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kitchen utensil you have but never use and won't get rid of

I have this slicer I never use. But I wouldn't think of getting rid of it.
What's in your kitchen cabinet or drawer collecting dust?

 
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  1. Rcburli,

    That almost looks like a two steps stool

    I have some kitchen utensils which I used a few times (~2 times) but no longer expect to use them anymore. I have two stainless steel steamers which look like this:
    http://images.surlatable.com/surlatab...

    and a small ($5-7) Dim Sum steamer like this:

    http://www.galasource.com/FetchImage....

    They have completely become obsoleted after I got my bamboo steamer. There is nothing really wrong with the stainless ones, just the bamboo ones work better for me. As such, I feel really bad about getting rid of.

    1. I have that exact same slicer, and use it for very thinly cut carrots and potatoes.

      I don't use some of my expensive, heavy knives anymore. Too slow.

      1. I have a rocking slicer thing I don't use much, you use it to chop herbs. I tend to rip them or pulp them in a pestle and mortar

        7 Replies
        1. re: Soop

          I got rid of a lot of things.
          And I totally regret getting rid of most of them!

          1. re: Soop

            Mezza Luna? I have one and, though I totally expected to use the bejezzus out of it, never have. Still, I treasure it for the baleen handle with scrimshaw work showing the whale(s). For something I treasure so dearly, I'd think I'd know if it has 1, or more than 1 whale cut into it! :-)
            Not getting up to go check (repeat to self as needed until the moment passes!) '-)
            Have you tried snipping herbs ever-so-finely with the kitchen snips, yet? Lovely results doing a whole bunch of chives over a large pan of cheesy potatoes, last month + a whole bunch of cilantro into... what was it?... Ah! The finish of a pork, potato & chili verde stew! Tremendous results & no cutting board to scour the green off of '-)

            1. re: SusanaTheConqueress

              Not meant to be rude, but green on your cutting board means that the knife is smashing the cilantro. A good sharp knife rocking back and forth over the cilantro will not leave green stains.

              1. re: Sam Fujisaka

                Thanks for that. I'd wondered if I've been chopping wrong all these years. No green stains on my boards either.

                1. re: c oliver

                  OK, I admit it, I stand there and chop-chop-chop and yes, it's "ready"... in my heart of hearts, I _know_ 'it is ready", but, for the life of me I simply can't help myself from going back again & again to chop-chop-chop again - and again... Sometimes, I'll set whatever into the smaller of the you-know-the-ones-from-TV-cooking-shows-clear-glass-bowls, but still I'll find myself "busying my hands" by chop-chop-choping... What were they saying about me & OCD, again? '-)
                  I am _SO_ busted! '-)

                  1. re: SusanaTheConqueress

                    I think what they mean is your knife could do with a top-up sharpen - for example, when you chop onions, do they make you cry? Test it next time, and if so, that could be the case.

                    It's the same effect; instead of a clean cut, you're crushing the cells. Sometimes this isn't a bad thing, for instance, some chefs recommend tearing herbs like basil to release more aromatics. But you probably want your main knife to be as sharp as poss.

                    1. re: Soop

                      ! I need a sharper knife! Onions make me tear up so bad... I'll admit I've done the goggles thing more than once. Glad to hear that a sharper knife will fix this problem!

            1. re: cowboyardee

              lol.. thankfully you don't have to use that one!

                1. re: cowboyardee

                  Oh.

                  We've put four fire extinguishers to use over the years. Four.

                  1. re: shaogo

                    In your HOME? Holy moley! I used to want to be invited to your house. Maybe not :)

                2. The huge, heavy (42 oz) cleaver I inherited from my grandfather, who was a professional meat-cutter (the word butcher was NEVER uttered in the house) for most of his adult life. Mainly because every time I pick it up I think of those missing fingertips of his...

                  On the other hand, I also have his long, curved, scimitar-like carving knife, which I love to use, especially when we have company, if only to watch their reactions when I take it out and wave it around!