|
Aniki posted:Magnetic knife strips are pretty great for storing a few knives and not taking up counter or drawer space. Yeah we had these at the restaurant I worked at for a couple of years and I loved them.
|
#
?
Jan 6, 2012 00:39
|
|
|
|
| # ? Jun 3, 2024 19:06 |
|
|
Thirding the magnetic knife strip. However, if you don't want to/can't drill holes in your wall you can get one of those Kapoosh universal knife blocks. The cheaper ones have small footprints and they're good for orphan knives that didn't come in a set.
Steve Yun fucked around with this message at 00:51 on Jan 6, 2012 |
|
#
?
Jan 6, 2012 00:47
|
|
|
CuddleChunks posted:You know what's incredibly tedious that I don't want to fiddle around with anymore? Sharpening my knives. My parents have one of these (read: maybe more money than sense), but it does a loving nice job keeping their knives nice and cutty.
|
|
#
?
Jan 6, 2012 01:19
|
|
|
poronty posted:So what's the most sensible method/tool for steaming stuff? I just realized I never steam anything because there's nothing among my equipment that is specifically for steaming. Is it the steel double/triple boiler/steamer? Are those bamboo steamers a better choice? Or are they for completely different things? I'm mainly looking for something to steam fish in. I like these.
|
|
#
?
Jan 6, 2012 01:34
|
|
|
Randomity posted:If I ever get an expensive knife, I'll look into one of those, but for my $25 Victorinox the Accusharp does the trick just fine. If you're using a $25 Victorinox, you shouldn't be sharpening it. Just buy a new one when it needs sharpening. That's the point of Victorinox - they're disposable. I've had mine for three years or so and it's never needed sharpening. Honing, yes. Sharpening knives is something you do very rarely. Honing them is something you do a lot! Steve Yun posted:Thirding the magnetic knife strip. However, if you don't want to/can't drill holes in your wall you can get one of those Kapoosh universal knife blocks. The cheaper ones have small footprints and they're good for orphan knives that didn't come in a set. These work great for a few months, and then they bind up and stop working completely. Definitely avoid. Achmed Jones fucked around with this message at 02:39 on Jan 6, 2012 |
|
#
?
Jan 6, 2012 02:37
|
|
|
Yeah, magnetic strips are pretty sweet. I have 2, one for my 4 good knives and one for the steak knives. I'd really recommend bamboo strips (or some other wood) over the vast majority of strips with exposed metal. You don't want your nice knives getting all scratched each time to grab for one or put it back. I have these ones and they work great: http://www.amazon.com/Better-Houseware-2404-12-Magnetic/dp/B001J5XHK0/ref=sr_1_1?ie=UTF8&qid=1325814143&sr=8-1 The only "downside" is that they have 5 specific magnetic spots rather than a continuous strip. This actually works well for me because I have 4 nice knives and 8 steak knives, so it holds everything it position and I don't have to get all OCD making sure the knives are spaced out perfectly when hanging on the wall. These things look really nice too. I've gotten more compliments on these strips from my heathen friends than I have for the $400 in Shuns hanging on them. Mr Executive fucked around with this message at 02:50 on Jan 6, 2012 |
|
#
?
Jan 6, 2012 02:47
|
|
|
Achmed Jones posted:If you're using a $25 Victorinox, you shouldn't be sharpening it. Just buy a new one when it needs sharpening. That's the point of Victorinox - they're disposable.
|
|
#
?
Jan 6, 2012 02:50
|
|
|
SubG posted:What? No. A US$25 Victorinox will last a home cook a lifetime. Treating it as if it's disposable is silly. Would you toss a US$20 cast iron skillet or a US$20 carbon steel wok when they needed seasoning just because they're inexpensive? None of those things ever need to be re-ground. Knives do after several years. You can re-sharpen a blade correctly, with something like a Spyderco or a set of whetstones, or you can pay $20 or so to have it done professionally. The former requires skill. The latter is just stupid when we're talking about Victorinox knives. A home chef should be able to get several years off of a knife before it needs to be reground. There is no excuse for ever buying one of those pull-through jobbers. A pull-through will get the blade sharp-ish, but if you're not going to bother doing it right you might as well skip the whole drat process and buy a new knife (if you're using Victorinox blades). If you're using expensive knives, then you should either learn to sharpen them properly or pony up to have it done professionally. The comparison you make is simply silly. Seasoning and re-sharpening knives aren't remotely comparable.
|
|
#
?
