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Cutlery questions and recommendations?
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We have solid stainless steel cutlery from john lewis, and a set of stainless steel laguiole steak knives that came (and live) in their own knife blocks.
At work (as I can't stand wooden and plastic forks) I have a set of Villeroy and Bosch that I bought as individual pieces from a factory outlet (Bicester) years ago, plus a couple of random Arthur Price teaspoons and a fork.
Wherever you buy I'd definitely recommend trying out the feel of the cutlery in person.1 -
Thanks for the advice - Ikea seems popular but I may also give the ones I've got as well, at Ikea's price I can afford to compare the two. As for the feel, there's an Ikea about 30 mins from me so I can give them a go (probably bring some hand gel).
As for why I left the separate handle ones in the sink, I'd like to say I've found that soaking cutlery results in loosening any food residue and making them easier to clean. Except that's not true, I'm just lazy and easily distracted, putting them in and then going to do something else.1 -
I suddenly want good, weighty cutlery befitting its anticipated new environment....No man is worth crawling on this earth.
So much to read, so little time.0 -
I love my old-fashioned Viners Rattail design. Solid chunky handles - IMO there's nothing worse than a skimpy handle that digs into your palm!
"Cheap", "Fast", "Right" -- pick two.0 -
Rosa_Damascena said:I suddenly want good, weighty cutlery befitting its anticipated new environment....
Something else about a lot of new cutlery is that it's HUGE. The aged parents bought a new set and they've ended up just using the smaller knives and forks intended for starter courses because the main course ones are too big.
Definitely test-drive before purchase . .1 -
coffeehound said:
Something else about a lot of new cutlery is that it's HUGE. The aged parents bought a new set and they've ended up just using the smaller knives and forks intended for starter courses because the main course ones are too big.
Definitely test-drive before purchase . .
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we have had some M&S s/s cutlery for nearly 15 years dishwasher daily still looks like new.0
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Don't go entirely on looks. Feel them, pretend you are using them. I now have my parents' "best" set and yes, they are attractive, but the ends of the handles are almost pointed and being jabbed in the palm of the hand can be painful! I don't think they ever used them often enough to notice but I use them every day.1
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coffeehound said:The old white handle knives are perfect for spreading butter etc.I hate using anything else for spreading but never use them to eat with. The handles break with age but I've replaced some of mine with wooden handles.I realised recently that I still use three stainless steel forks which a friend got from his mothers shop when I was 21 and in my first flat, they look like new. Rumour has it my dining knives and extensive collection of tea spoons came from motorway services and Lewis's cafe, all lies.
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Norman_Castle said:I realised recently that I still use three stainless steel forks which a friend got from his mothers shop when I was 21 and in my first flat, they look like new. Rumour has it my dining knives and extensive collection of tea spoons came from motorway services and Lewis's cafe, all lies.Norman_Castle said:
Rumour has it my dining knives and extensive collection of tea spoons came from motorway services and Lewis's cafe, all lies.3
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