Showing posts with label Wall Street Journal. Show all posts
Showing posts with label Wall Street Journal. Show all posts

Tuesday, December 20, 2011

Making Your Cashmere Last for Decades, Softer Over Time

The second cavern in the Cashmere CavernsImage via WikipediaBrunello Cucinelli's cashmere collection goes well beyond the clothes made by his label. The fashion designer has a closet filled with cashmere blazers, sweaters and scarves, including pieces picked up from his travels to the Kashmir region of south Asia.

Mr. Cucinelli takes good care of his cashmere collection, believing the pieces can be handed down for generations. He has pieces that are more than 30 years old. "A cashmere knit is like a book," he says. "It is something to save and go back to time after time. It is the feeling of an embrace." Indeed, when cashmere is well cared for and stored, Mr. Cucinelli says, "its look can improve and the feel can become even softer." After each washing, the cashmere fibers get wider and more open.

But the designer, who is based in Solomeo, Italy, doesn't send his cashmere sweaters to the dry cleaner unless there's a tough stain that requires a specialist. While he sends coats and pants to the dry cleaner, he favors washing the rest at home by hand. Never wash cashmere in a machine, he adds. It "accelerates the aging of the fiber."

When cleaning cashmere at home, Mr. Cucinelli generally fills a container with warm water for pieces that are one solid color. For pieces that are printed or have more than one color, he uses very cold water.

Enlarge Image

Jacopo Quaranta for The Wall Street Journal
A mannequin in one of the label's sweaters for women at Brunello Cucinelli's Solomeo, Italy, office.

Then, he takes a tablespoon of gentle hand soap or a soap that's specifically created for knitwear and dilutes it in five liters of water. (If you're using a fabric softener, he says, try a natural one such as white vinegar, as chemicals could alter the texture of the garment.)

Mr. Cucinelli soaks the garment in water for two to three hours "without moving it," a step that allows the fibers to open. Then he gently squeezes the water out without twisting the cashmere, which he notes would stretch the fiber too much. He repeats this step until all soap and water are gone.

The designer always lays the piece flat on a soft towel to dry. If he chooses to iron the piece at the end, he places a soft cloth on the piece so the iron is not in direct contact with the cashmere. Also, he uses the iron's steam setting to avoid harsh direct heat.

When stored, cashmere needs air, Mr. Cucinelli notes, "so it can 'breathe' because it is a natural fiber." The designer prefers to store pieces in a colorless cardboard box with cedar disks inside. A lightweight fabric bag also works, but a box gives material more room to breathe, and the cedar disks deter moths while adding a subtle scent.

If a spill happens while Mr. Cucinelli is out, he is careful "not to intervene right away, as you may worsen the situation by rubbing the stain too much." Instead, he waits until he can hand-wash the garment or, if the stain is bad, he takes it to a cleaner that specializes in treating cashmere.
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Monday, October 17, 2011

For a Cutting Edge, Care for Your Knives

NEW YORK, NY - SEPTEMBER 30:  (Left to right) ...Image by Getty Images via @daylifeChef Masaharu Morimoto believes knives are the heart of the kitchen. "A kitchen without a knife is not a kitchen," says Mr. Morimoto, who has appeared on "Iron Chef" and serves high-end Japanese food at Morimoto in New York City. The chef chooses and cares for his knives fastidiously.

An avid knife collector, Mr. Morimoto owns more than 100 knives, but he adds that he doesn't use them all. Three core knives are versatile enough for most purposes. In his restaurant kitchen and in his Iron Chef battles, Mr. Morimoto relies on three basic Japanese-style knives: the butcher's knife known as a d eba, in two sizes, and a yanagi, which is designed for slicing sashimi.

When picking a knife, Mr. Morimoto believes in making the choice based on how it feels. Choose "the one that fits your hand best," he advises. "A good knife should feel balanced when you hold it," he adds. "It should not feel too heavy or too light." A knife that isn't comfortable to hold is going to be unwieldy when chopping has to be done.

The chef maintains his knives' condition by cleaning them meticulously after each use. Careful cleaning prevents bacteria from growing on the knife and in the knife holder.

