A rant about kitchen utensils.
I’ve got nearly a decade of professional kitchen experience and I’ll tell you this now, don’t bother with a “fancy” knife for every occasion. Get yourself one decent knife appropriately sized for your comfort and a paring knife that’s all you need trust me. If for whatever reason you really need a specialty knife get a kiwi brand one, cheap as cheap can be but the factory edge on them are great.
If I go to your house and see you brought one of those knife blocks with the set with like 10 different knives I’m going to shake you by the shoulders there are zero on the market that you need. I use a chefs club mini I got back in culinary school and a vic ox paring knife I accidentally yoinked from a cafe I used to work at. All the other knives I’ve brought I only ever use when I’m too lazy to wash dishes.
Using the unglazed rim of a mug is fine you don’t need to buy a steeldick and launch the “three in one” knife sharpener out of your nearest window it’s a scam and will chew your blade up severely.
If you have small hands look for chefs knives that are less than 20cm, if you have hot sweaty hands look for a rubber grip. And unless you can commit to it don’t go for a wooden handle. About once every 1-3 months depending on frequency look at the wear and tear of all your utensils and learn how to maintain them. A good pair of kitchen shears will have a nut that is easy to remove when washing and a short point blade.
Some people dismiss it as an old wives tale but I swear by it, do NOT let your knives come into contact with metal especially other knives. It’ll dull the blade even in storage.
If you can learn how to peel with a knife, vegetable peelers are great for reducing waste but learning to peel with a knife will increase your bond and confidence handling a knife reducing risks and mess ups in the kitchen. And long peel ribbons are much easier to dispose of.
If I come to your house and see a glass cutting board I’m going to fnaf jump at you they are a total waste of money. Wood is the best hands down, if you’re nervous about bacteria hot soapy water and oiling your board when it starts to feel dry is more than enough. Bacteria is alive so if you dry your cutting board against a window sill it’ll have nothing to feed on and die.
If you soak dishes don’t soak knives because (a) it’s a hazard and (b) it will dull the blade. Also don’t soak anything porous or made of wood.
The two types of plate you are looking for are Oxford rim or coupe. I prefer going with a neutral or warm white high gloss at home. Feels elevated but still homely, also love a plate that is also a bowl. I prefer non textured plates with no designs on them as they are easier to clean and look less busy drawing the focus to what’s actually made. They’re also super cheap. What size dinner service ware should you get? Unless you’re planning on hosting regularly get your household size plus two.
I’ve been a sucker for a one task utensil and I’ve appreciated a one task utensil, if you see it frequently at second hand stores it’s for a reason. Consider the difficulty of cleaning, bulkiness and whether it’s actually worth having compared to using what you’ve already got. That being said ginger graters are worth it.
Pets keep jumping on the counter? Get motion sensor lights for your back splashes, it’ll startle them and make them think that you know they’re doing something naughty, also super helpful when you need to crawl to the fridge for a late night snack but don’t want the looming judgemental glare of overhead lighting.
Please clean the grease filter of your exhaust fan PLEASE CLEAN THE FILTER OF YOUR EXHAUST FAN.
turnnoffyourmind
annaxmalina
germansingergirl
ellievsbear
jacobvanloon
