We are blessed with grandchildren who are setting up new homes and, of
course, kitchens. I've been thinking about what kitchen Christmas gift
would be useful and realized that I frequently reach for a 'steak knife'.
Not many steaks served here and I don't know if these young ones 'do' steak
very often either. The question - if I ever get to the point - can any one
recommend a set of steak knives that they've bought recently and can
recommend?
Also - my favorite for everything cooking big spoon is marked Utica Cut
Co USA. When it is busy, I feel deprived and use something else. What is
your best favorite reach-for cooking spoon? Polly

On Wednesday, November 20, 2013 10:00:25 PM UTC-6, Polly Esther wrote:
>
> We are blessed with grandchildren who are setting up new homes and, of
>
> course, kitchens. I've been thinking about what kitchen Christmas gift
>
> would be useful and realized that I frequently reach for a 'steak knife'.
>
> Not many steaks served here and I don't know if these young ones 'do' steak
>
> very often either. The question - if I ever get to the point - can any one
>
> recommend a set of steak knives that they've bought recently and can
>
> recommend?
>
>
I bought a new set of steak knives last year made by Reed & Barton and have the pistol grip handles. But they are as dull as a butter knife and I need to take them and have them professionally sharpened and after that I can keep an edge of them. But as 'out of the box and ready to use' I can't recommend these with a clear conscience.
>
>
> Also - my favorite for everything cooking big spoon is marked Utica Cut
>
> Co USA. When it is busy, I feel deprived and use something else. What is
>
> your best favorite reach-for cooking spoon? Polly
>
>
I use the large cooking spoon that came with my set of 'Bonny' brand kitchen utensils and do like it as the handle is easy on the hands because it is rounded. Very comfortable in the hand. But I only use it for large pots of whatever I'm cooking.

On Wed, 20 Nov 2013 22:00:25 -0600, "Polly Esther"
> wrote:

>We are blessed with grandchildren who are setting up new homes and, of
>course, kitchens. I've been thinking about what kitchen Christmas gift
>would be useful and realized that I frequently reach for a 'steak knife'.
>Not many steaks served here and I don't know if these young ones 'do' steak
>very often either. The question - if I ever get to the point - can any one
>recommend a set of steak knives that they've bought recently and can
>recommend?
> Also - my favorite for everything cooking big spoon is marked Utica Cut
>Co USA. When it is busy, I feel deprived and use something else. What is
>your best favorite reach-for cooking spoon? Polly

A large wooden 'spoon' that is flat on one side, slightly curved on
the bottom and has a hole in the middle.
http://tinyurl.com/o4ld77o It's the third from the left. I have two
and they are used every day.. They are quiet, sturdy and break up
lumps when liquids flow through the hole. I have a smaller,
finer-built one that is used solely for making white sauces because of
the way it smoothes out lumps.
Janet US

"Sqwertz" > wrote in message
...
> On Wed, 20 Nov 2013 22:00:25 -0600, Polly Esther wrote:
>
>> We are blessed with grandchildren who are setting up new homes and, of
>> course, kitchens. I've been thinking about what kitchen Christmas gift
>> would be useful and realized that I frequently reach for a 'steak knife'.
>> Not many steaks served here and I don't know if these young ones 'do'
>> steak
>> very often either. The question - if I ever get to the point - can any
>> one
>> recommend a set of steak knives that they've bought recently and can
>> recommend?
>
> I would recommend getting them a 6" wide blade chef's knife, a 14" x
> 9" (or so) bamboo cutting board, an 8-9" skillet, and a 6-7" 2-3 quart
> sauce pan.
>
> That should be a minimal kitchen.

I hadn't thought about it before but those are exactly what I use most

--
http://www.helpforheroes.org.uk/shop/

"Ophelia" > wrote in message
...
>
>
> "Sqwertz" > wrote in message
> ...
>> On Wed, 20 Nov 2013 22:00:25 -0600, Polly Esther wrote:
>>
>>> We are blessed with grandchildren who are setting up new homes and, of
>>> course, kitchens. I've been thinking about what kitchen Christmas gift
>>> would be useful and realized that I frequently reach for a 'steak
>>> knife'.
>>> Not many steaks served here and I don't know if these young ones 'do'
>>> steak
>>> very often either. The question - if I ever get to the point - can any
>>> one
>>> recommend a set of steak knives that they've bought recently and can
>>> recommend?
>>
>> I would recommend getting them a 6" wide blade chef's knife, a 14" x
>> 9" (or so) bamboo cutting board, an 8-9" skillet, and a 6-7" 2-3 quart
>> sauce pan.
>>
>> That should be a minimal kitchen.
>
> I hadn't thought about it before but those are exactly what I use most

Not me. I tend to use smaller knives, rarely use a cutting board. Well, I
guess that I do. I use the pullout one but I never cut right on it. Use
paper plates for that. Use a much bigger skillet but do use my 2 quart pan
a lot! Also my pasta pot and my new Dutch oven.

