Some of you may be familiar with the PBS cooking show America’s Test Kitchen. The same company publishes the magazines Cook’s Illustrated and Cook’s Country, which you can think of as Consumer Reports for cooking in that they do not accept any advertising and are entirely subscriber-supported. I happened to find a bunch of back issues on sale at a community garage sale a few weeks ago for a dollar. Wow, I can only describe the content as heaven for cooking geeks! Lots of good tips inside.
Common frugal wisdom is that you don’t really need a 15-piece knife set with a fancy wooden block that costs hundreds of bucks, it’s mostly marketing. The 8-inch chef’s knife is often recommended as the most versatile and useful knife. (I’m partial to the Santoku-style knife or huge Asian cleaver, myself.)
Cook’s Country tested the 8-inch chef’s knives from all the major brands that cost under $50 – Wusthof, Henckels (various), MAC, Calphalon, OXO, Chicago Cutlery, Victorinox and Farberware.
The bargain chef’s knife winner? The Victorinox Fibrox 8-Inch Chef’s Knife outperformed many more expensive competitors including a $50+ knife from the Wusthof Gourmet line and everyone else. The knife was judged to be sturdy, stayed sharp, and had a well-designed, comfortable handle. Amazon has over 700 reviews of it with a 4.5/5 star average.
Another good tip from the article is that instead of buying multiple cutting boards for food safety reasons, just buy a set of flexible cutting mats to place on top of one cutting board. They are thin yet sturdy, and can be rolled up like a funnel for transferring ingredients easily. The article recommends the Progressive International chopping mats. They are thicker than competitors, and also dishwasher-safe.