MadManOriginal wrote:Try to find a Cutco seller in your area - they work on the 'independet contrator' seller model so you'll have to find someone selling in your area but they are still good quality as far as I know. http://www.cutco.com/home.jsp - looks like they have tools to help find sellers.
thegleek wrote:Our kitchen consists of mainly KitchenAid, Cuisinart, Wüsthof, and Bialetti.
Inkling wrote:My wife says the Wusthof knife set I gave her 11 years ago is almost the best gift she ever got. There is nothing like a true straight sharp edge on quality steel in a well-balanced knife. If you cook much at all (I don't mean heating frozen or boxed processed food-like substances), you'll love good knives.
Boker (also from the City of Blades, like Wusthof, Henckel, etc) makes nice knives, too.
All Hail Wusthof..... bloody best knives I've ever purchased... cost a small fortune though.My Wusthofs are fantastic, but even excellent knives need to be taken care of. They're stainless steel, so it would be pretty hard to make them rust. But it sounds like you need to not only improve your equipment, but how you're caring for it.
Jambe wrote:I'm kinda curious as to what you're doing with your utensils that makes them break and rust so readily. I grew up cooking with cheap crap which worked fine because we didn't bash it around. I currently have a crock of wooden spoons and a few cheap one or two-piece plastic tools which I've come to use for most tasks (silicon or nylon things from OXO, Norpro, etc). They often have injection molding seams to razor off and they're not heirlooms... but they work.
clone wrote:I don't know what you are doing with your stuff that is destroying it but when I read your post I assumed you've either bought junk or you are literally trying to cut steel with your butter knives, pull ice brick frozen Ice Cream just by bending the handle on your spoon and punching pilot holes into wood with your forks.
bryanl wrote:You can still get cast iron cookware and the only difference from 50 years ago is that the iron quality is better controlled.
Users browsing this forum: chuckula and 8 guests