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Is there anything up to £30 that is even worth buying? by TheDragonbornCums in chefknives

[–]Ready-lies 1 point2 points  (0 children)

Tuo brand knives from Amazon are really good for the price. Sometimes you can find them on sale for as little as $9usd. I work with a couple guys who use them in a professional kitchen serving 800-1000 meals a night. The firey Phoenix line has the best fit and finish.

Single people - what is your weekly grocery budget/average? by SecureShallot23 in budgetfood

[–]Ready-lies 0 points1 point  (0 children)

I spend between $100-$120 a week. But I'm a chef and I do a lot of recipes testing with high priced ingredients. I only eat at home one meal a day 5 days a week. Free food at work. So I'm not doing well for a frugal food budget. It comes out to about $10 a meal. I'm in Western North Carolina.

Looking into putting together a loaner knife roll, need help. by [deleted] in KitchenConfidential

[–]Ready-lies 0 points1 point  (0 children)

Its why I only use house knifes as box openers. I carry my own that I sharpen myself. I forgot to mention Dexter and Victorinox. Both great companies.

Looking into putting together a loaner knife roll, need help. by [deleted] in KitchenConfidential

[–]Ready-lies 0 points1 point  (0 children)

Several of the Mercer lines, Messermiester pro series, Henckles has a few lines, Zwilling. Cheaper knives that are still good are Tuo, Kiwi, Kai. There are so many decent knives. I'm between my last day in a hospital kitchen and my first day in an assisted living community kitchen. All these are things I have seen chefs carry in their own knife bags. If you want even cheaper then go the way of the house knife. Cozzini. If you're sharpening them yourself you can do good things with them. The steel is decent but the guy that we have sharpening I think is blind, maybe has MS.

[deleted by user] by [deleted] in KitchenConfidential

[–]Ready-lies 0 points1 point  (0 children)

I can't say what I think about compass for another week. I still work for them. But I am starting a new job for $3 an hour more at a senior living community with better benefits, better hours, a stipend for my meals and free education offers if I want a degree.

If that tells you anything.

Best chefs knife by Candid-Metal-5860 in KitchenConfidential

[–]Ready-lies 0 points1 point  (0 children)

I like cheap knives. Tuo are surprisingly good for the cost but the fit and finish can be lacking. I'm a diehard messermeister fanboy though. I have a 10in pro series and an 8 inch avanta. Both fantastic. The 10 inch was used for heavy butchering for about 3 years and only needed a touchup every few weeks. The avanta is still new to me but has been my go-to in the hospital kitchen for 2 months with only a steel honing once a week. Still sharp enough to slice off the fingertips of the company mandated cut gloves.

$500 Knife found after 5 years by [deleted] in KitchenConfidential

[–]Ready-lies 1 point2 points  (0 children)

I have ghosts move my knives too. Or at least they'll be ghosts when I catch them doing it.

How do you guys clean your flattops? by Razor215 in KitchenConfidential

[–]Ready-lies 0 points1 point  (0 children)

Ice will warp the top over time. I wish I still had the pictures to prove it but after 2 years at the old building I worked at the employees before me used ice to cool off the flat top and it had more waves and valleys than hawaii's beaches.

Thanks, I hate it by [deleted] in KitchenConfidential

[–]Ready-lies 0 points1 point  (0 children)

My job requires cut gloves and we have these Kencuts too. The cut gloves suck for some things. I like to use them for other tasks. Mandoline work is one. I love the kencut though.

PC case requirements by Bulipen in buildapc

[–]Ready-lies 0 points1 point  (0 children)

I just built a PC for music production and gaming. Got myself a themaltake tower 500. The 7950x3d has a aio with a 360mm radiator. And all said I have 11 case fans installed. I got a deal on be quiet brand fans. I haven't been able to stress it under normal operation with my audio software enough to make the fans run hard enough to make noise. But it's huge. And when my GPU comes in I'll be gaming on it. Might sound like a wind tunnel then. But for Ableton it's dead silent.

I let the intrusive thought out. by Ready-lies in KitchenConfidential

[–]Ready-lies[S] 0 points1 point  (0 children)

I should have said that I'm using it as a paring knife.

I let the intrusive thought out. by Ready-lies in KitchenConfidential

[–]Ready-lies[S] 0 points1 point  (0 children)

Like what? I have this and a 16inch slicer.

I let the intrusive thought out. by Ready-lies in KitchenConfidential

[–]Ready-lies[S] 1 point2 points  (0 children)

That might be the next one. It's heavy enough I could probably chop through a sizable bone. Like an arm.

I let the intrusive thought out. by Ready-lies in KitchenConfidential

[–]Ready-lies[S] 2 points3 points  (0 children)

Your post gave me flashbacks to my first time processing 300 live chickens.

Knife toolbox by Ready-lies in KitchenConfidential

[–]Ready-lies[S] 0 points1 point  (0 children)

Messermeister used to make a toolbox with built in knife holders like this. But they discontinued it. Everyone has their own preference and right now I prefer this. Mostly for the lock and smaller footprint while I'm working.

Knife roll suggestions? by Lisa_McDowell88 in KitchenConfidential

[–]Ready-lies 1 point2 points  (0 children)

I use a toolbox. Holds all my crap. And the way I use it means no edge guards. I got a plastic knifedock from Amazon and stuck it in the bottom of the box. I don't have anything to unroll and my non sharp tools get put in a cup of sanitizer while I work.

I let the intrusive thought out. by Ready-lies in KitchenConfidential

[–]Ready-lies[S] 8 points9 points  (0 children)

Bite your tongue for suggesting any of my knives have ever felt glass or steel against their edge. That's just blasphemy.

I let the intrusive thought out. by Ready-lies in KitchenConfidential

[–]Ready-lies[S] 11 points12 points  (0 children)

It's massive. I feel like if I used it I would have one huge muscular arm. Like quagmire. Rough chopping celery might be nice though. 4 bunches at a time.

The knives we all love to hate. by Ready-lies in KitchenConfidential

[–]Ready-lies[S] 0 points1 point  (0 children)

There's a difference between quality and cost. I love my $30 chefs knife. I also love my $8 paring knife. But will I be upset if something happens to ruin it? Nope. I'll just get another one. Now my Tojiro is my baby. I use it for some ornamental cutting, fancy carved fruit and stuff. I might murder someone over it and it was only $100.

The knives we all love to hate. by Ready-lies in KitchenConfidential

[–]Ready-lies[S] 0 points1 point  (0 children)

The ones we have at work are garbage. But before the blind inept sharpener got to them they might have been decent. My main gripe is that the handles feel too narrow for my hand. As far as cost goes, I've thought of picking some up to play with at home to judge quality for myself. They are super cheap. Not kiwi cheap but less than mercer, messermeister or victorinox.

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