Mr. Morimoto never puts knives in a dishwasher. "Japanese chefs believe our soul goes into our knives once we start using them," he notes. "You wouldn't put your soul in a dishwasher!" Instead, he washes them gently but thoroughly with detergent and sponge and wipes them clean afterward. Any moisture left on the blade can be damaging. "Even fingerprints are the cause of rust," Mr. Morimoto says.

He likes to wrap his knives in cloth, which absorbs moisture, and stores them in a kitchen drawer. (He keeps the knives that he collects but doesn't use inside the boxes they came in.)

Mr. Morimoto is conscientious about sharpening his knives often. At his restaurant, he sharpens his knives after work every night. If you don't sharpen a knife and let its edges get dull, then it will take more time to make it usable.

The chef uses a sharpening stone and recommends that people carefully research stone grades before purchasing one. A lower grade of stone is rougher and may chip more delicate knife blades. For really fine-edged blades—essential in knives intended for sushi or sashimi slicing—he recommends a stone with an extremely fine grade of 8,000 to 10,000. (The higher the grit number, the finer the stone.)

Before using the sharpening stone, Mr. Morimoto soaks it in water for 30 minutes. He then removes it from the water and places it over a wet towel to prevent it from sliding around.

Mr. Morimoto holds his knife with the edge toward his body and lets the edge of the blade make contact with the stone at a 15- to 20-degree angle before starting the grinding. Mr. Morimoto tries to maintain that angle with one hand while using two fingers of his other hand to touch the center of the blade and guide it gently toward and away from him. He does 20 strokes on each side of the blade.
Although many chefs travel with their knives, Mr. Morimoto generally avoids this. "I've had a few problems at airports," he says. "One time I had to give up my knives." If he does travel with his knives, he puts them in a basic knife bag that's made for carrying blades and makes sure to swaddle the bag inside his checked luggage.
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Sunday, September 18, 2011

Missoni x Target collection fervor causes server to crash, leaving shoppers stranded for stripes

Uncontained enthusiasm for the Missoni for Target collection has caused the retailer's server to crash this morning.

Target's website has been stuttering on- and offline since early this morning and has been completely offline for the past few hours, causing customers intent on stocking up on the Italian brand's iconic colorful stripes, knits and chevrons to fret.

The Missoni x Target collection has reportedly been completely cleaned out of Target stores in downtown Brooklyn and Harlem, according to Racked.

Jessica Alba at the Fantastic Four: Rise of th...Image via WikipediaAll over the U.S. customers lined up hours before stores opened to get their hands on the goods, reports the Wall Street Journal.

A Dallas Target store only had a few throw pillows, ballet flats and baby clothes left two hours after the store opened, a manager told The Journal. Another in Union, N.J., was also packed with excited shoppers.

"I knew Missoni was coming but didn't know it would be such a big deal," a shopper told The Journal. "I have never seen such well-dressed, well-coifed, tan, yoga-looking moms at Target at 9 a.m."

Before the colorful items went on sale, celebrities like Emma Roberts, Camilla Belle and Rachel Zoe fed the fire, after getting a sneak preview last week.

Even Jessica Alba and Jessica Simpson, two stars who could afford to buy from the high-priced Missoni line itself, were coveting the cheaper line.

"I dreamt about the Missoni 4 Target bike last night...wonder if that was a premonition :) Maybe @cash_warren is going to get it 4 me?!?" Alba tweeted on Sept. 7, according to Usmagazine. "We could ride 2gether after our men buy 'em for us ;) @JessicaSimpson --right @cash_warren?"

While many items are selling out, Target will be replenishing stocks at certain stores, and reps have promised that there will still be items left when the store goes back online.

The collection includes a dinnerwear set, priced at $31, featuring the trademark zig-zag patterns; $29.99 silk floral dresses and $12.99 bath towels.

In comparison, a zig-zag patterned bathmat from Missoni Home line will soak you for $350.

Read more: http://www.nydailynews.com/lifestyle/fashion/2011/09/13/2011-09-13_missoni_x_target_collection_fervor_causes_server_to_crash_leaving_shoppers_stran.html#ixzz1YIGXFk4N
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