CCI has been supplying professional quality knives and tools to Professional Chefs, the Food Service industry and Culinary Schools throughout North America for more than 50 years!
CCI’s professional reputation is based on supplying quality products, providing excellent customer service and providing the experience and knowledge our customers want.
2010 American Culinary Federation (ACF) National Industry Partnership Award Recipient
2011 Honorary American Academy of Chefs (HAAC) Inductee for our commitment to chef training and education.
2011 Associate Member of the Year (ACF Greater Buffalo NY Chapter)
2011 Vendor of the Year (ACF Capital District Central NY)
You can be assured that our years of working with Professional Chefs will allow us to help you make informed decisions about the knives and tools you need!
Mary Louise Huebner, HBBA, HAACVP and Marketing Director
Peter Huebner, HAACPresident
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.