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- Thread starter ORD_Buckeye
- Start date
Jagdaddy
Head Coach
Broccoli rabe, also known as rapini. Best vegetable of all time. Basically bitter leafier broccoli. Sauteed up in olive oil with thin sliced garlic and red pepper flakes is a pretty standard way to eat. I'm actually trying to grow some: If it would stop hailing around here, I might just have some in a few weeks.
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Nutriaitch
Retired Super Hero
prolly last crawfish boil of the season
adding some shrimps though since that season still going on
adding some shrimps though since that season still going on
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"Similar item to consider..."
Yeah... I'm sure the AmazonBasics set is just like the WUSTHOF.
Yeah... I'm sure the AmazonBasics set is just like the WUSTHOF.
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I dunno, if I'm buying stamped steel bladed knives, I'd probably just get the Amazon ones.
(I would not be buying either, but if I were. There's probably 3 useful knives in that whole block anyway, why not drop $200 on 3 useful knives that don't suck?)
(I would not be buying either, but if I were. There's probably 3 useful knives in that whole block anyway, why not drop $200 on 3 useful knives that don't suck?)
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ExpatAkronite
Cascadia Subduction Zone
Gotta agree here. The stamped Wusthof's will be better (sharper, hold an edge longer) than the Amazons but not by much--and not certainly enough to justify the price. And no where near forged. I have forged Henckels, some stamped Henckels and one of those look-good-on-the-counter butcher block sets of stamped Cuisinart (steaks knives work fine) that was a gift. The stamped Henckels aren't bad, hold a decent edge (not for long though) but are 10 years younger than my forged Henckels and are nicked all to hell. Plus, the heft of forged is significant. The price of that set can get you a good forged chef's knife and a decent paring knife (don't really need more--maybe a boning knife) and still be able to buy shears that can actually break down poultry (as opposed to mostly cutting herbs or opening packaging) and a decent steel. IMHO.
edit for some sloppy spelling, punctuation.
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ORD_Buckeye
Wrong glass, Sir.
Get the real forged in Germany Wusthoff. Get an 8" Chef's knife, a paring knife, a bread knife and a steel. It's all you really need. After that, you can add here and there as you see fit.
But wait there's more!
Those knives will literally last for the rest of your life. Steel them before every use and have them properly sharpened (on a stone, not a wheel or some electric doo-dad) about once a year depending on use. Your troubles are over, Dude.
But wait there's more!
Those knives will literally last for the rest of your life. Steel them before every use and have them properly sharpened (on a stone, not a wheel or some electric doo-dad) about once a year depending on use. Your troubles are over, Dude.
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I was gonna recommend a 3 piece shun set... But fuck me runnin they are expensive. I've had mine 16 years. Plus the hollow santuko... Plus a kid range forged wustoff chef.
Worth the money though. They're bullet proof
At any rate a 6" utility is a nice to have.
Back to expats post and maybe a modification on ORD's... When you get into knives where the flexibility is more important than the edge/life... Boning, filleting/(maybe) slicing that's when the Dexter Russel's of the world - and for that matter hunting level cheapies - start to shine for their price and ease of sharpening in the fly. Just realize they won't last forever.
You're damn near better off with a thick spined scandi ground bush knife than a shitty chef's knife anyway. Fucked up thing to say but you and a stone and no experience can make the former scary sharp and the grind will chop, dice and slice with ease. The latter will just sit there and suck.
Worth the money though. They're bullet proof
At any rate a 6" utility is a nice to have.
Back to expats post and maybe a modification on ORD's... When you get into knives where the flexibility is more important than the edge/life... Boning, filleting/(maybe) slicing that's when the Dexter Russel's of the world - and for that matter hunting level cheapies - start to shine for their price and ease of sharpening in the fly. Just realize they won't last forever.
You're damn near better off with a thick spined scandi ground bush knife than a shitty chef's knife anyway. Fucked up thing to say but you and a stone and no experience can make the former scary sharp and the grind will chop, dice and slice with ease. The latter will just sit there and suck.
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Now, I've cut the end of my finger off with one of the shuns right through my finger nail and it was lightsaber flat, so you know, be careful and shit.
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Babish (you all watch Binging With Babish, right?) gives away a good facsimile of KFC original recipe right down to the 12 herbs and spices, with some suggested improvements. My favorite cooking series. Might be trying this one next weekend.
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