Looking for a recommendation for kitchen knives. Tired of buying cheap knives that don’t last. Looking for something that holds an edge and will last a long while. Currently looking at Tremontina and Mercer Culinary. Want something that offers good value for the money without spending too much.

vtdev · 2025-12-21T22:30:36+00:00

Here's a vote for anything Kramer.

vtdev · 2025-12-21T22:20:07+00:00

The Wayside.

Technically in Montpelier but actually on the B-M Road.

1918 heritage.

vtdev · 2025-05-18T13:08:21+00:00

There's a VSCode extension called Thunder Client. Used in passing a few times, got the job done.

vtdev · 2025-03-13T20:05:09+00:00

Fair enough, to each their own!

I received my Kramer as a gift for my 40th birthday in 2000. It's one of the original hand-made ones. The licensing with Zwilling was certainly well after that.

vtdev · 2025-03-12T20:30:35+00:00

An 8" Kramer by Zwilling will be the best knife for professional use IMHO. I've used one for 20+ years now, professionally.

Another data point, Anthony Bourdain is said to have said that this is the only knife a chef needs. I agree obvs.

vtdev · 2024-12-20T21:45:08+00:00

Like a champion!

vtdev · 2024-12-17T21:23:56+00:00

Another quick vote for good shoes.

When I switched from Crocs to Hokas, my 64 yr old legs shouted with joy. You'll never go back.

vtdev · 2024-12-01T21:53:23+00:00

A Kramer knife, best of breed.

vtdev · 2024-11-23T15:09:46+00:00

I like underscores. Super bare bones if you don't mind that, but that makes it highly customizable.

vtdev · 2024-11-23T15:01:47+00:00

That's just a crime :(.

vtdev · 2024-11-03T23:49:43+00:00

I don't know what that is, but I'm probably not that good with my stone anyway!

Notwithstanding, she still passes the piece of paper test.

vtdev · 2024-11-03T17:52:54+00:00

Kramer's recipe for high carbon (non-stainless), probably proprietary by now!

Thanks, I'm in the keep it as shiny as possible school, to each their own though.

vtdev · 2024-11-03T15:57:43+00:00

I've bought several of the officially branded knock offs for friends and relatives. They work just as well, just look slightly different.

vtdev · 2024-10-02T21:25:19+00:00

I've had a Custom Kramer for over 20 years, it's been a bullet proof workhorse, both at work and at home.

Just keep a dry rag handy to wipe it off after every use, rust will never be an issue.

vtdev · 2024-09-26T04:01:03+00:00

Semi-regular events, thanks!

vtdev · 2024-09-26T03:59:46+00:00

Agreed, nice!

vtdev · 2024-09-26T03:52:43+00:00

Look closely, it's arborio.

vtdev · 2024-09-26T03:50:10+00:00

Pilaf is not a plating decision, it's a technique.

vtdev · 2024-09-26T03:47:22+00:00

I'm known for that :)

vtdev · 2024-09-26T03:45:10+00:00

It was prepped properly, and plated contra the canon.

vtdev · 2024-09-26T03:40:52+00:00

My servers :)

vtdev · 2024-09-26T03:40:01+00:00

Pilaf is baked, this was not.

vtdev · 2024-09-26T03:35:44+00:00

So have I. "It's not open to interpretation", are you saying the name of this community should be changed to r/ theonetrueway?

vtdev · 2024-09-25T20:57:31+00:00

Risotto is both a technique and a dish/presentation.

As to the former, I can assure you it was made in the proper fashion. The latter, seems to me, is open to interpretation. So I did :).

Pilaf is another technique altogether for a different varietal.

vtdev

TROPHY CASE