Wusthof or Henkels?

Wusthof or Henkels?

That is a question that most people will ask there friendly neighborhood Chef and get an answer that makes you say WHAT! Or you have ten more questions. It is not because the Chef does not want you to cook at home and rather you eat at his restaurant, it is because it is a very tough question to answer. The question is like asking a professional baseball player what type of glove to use. He or she would say that if he was playing first base he would use a first baseman's glove, or if he was a catcher he would use a catchers mitt, and so on.

So for us to answer that question we have some different opinions to say the least. But to come up with the best answers on buying a knife or a set goes as follows. DO NOT BUY JUST ON PRICE!! If some one says to us a knife is a knife no mater the cost our best answer to that is "You do no cooking what so ever". We are reminded of a great quote " if you buy cheap S@#*! you get cheap Well you know". As a review of the two best knives made in the world for there price is a hard thing to do. Some will say it is high but not to today's standards. When you have ceramic, special metal, and so on to spend about $100 on a Chef knife is getting away with a steal. If you can part with a few dollars and are ready to take a stab at buying a good knife and the last knife you will buy, and want to decide between which one is best for you, the best answer is what ever fits best. Go to the store ask to see, touch, and feel the same knife from both companies. Feel the different types of handles, see how your hand feel after putting pressure on the blade, is your finger sore or not, is the weight to light, to heavy.

When buying these knives you are making a commitment to yourself and to your food. To make your food taste, and look as best as you can make it, and for you to feel as comfortable as possible making it.

All-Clad Pots

All-Clad pots and pans are considered the best made pots to date. This handcrafted cookware is made in the good old U.S.A in Southwest Pennsylvania. Each pot and pan is inspected by human hands to ensure the best quality.
From a Chef's perspective, well they vary. Some Chef's say they are the best they ever used, some say they work great for the home, but for the restaurant, "not for me". Now that's not because they do not work well for cooking but some industrial ovens get very hot and for Chef's the hotter the better we say. Some Chef's found the use of All-Clad in there restaurants that the layers became separated when heated at a high temp. for a long period of time. The other problem is making them look nice. They are some what hard to keep clean, but if you clean them properly you will have them close to forever. We at Chef Chat Cafe used these pots at the C.I.A. and some of those pots have been trough the ringer to say the least.
If you ask yourself when you cook "why my food does not cook like the people on T.V.?". Maybe it's not you it's your pans. All-Clad keep some of the best temps. So when searing meats, or you just want to caramelize a whole bunch of onions for onion soup you start off with a good hot pan and finish with a great meal.