Foodies BS Thread.

That's fun! I'll try those potatoes tomorrow! Thanks for the idea!

 

This is the one I got the idea from.

 

I have those spatulas just not the scraper board. The little one is a beast and my go to. the larger one I use on the flat top as a back stop for the little one.

 

More rain than I can remember this week so it was a beef stew kind of night!

 

OMG they're corduroy.

Even though I literally just ate, I could go for that.

 

They were good. Even have leftovers for lunch today!

 

My wife rolled out some tortillas and we made pork tacos

 

Faack. Hate to follow up behind home made tortillas!


But I just made lunch. Kimchi fried rice. I passed on the fried egg on top since I ate eggs for breakfast.

 

Man that looks good.

 

Ok guys I’m looking to upgrade my kitchen a bit. I’m interested in a new knife set and cutting boards.

I have a set of Chicago Cutlery knives I’ve had for 8 years. I’ve never sharpened them so needless to say the blades are shot.

I’d like a set of knives that are quality but don’t cost obscene amounts of money.
A buddy of mine who’s a chef recommended Wusthof knives.

Does anyone have any recommendations?
I really just want utility knives not so much steak knives

Also I’m interested in quality cutting boards that don’t warp or break down like some of the plastic ones do.
Bamboo seems to be recommended but, can you sanitize bamboo? I know sanitation is a serious issue with wood cutting boards.

 

My cutting board is a plain-Jane Boos block. I bet it’s 15 years old. I oil it occasionally and it’s been super solid. Buy the biggest one you can. The criteria is; get the biggest one you can wash in your kitchen sink.
Knives? I have several. But seriously, my Wustof 10 chefs knife is my oldest blade. 20 years? Easy to sharpen and I’ve plunged it thru some tough cuts. Like once, 15 live lobsters.

I could get thru life with that one knife, a paring knife, and maybe a bread knife. Add in a boning knife for kicks. I would go all Wustof Classic models.

I did work a Chinese cleaver into my rotation and I’m loving it!

 

I 2nd the wusthof classic series including the 10” chefs (I have one that’s about 20 yrs old too lol) for a quality affordable kitchen knife. Their 7” santoku is pretty handy too
@PackCon you’ll want to get a decent sharpening setup too lol so many options but I use stones and a steel

 

Never sharpened them so they are shot? The most expensive knives made still will need to be sharpened eventually.
Get one of these and learn how to use it, it's easy and fast:

Work Sharp WSKTS-W Knife & Tool Sharpener

https://www.amazon.com/dp/B07CVN8HV...olid=39O37K0E9G21H&psc=1&ref_=lv_ov_lig_dp_it

 

The key to not warping a cutting board is to store it on the edge and not flat.

Use a good cutting board oil after you get a new board and then wax it.
This is what I use on the cutting boards I make.
https://walrusoil.com/collections/wood-finishes/products/cutting-board-oil-and-wood-wax-bundle.

After use wash it off and store it on edge so it dries evenly and that will keep it from warping.

 

I know that. I plan on keeping my next set professionally sharpened

 

I use plastic boards not wood.

I thought wood was unsanitary and a big no no in a kitchen which is why I never got wood ones. I’m thinking maybe thats not true anymore?

 

If you are going to throw away those CC knives, consider sending them to me. I'll pay the shipping.

 

ive got a plastic one that i use for meat, everything else goes on wood. although ill be the first to admit that im terrible at not cross contaminating and so far ive never given myself or people im cooking for sick. probably just luck though haha. that or just cooking the food fixed my contamination.

 

I like Victorinox. High end steel is something to be appreciated, but IMO in craftsmanship alone. European blades and Japanese blades vary primarily in cutting edge angles, so a Japanese blade makes a wicked slicer. Sharp knives cuts best, price or build doesn’t affect sharpening or use habits.

I knew our use wouldn’t be that kind to high end materials and I’m not hand sharpening kitchen knives, and our Victorinox Fibrox has a great professional reputation and price point.

As predicted when I bought them, my fiancée has bent the tip of my chefs knife and thinks nothing of cutting on our ceramic plates.

When she stops abusing things, she’ll get nicer things.