set.

The article presents information about the new flatware cutlery, called unic. It has been developed to withstand the severity of daily catering use. The product range has been designed to the highest standards with every piece of cutlery being perfectly balanced. The knives contained in the set are made hollow to provide better weight balance. The handle of knives have unique design so that they can be stood on its blade for a striking visual effect when setting the table. The product is found in a choice of stainless steel or silver-plated color.

Offers information on the Progressive Avocado Slicer, which cuts and scoops out avocado meat. How the tool works; How the slicer eliminates the mess of using a knife and spoon; Where the slicer can be purchased.

Evaluates several knives by rhythm and blues singer Nivea. 9-Piece Five Star Block Set from Henckels; 15-Piece Knive Vault from Cuisinart; Deluxe Fine Edge Cutlery Set from Tools of the Trade.

The article evaluates silicone brushes and other baking utensils that are non-stick. Pans and utensils made of silicone are helping cooks in homes around the U.S. get out of sticky situations. French-made Silpat baking mats were the first such products available. Next came silicone potholders, followed by spatulas, whisks and colorful baking pans. The latest: silicone brushes, like the Sili, which will not shed or melt at high temperatures and allow you to apply an even flow of butter or marinade.

Presents tips on storing cutlery using an old-fashioned letter sorter.

The article introduces a slicer from Chef's Choice. This appliance is designed to slice from ½ inches thick to paper thin. The appliance's head can be positioned horizontally or at a 30° angle to its base, and its cantilevered design allows a platter to be positioned under it.

Recommends several cutlery collections. Talisman dinner fork by Christofle; Jasper Conran at Wedgwood cutlery collection; Centenary cutlery collection by Jean Nouvel for Georg Jensen Living.

Provides information on a kitchen tool, called rocking mincer, from Rosle.

Recommends several tableware. Hand-pained terracotta Isabel Wine Cooler; Unic cutlery; Rösle's Foodcups.

Features several cutlery products in the United States. Boa Housewares' Clam knife block; Bradshaw International's kitchen knives; Edgecraft Corp.'s knife sharpener; Excel Group's Sabatier-brand cutlery; Prices.

The article offers tips in buying the right knife. One of the biggest mistakes is using a knife for purposes beyond its original design. Since knives are in nearly constant use, quality and comfort should be the two main concerns. While frequent use of a sharpening stone and steel is important, professional sharpening is imperative for optimal performance and longevity.

The article presents information on kitchen knives and other specialized cutlery. Handle materials are usually made of products ranging from plain wood to rosewood, nylon and various forms of plastics. The various types of knives include chef's, paring, boning, slicing, bread, fillet, fishing, butcher's knives and cleavers.

Presents information on several gourmet tools and accessories for wines. The Wine Bar from Metrokane; Satin-finish stainless-steel foil cutter from Rösle; Freestanding Wine Center from Enclume Design Products Inc.

This article reports that the brainchild of a young man trying to impress a girl he liked while dining at the local Pizza Hut, Knork, the fork that cuts like a knife, has grown into a flatware brand. After originally coming on the market last year with the Knork fork as its only product, the Knork brand now encompasses a full five-piece place setting of 18/10 stainless steel flatware in one pattern with three finishes, as well as plastic flatware, with new patterns and finishes, children's utensils, serving utensils, a knife set and larger flatware sets soon to be introduced. Owings was introduced to the Knork through a Mend in May 2003, and since that time, Owings, working with Miller, found seven investors who put in more than $2 million.

The article offers information on gift options presented by the McGowan Manufacturing Co. The strength and beauty of bamboo are brought together in a new collection from SimplyWood. Chop and serve on these gorgeous new bamboo cutting boards. Durable, functional and exotic. All new design featuring diamond enhanced fired ceramic stones. The two stage DiamondStone sharpener, made in the U.S. will give knives a sharp, hollow ground edge in just a few strokes.

The article presents information on gift options provided by the company Joyce Chen Products, a division of Columbian Home Products LLC. Bamboo Gift Sets, these sets are uniquely packaged in usable mini steamers. Burnished Bamboo Cutting Boards, the company offers a full range of cutting boards. Beautifully handcrafted, these Burnished Bamboo and boards are available in the eight most popular and functional sizes. Asian Cutlery Set, includes all key cutlery for Chinese, Japanese and Thai food.

Features Bizerba slicer exclusively distributed by Univex Corp. Relevant features; Performance quality; Contact information.

Consumers may have preconceived notions that ceramic cutlery is fragile or too expensive. Dispelling those myths by educating your customers about the versatility, strength, and benefits of ceramic cutlery will build sales for your store and loyalty for the category. Ceramic kitchen products have three key benefits over stainless steel equivalents including strength, purity and light weight. Special binders in the powder allow the blanks to retain their shape before they are fired. It will never rust or change from its natural pure state, and unlike stainless steel, ceramic will not transfer metal ions or other contaminants to any food it contacts. For those on very limited budgets, suggest a paring knife, thereby allowing customers to experience the ceramic advantage at a lower price point. For those on very limited budgets, suggest a paring knife, thereby allowing customers to experience the ceramic advantage at a lower price point.

Introduces Bizerba SE12D, a slicer for the retail food sector exclusively distributed by Univex in the U.S. Relevant features; Product efficiency; Contact information.

Discusses safety issues related to the use of slicers for food services. Services provided by CulinArt regarding slicer usage; Advice on dismantling and cleaning slicers; Factors to consider when purchasing slicers.