Quality counts

[gilana]

I like a bargain as well as the next person, but I've learned over the years that there are some things that it's worth paying more for.

* A good iron - one that will really take out wrinkles, and not accidentally make more. I hated ironing until I got a fold-down ironing board and a good Braun iron.

* A real razor - I used to use the plastic disposables and I cut myself all the time. My sister gave me a Gillette Sensor years ago and I've rarely cut myself since. I like the Gillette Venus now, but YMMV.

* Really comfortable shoes - it's hard to be happy when your feet hurt. I have 3 pairs of Dansko clogs, and they're worth every penny I spend on them.

What's on your list?

Comments

[surrealestate.livejournal.com]

Ah, I was thinking about handling a knife when it's not actually in use. Yes, if you're used a duller blade, that is definitely something to adjust to. :)

I meant while actually chopping, because a bad knife (or even a good one with a dull blade) has to be used carefully because it will often slip over/off the food instead of going through it. My knife technique is okay -- I'm definitely no expert, but when I'm using someone's bad knife I make much more of an effort to do the proper fingertips-tucked-under thing just in case, which has saved my hands on multiple occasions. Bad knives also make prep take much longer.

[srakkt.livejournal.com]

There's also the trouble with bad knives that a dull edge will require the user to use substantially more strength to accomplish the same goal, resulting in a less-controlled motion. This is more of a concern with other-than-kitchen knives, really.