I'm a professional caterer and haven't used either of the new ones, but have used both the 5200 and 500 to make sorbet. I thought the presets were useless until I used them. They are definitely handy when you need to use the plunger. The sorbet came together faster and more uniformly with the 500 because I only had to focus on one action. I also wasn't as worried about stressing the motor. I've only used the 5200 for almond butter, but I imagine the 500 would make it much easier using the frozen desserts preset.

As for the soup, smoothie, and clean functions? Not necessary. Personally I feel like walking away from such a powerful machine, no matter what the manufacturer says, is irresponsible and asking for something to go wrong.

I agree with MacGuffin that if you mix on a lower speed, it shouldn't whip or aerate your tomatoes. But, it sounds like a food mill is going to be the best option for your home canned tomatoes, or a food processor. Neither will incorporate any air into your tomatoes. I also want to echo the longevity of the machine. I'm a professional caterer, and the Vitamix that is in my kitchen has been going strong after almost 20 years of commercial use. The gear that connects the carafe to the base finally stripped after god knows how many batches of tomatillo salsa and velvety smooth soups. The gear replacement was about $30, I think.

Caramelizing onions is a slow process done on a relatively low heat. There are many ways to do this, but the process when done properly cannot be sped up. Browning meat is typically done at high temperature for a short period of time, generally to lock in moisture and flavor among other thing. In both processes, the sugars are being caramelized but the process and result are very different.

Thank you SO much! I love the looks of both of them. I brew herbal and white teas mostly, but do end up brewing a bit of everything over the course of a week. I think i might get that Yama. I have a bit of an obsession with bakelite and the handle looks like it would fit in with some of my other older kitchen gadgets with bakelite handles. I only hope it will last me more than a few months with out breaking. I'm pretty clumsy and in the first three years we lived together, my husband and I broke every single glass and cup we owned between us.

PS Yes, I know bakelite is a plastic but it doesn't come in contact with the water.

I really dislike microwaves, and would get rid of mine completely if the husband didn't live off of Trader Joe's freezer section when he's on his own for dinner. The only reason I'm considering an electric kettle is because it makes it so much easier to get the proper temperature for the different teas I like to drink, especially when my husband is making me a pot after a long day of work.

I follow recipes when I'm working with a new product or technique. I've just started cooking with whole grain products like farro and barley, so I make sure I follow the cooking process the first few times I make it for an example. Typically once I've made a certain kind of dish I might glance at a recipe but I mostly follow my instincts. When I'm making ethnic food that calls for a balance of different spices, I always measure and then correct seasoning to taste. Pho is an example. The first time I make it each winter, I forget the ratio of the spices and look it up again. Everything else is done by memory. Obviously I follow recipes for baking, but I almost always double the salt (esp for bread, it is an awesome, sneaky trick) and any flavorings are done to taste and often increased. Also, once I find base recipes that work really well, I hold on to them and tweak the flavorings based on what I'm in the mood for.

I have a cheapie stove top kettle that is just this side of usable these days and I'm looking for an upgrade. I almost purchased a Le Creuset, and then Chantal but both had such negative reviews I couldn't chance it.

I'll be using it mostly for loose leaf tea of all kinds. I'm open to almost anything from electric to vintage copper as long as there is no plastic in contact with the water, the inside is a non reactive metal, and I can stick my hand in it to clean it properly. If I'm going to go electric it must be a variable temp kettle, and it must have no plastic parts inside. I've always had a whistling kettle, but some folks seem to love theirs whistle-less. I'd be pretty easy to convince if I'm given compelling arguments.

Finally, price point should be less than $100 and hopefully have a classic design to it.

As far as Santa Barbara is concerned, you're going to get the best concentration of wine in Lompoc in the wine ghetto. It is a industrial little nook where small operations rent warehouses. Most of the tasting rooms are bare bones, but have excellent offerings. My favorites are Palmina, Fiddlehead, and Ampelos but I haven't tasted up there in ages. I know people are really excited about Samsara for syrah. If you have more time, Foxen Canyon is another great concentration of good wine. The stand outs are Foxen, Demetria (call for an appt before heading up), and Zaca Mesa has some great values on their wine. In Santa Barbara itself, the only places I like to taste are Jaffurs, Margerum, and Au Bon Climat. The rest of them have some good wines here and there, but are generally meh and a bit of a party house.

Your dough won't rise very well in the shape of the Artisan bowl no matter what. You'll get a much better rise if you put in in a wider and shallower bowl. It will rise eventually, but very slowly. Also, if you plan a day or two ahead you can let it rise over night in your refrigerator. The texture and flavor of dough gets much, much better the longer it is allowed to proof.

