For example, I’m incredibly confused about how you’re supposedly to measure liquid laundry detergent with the cap. At least the kind that I have sits on it’s side, so if you measure it with the cap it just leaks everywhere and makes a mess.
Or at my parents house they have a bag of captain crunch berries that has a new design, where instead of zipping along the top of the bag like normal, it has a zipper in the front slightly beneath the top. That way when you poor it you can’t see what you’re doing cuz the bag is in the way. Like what the heck who’s idea was that?
Overtime, our kitchen knives. Knives need to be thin, as thinner knives cut through ingredients more easily. Today’s knives are designed instead to be marketed. Something incredibly thick, and sturdy, to make it feel “premium”, when all its doing is tiring you out, since using a heavy knife gets exhausting, especially when its so thick it wedges in ingredients.
Vintage European knives are slim, and almost petite, because they knew how to make a good knife, in the same manner japanese knives are ground extremely thin, sometimes thinner than a postcard.
Anyone got good knife recommendations I’m in the market right now??
General purpose for meats and veggie cutting.
I’m currently using a victorinox fibrox. It’s great but loses edge rather quickly requiring honing each meal and sometimes during cutting of ingredients.
Zwillings Four star is great!
Does victorinox offer sharpening services? Some knife manufacturers have programs where you can either send your knife in or take it in to a store and have it professionally sharpened.
If your blade is losing its edge quickly, it probably needs to have a new edge put on it with an actual sharpening, v rather than just the touch up it gets from a honing rod.
I actually do sharpen it with a kitchen sharpener and when it’s needed sharpening blocks. It’s an excellent knife large useful handle and thin slimmer blade it’s a major improvement from any stores chef knife. I considered shopping their other knives as well. But I wanted to branch out a bit too.
Thicker helps with balance in the hand. Cheap knives usually are too light in the handle or the blade is so thin it flexes. A sharp knife is what helps cut and you shouldn’t work with dull knives.
Yeah good point I recently got a serrated utility knife and while it’s decently sharp, the profile is annoyingly wedge shaped so while cutting something soft like an orange is fine, anything hard like an apple will split before you can get a clean cut. Seems like it should have a more even, thinner side profile imo. Otherwise decent knife tho three stars.
There’s a balance that needs to be maintained. A general purpose knife like a chef’s knife needs some thickness to it, otherwise it can’t effectively chop through tougher things. It’s also not a knife you are supposed to hold the full weight of when cutting most things. Thin knives are awful for things like cutting a cabbage in half or cutting chicken bones.
Yeah it’s a difference when it’s a cleaver, something meant to apply raw force, and hence needs a certain weight to be usable.
But a knife?!