For the longest time, I used a cheapy Wal-Mart chef’s knife. It got the job done, right? It was just good enough that my frugal self just couldn’t see spending hundreds of dollars on an expensive one.

Then, a few years ago, I saw this Wusthof Emerilware chef’s knife set on deep discount on a website that was going out of business. It was such a good deal that I went ahead and bought it (looks like Amazon’s got it at a pretty good price right now, too).

I had no idea how much easier it would be with a good, sharp knife. Right after I cut my thumb with the first stroke, of course! I was so used to bludgeoning my food with my old, cheap, dull knife that I used waaayy too much pressure when I switched to this Wusthof and cut myself as a result. Once I eased up, it was all good. Wow! What a difference! It has completely changed my experience.

If you are using a cheapy chef’s knife, do yourself a big favor and spend a few bucks to get a better one. You will be amazed at how much better it works for you. Truly.

Foodbuzz is featuring a Wusthof Emerilware chef’s knife on their Daily Special today. You can get it at Chef’s Catalog for only $14.95.

I’m not saying this is top of the line, but if you’re still using a supermarket knife, it could be a big step up for you, just like it was for me. For that price, it’s worth a try.

As much as I appreciate the improvement my Emerilware knife made, now I’m wondering if some of those even more pricey knives are really worth the money. Some of them are fabulously beautiful, too. Have you seen these New West Knives? Wow. Someone get me a drool-cup.

So tell me – what kind of knife do you use? How much did you pay? Was it worth it? What should my next knife-upgrade be?

Next time, I’ll remember to go light until I get used to it. I’m trying to maintain my “never been to the emergency room” status.

Can you believe it? It was my boyfriend’s birthday, so I did some steaks with a fancy pan sauce, and a beautiful cake. The problem is, I have a bad habit of always trying new recipes, especially with my close family, and this weekend was no exception. The store didn’t have the tenderloin steaks I wanted, so I settled for sirloins, which were definitely not as tender as I wanted them to be. The pan sauce was only so-so. The cake was gorgeous – but the flavors just didn’t work for me (I’ll do that recipe again another time with some flavor adjustments). Overall, everything was acceptable… but not nearly as fabulous as I had wanted, and not worthy of blogging about for you! So, no recipes today.

Instead, let’s talk about kitchens!

Really pretty – but maybe a little too cluttered. Image Source – HGTV

 
My current kitchen is quite spacious, but the house is 31 years old and the cabinets are the same ones the house came with back in 1979. Sturdy? Yes. Efficient and attractive? No. The cabinets have held up pretty well, although some of the shelves have a bit of bow in them, and the doors are so loose the cats can open them and explore the cabinets at their whim. The shelves are also not spaced properly for the things you would expect to put into them (like, say, a bottle of olive oil).

Almost perfect – just needs more windows! Image source – Loghome.com

 
The drawers, unfortunately, are a lost cause. Many of them come off the track regularly, and one is completely broken off the track and just sort of hangs there. It will be quite a while before we will be able to update the kitchen (if ever), so I make do with what I have. At least it’s not tiny, too! And the appliances are relatively new.

Beautiful, but maybe a little too modern and not enough rustic?
Image source – Homeaway.com

 
In the meantime, I love looking at kitchens and imagining my “dream kitchen.” I think every avid cook dreams of their One True Kitchen. How big should it be? Lots of windows for natural light, or unbroken walls for art? Tuscan, Southwestern or good ‘ol Country style? Everyone has their own idea of what the perfect kitchen entails.

I love this, but I’m not sure I could maintain that minimalism.
Image Source – MarthaStewart.com

 
When I first moved into this house, I wanted to go Tuscan style. Warm mustard-y colored, textured walls. Tiles above the window. Pottery accents. But I’m finding that the older I get, and the more I cook, the more I am gravitating toward contemporary styles. My boyfriend and I actually have a 5 Year Plan – that is, we are trying to pay off all our debts, get the house in saleable condition and move to another state in the next 5 years. We’re tired of living where we ended up – we want to really love where we live! The most likely destination is Colorado, or maybe Washington state.

