Tojiro Senkou 15cm kitchen knife
Tojiro Senkou knives are good enough for celeb chef Heston Blumenthal, which means they’re good enough for you, too. This six-inch stainless steel blade is perfect for cutting meat or slicing through fruit and veg. Made by folding layers of high grade Japanese VG10 steel with a softer, high-carbon content steel, the Tojiro Senkou is the product of a thousand years of Japanese sword-making craft. It’s as hard as nails and twice as sharp. The Micarta handle has a stainless steel insert which can be engraved for that ‘look at me, I’m a chef’ final touch.
More Info Russums
Waring Pro PDM121U drinks maker
Whether you fancy a chocolate milkshake, banana smoothie or an early evening cocktail, this drinks maker will handle it with aplomb. It’s also terrific for whipping cream, eggs or batter, if you fancy a bit of baking. The two-speed heavy duty motor will handle just about anything you throw at it, and the heavy metal stand and non-slip rubber feet will stop it skidding off the worktop. The stainless steel cup holds 700ml, plenty for even the thirstiest cocktail-drinker. It comes in different colours too, so you should find one to match your kitchen.
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Ten... Kitchen Gadget Treats
I don't get why you would want a cartridge coffee maker. You're tying yourself to one manufacturer and are forced to pay whatever they want to charge.
They may have me on printer cartridges, but I'll be damned if they get their hands on my coffee!
Engraved handle on a kitchen knife...
"look at me - I'm a chef". Strangely, chef was not the word that sprung to mind when I read that.
Re: Love the Imperia pasta machine
Kids are definitely the most useful kitchen gadget. They're pretty cheap to buy but the running costs can be enormous and they're a bugger to keep clean.
Cupboards full of crap
I wonder who has the space for most of this junk.
Re: Engraved handle on a kitchen knife...
knifes do not 'stay sharp'. that is the common misconception that leads people to buy expensive knifes - usually japanese as they keep their edge a bit longer (see below).
the best thing you will every buy for the kitchen is a steel bar. Use it after EVERY TIME you use the knife.
yup - not once a year. or once every now and then. EVERY TIME. EVERY DAY.
I have a nice 10" from ikea. cost a tenner. cuts through anything like butter. had it for 2 years and use it everyday (with the steel bar).
the japanese tend to use sharpening stones for knifes rather than a steel bar, which leaves a sharper blade for longer, but then needs the stones again, plus it wears the knife out more than a bar.
It's horses for courses, but it is one of the reasons folk get lured into buying expensive japanese knifes.
How many folk have one of these 100 quid knifes in their kitchen and no sharpening device at all ? my bet is the majority....