[Favorite Pot/Pan]

Wouldn't heavy stainless steel be a better choice than cast iron? No rust, non-reactive surface, won't crack if dropped on a rock, etc.

if you wanna talk about better, technically anodized aluminum or titanium would be even better.

Lighter stronger and more rust resistant. But somehow it just doesn't Go.

During my Stint in the Army, we used Aluminum Mess Tins. Light and strong enough.

But just doesn't have that...versitility. that intangible feel.

[Food and Dining in Singapore]

i kinda like Lawry's Prime Rib.

[Chinese Cleavers...]

actually most asian cooks wouldn't be able to live without their trusty do-it-all cleaver.

i'm being a snob but i'm just waiting till i see that perfect cleaver before i get it.

it will call my name and tug at my heart and i will get it.

i'm waiting for that epiphany.

i tend to keep my favourite knives for just about FOREVER so when i get it, it has to be that perfect knife.

my friends say: come on, it's just a knife, not a wife.

but i'm like, if i dont get the perfect knife, i'll just waste money buying second best.

[Favorite Pot/Pan]

And do everything else, including spaghetti sauce. And even the spaghetti.

but doesn't the acid from the tomato based sauce wreck the cast iron and the seasoning?

can you imagine grilling a freshlly caught fish on a superhot cast iron skillet?

squeeze a bit of lemon, add a bit of fennel.

YUMMY!!!!!!!

[Knife-a-Holic]

hahah!

i'd DEFINITELY not chop bones with a Kasumi

oh, anyone seen the Skärpt series from IKEA?

decent forged blades from China for pocket change.

I'm getting a Skärpt cleaver for heavy duty bashing.

Wont feel bad if it breaks, but it looks really good for what it costs.

[Favorite Pot/Pan]

mine has to be my 10inch Lodge Cast Iron Skillet. Indestructable and Can be used for just about anything, except Spaghetti Sauce.

[Knife-a-Holic]

whoa! Gorgeous!!!!!!!!!!! DROOL!

Handsome sum eh?

maybe if i have some wonderful windfall.

I'll definitely get something like that someday but for now...sigh!

Question: How does Hattori compare to Kasumi?

I've heard somewhere that Kasumi is an inferior export quality brand. Is that True?

Question: How does one hold Japanese blades since they have no bolster in their chef knives.

[Knife-a-Holic]

As a kitchen knife user and collector that has been known to spend obscene amounts of money on kitchen knives, I can unequivocally tell you I have standardised on Wustof because of two main reasons. The first reason is that I believe your knives should feel and cut the same to allow safety in going between knives. I have custom carvers that I won't let anyone else use because they are so much sharper than commercial knives. The second reason is that Wustof makes the largest selection of knives and kitchen aids in the world. You have to obtain the full set of Wustof catalogs to view all the differnt permutations of the same knife type.

"Most other forums are for those silly Fantasy Knives that look pretty but are as much a danger to the person holding it as it is to whatever it was supposed to cut in the first place."

Many of the individuals that inhabit those forums including me are very knowledgable when it comes to knives and kitchen knives in particular.

-Dick

Many of the individuals that inhabit those forums including me are very knowledgable when it comes to knives and kitchen knives in particular.

Sorry then, i was more or less kinda sore about being laughed out of a "Fantasy Knife" shop when i mentioned i collected Kitchen Knives. That shop carried mostly United Cultery and LightSabre replicas and Lords of the Ring swords.

I do however disagree about knives having to feel the same. A paring blade feels totally different from a Santoku or Chef's knife no matter that they're even from the same line of the same make.

As for safety, I've yet todate been cut by my own kitchen knives however, i have had multitudes of paper cuts and cuts from just about everything else.

[Cleaning Up]

amen to that!

i hate picking up the little crumbs and mopping the floor cuz i love to fry and i'll spread grease all over the house if i dont clean the kitchen.

[What makes a Good French Bistro]

Somebody remind me: what's the difference between a bistro and a brasserie?

one of them is that silly contraption that women wear to hold up their boobs?

hah!

What makes a good french bistro?

they Serve Perrier with a Snotty Attitude.

[Pronouncing "Foie Gras"]

that's nothing!

i used to be a newspaper restaurant critic a few years ago and i just ADORE foie gras.

it's like the creamiest yummiest thing on Earth.

Right up there with Uni(sea urchin roe) and Marrow (drool).

Anyway, I wrote this gushing glowing totally omigod orgasmically delicious review on this Restaurant's Foie Gras.

2 days later i got this scathing letter of criticism from the SPCA telling me in full detail how geese are force fed to make their livers nice and fat.

I was tempted to write back that the Veal that came with the Foie Gras was incredibly good too *LOL* [bad karma alert!]

alas my editor said: ignore her and tell her to go eat grass.

[Knife-a-Holic]

I love cooking too, don't get me wrong but what really tickles my fancy is knife collecting.

ha ha!

I'm new here as you can see and I'm so pleased to have found a forum for Kitchen Knife Collectors like myself.

Most other forums are for those silly Fantasy Knives that look pretty but are as much a danger to the person holding it as it is to whatever it was supposed to cut in the first place.

Nobody else understands me. They can't understand why I have this need to spend a Hundred if not Hundreds on a Single Knife when to them a Ginsu (bleagh!) will do just fine.

I've collected Utility Knives and Kitchen knives but I'm new to this and don't own as many exotics as some of you folks.

My 3 most used knives are my

Henckels Professional S 6" Santoku (gawd! i love that Knife)

Wüsthof Silverpoint 3" paring knife (yup it's a Cheapie Stamped Blade but it's quite awesome actually)

10cm Global Utility Knife (can't quite understand the hype, sure it's sharp but i dont think it's any sharper than my other 2 knives out of the box)

I'm looking to get a new paring knife (sure my Wüsthof works perfectly but i want something Prettier than a Silverpoint).

2 main choices -

Wüsthof 3inch paring knife - Grand Prix (or Classic)

Kasumi 3inch paring knife (pretttttttty!!!!)

so the choice boils down to the cheaper technically perfect german blade or the really pretty Kasumi. Which do you folks advice?