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Stainless Steel Wedding

Wedding Registry -- need help, esp. with knives


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Wedding Registry -- need help, esp. with knives

Caitlin Wheeler | Jul 28, 2002 02:48 PM

We have come to that stage in the wedding process where we are registering for gifts, and although I've been cooking for years, I find myself a bit flummoxed, and turn to Chowhound for ever-useful help. My situation: I already cook a lot, and we have many of the basics. I'm looking at this as an opportunity to upgrade. We also live in a tiny apartment and have somewhat limited space.

1. Pots and Pans: We already have an enameled cast iron dutch oven (Martha Stewart at KMart, not LC but just as useful and a third of the price). I have a large stainless steel stock pot, a set of cast iron skillets, a couple of nonstick skillets (which I'm not nuts about) and a couple of stainless steel saucepans, along with assorted bakeware. What else do we need? I put a couple of All-Clad Stainless frypans on our registry (is 8" or 10" better?) and a cast iron grill pan. Also a vegetable steamer/pasta pot. Any other suggested?

2. Knives. Here is where I'm totally lost. I have a set of basic knives that meet my needs, but I can't keep them sharp and am too intimidated to use a honing stick (what are those called?) We have plastic handled serrated knives that seem to do the trick for a lot of vegetable paring and roast beef slicing. I'm looking at Global, Wusthof, Henckel and Oxo. Any recommendations on specific knives? What we'll actually need? I'd like some nice knives, but I don't want to go overboard (affordability and durability). Any suggestions on the sharpening issue?

Any other suggestions, advice, information, warning, etc. would be very welcome.


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