Search results

  1. pirendeus

    New knife For everyday use as a chef

    So you have no scientific evidence to support your opinion?
  2. pirendeus

    New knife For everyday use as a chef

    So you dont have any research or scientific studies to validate your opinion?
  3. pirendeus

    New knife For everyday use as a chef

    Shall I assume that your continued lack of links to scientific studies indicates you are simply relying on your uneducated opinion in this matter? Have you read the research outline that I linked? I'll give a detailed sanitization explanation when I'm at a computer and can type better.
  4. pirendeus

    New knife For everyday use as a chef

    Foodpump, the clincal study that I linked answered all the questions that you keep asking. You read the research outline, right? Also, your post didnt contain any links to scientific research or experiments. Do you have any facts to support your position, or do you believe your opinions are...
  5. pirendeus

    New knife For everyday use as a chef

    Foodpump, your professional insight is appreciated...as I clarified in my post, my recommendation for a wood cutting board is for home use, not a professional setting. I leave it to those like yourself with experience in a restaurant kitchen to know what works best for a board there, and the...
  6. pirendeus

    New knife For everyday use as a chef

    Yes---i was mostly suggesing a wooden board for use at home. At work in a pro environment is a different scenario. Plastic is cheaper, but not as good as wood for knives, anti-bacterial properties, environment, or aesthetics. You get what you pay for.
  7. pirendeus

    New knife For everyday use as a chef

    I havent tried enough knives to make a real suggestion for you...personally, i purchased some knives from Watanabe in japan and i like them a lot, but that doesnt mean theyre best for you. Regarding cutting boards, you didnt give a budget. I love the handcrafted board i got from...
  8. pirendeus

    good wooden spoons?

    Based on Kenji's reviews, i purchased LC beech wood spoons/spoonulas, and theyve been comfortable and durable (although not made in france like their better cookware.) Theyre also overpriced. You might want to try the cheaper options already mentioned, and if they dont work for you, try the upgrade.
  9. pirendeus

    Time to get my first "Real" knife.

    Upgrade board picks: Mass produced: john boos (available at the normal suspects.) Artisan-crafted (and a really nice and helpful guy): theboardsmith.com
  10. pirendeus

    Air drying leaves the cutting edge blunt after washing?

    As others have said, stainless doesnt mean rust-proof, and small amounts of moisture can affect the blade over time, especially if you plan to own it for a few years. Regardless of the effects of water, wouldnt it also be safer to dry the knives and put them back into whatever storage device you...
  11. pirendeus

    What will an expensive knife give me, that a cheap one won't?

    Oh, i can agree that a victorinox is usually "good enough" for any given cutting task, and knife skills help, too. I thought that we were discussing the characteristics that it lacks when compared to more expensive knives, wherein a value decision must be made.
  12. pirendeus

    What will an expensive knife give me, that a cheap one won't?

    You seem to be accustomed to using your trusty knife for everything, and you've developed skills that might overcome flaws with lesser knives. Does the OP share your abilities? Or could those tasks be performed even better with a better knife? I don't know your skill, and I can only surmise...
  13. pirendeus

    What will an expensive knife give me, that a cheap one won't?

    So what i hear you saying is Your employees dont know how to maintain their tools and dont take pride in them Your environment isnt conducive to certain aspects of some better knives You dont necessarily need/want better knives And thats all fine. But, at the end of the day, that...
  14. pirendeus

    What will an expensive knife give me, that a cheap one won't?

    If you don't think that longer edge retention, smaller acute angles, ease of sharpening, thinner blades, and better fit and finish make a more expensive knife "better," then I guess you're right. Some cheap knives are acceptable, but that doesn't equate to being on par with their pricier...
  15. pirendeus

    What will an expensive knife give me, that a cheap one won't?

    The heat treatment of the steal will also vary drastically between chrap to expensive knives, which will affect many characteristics, too.
  16. pirendeus

    Pan advice for amateur

    Well, it sounds as if theyre decent pans, but I dont see anything that really puts them in the same class as demeyere atlantis items, which have all the qualities you mentioned and more...
  17. pirendeus

    Pan advice for amateur

    What aspects/features makes Centurion better than top-line cookware?
  18. pirendeus

    Need new cutlery set recommendations

    I know you said the 8" chefs feels unwieldy...but if you handled a lighter 8"-10" REAL japanese knife, not a generic mass-market miyabi, you might feel very differently. I used to use a heavy 7" as my main work knife, but after i got a quality lighter 10", i cant imagine going back to anything...
  19. pirendeus

    Pan advice for amateur

    How to choose a cookware line.
Top Bottom