Gravy's Cooking Thread

Dr.Retarded said:

I've got decent knife skills but I'm nowhere near that guy.

Man I looked up that that misono knife he was using, hopefully thinking it was like a victorinox or something in that price range, and immediately got sticker shock.

I got a handful of decent knives, but sometimes it's hard for me to justify spending that much if you're not using it professionally. If I spent 24/7 in the kitchen absolutely, but for our humble meals at home, I just can't do it.

Reminds me I need to order another victorinox. I beat the hell out of my 8-in chef, and I think it's time to finally retire it. I still think to this day it's the best bang for your buck for a nice hefty chef's knife. I have more expensive knives I've gotten as gifts over the years, but for the money it's still easily my favorite. It has enough heft to pretty much do anything, and you can use an abuse it. Just really feels good in the hand, at least for me.

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i had both 8 and 10in victorinox and didn't like em, just didn't like the way they cut but of them, i preferred the 10in, maybe you should try it too since you've used the 8in enough

Dr.Retarded said:

Now that I think about it I think I have the 10-in. It's the big one. Sorry for some reason I thought it was a standard 8 inch chef's knife since that seems to be the standard for most other brands.

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well about the other thing i can say is, maybe try a kai, it's the same price as a victorinox, kai is the shun value brand

Dr.Retarded said:

I'm not at the house right now but I've got another chef's Life my mom had got me for Christmas a few years ago along with a few different paring knives that are fantastic. I'll have to pull them out and see what brand they are.

I think it's something that Kenji Lopez pushes. They're sharp as hell and I use them for very fine knife work, but the problem I have is that they just feel too delicate. I really like the victorinox because it's just a nice hefty blade and I can get a good grip on it.

Thanks I'll definitely check out the Kai.

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last i remember kenji pimping kan knives?


they use vg10 so thats a vastly different feel when you cut, i'm sure

Edaw said:

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that actually looks too nice of a place to be a rental, so she did that to her own countertop

TJT said:

Lanx

I am a big fan of the Chinese style chef knife. I have been using one I got for $8 at the Korean market for like 6 years and I always liked it. If I wanted a nicer one... what do you think of smth like this?

Amazon product ASIN B07WXGF7VX

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if youre still looking for the shibazi, i had a friend order from aliexpress


it took 2 months to get there, he lives where BrutulTM is so i was talking to him about the balloon and he said he picked this up and liked it (asian boy)

same knife i linked b4 (if you need link again)
SHI BA ZI ZUO Kitchen Knife Professional Chef Knife Stainless Steel Vegetable Knife Safe Non-stick Finish Blade with Anti-slip Wooden Handle (9 inch)
it's 40bucks w/ a coupon on amazon now

you don't save much, i'd honestly rather goto amazon, even tho i've bought alot from aliexpress also, but if you don't like the knife you can just return it to amazon

Foler said:

Looking for recommendations on cooking ware (pots, pans, etc) that won’t give me cancer Lanx I believe you said this thread was place to post for plan of attack

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yea you want to stay away from anything that has a nonstick/ceramic coating, they can and will eventually lose their bond to the pan either through repeated use or an accidental scrape, just don't deal w/ it and depending on your cuisine of choice you'll choose

stainless steel vs. cast iron(carbon steel) or a mixture of the 3, i don't have any copper pans or experience, so i can't talk about that.

note: if you have or plan to have an induction stove, look for stainless steel pans that are induction ready (cast iron/carbon steel is naturally inductive cuz it's just a hunk of iron)

if you know you do not have the patience to treat cast iron/carbon steel w/ extra care (wash by hand almost immediately after cooking, never dishwasher, build up to seasoning the pan)

you might want to just stick w/ stainless steel

you should start with a great skillet, 12" should cover your needs

cuisinart/all cald /tramontia (all clad clone from brazil)/kitchen aid /cooks standard, maybe BrutulTM has tried the misen cookware too?

best of the best is gonna be an all clad d3 12in and it even comes w/ a lid

All-Clad D3 Stainless Cookware, 12-Inch Fry Pan With Lid, Tri-Ply Stainless Steel, Professional Grade, Silver

12in skillet will most likely be most anyones daily driver for cooking, of course they get cheaper from there, they will be lighter and loose heat faster, they'll have a 3ply disc instead of having an all around design.

aside from that, saucepans/pots from 2qt to 8qt really don't need to have as much quality b/c lets be honest, you're just boiling water, even just a 3ply disc on the bottom will be fine.

lets start w/ the skillet and work from there, or if you are intested in cast iron/carbon steel, thats another game plan too