Jan 6, 2012 03:00
|
|
|
Achmed Jones posted:The comparison you make is simply silly. Seasoning and re-sharpening knives aren't remotely comparable. Throwing an otherwise serviceable knife away because it's no longer sharp is asinine, and it's terrible advice to present as something that one should do. If you personally want to regard your tools as disposable garbage, and if you personally wish to feel blasé about filling a landfill with something that you could still be using years from now, that's your prerogative. But the fact that Achmed Jones isn't willing to sharpen a perfectly good knife and would rather throw it away and buy another one doesn't mean that people in general shouldn't be sharpening them or should be regarding them as disposable, which is what you said.
|
|
#
?
Jan 6, 2012 04:17
|
|
|
Also, either investing in an easy sharpening system, like a Spyderco, or learning how to sharpen by hand with stones is a worthwhile investment for someone who intends to cook for a lifetime. If you choose to just throw your knives away you're being both lazy and economically retarded.
|
|
#
?
Jan 6, 2012 05:28
|
|
|
Valdara posted:http://www.amazon.com/gp/registry/wedding/TY852FR2VISD I don't know if my dad got the same exact kind as you had listed, but he bought some of the Cuisinart cookware and rivets started getting loose after 3-5 years. I know they are highly rated so I'm not sure if it's a fluke or what, and he knows how to take care of his kitchen tools. Also, I bought some Calphalon stuff years ago, but I didn't really like it and got rid of it. I don't use nonstick pans very often, but I've had some Anolon ones for years, and they are the only kind I like. They actually last; I've had them for at least 7 or 8 years. I'd also ditch the double-duty cast iron dutch oven, and go for a regular, high-sided cast iron skillet and an enameled cast-iron dutch oven. You won't be able to do red wine or tomato based braises in that straight iron pot, and that would be a shame. Go for this, the price is more reasonable (or go for the Le Creuset or Staub) http://www.amazon.com/Lodge-Color-6-Quart-Dutch-Island/dp/B000N501BK Those thin flexy cutting board feel like poo poo and I hate them. Get some regular thickness cutting boards unless you plan on using them on top of another board or something. For the silicone spatula, the heads of those stupid loving things always fall off. I have one of these and I love it: http://www.amazon.com/Chefn-Switchit-All-Purpose-Silicone-Spatula/dp/B00276BXQ0 That rolling garlic chopper looks dumb. Sorry. Other things that I love and I think you should have: Citrus squeezer: http://www.amazon.com/OXO-Good-Grips-Citrus-Squeezer/dp/B0002BFZ16 Food scale: http://www.amazon.com/Escali-P115C-Digital-Multifunctional-Chrome/dp/B0007GAWRS Nesting prep bowls: http://www.amazon.com/Bormioli-Rocco-Pompei-9-Piece-Nested/dp/B001J3017E Food processor: http://www.amazon.com/Cuisinart-DLC-10S-Classic-7-Cup-Processor/dp/B00004S9EM Nice roasting pan (I just picked one): http://www.amazon.com/Calphalon-LRS1805P-Contemporary-Stainless-Special-Value/dp/B0009W7ED0 Counterop toaster/convection oven (they are lifesavers): http://www.amazon.com/Breville-BOV800XL-1800-Watt-Convection-Toaster/dp/B001L5TVGW Pizza stone: http://www.amazon.com/Kitchen-Supply-Round-Pizza-Stone/dp/B0000VLQRA Salad spinner (I use this thing way more often than I ever thought I would): http://www.amazon.com/OXO-Good-Grips-Salad-Spinner/dp/B00004OCKR
|
|
#
?
Jan 6, 2012 05:58
|
|
|
I've never ever thrown a knife away of any sort ever. what the hell.
|
|
#
?
Jan 6, 2012 06:42
|
|
|
actually nevermind, I mean there was this one time at taco bell where I had a spork and it pretty much got the job done so I was like 'seeya later knife' and then I threw the spork away too booya 
|
|
#
?
Jan 6, 2012 06:43
|
|
|
Also, if you are throwing Victorinox knives away every 3 years, in 9 years you've spent $100, which could buy you a very good knife indeed. Your wasteful, lazy attitude sickens me.
|
|
#
?
