Shun
...or Global or Cutco. It really depends on how it feels to you and how much you want to spend.
Shun
I have a set of kitchen knives I've been using for 30 years. They were a cheap set I bought when it was all I could afford. I'd like some recommendation on an open stock knife manufacturer that makes a product that holds an edge well. I don't need a full set, since I usually use only 2 or 2 shapes regularly.
What's the deal with not using a wooden cutting board. I have two that I use daily but I now place a mat on them before cutting up stuff. Makes it easier to transport the goodies to the pot.
More likely to have something growing in the tiny cuts in the wood. More effort to make safer.
I like the flexible plastic cutting sheets.
More likely to have something growing in the tiny cuts in the wood. More effort to make safer.
I like the flexible plastic cutting sheets.
Wrong, wrong, so wrong.
My father ran a restaurant for 50 years, and had to deal with the constant varying regulations. He had two large wooden butcher block tables used in food prep. NY came through after they were in use for 30-40 years and told him they must be replaced with plastic. (Note: Never any problem with micro-organisms in that period). A few years later, information was developed that demonstrated that there was far less bacterial growth found in wooden boardsd than in the plastic. Thanks, NY.
As a corollary, he used to buy dill pickle chips in 50 gallon wooden barrels. Pickles have been stored and sold from wooden barrels from time immemorial, with no problems with nasty creatures growing in the brine. Of course, they are no longer legal, and pickles ome in 5 gallon drywall buckets.
The cynic in me believes that half of this farce was perpetrated by regulators in need of finding something to justify their inspections, while the other half was perpetrated by the undue influence of those who would benefit from the change.
None of the changes forced by regulators (and there are many more than these two) seem to have resulted in any difference whatever in the outcome to customers.
Link to research on the topic:
http://faculty.vetmed.ucdavis.edu/faculty/docliver/Research/cuttingboard.htm
Wrong, wrong, so wrong.
My father ran a restaurant for 50 years, and had to deal with the constant varying regulations. He had two large wooden butcher block tables used in food prep. NY came through after they were in use for 30-40 years and told him they must be replaced with plastic. (Note: Never any problem with micro-organisms in that period). A few years later, information was developed that demonstrated that there was far less bacterial growth found in wooden boardsd than in the plastic. Thanks, NY.
As a corollary, he used to buy dill pickle chips in 50 gallon wooden barrels. Pickles have been stored and sold from wooden barrels from time immemorial, with no problems with nasty creatures growing in the brine. Of course, they are no longer legal, and pickles ome in 5 gallon drywall buckets.
The cynic in me believes that half of this farce was perpetrated by regulators in need of finding something to justify their inspections, while the other half was perpetrated by the undue influence of those who would benefit from the change.
None of the changes forced by regulators (and there are many more than these two) seem to have resulted in any difference whatever in the outcome to customers.
Link to research on the topic:
http://faculty.vetmed.ucdavis.edu/faculty/docliver/Research/cuttingboard.htm
We got a JA Henckels set for a wedding gift 12 years ago. We've put them through hell and they work just as well 12 years later
Cutco, Wustof, or Henkels. Cutco has a lifetime warranty.
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Wustoff or Henkels
I'm a big fan of Henckels as well. Just make sure to get a model with two stick figures (Twin, Four Star, etc). The JA Henckels International (one stick figure) is made in China and lower quality.
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We got a JA Henckels set for a wedding gift 12 years ago. We've put them through hell and they work just as well 12 years later