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| “Quality” Cutlery? (Page 2/4) |
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sourmash
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DEC 20, 05:41 PM
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It's surprising what people give away. Some things bought secondhand don't bother me.
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theogre
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DEC 20, 05:58 PM
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Buying big sets is often a wast of money and space. Most people, even most pros, often only need 2-4 knives.
Most can use maybe a 3-4" pairer, ~8" carver, and ~10 Chef in a good knife.
Bread knife, various spreaders, etc might get to match but I never bother spending money on them. Because If or When they get wreck or lost doesn't matter... just go to whatever and get another < $5 Echo spreader if desperate. Often get good ones at flea markets etc free to $2 so often has 3 or more spreaders laying around. Bread and other knives I rarely use get same way.
Echo is cheap but often well made. Spreader and others often last for decades if not lost going BBQ etc.
Could Go to local store that restaurants use. In some areas is actually The Restaurant Store. (Restaurant Depot needs paid member like BJ etc.)
Why?
Good products and made to meet NSF that nearly all sold at normal retail are not. (Many Health Inspectors even look for NSF mark on many things not just knives)
White Molded Handles maybe ugly but are made to clean easy. Other handles can have small openings where rivets go thru, at seams, etc.
For home use likely will last for decades or lifetime.
Buy whatever knives and sharpening "stick" and learn how to use them. The "Stick" will sharpen or dull even destroy a knife depending who is using it but will last too unlike most sold elsewhere.
Cutco is nice but sold like Avon etc multilevel market headaches and way overprice because of that. I had some, never deal w/ them again and likely not a rare view of them. Use search.
I have some German Henckels ( zwilling.com but many US stores etc have these) that lasted 20+ years now. A few handle rivets are bit iffy on top and a bit hard to clean but rest is still tight w/o gaps even tho people keep leaving them in sink etc.
Henckels and others have different levels and often different prices.------------------
Dr. Ian Malcolm: Yeah, but your scientists were so preoccupied with whether or not they could, they didn't stop to think if they should.
(Jurassic Park)
The Ogre's Fiero Cave
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IMSA GT
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DEC 20, 06:37 PM
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For me, Henckels or Wusthof have been the most reliable over the years. But more important is what you are cutting ON. People overlook the cutting board when talking about longevity of a good blade.
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maryjane
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DEC 20, 06:54 PM
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| quote | Originally posted by IMSA GT:
For me, Henckels or Wusthof have been the most reliable over the years. But more important is what you are cutting ON. People overlook the cutting board when talking about longevity of a good blade. |
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more please.
My usual board is one that is over 50 years old. I know, because I made it in Jr High wood shop class..
Not real sure how safe it is (bacteria retention) but I don't really like the poly 'board' someone gave me last year.[This message has been edited by maryjane (edited 12-20-2020).]
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IMSA GT
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DEC 20, 07:51 PM
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| quote | Originally posted by maryjane:
more please.
My usual board is one that is over 50 years old. I know, because I made it in Jr High wood shop class..
Not real sure how safe it is (bacteria retention) but I don't really like the poly 'board' someone gave me last year.
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I hear you about the plastic/Corian style boards. A nice wood board is the way to go but as you said, who knows about the bacteria.
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cliffw
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DEC 20, 10:25 PM
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| quote | Originally posted by IMSA GT:
I hear you about the plastic/Corian style boards. A nice wood board is the way to go but as you said, who knows about the bacteria. |
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Well, ... food for thought ... those wood knife storage blocks also can be a bacteria breeding ground. Not so much a worry if your knives are clean when you put them back in.
My first job, McDonalds, we washed, rinsed, then rinsed again in a lite bleach solution to sanitize.
I suppose Lysol spray would work.
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maryjane
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DEC 20, 10:35 PM
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They actually let McDonalds employees handle sharp objects?
Scary thought...
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randye
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DEC 20, 10:52 PM
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| quote | Originally posted by maryjane:
They actually let McDonalds employees handle sharp objects?
Scary thought... |
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There are NO "sharp objects" at a McD's.
I know this because I have tried to order food at a McD's drive thru before.
As far as kitchen tools at home we have both Henckels or Wusthof for cutlery and Eurocast BergHOFF cookware.
The wife and I both like to cook and we like to cook with quality tools that last.[This message has been edited by randye (edited 12-20-2020).]
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ls3mach
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DEC 20, 11:49 PM
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Wusthof. Start with a nice Santuko.
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maryjane
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DEC 21, 12:31 AM
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I have to have a blade with a sharper point than the Santoku. I can't be without a good medium flex boning knife. [This message has been edited by maryjane (edited 12-21-2020).]
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