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11:24 am
February 22, 2010
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Ross said:
Good knives can be expensive but they last for more than one liftetime. The only knife in the picture above that I bought new is a Case brand with a wooden handle directly above the sharpening stone about fifty years ago. the rest are yard sale knives that people got for wedding or house warming gifts and didn't appreciate.
Ross, several years back one of my Grandad's friends left a knife at his house after a prolonged visit. When Grandad tried to return it the friend said, "that knife is so old…I don't need it".
That was back in the late 30's…my Mom still uses it every day! It has a groove in the blade which I thought was from all that use. My dad said it was because Mom would sharpen it on the edge of her crock!
So you're right again… a good knife can last more than a lifetime!
12:29 pm
September 19, 2010
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Hi, Leah's Mom! I'm not Ross, but may I offer a suggestion? I use the Oxo Good-Grips scale and I love it. The weight display pulls out so you can still read it even if you have a large container on the scale and you can push a button to reset to zero if you are adding and weighing multiple ingredients separately. It's fairly small so stores easily – just don't store it around a microwave since that could damage the scale. It weighs small amounts quite accurately. If you are only planning to weigh very tiny amounts, this might not be the best option for you, though.
Leah's Mom said:
Ross -
I'm just about ready to buy a kitchen scale – can you tell me what kind you have and if you'd recommend it? I've looked at a lot of them and am having a hard time choosing! I like the idea of a digital scale – have even looked at the pocket size ones since most of what I weigh would be for cheesemaking like salt, etc.
7:54 pm
October 31, 2010
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Thank you, Urbanite – and Ross! I'm going to go look at it now.
And Whaledancer: on your Norpro (!) Cord-less mini-mixer – will it beat an egg white or 2 to "stiff" consistency, or is it too small?
And to EVERYONE ELSE: I'm really enjoying reading everyone's favorites. Although I have a lot of what's mentioned, I want EVERYTHING else that I don't!!!!! 
10:18 pm
March 22, 2010
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Leah's Mom said:
Thank you, Urbanite – and Ross! I'm going to go look at it now.
And Whaledancer: on your Norpro (!) Cord-less mini-mixer – will it beat an egg white or 2 to "stiff" consistency, or is it too small?
And to EVERYONE ELSE: I'm really enjoying reading everyone's favorites. Although I have a lot of what's mentioned, I want EVERYTHING else that I don't!!!!!
Gee, I don't really know, I haven't tried. But I think it would, 'cause it will get them pretty fluffy in just a couple of minutes. I use it to whip eggs for omeletts, and sometimes eggwhite omeletts.
2:02 am
November 9, 2010
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Hands down my immersion blender. I use it almost every day, for smoothies and in the winter for soups. It came with other attachments, but honestly I have never used them. If I did, I would probably love them too. I don't have a Kichen Aid mixer yet because I didn't want to have to store it. I hate having appliances out on the counter. It is tempting, but so far I have resisted. I also just got a steam juice and can not wait to use. I know I will probably only use it once or twice a year, but after the diaster I had last year with grape juice, I will appreciate it. Not sure what brand my knives are, but agree that they have to stay sharp. Also can not forget the tomato "shark". This little hand held tool with spikes on the end. It takes the stem/core out of tomatoes in one swift move. Essential when canning tomatoes.
8:06 am
February 22, 2010
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Ruby…I had never heard of a tomato shark. I googled it…guess I'll be picking up one of those little gadgets! Thanks!
10:12 am
July 24, 2011
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I love my KitchenAid mixer. I had one for 15 yrs., then passed it on to one of my daughters when I bought a newer model. This mixer is a workhorse. It mixes anything, no matter how thick the load. I love the fact that I can add ingredients and walk away while it does its job. It's out on my counter permanently and used constantly.
8:43 pm
February 6, 2011
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Ross said:
If you have to draw a knife across the skin of a tomato more the an inch it needs to be sharpened.
So, Ross, if I have to saw back and forth and finally give up and puncture the tomato with the point of the knife so I can start the cut, my knife needs to be sharpened?
Actually I knew they needed sharpening, but your comment made me laugh at myself and get the sharpener out and finally do it.
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