Jan 6, 2012 17:20
|
|
|
So that's what I was doing wrong. Here I have all these Victorinox knives lying around, which is nice for when friends come over but not much else.
|
|
#
?
Jan 6, 2012 17:47
|
|
|
Achmed Jones posted:These work great for a few months, and then they bind up and stop working completely. Definitely avoid. Jeez what is it with you and throwing good stuff away instead of fixing it?
|
|
#
?
Jan 6, 2012 18:12
|
|
|
Achmed Jones posted:These work great for a few months, and then they bind up and stop working completely. Definitely avoid. Strange. Mine has been working flawlessly for about 6 years and still pulls in compliments from guests.
|
|
#
?
Jan 6, 2012 18:18
|
|
|
Achmed Jones posted:I've had mine for three years or so and it's never needed sharpening. Honing, yes. Sharpening knives is something you do very rarely. Honing them is something you do a lot! https://www.youtube.com/watch?v=yfelqZpapZA Question for the Hivemind - I'm going to go to my local variety store and pick up a mortar and pestle. The bowl is bigger than my fist, it seems to run about $14USD and is a decent weight. Oh, it's a porcelain model, not marble. Any radical objections? Is there some way better product I should be using for smashing up peppercorns and whatnot? I did use a stoneware plate and the unglazed bottom of a stoneware cup. Hahah it worked great and I felt a deep connection to my lazyass ancestors who couldn't be bothered to use a mortar and pestle either. Still, to be a little less goony, I'm hoping to upgrade.
|
|
#
?
Jan 6, 2012 18:57
|
|
|
Does anyone have any recommendations for a kitchen cart/mobile butcher block that is less than $400 and not too large? I would love another cooking surface, and need more storage for my growing kitchen.
|
|
#
?
Jan 6, 2012 19:39
|
|
|
Ikea? They have a bunch for $100-200
|
|
#
?
Jan 6, 2012 19:41
|
|
|
Trying to avoid buying ikea, moved into a new place and I'd rather have something a bit sturdier.
|
|
#
?
Jan 6, 2012 19:50
|
|
|
CuddleChunks posted:You're drawing an arbitrary distinction between different kinds of sharpening? Depending on material, they can be ridiculously easy to shatter or fracture...I asked earlier in this thread and got some mortar suggestions that i never followed up on
|
|
#
?
Jan 6, 2012 20:27
|
|
|
Generalisimo Halal posted:Trying to avoid buying ikea, moved into a new place and I'd rather have something a bit sturdier. Avoid them all you want but the carts aren't pressed particle board or whatever, they're actual wood. I know, I use one. http://www.ikea.com/us/en/catalog/products/40157485/
|
|
#
?
Jan 6, 2012 20:32
|
|
|
CuddleChunks posted:
I personally much prefer the ceramic models to anything made of solid stone.
|
|
#
?
Jan 6, 2012 21:45
|
|
|
Achmed Jones posted:If you're using a $25 Victorinox, you shouldn't be sharpening it. Just buy a new one when it needs sharpening. That's the point of Victorinox - they're disposable. So I should hone my Victorinox instead of sharpening it? Okay, not totally sure on what the difference is but, since this is the product thread, what is the best product to do that with?
|
|
#
?
Jan 6, 2012 22:03
|
|
|
Knockknees posted:So I should hone my Victorinox instead of sharpening it? Okay, not totally sure on what the difference is but, since this is the product thread, what is the best product to do that with? Honing is using a steel to straighten the edge. Sharpening is removing metal to form a new edge. Honing regularly can reduce the number of times you need to sharpen. But honing won't let you go years without sharpening. I've never seen figures like Achmed Jones is throwing out. You should really be doing both, honing often and sharpening less often. A steel for honing should not have any diamond or whatever in it, just steel. I use a Spyderco Sharpmaker for sharpening, but there are lots of options.
|
|
#
?
Jan 6, 2012 22:11
|
|
|
taqueso posted:A steel for honing should not have any diamond or whatever in it, just steel. I use a Spyderco Sharpmaker for sharpening, but there are lots of options. Also, it should be as finely grooved as possible. You can even get completely smooth steels, supposedly they work very well, but your knife needs to be extremely well-sharpened and you need to hone it every time you use it.
|
|
#
?