On Wednesday, November 20, 2013 11:00:25 PM UTC-5, Polly Esther wrote:
> We are blessed with grandchildren who are setting up new homes and, of
> course, kitchens. I've been thinking about what kitchen Christmas gift
> would be useful and realized that I frequently reach for a 'steak knife'.
> Not many steaks served here and I don't know if these young ones 'do' steak
> very often either. The question - if I ever get to the point - can any one
> recommend a set of steak knives that they've bought recently and can
> recommend?
>
Also - my favorite for everything cooking big spoon is marked Utica Cut
> Co USA. When it is busy, I feel deprived and use something else. What is
> your best favorite reach-for cooking spoon? Polly

I have a suggestion for a present that you may wish to consider. My favorite
piece of cookware is a Le Creuset shallow baking dish. (I wouldn't trust the
cheaper look alikes.)

http://cookware.lecreuset.com/cookwa...02_80076_10018

I know it's expensive but it roasts chickens and meats so much better than
anything else I've seen and cleans up easily. It is enameled cast iron, and
while the meat is resting, can be deglazed directly on the burners.

I have two, one chicken size and one for larger items. They are also good for
roasting vegetables etc. I bought mine at the Le Creuset store at an outlet
mall for less than the advertised price. I've been using them for over 15
years.

http://www.richardfisher.com

On Wednesday, November 20, 2013 11:18:24 PM UTC-6, Janet Bostwick wrote:
> On Wed, 20 Nov 2013 22:00:25 -0600, "Polly Esther"
>
> > wrote:

> >We are blessed with grandchildren who are setting up new homes and, of
> >course, kitchens. I've been thinking about what kitchen Christmas gift
> >would be useful and realized that I frequently reach for a 'steak knife'.
> >Not many steaks served here and I don't know if these young ones 'do' steak
> >very often either. The question - if I ever get to the point - can any one
> >recommend a set of steak knives that they've bought recently and can
> >recommend?
> > Also - my favorite for everything cooking big spoon is marked Utica Cut
> >Co USA. When it is busy, I feel deprived and use something else. What is
> >your best favorite reach-for cooking spoon? Polly
> A large wooden 'spoon' that is flat on one side, slightly curved on
> the bottom and has a hole in the middle.
> http://tinyurl.com/o4ld77o It's the third from the left. I have two
> and they are used every day.. They are quiet, sturdy and break up
> lumps when liquids flow through the hole. I have a smaller,
> finer-built one that is used solely for making white sauces because of
> the way it smoothes out lumps.
> Janet US

That is a useful spoon - but only if the person using it is right-handed.
I have one designed for lefties, but without the hole.

My most-used spoons are composite spoons - they are shaped like wooden
spoons (round handle, small bowl), but don't stain and can go in
the dishwasher without issue. They come in bright, primary colors which
match my kitchen.

"Michelle" > wrote in message
...
> On Wednesday, November 20, 2013 11:18:24 PM UTC-6, Janet Bostwick wrote:
>> On Wed, 20 Nov 2013 22:00:25 -0600, "Polly Esther"
>>
>> > wrote:
>
>> >We are blessed with grandchildren who are setting up new homes and, of
>> >course, kitchens. I've been thinking about what kitchen Christmas gift
>> >would be useful and realized that I frequently reach for a 'steak
>> >knife'.
>> >Not many steaks served here and I don't know if these young ones 'do'
>> >steak
>> >very often either. The question - if I ever get to the point - can any
>> >one
>> >recommend a set of steak knives that they've bought recently and can
>> >recommend?
>> > Also - my favorite for everything cooking big spoon is marked Utica
>> > Cut
>> >Co USA. When it is busy, I feel deprived and use something else. What
>> >is
>> >your best favorite reach-for cooking spoon? Polly
>> A large wooden 'spoon' that is flat on one side, slightly curved on
>> the bottom and has a hole in the middle.
>> http://tinyurl.com/o4ld77o It's the third from the left. I have two
>> and they are used every day.. They are quiet, sturdy and break up
>> lumps when liquids flow through the hole. I have a smaller,
>> finer-built one that is used solely for making white sauces because of
>> the way it smoothes out lumps.
>> Janet US
>
> That is a useful spoon - but only if the person using it is right-handed.
> I have one designed for lefties, but without the hole.
>
> My most-used spoons are composite spoons - they are shaped like wooden
> spoons (round handle, small bowl), but don't stain and can go in
> the dishwasher without issue. They come in bright, primary colors which
> match my kitchen.

