Are fancy cutting boards and knives a meme or do they actually make a difference in the kitchen?
Not a meme if you’re doing more technical knife work. It’s hard to brunoise a ton of veg with a dull shitty knife and a warped cutting board.
I think we can all agree that there is a point of diminishing returns where if you spend more you're basically just a retard trying to set your money on fire for reddit updoots, and if you spend less you're a brain dead pennywise pound foolish know-nothing who eats mcdonaldsto be more precise, the former is everyone who spent more than I did, and the latter is anyone who spent less
>fancy cutting boardsno>fancy knifeskinda, chinkshit knifes dull quickly and you need to resharpen them more often
>>21816889I didn't know a flat cutting board was considered fancy.
>>21816899Well it is. And yours is warped.
>>21816884>Are fancy cutting boards and knives a memeYes.I have cheap bamboo boards and cheap knives, but I oil my boards and I just got my knives professionally sharpened.The best tools are the ones you maintain. To some degree a better-quality knife or board can be easier to maintain, i.e. staying sharper for longer, but you hit diminishing returns really fast. You should never need to spend more than $150 on a chef knife.
>>21816894>knifes dull quickly and you need to resharpen them more often1. it's knives2. it's because you're using a shitty cutting board
>>21816884End grain cutting boards aren't a meme. With respect to knives, for a chefs knife, after about $80, you're paying for finishes.
I've used a victorinox fibrox for like 10 years. I bought a cheap whetstone pack from amazon to keep it sharp. It works great and realistically anything you can do with a chefs knives that's 10-20 times as a expensive you can do with it. I also spent 150 bucks on a nakiri when I was in Japan and don't regret it. It makes chopping vegetables a lot more enjoyable, the handle is nicer and has a more comfy shape etc.So it's really only worth it for your own enjoyment. For the cutting board, a decent one that is thick and stable and that won't warp from water (in the case of wood) is also nice. But on the other hand you can get a large plastic one for pretty cheap and that does the job too.
It depends on what you consider fancy, and if you’re looking for longevity or are okay with higher maintenance requirements. I do want to point out that cutting boards with no moat are trash and never fancy.
>>21816902Except they aren't and they are cheap shit. Imagine paying more than $15 for a cutting board.
end grain is superior because it's self healing and gentler on knives, so the board and your knife edges will both last longer. type of wood is important too, some woods like beech, oak or larch have better anti-microbial properties than bamboo or plastic.
>>21816884it's better to have a large cutting board and a cheap knife
>>21817132End grain is like a 10% incremental improvement over normal wood, for a 50% price premium plus it falls apart if you don't give it a handie every night before going to bed. Presumably you have a "nice board" because it keeps your edge sharper for longer, but at what point do you give up after your board maintenance routine is 40x more work than the knife maintenance routine? It's about the weakest link isn't it?
Learn what "meme" means you zoomer faggot.
>>21816884I just like the way that those cutting boards made out of the whole span of a tree trunk look. You should only do stuff based on first impression and at face value on gut instinct
>>21816884I thought a cutting board made of metal would fuck my knives in seconds but I've used one for like a year now and it's actually really good. Easy to clean and doesn't stain even if you cut things like beets or pomegranate
>>21816891Where's the point though because difference between a $50 fibrox and say a $300 kramer by zwilling is huge and both can be heirlooms
>>21818191Don't do this it creates mustard gasolines
>>21816884It depends what you mean by fancy. You want good knives. They don't have to be ten gorillion folded Japanese katanas, but cheap vs. good makes a difference. I have Zwillings, I got them for a bargain and probably still overpaid, but I'm happy to have them rather than some cheap shit. Only cooklets thing the quality of your knives doesn't matter.
>>21818230>kramer by zwillngPeople still buy those? Lol.
>>21816884It's not so much fancy as quality. A heavy, solid cutting board that doesn't move around on you is what you want, provided of course that it itself is on a stable surface and not a rickety table. That way, all your energies and attentions are directed to the cutting and not trying to balance the board or keeep it from sliding.After that comes the knife. It must be heavy, sharp and large. If it's quality, then you'll just be cutting rather than cutting, plus trying to keep the knife cutting in a straight line and keep it from cutting YOU.