On Amazon there were complaints about plastic gears on the 600, so I would get the 610 or 620 instead. I have the 610 and have not had any problems. The bowl is usually too big for one batch of anything, though. It is almost useless a single batch of egg whites or whipped cream, so if you bake lots of sweets I would get the 3q bowl attachment.

Sort of all of the above. The lids are more durable, less noticeable hard water stains (in my area that is important), but mostly ease of cleaning. There are fewer parts with the SS lids, which maker for easier cleaning and more durability. After culinary school I guess it's what I got used to. Another bonus is that with a hanging rack, your SS lids can be hung with your pots via the handle (lid handle around the pot handle, hanging from the rack) which saves so much space and clanging around.

Woops, I wasn't comparing the Cusinart Multiclad Pro to the All Clad. I was comparing the Cuisinart to the other fully clad cookware that are also less expensive. Many of these other less expensive options have glass lids, which I personally don't like. Sorry I wasn't clear!

SS pans are super easy once you learn not to touch it until its ready. It's called sear and release. If the food doesn't want to move, it's because it isn't finished searing. Also, any misshaps are easily cleaned with a little Bar Keepers Friend. I still use non-stick for eggs and fish.

I've been using the Cuisinart Multiclad Pro for three years now and I love it! I just convinced my mom to order a set and we found it on amazon in less than five minutes. It was just over $200 and the set doesn't have *too* much extra junk. I use all my pieces, except maybe the tall, straight sided fry pan. I would normally use that as a braiser, but now I use my Le Crueset. I prefer the Cuisinart to the other options because I like the steel lids better than glass. As far as non-stick is concerned, I would go with Scanpan. They are the only ones that are PFOA free, and the non-stick surface is baked on instead of glued. They say that you can even use metal utensils, though I would still stick with silicone and wood.

Just watched the video on the page. It looks promising, but shouldn't there be multiple grits available for the knives? Plus, there are only two options for angles. I like it loads better than a typical electric knife sharpener, but for less money it seems that the Edgepro would be more versatile and probably easier to use..

I wanted to try some different steel and styles of knife making. I use Shuns for work (catering) and figured why not try out what else is out there. All the pros I know have Shuns or German steel. After trying out the Miyabis and seeing some of the blades talked about around here, my interest was piqued. Since I don't love the Wusthof and I've got my work Shuns to supplement until I can build a nice collection again, I figure why not? I got the Wusthof from a friend who worked at WS, so I didn't pay full price for those either. If I can get $400 or $500 I'd actually be making money! It seems like a win-win and I'll get to own some truly handmade knives. I also really want to learn more, possibly start sharpening my own knives. As a cook, I feel I should know more and as the daughter of an engineer I guess it's just inevitable :)

No apologies necessary, you probably encounter people regularly who know what it is. This is great advice on the Moritakas. I'm getting very excited about my new knife prospects! This exactly what I needed to get some more info to take a bit of a risk with some new steel.

And I do think I'll get the Birchwood. Like Eiron said, the making of the knife seems worth the extra dough especially at a discount. I like the idea of having a mix of traditional J-blades and more mass market but quality knives.

I just got my parents each a Kaizen for Christmas. They both now have band-aids on their fingers. They had dull knives for so long they didn't realize the blade would cut them! The value is excellent, for sure.

Thank you so much! Because I'm still pretty ignorant about knife making, could you explain what the grind is and how it affects the quality of the knife? I'm guessing it's different than the angle of the blade because that can be made to your liking with sharpening. Also, what are the advantages of the solid vg-10? I'm guessing upkeep will be slightly more tempermental because it is a harder steel?

It's all about what you're comfortable with. Obviously you guys know your blades! I just know which tools tend to work best for me.

I like the size. In my knife roll for work I have a 6 inch Shun classic that I for small jobs or fine mincing. I cook professionally and I often have to do large volumes of small and perfect cuts. I can work much faster with more control from a smaller blade. At home I cook just for two, so it's a perfect size for chopping up a few piles of veg and herbs for salad or whatever. I use the 5.5 inch Santoku for that, but I find I just don't really like using them.

I know what you mean. I've handled the Miyabi Birchwood and they seem really nice. I work for a store that carries them and can get a significant discount. I was thinking of getting a six inch Birchwood chefs and maybe an 8 inch Tojiro or other brand. Some of the knives on CKTG being so reasonable, there would be some splurge possibilities too.

