I grew up with $20 walmart blenders, and hated anything that required a blender.
Recently bought a ninja and there is no going back. I’ll never use a crappy blender again.
Anything else like that?
I grew up with $20 walmart blenders, and hated anything that required a blender.
Recently bought a ninja and there is no going back. I’ll never use a crappy blender again.
Anything else like that?
This is big RE: the kitchen knives. Science/engineering has figured out how to produce good steel, so it actually does not cost much to produce a very capable, good knife. Maybe you had to spend a lot for a good knife 200 years ago, but not now.
I got a Mercer chef knife from a restaurant supply store years ago. Just looking it up, it costs <$25, and it’s designed to be used all day by professionals. The often recommended victorinox fibrox is similar. They are easily sharpenable, and can do whatever you need.
I also have a ~$200 chef knife I got as a gift. It’s super nice, but the only real non-cosmetic differences are that the edges of the back of the blade are rounded over to make it a little more comfortable to hold while choking up on it, and it has a long warrantee that includes sharpening.
But now is the question about longevity:
Will it hold a year of kitchen work and then be basically done or will it have near/equal/better resiliency than a proper forged non-mass produced knife?
I mean, it’s not going to break on me. I think there’s enough debate on the “stamped vs forged” issue to show that it’s not a huge difference that would be noticeable to most non-professionals. Maybe if I used my knives all day every day, I’d notice a difference in edge retention or ease of sharpening, but just making dinner ever night, I don’t notice a difference.