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  1. You’re much better off buying individual knives, not in a block. Start w/ one really good one – chef’s knife. Don’t get a sharpening gadget, get either a good steel or a stone. A decent knife holds its edge for a long while.

  2. My advice Snappy? Keep the knives you have, and buy one really good 8″ chef’s knife and a really good Paring knife. Henckel’s. They last forever, they sharpen nicely. You won’t ever regret it. Then you can add on over the years – a serated bread knife or whatever. I have those three, and I never need anything else.

  3. Snappy – A mandoline is very good for certain things but a waste of effort for mashed potatoes. A good knife is better. How small do you want to cut them? I just halve them – quarter them if they’re huge.
    I’d do Zabar’s before B’way Panhandler. Really a shame Bridge Co. went under – they had great sales on knives.

  4. i was just at buttermilk channel on friday, missed you by a day bitter. yah, i was sharing the pecan pie sundae and tried to sneakily eat faster so i could get more than my fair share. 🙂

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