Look at all that light! I’m thinking this one is a bit out of my price range, though. Just a bit. Ha!
Image Source – HomeHouseDesign.com

 
It’s so beautiful in those places, and the summer weather is so much more pleasant than here in the Houston area. I dream of being able to bake and cook in the summer without collapsing from heat exhaustion. Of being able to open the windows for a cool breeze. Of being able to go outside without being eaten alive by mosquitoes.

What can I say? It’s the little things.

Wow! Image Source – LostCanyonWoodworks.com

 
Until we can make that happen, when I’m feeling down or frustrated, I find pictures of beautiful kitchens to sustain me and help me figure out exactly what I want in my dream kitchen.

Wish I could see the rest of this kitchen! Image Source – LostCanyonWoodworks.com

 
Right now, I’m dreaming of a comfortable, “modern rustic” (is that even a real style?) home, and a kitchen with big windows to let in lots of natural light.

The windows! The view! This might be my dream kitchen right here.
Image Source – HomeGalleryDesign.com

 
What does YOUR dream kitchen look like?

• Cajun Oven-Fried Chicken from Cooking Light – Will be posting soon!
• Slow Cooker Cioppino from Gourmet Slow Cooker: Vol II – See Easy Cioppino in the Slow Cooker
• Bangers & Mash from my Mentor! – Will be posting soon!
• Gnocchi Nicoise from Food Network – Won’t be posting on this. Fairly easy, but an odd combination of flavors. I thought it was all right, Bill didn’t like it at all – wouldn’t even finish his dish.
• Skillet Chicken & Mushroom Pot Pie from Food and Wine – Didn’t get to this one.
• Meatballs with Ricotta in Tomato Sauce from SimplyRecipes.com – this was supposed to be Saturday’s meal, since it takes a bit long to make. But it got preempted by going to see X-Men Origins: Wolverine. Definitely on the list for another time!

 
This week is already starting out sort of hectic and crazy, but here’s what I’ll be attempting anyway:

• Malloreddus alla campidanese – really a simple pasta dish, but with a fancy Italian name. I’m going to attempt this Photo Remake and figured, why not do the recipe as well? Will hopefully improve both my cooking and my photography skills.
• Oriental meatballs
• Fresh Tuna Salad
• Pizza Pouches
• Something with the Chili Pappardelle I have in the pantry

But what a kitchen! THIS is what I want. This is the solution to all my messy cabinets. I need to win the lottery now so I can have it.
 

This is kitchen storage with a place for everything and everything in its place. And it closes up to look gorgeous and keep it dust free!
 

Of course, I’d have to remodel my entire kitchen to make room for that armoire, but what’s a little sacrifice for progress, right?

   

 
And of course, anytime you leave cabinet doors open at my house, this is what happens:

 
After just having gone through my pots and pans, I ran across an article on Cook’s Illustrated called The Ideal Cookware Set, A La Carte. They list the 7 pots and pans all cooks should have and the specific brands they recommend. That got me to thinking about how their list would compare with other lists out there on the Internet – I know they’re everywhere. So I did a little research. Here are some articles on this topic that I found:
 

• Basic Kitchen Equipment at About.com
• Essential Kitchen Tools: A Roundup of Basics at TheKitchn.com
• Shopping for Pots & Pans at BHG.com
• A No Frills Kitchen Still Cooks by Mark Bittman at NYTimes.com

 
There were tons more, but these seemed to sum it up. Some said you need less, some more and Mark Bittman recommended saving money by buying inexpensive cookware at a restaurant supply store rather than buying big name products. By contrast, Cook’s Illustrated and Fine Cooking both recommended various top brands ranging from $50 – $200+ per pan.
 
I don’t think the most expensive pan I own was even $50, but I have to admit that I am really curious about All-Clad. Everyone raves about how good they are, but they are so expensive. Can they really be worth it?
 
What’s your setup? Inexpensive or top of the line? Are you willing to fork over the cash for a high quality brand or do you think the cheap stuff works just as well?

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