Jan 6, 2012 22:22
|
|
|
Psychobabble posted:I personally much prefer the ceramic models to anything made of solid stone. Thanks! I think the one I had my eye on was a block of porcelain with the textured/rough interior to better hold onto stuff. I'm hoping to order some decent spices from Penzy soon and want to make sure I can grind them up nicely.
|
|
#
?
Jan 6, 2012 22:40
|
|
|
A cheapo blade coffee grinder is great for coarsely chopping spices too.
|
|
#
?
Jan 6, 2012 22:42
|
|
|
Also a shot glass and a screwdriver handle will work in a pinch.
|
|
#
?
Jan 7, 2012 00:02
|
|
|
I put my toasted spices in a tiny foil envelope and pulverize them with a hammer. It actually works better than when I used a lovely blade coffee grinder.
|
|
#
?
Jan 7, 2012 00:37
|
|
|
kiteless posted:Pizza stone: http://www.amazon.com/Kitchen-Supply-Round-Pizza-Stone/dp/B0000VLQRA I would argue for getting a cast iron pizza pan instead of a pizza stone, such as this one: http://www.amazon.com/Lodge-Logic-Cast-Pizza-Black/dp/B0000E2V3X/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1325894758&sr=1-1 I've had better results, and it's much, much more durable. Yes the lodge pan has a lip, but it's never gotten in the way for me.
|
|
#
?
Jan 7, 2012 01:27
|
|
|
A Rambling Vagrant posted:I put my toasted spices in a tiny foil envelope and pulverize them with a hammer. It actually works better than when I used a lovely blade coffee grinder. Of all the low-tech solutions presented I might have to go with this one. I'd get a chunk of wood to cushion the impact but hahaha a dual-purpose metal peening / spice crushing stump would be funny as hell. "Oh, when I'm not cooking I also like to make armor!"
|
|
#
?
Jan 7, 2012 01:34
|
|
|
BraveUlysses posted:Depending on material, they can be ridiculously easy to shatter or fracture...I asked earlier in this thread and got some mortar suggestions that i never followed up on I actually think a molcajete is a better/cooler choice than a cheap-to-mid-price mortar and pestle, as long as you get one that's actually made out of volcanic rock. It'll never wear down, because as the layers get ground down they expose more pits to grind with! Also you look cool using it and feel like a boss.
|
|
#
?
Jan 7, 2012 02:07
|
|
|
Any of you guys ever tried the Costco(Kirkland) brand cookware? I saw this set in the store today: http://reviews.costco.com/2070/11503441/kirkland-signature-kirkland-signature-13-piece-stainless-steel-cookware-set-reviews/reviews.htm Everything seemed heavy-duty and decent quality, and the price wasn't bad. Is there a better way to go for the money? edit: Also had my eye on their cast-iron enamel 6 quart Dutch oven. herbaceous backson fucked around with this message at 02:18 on Jan 7, 2012 |
|
#
?
Jan 7, 2012 02:15
|
|
|
a handful of dust posted:Any of you guys ever tried the Costco(Kirkland) brand cookware?
|
|
#
?
Jan 7, 2012 05:27
|
|
|
It should be money. And if you don't like it, you can bring it back with minimal hassle!
|
|
#
?
Jan 7, 2012 05:29
|
|
|
Is there a good deli slicer that can get really thin slices that isn't some $600+ monster?
|
|
#
?
Jan 8, 2012 01:54
|
|
|
CuddleChunks posted:Thanks! I think the one I had my eye on was a block of porcelain with the textured/rough interior to better hold onto stuff. I'm hoping to order some decent spices from Penzy soon and want to make sure I can grind them up nicely. I've used the porcelain ones, and the noise of the grinding sets my teeth right on edge. I bought this one a few years back, and it's treated me well: http://www.amazon.com/Stone-Granite-Mortar-Pestle-capacity/dp/B000163N6G/ref=sr_1_3?ie=UTF8&qid=1326034112&sr=8-3 I got the largest sized one, and it came to like $25. RE: Sharpening. The knife guys here in NYC charge like $5 - $6 per blade. Where are you going that asks $20? O_o
|
|
#
?
Jan 8, 2012 15:49
|
|
|
|
| # ? Jun 3, 2024 19:06 |
|
|
Are people happy with the size of the Sous Vide Supreme demi? It's the only model I can find here.
|
|
#
?
Jan 8, 2012 20:30
|
|