I prefer that kind. I only recently got some pretty wooden ones (rainbow
colors) but after using them a few times and finding the colors fading, saw
them somewhere else online and it said that they are for use only with dry
foods! Can't think of much of a use for anything like that! Sure if you
are baking, you might stir your dry ingredients together but then you'd add
wet stuff and you'd have to switch spoons.

I wasn't even using them on anything that was very moist. Just the vegan
fudge.

"Julie Bove" > wrote in message
...

> I prefer that kind. I only recently got some pretty wooden ones (rainbow
> colors) but after using them a few times and finding the colors fading,
> saw them somewhere else online and it said that they are for use only with
> dry foods! Can't think of much of a use for anything like that! Sure if
> you are baking, you might stir your dry ingredients together but then
> you'd add wet stuff and you'd have to switch spoons.
>
> I wasn't even using them on anything that was very moist. Just the vegan
> fudge.

I just have a selection of good old plain wooden spoons. They do me just
fine. They are pretty old now but just work the same)

--
http://www.helpforheroes.org.uk/shop/

On Wed, 20 Nov 2013 22:00:25 -0600, "Polly Esther"
> wrote:

> We are blessed with grandchildren who are setting up new homes and, of
> course, kitchens. I've been thinking about what kitchen Christmas gift
> would be useful and realized that I frequently reach for a 'steak knife'.
> Not many steaks served here and I don't know if these young ones 'do' steak
> very often either. The question - if I ever get to the point - can any one
> recommend a set of steak knives that they've bought recently and can
> recommend?
> Also - my favorite for everything cooking big spoon is marked Utica Cut
> Co USA. When it is busy, I feel deprived and use something else. What is
> your best favorite reach-for cooking spoon? Polly

I like all of my cooking spoons, so it depends on what I'm doing. My
favorite one has a flat tip, I think it's called a saute spoon. I
like it because it can take care of the bottom, side and corner of a
saute pan all at once, but I use it primarily to stir thick liquids in
sauce pans. It's not good for scooping, but it's great for stirring.
This one is closest to what I have but the sides on mine are
straighter.
http://d3hiyp3bgb3x3q.cloudfront.net...6x576/5755.jpg
Avoid the type like Williams Sonoma sells because the sides flare out
too much.
http://www.seriouseats.com/2010/06/e...den-spoon.html

A *must* have for me (that I probably use like you use your favorite
spoon) is silicone spatulas - Bed, Bath & Beyond sells them at a
killer price... 4 for $5 - I like them so much that I gave a set to
each of my kids last Christmas.
http://www.bedbathandbeyond.com/stor...f-4/1016073989

--
Food is an important part of a balanced diet.

On Wed, 20 Nov 2013 22:18:24 -0700, Janet Bostwick
> wrote:

> On Wed, 20 Nov 2013 22:00:25 -0600, "Polly Esther"
> > wrote:
>
> >We are blessed with grandchildren who are setting up new homes and, of
> >course, kitchens. I've been thinking about what kitchen Christmas gift
> >would be useful and realized that I frequently reach for a 'steak knife'.
> >Not many steaks served here and I don't know if these young ones 'do' steak
> >very often either. The question - if I ever get to the point - can any one
> >recommend a set of steak knives that they've bought recently and can
> >recommend?
> > Also - my favorite for everything cooking big spoon is marked Utica Cut
> >Co USA. When it is busy, I feel deprived and use something else. What is
> >your best favorite reach-for cooking spoon? Polly
>
> A large wooden 'spoon' that is flat on one side, slightly curved on
> the bottom and has a hole in the middle.
> http://tinyurl.com/o4ld77o It's the third from the left. I have two
> and they are used every day.. They are quiet, sturdy and break up
> lumps when liquids flow through the hole. I have a smaller,
> finer-built one that is used solely for making white sauces because of
> the way it smoothes out lumps.

I have a flat whisk that I use for blending and removing lumps, if
they dare appear. So glad I bought two of them because one
disappeared and that style isn't sold anymore. The closest I can find
looks similar to this
http://www.didriks.com/Rosle-Flat-Whisk-image.jpg
but I bet it's not as flat or stiff as the one I have. All the
"modern" flat whisks I've used are too curved and springy for me.


