Search results

Thanks for your input Rob Babcock there is some good food for thought there. You say that Shun is good but there are better Japanese brands. What are some examples? I'd like to try and find some stockiest and have a play with different makes.

Each to their own I guess. I'm not interested in replacing my knives every two years. I don't like buying quantity that I don't need to, e.g. why buy 25 chef's knives over 50 years if I can buy one good one today and keep it maintained for my lifetime? I understand you have your reasons for...

I guess I should clarify. I'm confident using a steel to keep the edge maintained but once it is dulled I would rather have them professionally re-sharpened. Perhaps I am misguided but my understanding was that with moderate home use a good knife could go 6-12 months if properly maintained...

I have a sunbeam ice cream maker. it is the kind that has a refrigeration unit in it so you don't have to pre-freeze a bowl or anything. it has worked great for me but i haven't seen much information about them online, i think maybe they are not sold in the USA.

Ok I've been reading up on these forums and found a lot of useful information but perhaps I've read too much as I am even further from being able to make a decision than when I started! About me: Home cook, lots of preparing fruit/veg, meat for stirfrying, lamb/beef for roasts, etc and other...