I spent about a year as that guy in the seafood section who cuts up the fish. I know what it means to have a sharp knife. My mom's knives are good knives, but she doesn't sharpen them to keep them sharp. I heard that ceramic knives are so hard that they don't need to be sharpened much. But she might have a thing about recieving knives as presents. My mommy also doesn't have a food processor. I'm assuming its because she doesn't want to make food that needs to be food processor...ed.
Anyone here own a ceramic knife? Any chefs/butchers who can attest to its hardness and sharpness? Should I stick with steel?
Whats a good food processor? They use those cuisinart ones on food network, are they good? Also what size (they come in cups) should it be?
What else kitchen type stuff could I buy her? She doesn't have much high end kitchen thingies.
Does this count as a YAGT?
Anyone here own a ceramic knife? Any chefs/butchers who can attest to its hardness and sharpness? Should I stick with steel?
Whats a good food processor? They use those cuisinart ones on food network, are they good? Also what size (they come in cups) should it be?
What else kitchen type stuff could I buy her? She doesn't have much high end kitchen thingies.
Does this count as a YAGT?