--
Food is an important part of a balanced diet.

On Thu, 21 Nov 2013 06:51:40 -0800 (PST), Michelle
> wrote:

> That is a useful spoon - but only if the person using it is right-handed.
> I have one designed for lefties, but without the hole.

Laughing! The one I used to have had a round handle. Voilà! Problem
solved.

--
Food is an important part of a balanced diet.

On Wednesday, November 20, 2013 11:00:25 PM UTC-5, Polly Esther wrote:
> We are blessed with grandchildren who are setting up new homes and, of
>
> course, kitchens. I've been thinking about what kitchen Christmas gift
>
> would be useful and realized that I frequently reach for a 'steak knife'.
>
> Not many steaks served here and I don't know if these young ones 'do' steak
>
> very often either. The question - if I ever get to the point - can any one
>
> recommend a set of steak knives that they've bought recently and can
>
> recommend?
>
> Also - my favorite for everything cooking big spoon is marked Utica Cut
>
> Co USA. When it is busy, I feel deprived and use something else. What is
>
> your best favorite reach-for cooking spoon? Polly

My latest love is that big, red silicon spoonula, with a wooden handle with a flat edge to it so it doesn't roll off the pot edge. I prob. reach for that at least twice a day.

My next fave for mixing and turning is my Rubbermaid take-the-heat rubber spatula. I choked at the price, but use IT every day.

A cook can never have too many paring knives - you could beef up their supply of those.

On Thursday, November 21, 2013 5:38:38 AM UTC-5, Sqwertz wrote:

>
> I would recommend getting them a 6" wide blade chef's knife, a 14" x
>
> 9" (or so) bamboo cutting board, an 8-9" skillet, and a 6-7" 2-3 quart >
> sauce pan.>
>
> That should be a minimal kitchen.

I'll attest to this - that's about all I had on the boat. I think I had a long wooden spoon and a plastic slotted spoon too, and maybe a small plane grater.

"Polly Esther" > wrote:

>We are blessed with grandchildren who are setting up new homes and, of
>course, kitchens. I've been thinking about what kitchen Christmas gift
>would be useful and realized that I frequently reach for a 'steak knife'.
>Not many steaks served here and I don't know if these young ones 'do' steak
>very often either. The question - if I ever get to the point - can any one
>recommend a set of steak knives that they've bought recently and can
>recommend?

Buy them a meat grinder and they won't need steak knives! LOL

I have several sets of expensive steak knives that were gifts but
mostly I use a paring knife, I don't like using serrated knives, they
ruin a good steak by making a shredded cut. Steak knives are really
only serrated to keep them from dulling on ceramic plates. I don't
care that my set of paring knives dull, they are easy to dress with a
few swipes on a steel. I bought mine more than twenty years ago and
was able to get them one at a time in any color so I have one with a
natural wood handle and four with red handles. The one with the
natural wood handle is in the knife block, it's my most often used
knife

Can't buy a better set of steak knives for this price:
http://www.chefscatalog.com/product/...knife-set.aspx
Same:
http://www.amazon.com/CHEFS-Colorful...wood+handle s

....
> On Wednesday, November 20, 2013 11:00:25 PM UTC-5, Polly Esther wrote:
>> We are blessed with grandchildren who are setting up new homes and, of
>>
>> course, kitchens. I've been thinking about what kitchen Christmas gift
>>
>> would be useful and realized that I frequently reach for a 'steak knife'.
>>
>> Not many steaks served here and I don't know if these young ones 'do'
>> steak
>>
>> very often either. The question - if I ever get to the point - can any
>> one
>>
>> recommend a set of steak knives that they've bought recently and can
>>
>> recommend?
>>
>> Also - my favorite for everything cooking big spoon is marked Utica
>> Cut
>>
>> Co USA. When it is busy, I feel deprived and use something else. What is
>>
>> your best favorite reach-for cooking spoon? Polly
Thank you. Thank you all so very much. It's been v-e-r-y interesting to see
your preferences and they are very helpful. Polly

On Thursday, November 21, 2013 2:15:54 PM UTC-5, Brooklyn1 wrote:

> Can't buy a better set of steak knives for this price:
>
> http://www.chefscatalog.com/product/...knife-set.aspx
>
> Same:
>
> http://www.amazon.com/CHEFS-Colorful...wood+handle s

They look pretty decent too for use at your table along with the family Tiffany. Waal, I do exaggerate on that.

