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Sliced and Diced.

Complicated. Confusing.  Overwhelming.  Expensive.  Any guesses on the topic of the day?? Parenting?  Nope.  Leaving home for the first time?  Nope.  Making a major purchase (house/car)?   Nope.  Weirdly enough, I am talking Cutlery (thanks Ellyce for my topic today!)  Trust me when I tell you that there is more to Cutlery than meets the eye. What brand? What type of handle? What type of knife do I need? Should I buy a block set? or just a few knives? I could go on and on. It is never ending and in my experience, people tend to skip the questioning and buy the block set that has the best sale price. Not to overgeneralize but really, does anyone truly understand cutlery these days. It cuts my veggies, my meat… I’m good. I hope that after you read my little blog, you will file just a few of my tips in your ‘someday this info may be helpful’ file in your brain.  If you remember these three things when buying cutlery it will be a great starting point:

  1. Every Kitchen needs an 8″ chef knife (use for large cuts of meat, chopping small and large veggies) and a paring knife (use for peeling, mincing and dicing).  The rest is nice to have but you can survive without them.  I say this because if you focus on these two knives, you may be able to spend a little more for a great quality brand such as Wusthof or J.A.Henckels.  You can find Wusthof at Macy’s/Crate and Barrel/Williams Sonoma (to name a few) and Henckels is available at retailers like Macy’s and at Target.
  2. Buy forged if you can – What in the world is forged?  Forged is when the knife is made from one solid piece of steel, making it incredibly strong.  Forged doesn’t always have to be expensive.  You can get a great Hampton Forge forged set for @$50.  You can buy Hampton Forge at Target and Kmart.
  3. Buy Stainless Steel blades –  Most knife blades are made of carbon steel or stainless steel.  Carbon steel is cheaper but is susceptible to corrosion so I say steer clear!

Once the site is up and running, I will do a complete cutlery guide so that when  you are ready to buy, you can just hop on the site, print and take with you.  In the interim, I hope this helps.  Happy Slicing and Dicing everyone!

Fun fact:  ‘sliced and diced’ was going to be my website and blog name but my amazing brother in law came up with ‘minced reviews’ when I realized I couldn’t use my original idea and I love it! Thanks Paul!

About MincedReviews

I am a former buyer of Kitchenware and Dinnerware for a major US retailer. I am now the owner/blogger extraordinaire of MincedReviews. Hope you enjoy the blog! Thanks for following! Happy cooking!

4 responses »

  1. Danielle has a fantastically sharp ceramic knife. What do you think of ceramic? (ive never heard of it)

    Reply
    • Ceramic is a relatively new material used for knife blades. It has some advantages and some disadvantages. They are incredibly sharp and lightweight. However, eventually they will dull and I am not aware of a ceramic knife sharpener that exists yet. Supposedly being developed. You also have to be more careful when handling (don’t just throw it in a drawer or fling it into the sink). They chip easily. You also shouldn’t use it for heavy use (like crushing garlic or cutting through chicken bones-boy that sounds ick). After all that negative my recommendation is this: it’s a great addition to your knives but I would still have a good steel knife for heavier use. Yikes, that was a long explanation.

      Reply
  2. **and you’re welcome 🙂

    Reply
  3. I’d suggest a serrated knife — a bread knife — as well. Some things just need that edge.

    Reply

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