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ATOT Kitchen Cutlery Thread

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BadTrip said:
I agree with Kaido about the Dalstrong 9.5 chef's knife. I got one for Christmas last year and I love it. It is a beautiful and razor sharp knife for $115, but I admit that it scares me a little. I could easily see it slicing an artery or removing a finger.

Have to give a shoutout to my Anolon Nouvelle copper cookset. Best nonstick I have ever used.

https://shop.anolon.com/Cookware/Anolon-Nouvelle-Copper-11-Piece-Set-Gray-82835-05176.html
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Got a Dalstrong Shogun Paring knife and it just was not very impressive. My next paring knife was a Togiharu and it was far superior out of the box. You can get some good Japanese steel Chef's knives for $150 and below, I'd go that route.
 
PixelSquish said:
Got a Dalstrong Shogun Paring knife and it just was not very impressive. My next paring knife was a Togiharu and it was far superior out of the box. You can get some good Japanese steel Chef's knives for $150 and below, I'd go that route.
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I need to get a new paring knife. During my divorce I bought a $35 Paula Deen paring and chef's knife set for like $5 from Walmart during her n-word scandal.
 
BadTrip said:
I agree with Kaido about the Dalstrong 9.5 chef's knife. I got one for Christmas last year and I love it. It is a beautiful and razor sharp knife for $115, but I admit that it scares me a little. I could easily see it slicing an artery or removing a finger.
Click to expand...

Yeah...it's a scalpel. I keep it way out of reach of prying hands because it is way more dangerous than my old knives.
 
PixelSquish said:
Got a Dalstrong Shogun Paring knife and it just was not very impressive. My next paring knife was a Togiharu and it was far superior out of the box. You can get some good Japanese steel Chef's knives for $150 and below, I'd go that route.
Click to expand...

Did you get the small one, like 3.5"? I wasn't super impressed either. I have the 6" & the 9.5" & really like them, though.
 
Kaido said:
Did you get the small one, like 3.5"? I wasn't super impressed either. I have the 6" & the 9.5" & really like them, though.
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Yep the paring is 3.5" or 4" can't remember.

Then again I also bought a zero tolerance pocket knife and it wasn't that sharp out of the box and they are a top manufacturer so it could happen to anybody I guess.
 
Carson Dyle said:
It's not only the oil used, correct pan temperature is critical. Two things I've learned is that: pans don't heat up as quickly as you might think, and when they do, they're often hotter than you'd like. These two things are probably tied together, because you may be tempted to use a higher burner temperature to bring a pan to temp more quickly, but when it does, it may be too hot.
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I pre-ordered a Tasty One Top for my Christmas present this year:

https://tastyshop.com/collections/tasty-one-top

I'm not really into modernist cooking, so much as precision cooking these days. However, my focus is not on the tools themselves, but on achieving repeatable results. I picked up the cheapest flat-top electric oven (non-induction) they had awhile back when my old oven died & it has definitely not been worth it...takes forever to heat up & is very inconsistent between temperatures, especially depending on the pan. I switched to using a Nuwave induction hotplate, and while it's far, far faster, the temperature of the pan can vary wildly between pans still, so I have to babysit them with an IR temperature gun to make sure I'm actually getting what I think I'm getting. The One Top has a temperature sensor in the base (to measure pan temperature), plus a secondary probe to measure food/water/oil temp, so you can be more precise. I personally don't typically use more than one burner at a time anyway, so I am very anxious to see how the One Top works out.
 
I am partial to Victorinox cutlery myself. Bought a full set (including block) piecemeal a few years ago and never looked back. No fancy metal grips but man, do the knives hold their edge.

Sent from my SM-G935V using Tapatalk
 
Got a Wusthof Classic Ikon 7" Santoku knife that I use for most meal prep. I like it quite a lot. Cuts/chops swiftly, and is damn sharp.
 
I bought a set of Chicago Cutlery knives in 2015 to replace the 1980s "el cheapos" that I had handed down from family members. Gave the El Cheapo's to my brother one of which he claims is a good knife.

https://www.amazon.com/dp/B00NISVK4G

I use the 7" Santoku a lot, as well as the 7.75" Chef knife.

I'm sure there are better knives out there, but these work well for everything I've needed em for.
 
Mother of gawd...

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I bet that roller works as well as every other infomercial gadget that looks amazing and clever on tv, but is actually a rage inducing clusterfuck when you don't posses the magic of tape editing.
 
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