I hate the knives with the one sided serrated edge - they never seem to cut straight.

On Thursday, November 21, 2013 1:33:27 PM UTC-5, sf wrote:



>
> I have a flat whisk that I use for blending and removing lumps, if
>
> they dare appear. So glad I bought two of them because one
>
> disappeared and that style isn't sold anymore. The closest I can find
>
> looks similar to this
>
> http://www.didriks.com/Rosle-Flat-Whisk-image.jpg
>
Looks nice n multi purpose! Ya cud use it as a turner or ipo a slotted spoon. Takes up little room too.

On 2013-11-21 1:33 PM, sf wrote:

> I have a flat whisk that I use for blending and removing lumps, if
> they dare appear. So glad I bought two of them because one
> disappeared and that style isn't sold anymore.


You can get by with two whisks? I am impressed. I can't remember the
last time I saw our flat whisk, but there are four others. They sure are
handy when you need them.

On Thu, 21 Nov 2013 13:49:23 -0800 (PST), Kalmia
> wrote:

> On Thursday, November 21, 2013 1:33:27 PM UTC-5, sf wrote:
>
>
>
> >
> > I have a flat whisk that I use for blending and removing lumps, if
> >
> > they dare appear. So glad I bought two of them because one
> >
> > disappeared and that style isn't sold anymore. The closest I can find
> >
> > looks similar to this
> >
> > http://www.didriks.com/Rosle-Flat-Whisk-image.jpg
> >
> Looks nice n multi purpose! Ya cud use it as a turner or ipo a slotted spoon. Takes up little room too.

Heh, I do! I also use it to blend dry ingredients together - no need
for a sieve to do it.

--
Food is an important part of a balanced diet.

On Thu, 21 Nov 2013 18:10:47 -0500, Dave Smith
> wrote:

> On 2013-11-21 1:33 PM, sf wrote:
>
> > I have a flat whisk that I use for blending and removing lumps, if
> > they dare appear. So glad I bought two of them because one
> > disappeared and that style isn't sold anymore.
>
>
> You can get by with two whisks?

No.

> I am impressed. I can't remember the
> last time I saw our flat whisk, but there are four others. They sure are
> handy when you need them.

I was talking about buying a spare flat whisk, not every whisk I own.
However, the flat one is what I use the most (several times per week)
- I keep it in a container on the counter with the kitchen tools I use
most. My other whisks rarely see the light of day.

--
Food is an important part of a balanced diet.

On Thu, 21 Nov 2013 10:51:50 -0800 (PST), Kalmia
> wrote:

>
> A cook can never have too many paring knives - you could beef up their supply of those.

Different strokes. I use my 8 inch chef's knife for practically
everything.

--
Food is an important part of a balanced diet.

On Thursday, November 21, 2013 6:19:56 PM UTC-6, sf wrote:
>
> On Thu, 21 Nov 2013 10:51:50 -0800 (PST), Kalmia
>
> > wrote:
>
> >
>
> > A cook can never have too many paring knives - you could beef up their supply of those.
>
>
>
> Different strokes. I use my 8 inch chef's knife for practically
>
> everything.
>
>
Me, too. I just never could get the hang of a paring knife. Too short/too small.

On Thursday, November 21, 2013 7:19:56 PM UTC-5, sf wrote:

> > A cook can never have too many paring knives - you could beef up their supply of those.
>
I disagree. Most people only need one knife of
each type. For me, 95% of knife work uses a
paring knife, a boning knife, a large (12"?)
chef's knife and a small (8"?) chef's knife.
Oh, I forgot the bread knife.

http://www.richardfisher.com

On Fri, 22 Nov 2013 05:01:30 -0800 (PST), Helpful person
> wrote:

> On Thursday, November 21, 2013 7:19:56 PM UTC-5, sf wrote:
>
> > > A cook can never have too many paring knives - you could beef up their supply of those.
> >
> I disagree. Most people only need one knife of
> each type. For me, 95% of knife work uses a
> paring knife, a boning knife, a large (12"?)
> chef's knife and a small (8"?) chef's knife.
> Oh, I forgot the bread knife.
>

Kalmia said that.

--
Food is an important part of a balanced diet.

On Fri, 22 Nov 2013 06:13:39 -0800, sf > wrote:

>On Fri, 22 Nov 2013 05:01:30 -0800 (PST), Helpful person
> wrote:
>
>> On Thursday, November 21, 2013 7:19:56 PM UTC-5, sf wrote:
>>
>> > > A cook can never have too many paring knives - you could beef up their supply of those.
>> >
>> I disagree. Most people only need one knife of
>> each type.

