Being a bit of a foodie and home chef I can recommend the following items INSTEAD of a food processor. They will take up less space and most importantly you will use them more. (note: I also used to sell appliances for a living and have owned every kitchen gadget imaginable)
I run this set at home and use them daily, great sharp knife, easy to manouvre and make short work of everything you throw at them.
+ a Tojiro ceramic whetstone to keep them sharp $60 + bamboo chopping board ($40-50 Briscoes)
We do own a Kenwood food processor as well, its been used about twice in over a year, once to make a bulk lot of vege soup, and once to make a cake.
Food processors take up alot of space require lots of cleaning and disassembly, realistically unless you are doing bulk bulk stuff, it wont save you any time over regular day to day cooking requirements.
I did a lot of research on this topic recently and went the the Magimix 3200XL. Magimix is the domestic version of the Robot coupe which is the standard in commercial kitchens.
Dulouz: I did a lot of research on this topic recently and went the the Magimix 3200XL. Magimix is the domestic version of the Robot coupe which is the standard in commercial kitchens.
Here's one for $525 - http://gourmettrader.co.nz/kitchenware/magimix.html
heylinb4nz: Being a bit of a foodie and home chef I can recommend the following items INSTEAD of a food processor. They will take up less space and most importantly you will use them more. (note: I also used to sell appliances for a living and have owned every kitchen gadget imaginable)
I run this set at home and use them daily, great sharp knife, easy to manouvre and make short work of everything you throw at them.
+ a Tojiro ceramic whetstone to keep them sharp $60 + bamboo chopping board ($40-50 Briscoes)
We do own a Kenwood food processor as well, its been used about twice in over a year, once to make a bulk lot of vege soup, and once to make a cake.
Food processors take up alot of space require lots of cleaning and disassembly, realistically unless you are doing bulk bulk stuff, it wont save you any time over regular day to day cooking requirements.
OK. I'll counter that by suggesting Victorinox wood handled knives, Similar price, but some chefs seem to prefer them as the wood handles don't slip in your hands when wet (the knobbles on the Global are to prevent that). Seriously though, all chefs I know seem to use either Global or Victorinox. The wood handles do survive, but not really recommended for dishwasher. When you look at "masterchef" etc, IMO there's a lot of product placement by sponsors, stuff which you wouldn't see in a commercial kitchen. I like the bamboo chopping boards. Have been using one for years. Instead of a traditional whetstone, there are synthetic diamond "stones" these days. Very effective IMO, and quite low cost from hardware stores.
Never had any slippage with the globals, tried a few other knives and found the Japanese ones tended to be more slimmer and lightweight (fast and controllable).
Cut a rock melon last night with my santoku, one swipe and it was cleft in twain :), love sharp knives.
trig42: I'd have to recommend Magimix. We have had one that gets regular (at least twice weekly) use for the last 12 years. One bowl replacement. Great machine. I think it is a Magimix 3100, new model is the 3200 I think?
I worked in a number of professional kitchens and Magimix was always the choice there. A friend here (chef) runs cooking classes and would not buy anything else.
Got a magimix after researching. Not cheap but French made, very solid and very powerful. 30 motor warranty as well. Haven't regretted it.
Nothing is impossible for the man who doesn't have to do it himself - A. H. Weiler
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