Kitchen little things (2)

Be sure to rejoice! Lekeshki are made of high quality silicone, I really love this brand!

Has anyone come across Lekue?

Faced a good sale. I collected mats for rolls for myself, girlfriends, relatives. Well, myself 2 more decorators - small and large

[Lydia]

Lydia

wooden boards themselves destroy even Pseudomonas aeruginosa, that is, they self-clean.

Natural material! All the rest

What do you think about polyurethane boards? I really liked TimA boards. 🔗
Mine is that Flexible cutting board art. DRG-3625 Large chopping board 360 * 250 mm (polyurethane).
I have been using it for several years, I like it very much! My knives, including ceramic ones, have also been serving for 5 years, until they sharpened anything.
By the way, how do ceramic knives sharpen? Or are they disposable?

[Natusichka]

Natusichkaand special sharpeners are already on sale for ceramic knives. Search the internet.

[Lydia,]

Lydia, I have not seen here ... So you still need to know which are good and which are not. Therefore, I ask if someone has already used it.

[Caprice]

Caprice, Irene, that's just the Ikeevsky white boards with pimples, and I quickly deteriorated.

I'm not really stressing about this. In my experience, these boards are somewhat more durable than other plastic boards. And if they fail, I simply buy the same new ones. My wooden boards did not go: they are heavy and difficult to wash, you cannot put them in the dishwasher.

[Natusichka]

Natusichka, yes I only once came across somewhere a sharpener for ceramic knives. I was still surprised, I thought that they didn't even need to be sharpened, but that's how it turns out to be.

[Irene]

Irene, I agree, only in our city there is no Ikea, so you have to choose from what you can buy. But from experience I can say that, for example, beech boards, especially cheap ones, are washed much worse than good bamboo boards (I have Zwilling). Moreover, sometimes they need to be rubbed with sunflower oil. As a result, a microfilm forms on the surface, which does not allow the juice from the product to be absorbed. And on a pimpled ikeev board, I make cutlets. I like the large surface area.

I'm offended. Why don't you give grandmothers end boards and sixth iPhones? What is it - they will not be able

Nnuu ... He's thirty, so his grandmother is 80? Yes, that grandmother will not raise such a colossus, probably.))

And so you can cut on whatever you like, even on a granite countertop. ) And sharpen the knives every week instead of once a year. If only it was convenient to use. Convenience is different for everyone ... It's only for the cooks that it is almost always the same, so that's why they are professionals. We may want to be like them, or we may not. We can afford to change knives often, or we can save the extra several thousand by just buying a more gentle board. My main knife is already 2-3 years old, but it has never sharpened and cuts through products to the end, leaving no gap on the board.

It's not plastic, it's polypropylene. Professional purpose. Such boards are not sickly, from a thousand to ... many, I myself want this. And it was almost completely written out, but ... with this money I was distracted by something else. You need to buy through stores for the supply of catering establishments, we only have to subscribe from afar (or I haven't found it in the city yet). And I would like to touch it, because they did not answer me anything sensible by correspondence. ((There are pimples, there are smooth ones, I want smooth ones, but they are less common for some reason. Well, or I get it that way.

May I, as a professional in plastics and plastics, make an amendment: plastic = plastic = polypropylene = polyethylene = ABS = ... and much more. That is, practically plastic is plastic. But this is a very common mistake, almost on every 5th page.
By the way, in Metro there are always professional such large thick boards for sale, at a price of 898 rubles and more. I don't know if you have a Metro nearby.
I once had a desire to buy, they stopped 3 reasons:
- there is nowhere to store such a bandura,
- you will not always find free space on your desktop for such sizes,
- (a trifle, but still) pulling from the closet and back, washing - it's hard.

A little more on video balabol, who is not very well versed in boards (and even in knives):
oddly enough, these boards are also not eternal - they are also susceptible to microbes-bacteria and after a while the surface degrades (turns black, becomes rough) and it will not be very pleasant and hygienic to cut on such a surface.
Given that the remaining 14 mm of thickness will be in excellent condition. But who will need them then?

By the way, in Metro there are always professional such large thick boards for sale, at a price of 898 rubles and more. I don't know if you have a Metro nearby.

Netyu ... More precisely, there is a subway outside the city, but I don't have a map. ((

May I, as a professional in plastics and plastics, make an amendment: plastic = plastic = polypropylene = polyethylene = ABS = ... and much more. That is, practically plastic is plastic. But this is a very common mistake, almost on every 5th page.

Yes, I know as a first approximation.)) It's just so established that when the words "plastic board" are used, everyone imagines about the same thing, and by no means the soft-elastic, which is called the word "polypropylene" or "polyethylene". Every herring is a fish, but not every fish is a herring. (C) Well, do I need to explain that diapers are not only diapers, and copiers are not Copiers? And even a whirlpool bath is not always a Jacuzzi.

