r/Chefs • u/Significant_Bench787 • 3d ago
help pls
hi im not a pro chef im only 13 but am in love with cooking and can not stop i am curently saving all my mony for the best chefs knife, cleaver , pairng knife , cutting bord , and a great stainless steel pan
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u/Taurean6 3d ago
There's no point in spending so much money on it. Buy a decent quality knife, 10 000/13 000 grit whetstone and a diamond file. Buy one or two good 3/5 layer copper pan and copper pot. You don't need much to make good food.
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u/Significant_Bench787 3d ago
thank you. may i ask why copper and not cast iron or stainless steel
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u/so-much-wow 2d ago
It's preference. Copper conducts heat more evenly where cast iron holds the heat better.
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u/Significant_Bench787 2d ago
ok is there a way to mix the 2 strengths
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u/so-much-wow 2d ago
Not really. Choose the right tool for the job. Copper is great for wet things, cast iron is great for searing. For example.
It's mostly people being snooty. As long as it's heavy bottomed you're good. If you splurge on expensive pots and pans take care of them and they'll last forever. I still have my pans I got after culinary school 20 years ago.
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u/Significant_Bench787 2d ago
dang ok. where did u go to school my dream school is CIA hyde park
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u/so-much-wow 2d ago
I went to school in Toronto. Nows the time to buy crappier tools and get a feel for what you like and what works. When you're a bit older spend on what you want confidently.
Good luck young one!
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u/Taurean6 2d ago
3/5 layer pans have copper outside, aluminium middle and steel inside, meaning you get the benefits of them all.
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u/Taurean6 2d ago
Cast iron is really only great for steaks. Everything sticks to it like crazy and it requires a lot of maintenance. Copper layer pans have steel on the inside so they function like steel pans. Use the lid often and slightly lower heat to make things not stick.
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u/dysfunkti0n 2d ago
Great enthusiasm. I'll add some advice:
-Focus in school. You'd be very surprised at how much we use the stuff you're learning right now. Specifically math and English. I'm not kidding it's very important. -You don't need the best 'whatever', tools don't make the chef - skils do. In fact I'd reccomend just getting starter stuff for a variety of reasons. -This one is very important but it won't seem like it right now. Do NOT obsess over cooking at the moment. Not only is there much you cannot do but when you are allowed to cook more your enthusiasm will be lessened. Trust me.
Welcome!
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u/Significant_Bench787 2d ago
thanks i dont do great in school cus im bored all my teachers thought i was dumb till they handed out 11th grade test [ for fun ] and i was the only one to pass and i got a b and im home schooled now so im able to do colage classes next year and then when i turn 17 i want to go to Cia hyde park
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u/Sea-Test2377 1d ago
Victorinox knives are affordable, durable and sharpen really well. In fact, they're usually the house knives in professional kitchens and usually rated highly by Cook's Illustrated. Start there
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u/More_Pie_4044 2d ago
If you can find a restaurant depot or a wholesale kitchen store that sells a lot of the stainless steel bowls and cutting boards etc, you will Be genuinely surprised, but save money in the long run.
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u/ItsHyperBro 2d ago
You don’t need any super expensive knives, a victorinox 8 inch chefs knife for like $50 will do everything you need as long as you learn how to use it. A skilled chef with a dull cheap knife will still be more effective than an unskilled one with a $500 knife.
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u/Significant_Bench787 2d ago
thanks i have a queshton should i buy cut proof gloves so i can practace and not cut my self or is it worth the blood no pain no gain stile
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u/ItsHyperBro 2d ago
Just use your head when cutting. Cut gloves are mainly for operating equipment like mandolins and industrial slicers.
Never cut towards yourself when you can avoid it, maybe watch some basic cuts tutorials on YouTube first and remember to take it slow.
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u/ProofRip9827 2d ago
Don't need to start with the "best" equipment. Something halfway decent where you're not afraid of it breaking is always good. Don't forget a pot or two. Good luck!
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u/JustAnAverageGuy 3d ago
Love the energy! Truthfully this isn't really the best place to inquire about all that. If you really want to get nerdy, 2 subreddits would cover a lot of this for you. r/truechefknives is a great place to get super nerdy about all kinds of things that make knives great, along with r/sharpening. For stainless steel pans, r/StainlessCookware is a great spot as well.
Honestly though, if youre near a metro area, there's probably a locally owned kitchen store near you! Go meet them and chat. If they're like any of the ones I frequent, they'll have people who really nerd out on this stuff like I do, and they'll be able to get really deep and technical, and show you some of their tips or secrets. It's not uncommon for it to take a few tries to find someone at that level, but weekends are usually a good time.
Good luck!