Total Motorcycle Community Forums

Need some suggestions of what to get for some decent, but affordable cooking knives and some pots/pans. I'm used to working with the cheapest of the cheap at work, so most anything I can get would be considered an upgrade for me

I'm thinking of getting this Forschner 3-piece Chef's Set w/ Fibrox Handle & Gift Box-NSF Certified and getting 3 of these (in the right sizes) to protect them BLACK PLASTIC CUTLERY EDGE GUARD -10" CHEF'S hey, they're cheaper than a block.

No clue what I want to get for cookware. Just know I want stainless and no "procreating" teflon or any other coating. I hate that "poo poo".

Cookware and Cutlery is a difficult subject... it doesn't help that I'm picky.

In terms of knife protection, blocks don't have to be expensive, here is the one I use:

http://www.target.com/gp/detail.html/60 ... _XSG10001

its neat!!

In terms of Cutlery, the more you spend, the longer they will last. You should, at a minimum, have a chef's knife, a large slicer of some kind, a paring knife, and a general purpose knife of some kind. The knives you are looking at seem fine, kitchenaid or calphlon knifes are nice lower priced pieces as well. I would also recomend getting a good santuko, I LOVE mine.

In terms of cookware, there are different surfaces for different situations. I've found that stainless is less versitile than surfaces like Anodized Aluminum. I do always keep a non-stick skillet in the house for things like eggs and or crepes. I keep stainless in the house for things like potstickers, and I always have my good cast iron skilet in the house for things that need LOTS of heat.

I think the problem you may run into with stainless is that they CAN (not always) be a bear to keep clean.

Those are just my 2 cents, everyone's cooking style is different, here is mysetup if your interested:

Kapoosh Knife Block
Shun 5" Santuko (Alton's Angle design)
Cutco 9" Chef's Knife
Cutco 6" Chef's Knife
Cutco Petit Carver
Cutco Boning Knife
Cutco Paring Knife
Cutco Cheese Knife
Calphalon 12" Everyday Pan (skillet basically) Anodized Aluminum
Calphalon 12qt Stock Pot Anodized Aluminum
Farberware Stainless 12" Skillet
12" Nonstick Skillet (can't remember brand)
Various Roasting/Cookie/Pie/Caserole/etc

If I were to change anything, I'd replace my Cutco Knives with Shun (the one I have was a gift, they are EXPENSIVE) and my pans with all Calphalon. Mostly Anodized Alum

here's how i got all my fancy schmancy cooking stuff
1. buy real expensive ring
2. go to crate and barrel and bed, bath, and beyond, get dragged all over both stores while the lady with the ring picks all kinds of expensive "poo poo" out
3. have a big "O Ring" party with a priest and some nice clothes
4. yay!!! presents!!!


it works!! i know, i was amazed too

Lol well on the knives front, my sister sells Cutco knives. I'm sure she's willing to sell to you too... lol (I still have crappy hand-me-down knives from when the parents/grandparents bought cutco... lol)
Wrider

Pot and pans, we've always had Revere ware: http://www.revereware.com/index.asp?pageId=106

I guess in that pic, its the Copper Clad stuff pictured at the bottom (Stainless steel inside, not the black coated)

My dad got a bunch of Calphalon stainless steel pots and pans when I got married.
This stuff must be updated though because ours has rubber inserts on the handles, which is annoying to me.

Lagostina.

Fast Eddy B wrote:Lagostina.

+1

Make sure that when you get your pots that they are heavy bottomed.
Also...if you keep your heat down a bit, there is less sticking and cleanup is much easier.
I have only one non-stick pan. I use stainless steel for everything else.

I suspect if you want your knives to last a long time and maintan a sharp edge for a long time without having to sharpen them constantly, you will need to pay a little bit more than what is in your link.

I also have the same kind of knife guard. I like it.

+1 you can make do with a cheapish set for most knives, but make sure you get one decent, large, expensive one for carving up meats and the like (cooked and raw).

Some people swear by putting knives in the block upside down too, to keep the weight off their edge