And they used to love to call polyethylene with cellophane, here.)) But not everyone likes to call the Teflon non-stick coating inside the pan plastic.)
*****

What little story I found about knives.

Mother-in-law in the kitchen has a part of the work surface made of some kind of polished stone. She cuts right on it. As a result, her knives are as dull as felt boots, and as soon as we are visiting, I am regularly asked to sharpen them. Wooden and plastic cutting boards are rejected. There are many knives, the blade is wrapped and sharpened for a long time.

I got sick of this and gave her a set of ceramic knives and a "dostochka", with instructions to cut on it, loudly and with the whole family (like in front of witnesses). "Dostochka" went to the table, food to the table (stone work surface) ...

The knives were chipped in places (near the tip), but generally survived. The working surface is cut and scratched up and down. The attempt to run over was besieged by the phrase: "I warned you ...".
My father-in-law swelled with joy.
(from)

Added on Tuesday 21 Jun 2016 06:24 PM

oddly enough, these boards are also not eternal - they are also susceptible to microbes-bacteria and after a while the surface degrades (turns black, becomes rough) and it will not be very pleasant and hygienic to cut on such a surface.
Given that the remaining 14 mm of thickness will be in excellent condition. But who will need them then?

And if you rip it off? I mean, sand, removing the layer?

And if you rip it off? I mean, sand, removing the layer?

If manually, then it is dreary and long. During this time, you can run 3 times to buy a new board. In addition, you will not get such a "notch" - mesh on the surface, which can significantly reduce the friction of the knife.
If on some machine, then at a price to buy a new one cheaper (at least the usual one). And again - there will be no mesh.
In addition, do not forget, when the board is poured (or pressed) initially, a relatively smooth single film forms on the entire surface, which will not work with any kind of grinding - and this is a direct path to the appearance of bacteria and rapid blackening.

is there a Metro nearby

We have a Metro at the very edge of the village ... but like everywhere else, I guess. I go there about once a month, maybe two ... I'm definitely not going to go to the board as a special.

on video balabol

Exactly! Balabolka!

In addition, do not forget, when the board is poured (or pressed) initially, a relatively smooth single film forms on the entire surface, which will not work with any kind of grinding - and this is a direct path to the appearance of bacteria and rapid blackening.

This is the argument for me .. well, it doesn't work. For some reason I don’t flinch at the word “bacteria”. And blackening is generally, probably, to fungi, and not to bacteria, no?

Exactly! Balabolka!

But cool. And quite intelligible. Well, perhaps, due to his age, he is a bit self-confident, so who of us is without sin at that age?

I quickly sent the plastic boards to the top shelf, leaving them exclusively for bread, because the sereiters don't care about plastic there or bamboo, they saw themselves and saw ... Well, maybe on stones I haven't tried to cut glass with them yet.

Because the very first knife that I tried to cut on a seemingly completely unsteady plastic, immediately lost its oily cut and demanded musat.

I have all the boards made of wood (there is also glass, but it is only used as coasters).
Any material other than glass is scratched with a knife. This means that small particles are detached from the mass and may end up in food. And in my opinion, it is better to eat some wood than plastic.
As for hygiene, it is also not very clear what is the advantage of plastic. A board made of good wood can be scalded with boiling water and nothing will happen to it. It is also possible to sand the top coat when the board wears out. Although I just have different boards for different foods and don't cut, say, bread on a raw meat board.

You are just speculating and guessing?
And I have such boards. That is, I am expressing my personal experience. Right?
For the entire time of use, there is not a single chip on them, therefore nothing got into the food.
And then I wrote - there is no blackness, because all this can be washed off (with the help of citric acid). And the board remains white.
And then the whole conversation can be reduced to using Teflon in the kitchen, etc., etc.
And this is already endless.

For the entire time of use, there is not a single chip on them

It can not be. A sharp knife will scratch any plastic.

Added Wednesday 22 Jun 2016 09:26 AM

Of course, I argue according to my reasoning the tree is better. But everyone must judge and choose for themselves.

The best wooden end boards. Yes, they are not cheap, but they are practically forever. And there are no knife marks on them, as on cheap ones

Girls, can anyone need it, I can bring

Selling long rolling pin

And there are no traces of a knife on them

It remains. Or is this proof of the sharpness of the Victorinoxes, but they cut my dear end board all over:

Girls, who has such a cutter? Necessary or not
🔗

[dopleta]

dopleta, Super Photo!!
I don't have one, but this phrase has always been alarming, they say, there are no scratches left. The end of the wood is like a chopping block - sooner or later anyway disheveled traces of exploitation remain. It's just that the wood here is dense and the knives are not axes, of course.)

But the longitudinal fibers of a regular board are more likely to be cut in several places at once. The board on which I sometimes chop a chicken with a simple knife has very distinct damage.)

