Hmm...Originally posted by: sandorski
Sorry Howard, but your list sucks! . Thus I introduce:
Sandorski's Ultimate Cooking Essential
1) Heat Source!!!!!!!!!!!!!!!!!!
I must disagree. Properly maintained, a set of All-Clad will last a lifetime and are well worth the investment.Originally posted by: Howard
All-Clad is indeed high quality, but bang/buck is looow.
So will the other ones I picked out, but they don't cost nearly as much. Plus, it's not easy to design handles that are less comfortable than All-Clad's.Originally posted by: Vic
I must disagree. Properly maintained, a set of All-Clad will last a lifetime and are well worth the investment.Originally posted by: Howard
All-Clad is indeed high quality, but bang/buck is looow.
I've heard of too many failures to recommend Kitchenaid with a clear conscience. Of course Bosch doesn't sell nearly as many UKMs as Kitchenaid does their mixers, but I haven't heard of a single UKM failing, and Bosch makes ridiculously rugged non-kitchen tools, so I figure they've got something going for the UKMs as well. Kitchenaid is perfectly fine if you get an Electrolux DLX kneader as well. Of course, if you don't make bread, this is all irrelevant and Kitchenaid is perfect.Also, I don't agree with your all-in-one food processor device. Your mixer should be KitchenAid, your food processor Cuisinart, and the blender Oster... that's just my opinion (and what I own).
What's wrong with the Tojiro DP chef's knives? Too fragile?I'd critique your knife choice but that might lead to flaming and bickering (don't want that).
The Tojiro DP line are probably the best bang-for-the-buck high performance stainless knives you can get right now. The fit & finish doesn't compare to the better Western knives like Henckels and Wusthof, but the blade takes a very keen edge and holds it much longer than most of the Western knives (barring the lines like Twin Cermax).Originally posted by: stratking
I'm wondering about the knives too. As someone who is just getting into cooking I am looking for a good, economical chef's knife. Those seem to be really good prices. Anyone have any experience with them?
Originally posted by: Howard
The Tojiro DP line are probably the best bang-for-the-buck high performance stainless knives you can get right now. The fit & finish doesn't compare to the better Western knives like Henckels and Wusthof, but the blade takes a very keen edge and holds it much longer than most of the Western knives (barring the lines like Twin Cermax).Originally posted by: stratking
I'm wondering about the knives too. As someone who is just getting into cooking I am looking for a good, economical chef's knife. Those seem to be really good prices. Anyone have any experience with them?
You have to be really really careful with Japanese knives, though. At no time should the edges be touching anything besides air, thawed meat and produce, wood, plastic, or sponges.
Do you have experience with longer chef's knives (8" and above)? Knifework is easier with larger knives because you get more leverage, with the downside being that (besides more knife to clean when you're done) you have to get accustomed to the size.Originally posted by: stratking
So would picking up the F-503 Santoku 170mm and the F-803 Boning knife be a good start for the knife department for a culinary n00b?Originally posted by: Howard
The Tojiro DP line are probably the best bang-for-the-buck high performance stainless knives you can get right now. The fit & finish doesn't compare to the better Western knives like Henckels and Wusthof, but the blade takes a very keen edge and holds it much longer than most of the Western knives (barring the lines like Twin Cermax).Originally posted by: stratking
I'm wondering about the knives too. As someone who is just getting into cooking I am looking for a good, economical chef's knife. Those seem to be really good prices. Anyone have any experience with them?
You have to be really really careful with Japanese knives, though. At no time should the edges be touching anything besides air, thawed meat and produce, wood, plastic, or sponges.
Originally posted by: stratking
Originally posted by: Howard
The Tojiro DP line are probably the best bang-for-the-buck high performance stainless knives you can get right now. The fit & finish doesn't compare to the better Western knives like Henckels and Wusthof, but the blade takes a very keen edge and holds it much longer than most of the Western knives (barring the lines like Twin Cermax).Originally posted by: stratking
I'm wondering about the knives too. As someone who is just getting into cooking I am looking for a good, economical chef's knife. Those seem to be really good prices. Anyone have any experience with them?
You have to be really really careful with Japanese knives, though. At no time should the edges be touching anything besides air, thawed meat and produce, wood, plastic, or sponges.
So would picking up the F-503 Santoku 170mm and the F-803 Boning knife be a good start for the knife department for a culinary n00b?
Same here.Originally posted by: CellarDoor
Originally posted by: stratking
Originally posted by: Howard
The Tojiro DP line are probably the best bang-for-the-buck high performance stainless knives you can get right now. The fit & finish doesn't compare to the better Western knives like Henckels and Wusthof, but the blade takes a very keen edge and holds it much longer than most of the Western knives (barring the lines like Twin Cermax).Originally posted by: stratking
I'm wondering about the knives too. As someone who is just getting into cooking I am looking for a good, economical chef's knife. Those seem to be really good prices. Anyone have any experience with them?
You have to be really really careful with Japanese knives, though. At no time should the edges be touching anything besides air, thawed meat and produce, wood, plastic, or sponges.
So would picking up the F-503 Santoku 170mm and the F-803 Boning knife be a good start for the knife department for a culinary n00b?
I'm telling you, the only knife I really use is a Chinese Cleaver.
How's the build quality on it? Does it leak and/or deliver inconsistent sprays?Originally posted by: ttown
how bout a Misto olive-oil sprayer
I thought it was silly when it was recommended to me... till one day I found them on clearance at department store for ~$2.
Bought it. Now I use it almost every time I cook.
(I put walnut oil in it, though)
Build quality is good. The spray spout is quit small -- to make a mist (vs. 'spray') -- so it will clog eventually and need to be cleaned.Originally posted by: Howard
How's the build quality on it? Does it leak and/or deliver inconsistent sprays?Originally posted by: ttown
how bout a Misto olive-oil sprayer
I thought it was silly when it was recommended to me... till one day I found them on clearance at department store for ~$2.
Bought it. Now I use it almost every time I cook.
(I put walnut oil in it, though)