I suppose in your house everyone shares one steak knife, or does your
mommy cut up your steak ?

>>For me, 95% of knife work uses a
>> paring knife, a boning knife, a large (12"?)
>> chef's knife and a small (8"?) chef's knife.
>> Oh, I forgot the bread knife.
>>
>
>Kalmia said that.

That's the UNhelpful Echo Person.

sf wrote:
>
> On Thu, 21 Nov 2013 10:51:50 -0800 (PST), Kalmia
> > wrote:
>
> >
> > A cook can never have too many paring knives - you could beef up their supply of those.
>
> Different strokes. I use my 8 inch chef's knife for practically
> everything.

I do the same most times.

G.

On Thursday, November 21, 2013 7:19:56 PM UTC-5, sf wrote:
> On Thu, 21 Nov 2013 10:51:50 -0800 (PST), Kalmia
>
> > wrote:
>
>
>
> >
>
> > A cook can never have too many paring knives - you could beef up their supply of those.
>
>
>
> Different strokes. I use my 8 inch chef's knife for practically
>
> everything.
>
>
>
> --
>
> Food is an important part of a balanced diet.

I would hate to try to pare an apple with an 8 incher. Ha.

On Fri, 22 Nov 2013 14:09:09 -0800 (PST), Kalmia
> wrote:

> On Thursday, November 21, 2013 7:19:56 PM UTC-5, sf wrote:
> > On Thu, 21 Nov 2013 10:51:50 -0800 (PST), Kalmia
> >
> > > wrote:
> >
> >
> > > A cook can never have too many paring knives - you could beef up their supply of those.
> >
> >
> >
> > Different strokes. I use my 8 inch chef's knife for practically
> >
> > everything.
> >
> >
>
> I would hate to try to pare an apple with an 8 incher. Ha.

I use a peeler for that job, not a knife.

--
Food is an important part of a balanced diet.

On Fri, 22 Nov 2013 14:14:56 -0800, sf > wrote:

>On Fri, 22 Nov 2013 14:09:09 -0800 (PST), Kalmia
> wrote:
>
>> On Thursday, November 21, 2013 7:19:56 PM UTC-5, sf wrote:
>> > On Thu, 21 Nov 2013 10:51:50 -0800 (PST), Kalmia
>> >
>> > > wrote:
>> >
>> >
>> > > A cook can never have too many paring knives - you could beef up their supply of those.
>> >
>> >
>> >
>> > Different strokes. I use my 8 inch chef's knife for practically
>> >
>> > everything.
>> >
>> >
>>
>> I would hate to try to pare an apple with an 8 incher. Ha.
>
>I use a peeler for that job, not a knife.

A real woman enjoys the skin.

On Thursday, November 21, 2013 7:54:26 AM UTC-5, Julie Bove wrote:
> I ......... rarely use a cutting board.

How can you get thru a day without using a cutting board? Hell, I've used one probably 5 times today, and that was for normal meal making - cutting bread, an orange, slicing a banana, some roasted chicken, halving spuds for baking, cauliflower. Are you living out of boxes and cans?

On 11/22/2013 9:00 PM, Kalmia wrote:
> On Thursday, November 21, 2013 7:54:26 AM UTC-5, Julie Bove wrote:
>> I ......... rarely use a cutting board.
>
> How can you get thru a day without using a cutting board?
> Hell, I've used one probably 5 times today, and that was for
> normal meal making - cutting bread, an orange, slicing a banana,
> some roasted chicken, halving spuds for baking, cauliflower.
> Are you living out of boxes and cans?
>
Do you *really* have to ask?!

Jill

On 11/20/2013 11:00 PM, Polly Esther wrote:
> We are blessed with grandchildren who are setting up new homes and, of
> course, kitchens. I've been thinking about what kitchen Christmas gift
> would be useful and realized that I frequently reach for a 'steak
> knife'. Not many steaks served here and I don't know if these young ones
> 'do' steak very often either. The question - if I ever get to the point
> - can any one recommend a set of steak knives that they've bought
> recently and can recommend?

A little late to the thread, but...

No recommendation about steak knives. I can't imagine finding myself
"frequently reaching for a 'steak knife'". Myself and most people I
know only use them when eating plated steak. Since you don't know if
the grandkids even eat steak often... well, I wouldn't consider that a
useful gift.

Here's a thought. Ask them what they'd like "Santa" to bring them for
their kitchens.