Added Wednesday 22 Jun 2016 02:38 PM

dopleta, listen, so maybe that's the point? Do your Victorinoxes feel great precisely because they are used on the best board? And on plastic, bamboo or glass they give up and ask for sharpening, but people here unsubscribed. ((
They say, probably, they bought a fake, since they were dull.)

It is quite possible, Lena! Although other knives such as tramontins, fiscars, etc. were blunt for a sweet soul. ... And then - not everyone's quizzes are dumb, I get enthusiastic thanks from many girls in PM.

I get rave thanks from many girls in PM

And I'm not in a personal, I'm here !!! Larissa, thank you very much! Since I followed your advice and bought Victorinox knives and peelers, my kitchen life has become much more enjoyable and interesting.

[Larissa]

Larissa, I might have thanked too. But I almost don't use small ones, and their boss is worth wow, they won't understand me at home. I just liked this one:


And it costs more than an Atlas with a motor. Hike, now I will measure almost everything in the Atlases.

Another with a bolster on the heel, I don't eat that. Santoku is even more expensive.

Oh, girls, and this week this is what comes to me:

Already itching everything, I can't wait to try
This is a baking envelope

Larochka, I hope you like it. Although I'm not very much. I have a lot of things from lekue, I bought out of greed when I saw them abroad for the first time many years ago, and although the silicone there is very high quality (and the price is appropriate), now I hardly use it, well, in any case, not everyone.

[Larissa]

Larissa, and my heart was beating from the Wishlist when I saw them. And when I read reviews on the Internet, I spit out in general. And what did you dislike? I plan to use it not in the microwave, but in a simple oven. Then I will write my impressions.

my heart was beating from the wishlist,

So it was with me.

Girls, who has such a cutter? Necessary or not
🔗

There was this type of American, not cheap. I threw it out. Crumpled greens, not cut.

Yes, I didn't cut it either. Then I cut them noodles.

Then I cut them noodles

I bought one for mastic, and use it for mastic. I didn't use it for any other purposes.

Yes, I didn't cut it either. Then I cut them noodles.

I understand that it is intended for noodles.

No, it's for greenery

[Tatyana]

Tatyana, Larissa, Thank you. So I won't take this cutter

No, it's for greenery

Well I do not know. Just an advertising picture with greenery. It looks nice. Although, initially it is clear that the greens are unlikely to cut.

This is not just a promotional picture. This product is called "PRESTO Greens Cutting Knife (Ref. 420628) from Tescom". You are just a genius, Ira, if everything is always clear to you from the start. But there are many knives for herbs of this configuration, and we do not lose hope that there may be a sharp one among them.

Girls, I think we've already discussed flowing kitchen taps somewhere? I really need advice. Who has and which ones? A worthwhile thing? Where did you get it? What to pay attention to?

This is not just a promotional picture. This product is called "PRESTO Greens Cutting Knife (Ref. 420628) from Tescom". You are just a genius, Ira, if everything is always clear to you from the start. But there are many knives for herbs of this configuration, and we do not lose hope that there may be a sharp one among them.

I just bought something like that for the noodles. True, I never used
For greenery, I have other gadgets that are more convenient. But for me personally, the most convenient gadget for greenery is the chef's knife

for example like this:

🔗

This is a baking envelope

And a reference, please, where did you get it. I want that too.

And a reference, please, where did you get it. I want that too.

Just don't fall from the price:

🔗

Just don't fall from the price

who fell, get up and go, for example, to the Galamart store = there are such silicones a la lekue standing 10 times cheaper, silicone is not thin, quite a worthy replacement

Just don't fall from the price

Added on Thursday, 23 Jun 2016 4:01 pm

who fell, get up and go, for example, to the Galamart store = there are such silicones a la lekue standing 10 times cheaper, silicone is not thin, quite a worthy replacement

WIT, I thought you had stronger nerves
As for cheap analogs, I'll think about retirement. While I work, I will allow myself. I have a specific fad in my head for dishes - coatings, multicooker bowls, containers. Maybe this is, of course, just ordinary paranoia.

Pragmatism isn't just good for retirement. And I won't give a dime if I arrive with the label "made in there" if a device that costs 10 times cheaper will perform its functions.

if its functions are performed by a device that costs 10 times cheaper

Keyword: IF ...

Exactly! And such in bulk !!!

Well I do not know. Just an advertising picture with greenery. It looks nice. Although, initially it is clear that the greens are unlikely to cut.

I had a Rolling Herb Mincer - I didn't cut any greens.

About cheap analogs

Mercedes is not under the booty of everyone, but cars are tooooooooo, everyone drives

Keyword: IF ...

the key works if they buy silicone from fixprice and everything is fine, then in galamart and others like them - quite worthy dishes and other pribludy for us, girls and malshchykoff