calmloki
Give me a museum and I'll fill it. (Picasso) Give me a forum ...
Hmm. Still have a 7" Forgecraft knife bought from a hang bar in the middle of an aisle in a grocery store back when I was in College, so 1974? Flexible blade, cheap steel that won't stay sharp for beans, but a couple passes on a garage sale steel and it's quite serviceable - probably the grain is so coarse that it ends up with a fine serration. Also have a couple other wood handled Forgecraft knives - one had a few chips in the blade from a prior owner, as well as a concave edge from lots of sharpening - had at it with a belt sander and turned it into a 7" chef's knife. We've a drawer full of other knives, but these are the two that get the most use. Silly, as they rust in a heartbeat, but they are so easy to make serviceable again and just work right in our hands.
Lots of Griswold cast iron pots & pans, some from before I was born, again, high maintenance, especially when my gal decides to cook tomato sauces or other acid things and the coating goes away, but we normally have a skillet and the bottom of a dutch oven stacked on a back burner of the stove.
We have different ideas about flatware - I like heavier stuff that will not bend, she likes lighter stuff that doesn't fall off a plate or out of her hand - right now we seem to have Wallace Taos stuff down south and another set just came in up here. It is handsome, but needs to be stouter.
Lots of Griswold cast iron pots & pans, some from before I was born, again, high maintenance, especially when my gal decides to cook tomato sauces or other acid things and the coating goes away, but we normally have a skillet and the bottom of a dutch oven stacked on a back burner of the stove.
We have different ideas about flatware - I like heavier stuff that will not bend, she likes lighter stuff that doesn't fall off a plate or out of her hand - right now we seem to have Wallace Taos stuff down south and another set just came in up here. It is handsome, but needs to be stouter.