> Also - my favorite for everything cooking big spoon is marked Utica
> Cut Co USA. When it is busy, I feel deprived and use something else.
> What is your best favorite reach-for cooking spoon? Polly
>
I most often use wooden spoons. I have a lot of them with varying
handle lengths to handle pots of different depths. One is slotted, the
other with a hole in the middle.

Jill

On 11/22/13 9:00 PM, Kalmia wrote:
> On Thursday, November 21, 2013 7:54:26 AM UTC-5, Julie Bove wrote:
>> I ......... rarely use a cutting board.
>
> How can you get thru a day without using a cutting board? Hell, I've used one probably 5 times today, and that was for normal meal making - cutting bread, an orange, slicing a banana, some roasted chicken, halving spuds for baking, cauliflower. Are you living out of boxes and cans?
>

She's an idiot. She just proves it with each long winded missive she posts.
More insanely, she "cuts" on a freakin' paper plate. <insert eye roll>
I can't imagine why? I believe in using the right tools for a job and it
makes everything easier. I also wouldn't want to add yet more waste to
the landfill or have to pay for plates when I have perfectly NORMAL
cutting boards to use!

On a *positive* note- I found a lovely Boos cutting board for my son and
his girlfriend for Christmas. The Newton Prep Master II. I like to give
young people really good stuff early on (wedding presents, house warming
gifts, etc) so that they will have wonderful tools for many, many years
to come.

http://www.johnboos.com/Items_page.a...alse&csa=False

"jmcquown" <> No recommendation about steak knives. I can't imagine finding
myself
> "frequently reaching for a 'steak knife'". Myself and most people I know
> only use them when eating plated steak. Since you don't know if the
> grandkids even eat steak often... well, I wouldn't consider that a useful
> gift.
Jill

Ah, now, Jill. You were that young once. They'll probably use the steak
knives for opening a stubborn sack of Cheerios, slicing the wrapper on a new
cd, scraping tar off the Welcome mat. Just no telling. Polly

On Fri, 22 Nov 2013 21:52:55 -0600, "Polly Esther"
> wrote:

>
>"jmcquown" <> No recommendation about steak knives. I can't imagine finding
>myself
>> "frequently reaching for a 'steak knife'". Myself and most people I know
>> only use them when eating plated steak. Since you don't know if the
>> grandkids even eat steak often... well, I wouldn't consider that a useful
>> gift.
>Jill
>
>Ah, now, Jill. You were that young once. They'll probably use the steak
>knives for opening a stubborn sack of Cheerios, slicing the wrapper on a new
>cd, scraping tar off the Welcome mat. Just no telling. Polly

Very true. shudder. We gave them a lovely chefs knife and a
wonderful box cutter. Guess which one was used to open the packing
box?
Janet US

On 11/22/2013 10:52 PM, Polly Esther wrote:
>
> "jmcquown" <> No recommendation about steak knives. I can't imagine
> finding myself
>> "frequently reaching for a 'steak knife'". Myself and most people I
>> know only use them when eating plated steak. Since you don't know if
>> the grandkids even eat steak often... well, I wouldn't consider that a
>> useful gift.
> Jill
>
> Ah, now, Jill. You were that young once.

I certainly was. I also started purchasing small kitchen items when I
was about 18. I knew I wouldn't live at home forever. Steak knives
were not high on my priority list. A collander, a whisk, some wooden
spoons...

> They'll probably use the
> steak knives for opening a stubborn sack of Cheerios, slicing the
> wrapper on a new cd, scraping tar off the Welcome mat. Just no
> telling. Polly
>
If that's the intended usage, why not just give them a couple of pair of
good kitchen shears? The kind designed for cutting paper and plastic.
I'd recommend and exacto-knife for tar on a welcome mat. LOL

Jill

On Fri, 22 Nov 2013 23:47:42 -0500, jmcquown >
wrote:

snip I also started purchasing small kitchen items when I
>was about 18. I knew I wouldn't live at home forever. Steak knives
>were not high on my priority list. A collander, a whisk, some wooden
>spoons...
>
snip
>
>Jill

I started collecting that stuff when I was in 4th grade. I got all my
flatware and dishes (white with a gold rim) that way (passed them on
to daughter). Each week I'd bicycle to my violin teacher's house. A
short distance away was a grocery store. They gave away a piece of
tableware every week, no purchase necessary.
Janet US

"jmcquown" > wrote in message
...
> On 11/22/2013 9:00 PM, Kalmia wrote:
>> On Thursday, November 21, 2013 7:54:26 AM UTC-5, Julie Bove wrote:
>>> I ......... rarely use a cutting board.
>>
>> How can you get thru a day without using a cutting board?
>> Hell, I've used one probably 5 times today, and that was for
>> normal meal making - cutting bread, an orange, slicing a banana,
>> some roasted chicken, halving spuds for baking, cauliflower.
>> Are you living out of boxes and cans?
>>
> Do you *really* have to ask?!

