Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

weinoo

A Small NYC Kitchen Reno 2017

Recommended Posts

16 hours ago, weinoo said:

Yes, both fridge doors open to their maximum.  The fridge extends beyond the depth of the wall just far enough for the doors.  The wall on the other side is actually 6" away; I wanted that space to keep my step ladder! 

 

Here's the right side fridge door, fully opened.

 

I am SO jealous!  >:( xD

  • Like 1

Share this post


Link to post
Share on other sites
13 hours ago, chromedome said:

I have a toddler granddaughter constantly in the house now, and no really suitable place in my current rental's kitchen to put it, so I think my magnetic strip might be relegated to holding screwdrivers in my utility closet for a while. 

 

Inside an upper cabinet door?

Share this post


Link to post
Share on other sites

Not really a practical option with these cabinet doors. Also, where it's a rental, I'd be reluctant to screw into something relatively permanent like the cabinet doors. I avoid anything going into the woodwork, as well, since the house and its moldings are almost a century old now and a lot of it still has the original finishes. Walls are fine, because it's easy to fill a small hole with plaster, but I'm respectful of the wood. 

  • Like 4

Share this post


Link to post
Share on other sites
11 hours ago, dscheidt said:

 

Inside an upper cabinet door?

 

The force of opening and closing the door will make all the knives fall. 

---------------

A beautifully designed practical kitchen. Makes you want to cook in it;  Unlike some other modern "showcase" kitchens

 

dcarch

 

 

Share this post


Link to post
Share on other sites
12 hours ago, dcarch said:

 

The force of opening and closing the door will make all the knives fall. 

---------------

A beautifully designed practical kitchen. Makes you want to cook in it;  Unlike some other modern "showcase" kitchens

 

dcarch

 

 

I had knife rack in cabinet door.  Nothing ever fell off, and i'm not terribly gentle about closing them.

Share this post


Link to post
Share on other sites
9 minutes ago, dscheidt said:

I had knife rack in cabinet door.  Nothing ever fell off, and i'm not terribly gentle about closing them.

It depends on the following:

1. The weight and shape of the knives.

2. The composition of the knives' metals (alloy)

3. Type of magnets.

4. Size and age of magnets.

5. Distance of magnets to knives.

6. Type of door hinges. Some hinges are soft closing.

 

dcarch


Edited by dcarch (log)

Share this post


Link to post
Share on other sites

  • Similar Content

    • By &roid
      We’ve lived in our house for about twelve years and did a small extension not long after we moved in. With our growing family (son number two arrived this July) we wanted to get a bit more living space so started looking at options about a year ago. We have a late Victorian house with a separate dining room, as nice as this is it’s been a big waste of space - we probably used it two or three times a year. So the plan was to extend the kitchen to add a decent sized dining area and free up the dining room for something better. 
       
      The kitchen we had is under ten years old so we’ve decided to keep some parts of it, adding new worktops, a large rangetop and a breakfast cabinet with pocket doors to hide away the toaster and coffee machine. 
       
      We’re about halfway through the build at the moment so thought I’d post up some pictures of our progress. Hopefully we’ll be finished this side of Christmas... hopefully!
    • By chocoera
      Hi guys!  So...as we all know hindsight is 20/20....so i'm sure we ALLLLLLLLLLLL  have things we'd do differently if setting up our home or professional workplaces.  I'm working with a space that's approximately 850 sq ft.  If you could create your ideal space, what would you do?  The kicker is, i'm a mixed media kitchen, i dont do straight chocolate work.  I do baking so i'll have a double vertical convection oven, i'm getting rid of my 6 burner range and switching to table top induction burners. I have a dishwasher and big sink for rinsing vs 3 compartment sink (hand sink of course) and mop sink....and i have multiple 7 ft and 8 ft stainless tables. I currently have a "cooling room" set up with 4 speed racks, but thought maybe i should switch to a fridge turned up to 40 or 50F? I freeze things for bulk production, so will still have some chest freezers set higher than normal....but yeah. i'm just at a loss of how to capitalize on space, and keep things organized and storage of bon bons, turtles, barks, chocolate caramel apples (things that need to be stored for packaging by employees before they hit the retail floor)  i know jin from vegas had a fridge set at 50F for cooling molds once sprayed and shelled, then once she filled them, moved to a 40F fridge to set filling, then she sealed them...but i didn't remember where she kept bon bons for her bar (where customers pick and choose) or the ones out ready to be boxed?  i know she and jean marie were freezing for bulk orders etc...but yeah.  my mind is just overwhelmed with possibilities, and i just dont want to mess up this new kitchen layout. i think its harder because i make so many things in my kitchen, so i have pots, pans, sheet pans, springforms, cookie cutters, muffin tins, kitchen aid mixers, a floor mixer,  mol d'arts, baking liners, molds, colors, EZ temper, brushes, kitchen utensils, transfer sheets, bulk chocolate and ingredients blah blah blah.   so. if you guys could make an ideal workflow....would you do a walk-in fridge for confection storage? a few fridges set higher (but would humidity be an issue if stored for multiple days before packaging), build another cooling room (it was a room with drywall/insulation/a door/speedracks and portable AC set to keep that room cooler...), or yeah.  thoughts?  oh yeah. and  i need to fit an enrober in there too.  sooooo, ideal workspace. what's in it?  and go!  :0)
    • By ChefDavid84
      Hi, I'm David. I'm in the process of starting a new venture, and need some advice. I'm starting a catering company to cater to 4 golf courses, and hope to expand into other offsite catering after a year or so. I'm looking for a space to put a central kitchen to cook everything, and truck it out from there. We will be serving about 1200 people per weekend. Im having trouble visualizing how big of a kitchen space I'm going to need, and am having trouble finding anything online to help calculate the size of said space. Any help or advice would be greatly appreciated.    Thanks in advance,   Chef David
    • By boilsover
      https://www.bonappetit.com/story/brads-favorite-appliance-dustbuster
       
      I don't think I'll be eating at Brad's...
    • By boilsover
      She's already always listening, mining and snitching you out.  But now she's prepared to nuke Fluffy if you're too squeamish:
       
      https://www.theverge.com/2018/1/4/16849306/alexa-microwave-oven-controls-added-ge-kenmore-lg-samsung-amazon
  • Recently Browsing   0 members

    No registered users viewing this page.

×