tbh id say the opposite - nice pots and pans make all the difference in the world but nice knives dont
I was referring more specifically to anything I won't be using to brown something. Is there any advantage besides durability since heat distribution isn't as important when cooking in liquids?
(assuming we are strictly talking about things like stock pots and not sauciers) its nice to have fully clad pots so your food doesnt scorch around the boundary between the single-ply and clad sections of cheaper pots, but it probably only really matters if you have a gas range that being said i never use a pot for more than boiling water, and prefer cast iron dutch ovens for soup and stew making
not trying to be an asshole but put that 199$ towards a gym membership and exercise, your shitty back will thank you.
I have all clad copper core that I used camel and slick deals to locate deals. There’s better and worse deals but for what I paid I’ve never regretted it. I’ve read the arguments for tramontina etc. I’ve worked in kitchens and cooked with a few different brands and I’m as content with spending a little extra on the one everyone compares themselves to. To imply that a good knife isn’t a game changer is grounds for a fist fight in my world.
(1) Nobody thinks it will "fix" anything. But, like stretching, it offers relief. (2) Thanks for looking out for his bank account. I'm sure he's thankful that Tricky Gator from the internet weighed in on his spending habits.
Delivery was not great but my own personal experience was increasing strength helped posture etc and consequently my back. Every case is different and for the case at hand I say why not both?
Completely agree that increasing core strength helps. What made the comment dumb was the implied mutual exclusivity.
1. Your wrong. Many people do think that. But since you can read his mind I’ll take your word for it.
Had one. Didn't help me much. I couldn't stay upside down very long, maybe 30 secs. I never felt much relief immediately afterwards. When I used it before bed, the next morning I could usually twist/pop my back pretty well, but that was the extent of it. I also wasn't religious about it, so YMMV.
Do agree, but I'd amend that to "deadlifting with proper form helps with back pain." I know that reads like a "like duh" statement; however, most people I see deadlifting are doing it in such a way that will wreck their back sooner or later -- or it will exacerbate existing back problems. This is the one exercise that I'd never recommend unless the lifter is 100% committed to near-perfect form, which includes the Valsalva maneuver. In my opinion, the deadlift is bar none the absolute best exercise, but it's also the one that can do the most harm.
I’ve got a $160 wustoff chef’s knife, honed it out of the box, and it works for all my needs. Did micro-scratch it with what was advertised as a friendly scrubber, but that’s an asthetic annoyance that doesn’t impact functionality.
properly maintained, I don't notice any significant difference between my Shun and my $100 cheaper Tojiro tbh
We're talking about going from busted Target knives to Shun here. But yes, anything can be sharpened to infomercial sharpness in the right hands
speaking of, two christmases ago i got my mother-in-law an inexpensive victorinox chefs knife to replace all of her target knives that lost their edge 10+ years ago visited her over the summer and it was still in its packaging because it is "too sharp"
Thanks for your advice. I used to be a member of a gym, but work schedules and an extreme dislike of being around other humans helped me to decide to stop that bullshit. So I've turned the unfinished part of my basement into a small, anti-social gym with a smart trainer and some random weights. Then, a couple months ago I went from a job that was 15 minutes from my house and included a lot of physically activity during the day (walking, at least) to a job that's 1 hour away from my house and includes a lot of me sitting in a chair. So, as you could prob guess, my 'working out' has suffered the past couple months. I'm now settling into the new job and figuring out a new 'work out' schedule. I listen to Joe Rogan podcasts on my way to work, and he's a fanboi of teeter tables, so that's how I heard of them. Figured if I worked that into my anti-social shitty home gym it might help negate the fact that I don't walk around nearly as much at work anymore. Anyways, TL/DR; don't like people, busy, less time, etc. Thanks.
I bought my in-laws a wüsthof set for Christmas a few years ago because their knives were trash. Father in law cut a huge chunk out of his finger within a week.
believe its marijuana without the psychoactive ingredient(THC) and its believed to have benefits of pain relief and to help with anxiety among other things
I bought mom a Henkel set a few Christmas’ back. A year later it was still in the box, dollar store knives in the drawers. I learned that year how difficult it was to dispose of shifty old dull knives. She is now happily using knives that are sharp. The end.
Properly maintained is key, and Shun is about double what you can get a knife that is easy to maintain, but the “bougie” cooking experience is just that—an experience. Victorinox Fibrox and the like (in the $50-$70 range), specifically made of AEB-L steel are a fantastic blend of edge retention, corrosion resistance, and ease of sharpening by someone who has little experience with sharpening. You can spend less, but you’ll spend more time maintaining your edge or smashing through cuts instead of actually cutting. Comparing a fresh edge in a dollar store knife versus a higher end knife (this it not what you were doing, but some people will do this) isn’t nearly as important as long term performance and care. “High dollar knives“ is also a relative term just like anything else. Bob Kramer sells chef’s knives several times per year via auction that go in the $50k-$70k range. I have several custom kitchen knives that cost me more than Shun prices and they don’t make me a better cook, but it’s always the “Indian not the arrow” anyway. It all goes back to the experience, and what it’s worth to you. That is, unless you’re a professional chef, then cost versus performance actually matters. If I’m really looking to abuse a knife and toss it once the edge is toast, I think Rada makes a decent paring knife and fruit knife fwiw. These are opinions.
FWIW, neither of the bougie purchases was full price, but I don't have much hesitation "splurging" on something that's going last 10++ years
Do we have a camera/photography thread? Also, have an 8 can ARTIC that I use daily, very happy with it.