Whoever posted that snipped the rest of what I said. I never cut up fruit.
And rarely bread. When I do cut things, I do pull out the bread board and I
then put a paper plate on it to cut on. I do own some plastic cutting
boards. Once in a great while I will use them. But it's just easier,
quicker and a whole lot neater to use the plate.

If I am cutting veggies up for salad, I may even cut them straight into the
bowl I am serving them in. Sometimes I even use my salad scissors for that.
And when it comes to things like onions and peppers, I usually have some
leftover pieces in my fridge that have already been at least partially cut
up. So all I have to do is cut through them with my scissors. Chances are
there is a slice or two of tomato in there too.

"jmcquown" > wrote in message
...
> On 11/20/2013 11:00 PM, Polly Esther wrote:
>> We are blessed with grandchildren who are setting up new homes and, of
>> course, kitchens. I've been thinking about what kitchen Christmas gift
>> would be useful and realized that I frequently reach for a 'steak
>> knife'. Not many steaks served here and I don't know if these young ones
>> 'do' steak very often either. The question - if I ever get to the point
>> - can any one recommend a set of steak knives that they've bought
>> recently and can recommend?
>
> A little late to the thread, but...
>
> No recommendation about steak knives. I can't imagine finding myself
> "frequently reaching for a 'steak knife'". Myself and most people I know
> only use them when eating plated steak. Since you don't know if the
> grandkids even eat steak often... well, I wouldn't consider that a useful
> gift.

I haven't even owned any steak knives for close to 30 years. I used to make
steak, perhaps only because I had the knives! The set I had was a wedding
gift to my parents. They gave them to me, most likely because they never
used them. So when I had company, I would often make steaks. But since I
don't eat steak and in those days ate no meat at all... I got rid of them.
My now husband actually took them only because he had no sharp knives. But
then we got married and I got them back. Heh. By then they were probably
50 years old and the wooden holder they came in didn't look so good any
more. I got rid of them again and I've never missed them.

Now if I do serve steak? I can just use one of my other sharp knives.
Husband is the only one who eats it anyway so only need one knife.

I can't imagine young people eating much steak because it is one of the more
expensive cuts f meat.

As for kitchen gifts, I would think there is no one thing that is a safe
gift for anyone. My mom gifted me with a ladle, complaining to me that she
had always wanted one. I didn't get that at all. Um... Dollar store! Go
buy one! I already had plenty of ladles so didn't need one at all. But I
can remember her dishing up the soup and stew with a brown, melaine coffee
cup because that was all that she had.

Then she gifted me with a mayo scraper not once but multiple times. Every
year in my Christmas stocking. This after my telling her that mayo was one
of those things we didn't eat much of at our house and then when I bought
it, I always wound up throwing the jar out with some left in it. Even the
tiny jars. These days I buy it only when needed for a recipe and usually
buy the plastic squeeze bottles.

Then there was the muddling spoon. My parents were sooo proud to give me
that! I didn't have one. Did I? Well, no. Perhaps because I don't DRINK!
And I'm not about to have a cocktail party that would involve my muddling
anything! I am sure they had no clue what it was when they bought it.

Then there are the countless other things I've been gifted with over the
years that were either cheap imitations of good things I already own,
duplicates of things I need no more of or things I just plain will never
use. Like the wine decanter or the punch bowl.
>
> Here's a thought. Ask them what they'd like "Santa" to bring them for
> their kitchens.

Yes. Very much agree. I've already let it be known that I want the red
topped Rubbermaid set of food containers. Gonna toss all of my old ones
when I get them. Assuming that I do get them. And if I don't? Will buy
them and still toss the others.
>
>> Also - my favorite for everything cooking big spoon is marked Utica
>> Cut Co USA. When it is busy, I feel deprived and use something else.
>> What is your best favorite reach-for cooking spoon? Polly
>>
> I most often use wooden spoons. I have a lot of them with varying handle
> lengths to handle pots of different depths. One is slotted, the other
> with a hole in the middle.

I have a general dislike for wooden ones. Exception being those very
expensive ones that are mostly decorative.