this post was submitted on 03 Aug 2023
834 points (98.0% liked)
Asklemmy
43336 readers
906 users here now
A loosely moderated place to ask open-ended questions
Search asklemmy ๐
If your post meets the following criteria, it's welcome here!
- Open-ended question
- Not offensive: at this point, we do not have the bandwidth to moderate overtly political discussions. Assume best intent and be excellent to each other.
- Not regarding using or support for Lemmy: context, see the list of support communities and tools for finding communities below
- Not ad nauseam inducing: please make sure it is a question that would be new to most members
- An actual topic of discussion
Looking for support?
Looking for a community?
- Lemmyverse: community search
- sub.rehab: maps old subreddits to fediverse options, marks official as such
- [email protected]: a community for finding communities
~Icon~ ~by~ ~@Double_[email protected]~
founded 5 years ago
MODERATORS
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
If you don't know, find the closest restaurant supply or head to amazon and just buy the Victorinox standard that is in basically every commercial kitchen everywhere. It's probably about $20-30 and will hold up nicely. Outside of that, I found a well reviewed amazon thing for around $35-40 probably about 5 years ago, and it's been great.
I'm going to add a little and say that almost every kitchen should have a honing steel and a basic set of sharpening stones. No knife is going to stay sharp forever.
If I had kitchen that didn't have these things, that is how I'd spend my $100.