For me, it would probably have to be my Bialetti moka pot and Dualit toaster. I make a pot of coffee and toast almost every morning. I also hope to replace my old pans with a cast iron one soon, and I look forward to using that a lot.
For me, it would probably have to be my Bialetti moka pot and Dualit toaster. I make a pot of coffee and toast almost every morning. I also hope to replace my old pans with a cast iron one soon, and I look forward to using that a lot.
I don’t have super expensive knives, but I have a couple decent steel ones and a couple good ceramics, and I still go for my caidao first for almost everything.
It’s so funny how we have a preference. I’ve always thought that I would like to own a Japanese Nakiri because it’s similar to the Chinese cleaver.
I have three of them and they are almost always my first choice for everything prep. I use a boning/filet knife when I’m prepping meat and a carving knife then I’m carving but that Chinese cleaver comes out for almost everything else.
I like the higher weight and the forward balance. Not sure why, but it feels like I have more control than with my western chef’s knives. Also definitely nice to have the wider blade to rest the fingers of my other hand against for safety.