I'm right handed and I saw that nakiri earlier today! Bummer that it's sold out right now. I'll keep an eye on it. I'm a bit intimidated by sharpening myself, but a friend sharpens his Shuns and there's a professional I trust who gives me a deal. Would it be okay to trust someone whose never sharpened carbon steel before? As for price, I would be comfortable spending around $150 for a knife. Anyone else you'd recommend besides the Tojiros? Just to have other options and designs? The Moritakas looked nice, I just don't really have any frame of reference. The only Japanese knives I've owned have been Shun Classics.

After some intensive lurking around these knife forums, I've decided I really want a carbon steel knife for home use. I've been considering selling a perfectly good large block set of Wustof Ikons in order to justify starting a new collection of knives that I love. I'm guessing I could get $400 or so for the set that was originally valued at over $800 full retail. I would immediately need/want a chefs and a nakiri and I'd want one to be carbon steel.

So, what are some good brands and types of carbon steel? Any pointers for things to look for or avoid? I'm mainly interested in Japanese steel and am really comfortable with d-shaped handles. I'm leaning towards getting a a high carbon stainless chefs and a carbon steel nakiri. Is this a good idea? I'm new to the world of knife geekery, so any and all info is welcome! Tips on how to care for the carbon steel (on top of wiping during use and cleaning and drying immediately after use) would also be greatly appreciated.

That's what I was thinking. I've seen my parents cut on their granite counter, on porcelain plates, leave them in the sink with stuck on food. Shuns would not stand up to that kind of abuse and it would be a waste of an excellent knife. I plan on *trying* to teach them what not to do, how to use a steel, etc but who knows what they'll do once I leave them. I'm hoping a Miyabi will fair better, and I can pay for the knives to be professionally sharpened once a year.

For the record I take my Shuns to a professional sharpener who does it by hand, not with the electronic sharpeners. Before I knew what I was doing, I used one and immediately had a serrated Santoku : ( I work for a kitchen supply store and always recommend people do the same, or at least take it to someone who's been trained to sharpen using those devices.

I want to get my parents each a knife for Christmas. I have Shuns that I take care of and I really enjoy using. Unfortunately, I fear my folks will not be as careful with their knives and they would chip quickly. From what I understand, the Kaizens are more durable than traditional Japanese knives which is the big draw. I've handled them recently and they seem just as sharp, sleek, and light as the Japanese knives but with quite a bit more durability.

Anybody have some first hand experience on edge retention, durability, and longevity? Because these are a gift, the brand recognition (Henkels) and pretty Damascus steel is a bonus but definitely not a must. The most important thing is the quality. I'm thinking of an 8" Chefs and a 4.5" pairing or a 5.5" Santoku.

I'm looking for something that is non electric, NOT plastic, and preferably doesn't use paper filters. I've used a french press but often don't drink the coffee fast enough before it gets bitter. My husband is a slave to his electric drip, but I feel it has an inferior taste and it has all plastic innards.

While I've basically narrowed it down to the Chemex or a Melitta (ceramic version) that I plan on using with a reusable mesh filter (linked below) I found on amazon. I'd also love to learn the difference between the Chemex and Melitta. I've done some research, but it basically looks like the Chemex is a Melitta that has a reservoir on the bottom.

http://www.amazon.com/Reusable-Filter...

Unless he's got one of those huge kitchens dreams are made of, anything bigger than 8' just gets in the way IMO. I cook professionally and have only once wished for a longer knife, and I think I dealing with a sub primal cut of meat. At home, I often reach for a 6" for chopping a small amount of veg and herbs for two people.

I haven't used Victorinox, but if your budget is higher the Wusthof Ikon knives are nice, hold their edge relatively well, and can take a beating. I use them at home because I know my husband will use them and doesn't wash them right away. I plan on getting an 8' chefs, 6' santoku, and 3' pairing for my parents for Christmas. The only other knife your son might need is a bread knife. Save the extra money that you'd spend on a block set and get him a honing steel and a magnetic strip or an in-drawer organizer for his knives. I've also heard wonderful things (on this website and elsewhere) about the Kiwi knives. They are dirt cheap and are supposed to hold their edge well. You might want to tell him to look up you-tube videos on how to use a honing steel and basic knife skills. I'm guessing since he's an engineer (like my dad) he has an innate need to do things properly.

Lastly, that set you got him is very good quality for the price. I purchased a similar Cuisinart set a few years ago (fully clad, tri-ply, 18/10 stainless steel) and it has proved a great bang for my buck! All Clad are great quality and so beautiful, but the handles are so uncomfortable! Another gift idea (for another occasion, obv) is to get him one non-stick Scan Pan. Then he'd be pretty much set :)

I also highly recommend a food mill for general versatility. Another major bonus is that you can boil the potatoes with peels on and the mill keeps the peels out of your mash. This is great for two reasons: no peeling (obvious) and you get a fluffier mash because the peels keep the moisture out.