4 ms·

You know, while you're probably right overall, people can get very particular about the tools they use. I'm quite attached to my development environment and am

You know, while you're probably right overall, people can get very particular about the tools they use. I'm quite attached to my development environment and am snarlingly possessive about it; I wonder if there are any chefs out there who feel the same way about their stoves?

gcv 15y ago
A good stove really does help by producing a greater range and diameter of heat more consistently. I think people do get attached to good stoves. At the end of the day, though, people are most possessive of chef's knives.
- matwood 15y ago
  Exactly. Just going to a gas stove top helps a lot because it's so much easier to have exact control of the heat source.
  - gte910h 15y ago
    However, most gas ovens have a MUCH larger temperature variance than an electric oven. As my baking/roasting requires more exacting temperatures than my stovetop cooking, I go electric, every time.
54mf 15y ago
Developer : Keyboard :: Chef : Knives
- tptacek 15y ago
  Home cooks are way more fetishistic about knives than cooks are.
  - matwood 15y ago
    Not in my experience. When I worked in fine dining the chefs were fanatical about their knives. Later in life I've become friends with some professional chefs who also are particular about their knives. Now, they don't go around announcing to all their friends about what kind of knife they use (like many home cooks), but they do care about their tools. Personally I just want knives that are sharp. I view them a lot like wine. There is a big jump from the $2 bottle to the $8-$20 bottle and then not so much from there. Buying the middle ground makes sense.
    - tptacek 15y ago
      I probably know fewer chefs than you do, but the ones I know make fun of the ultra expensive Williams Sonoma knives home cooks buy. What part of fine dining did you work in? Any kitchens I'd have heard of?
      - matwood 15y ago
        Keep in mind I didn't mention anything about the price, just that they had tools that they liked much like I am about my computers. They each had what they liked and that's what they used. The thing is, unlike home chefs, the pros didn't care what anyone else used or felt the need to talk about their knife being better than some other knife. They just found a knife or set that had a good weight and fit their hand well. When I worked fine dining it was at the Mills House [1] over 10 years ago. Sometimes I miss the days where my job ended as soon as I left work with a wad of cash :) [1] http://www.millshouse.com/amenities/dining.html http://www.millshouse.com/amenities/dining.html
  - bhousel 15y ago
    I knew a left-handed cook who was very particular about his knives - but yeah, most professional cooks just use whatever is supplied by the restaurant.
    - tptacek 15y ago
      ... don't know that that's true either... I think cooks do carry their own knives! I was just under the impression that most of them used (pricingwise) mid-range knives. I know one who uses Victorinox stamped knives, for instance.

gcv 15y ago

A good stove really does help by producing a greater range and diameter of heat more consistently. I think people do get attached to good stoves. At the end of the day, though, people are most possessive of chef's knives.

matwood 15y ago
Exactly. Just going to a gas stove top helps a lot because it's so much easier to have exact control of the heat source.
- gte910h 15y ago
  However, most gas ovens have a MUCH larger temperature variance than an electric oven. As my baking/roasting requires more exacting temperatures than my stovetop cooking, I go electric, every time.

54mf 15y ago

Developer : Keyboard :: Chef : Knives

tptacek 15y ago
Home cooks are way more fetishistic about knives than cooks are.
- matwood 15y ago
  Not in my experience. When I worked in fine dining the chefs were fanatical about their knives. Later in life I've become friends with some professional chefs who also are particular about their knives. Now, they don't go around announcing to all their friends about what kind of knife they use (like many home cooks), but they do care about their tools. Personally I just want knives that are sharp. I view them a lot like wine. There is a big jump from the $2 bottle to the $8-$20 bottle and then not so much from there. Buying the middle ground makes sense.
  - tptacek 15y ago
    I probably know fewer chefs than you do, but the ones I know make fun of the ultra expensive Williams Sonoma knives home cooks buy. What part of fine dining did you work in? Any kitchens I'd have heard of?
    - matwood 15y ago
      Keep in mind I didn't mention anything about the price, just that they had tools that they liked much like I am about my computers. They each had what they liked and that's what they used. The thing is, unlike home chefs, the pros didn't care what anyone else used or felt the need to talk about their knife being better than some other knife. They just found a knife or set that had a good weight and fit their hand well. When I worked fine dining it was at the Mills House [1] over 10 years ago. Sometimes I miss the days where my job ended as soon as I left work with a wad of cash :) [1] http://www.millshouse.com/amenities/dining.html http://www.millshouse.com/amenities/dining.html
- bhousel 15y ago
  I knew a left-handed cook who was very particular about his knives - but yeah, most professional cooks just use whatever is supplied by the restaurant.
  - tptacek 15y ago
    ... don't know that that's true either... I think cooks do carry their own knives! I was just under the impression that most of them used (pricingwise) mid-range knives. I know one who uses Victorinox stamped knives, for instance.