Decahedron
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- Joined
- Dec 22, 2009
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Some of the lists so far have been great.
Also consider what it is youd like to be eating (and therefore cooking)
I took a while to get my 8qt pot, but use it all the time for soups and chili now. You may hate these things. With that said, the cast iron and stainless pans are more or less essential.
Regarding knives, the Ken onion shun knives come up on woot.com semi-frequently.
I'm using their 10 inch chef and paring knife, and using their sharpening steel a few swipes every time i use them and the still cut awesomely
If you aren't aware there is a big difference with knives (and straight razors) between honing and sharpening. Sharpening is maybe once or twice (if you use your knives a lot) each year, and is done by a professional. Using the steel should be after each use.
Also consider what it is youd like to be eating (and therefore cooking)
I took a while to get my 8qt pot, but use it all the time for soups and chili now. You may hate these things. With that said, the cast iron and stainless pans are more or less essential.
Regarding knives, the Ken onion shun knives come up on woot.com semi-frequently.
I'm using their 10 inch chef and paring knife, and using their sharpening steel a few swipes every time i use them and the still cut awesomely
If you aren't aware there is a big difference with knives (and straight razors) between honing and sharpening. Sharpening is maybe once or twice (if you use your knives a lot) each year, and is done by a professional. Using the steel should be after each use.
