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Posted at June 29, 2015, 12:29 pm: Hello, I am new to this site and wanna say how much I love it allready!! I am by no means a chef, I usually just cook at home for a max of 6 people. I have just moved out on my own and need to get some equipment for my new kitchen. I see that these topics have been beaten like a dead horse, but I havn't read anything that helps me yet. So let me appoligise in advance. I need some knives, I am looking for the usual suspects. Chef, paring, utility, bread, slicing, boning. I really like the looks of the Wustoff Classics and the Henckels classics. I would like to stay away from wood handle slabs, and lean towards a black polymer with rivets for durability. I also like bolsters, and they dont really need to be forged. Heres the kicker, im on a budget and want to get all these 6-8 knives for $120-$150 US. I have read alot about the Forschners Fibrox, and understand that I might need to give up on the rivets and bolsters because these may be my best choice. Is there anything out there with Bolsters, Good Steel, Rivets and polymer handle slabs in my price range that are as good or better that Forschners Fibrox?? I also need some Pots and Pans. I have realized that I can't afford all-clad in this lifetime. So what should I be looking at for a good replacement. Should I get stainless steel pots and non-stick Pans?? Or stainless steel pots and pans, or maybe non-stick pots and pans. Suggest some good lines at a good price. Thanks, Cheers!!! Original of the message was taken from http://www.cheftalk.com/forums/ Replies:I don't know much about knives, but on the pots and pans, I would go f...I echo the Eric's advice to get at least one cast iron skillet. I have found more all-clad at marshalls and Ross lately. Should I be looking at an 8" or 10" chefs knife?? More opini... Knife size is very personal. To stay within your budget, I would go with the Forschners. I have found a good deal (I think) cutleryandmore has an 8" Wusth... I'll second the recommendation for Marshall's. Hi Just to add some of my comments to the good advice above. You've had advice about knives and sharpening. Try AG Russell for your knives. I have a 10" Calphalon chef's knife that I found for about $35- i... Other Topics of Chef Talk:Bastille Daysalsa questions Pasta with cheese Please let me know what you think... From British Columbia, Canada Need help with Christmas buffet ideas please cookie question Cookies and s'mores and wine Hello :) fledglings Happy Birthday Nicko!!!!!!!! SUNY NY anyone? The Hardest Substitue....... Blue Pepsi and Vanilla Coke?? Elgigante What is CheeseCake? New and Starting a Business Eagle Brand Pie? Where did the idea for the book come from? Bittman on target Fruit Flavored tootsie rolls Shark!Shark!Shark! Schools in Toronto and elsewhere in Ontario Fruit Pate Using COCONUT OIL as an Alternative to Vegetable Shortening? Desserts (Best of Williams-Sonoma Kitchen Library) Words of Advice for soon to be pastry student. Don Patron, Houston This looks like the place to start... Indoor herbs? Possible Position Callebaut Chocolate Gianduja chocolate...can you make it? tomato-sniffing chicken question Meat substitute but not meat substitutes... Hi Everyone |