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ericabakescakes's Profile

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Fine Bone China, China, Porcelain

Smachnoho, I am going to marry you. This is gorgeous whiteware.

Apr 19, 2012
ericabakescakes in Cookware

Knife returns...

I posted a few days ago about the Mundial knives my father bought me for Christmas. Since they're my first personal knives and I'm not quite sure what I specifically desire in a chef's knife, I figure I would keep a less-expensive set for now so I can make a more informed--perhaps pricier--purchase in the next five years or so.

But! After some research and reading the responses on my last post, I think I would rather trade my set of three paring knives, a boning knife, and the 8" wide chef's knife (all Mundial) for a Victorinox 8" chef's knife and another set of paring knives.

But! I've removed the 8" knife from its package and I have tested it out on some minor jobs--cabbage, garlic, cilantro... I think that's really all. I could easily put the knife back into the packaging it came in.

Can I still return this knife? Is this unethical... or is lightly testing a knife and then returning it a pretty common practice?

Jan 01, 2011
ericabakescakes in Cookware

First Chef's Knife Purchase: A Post-Holiday Quandary

Very true about the sharpening strategy point. You've given me some excellent advice!

Jan 01, 2011
ericabakescakes in Cookware

First Chef's Knife Purchase: A Post-Holiday Quandary

Howdy! I found their site, but I'm not finding the $70 deal. The sharpener is tempting, too. Any suggestions?

Jan 01, 2011
ericabakescakes in Cookware

First Chef's Knife Purchase: A Post-Holiday Quandary

Very cool. Thanks for the advice!

Jan 01, 2011
ericabakescakes in Cookware

First Chef's Knife Purchase: A Post-Holiday Quandary

I appreciate the link! Good things to consider, for sure.

Dec 27, 2010
ericabakescakes in Cookware

First Chef's Knife Purchase: A Post-Holiday Quandary

Hello!

I'm a full-time college student as well as an avid cook and baker--so much so that I am strongly considering a couple years of pastry school after I graduate. At home, we have ancient, ineffective knives, and after working this summer with a set of classic Wusthofs, it's not exactly fun to go back. I've read in a lot of places that a good chef's knife is anyone's most essential knife purchase, and I am not opposed to laying down a Benjamin or so for a nice one.

I did my research. I'm thinking of purchasing a Wusthof Ikon 8" chef's knife (the classic knife was too bulky in my hands; this is a better grip) or the Global 8" chef's knife (I really like the feel of it and how sharp it is, but it seems like it may be less reliable--snapping issues? yikes!--than the Wusthof Ikon.) For Christmas, I received Mundial commercial-quality paring knives, a boning knife, and a wide chef's knife. The blades look good and they feel alright to the hand, but they look cheap. In any case, I kind of have my heart set on something that will last me a WHILE and still age gracefully.

Any suggestions? Should I just forget buying a knife for now and wait until I have my own place? Am I forgetting anything crucial?

Dec 27, 2010
ericabakescakes in Cookware