Dave Mitchell

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• August 30, 1999, on Kitchen Remodeling:

  Being a professional chef, I'll throw in my two cents and vote for Henkels knives. I absolutely recommend the Henkel's Twinstar line it has a bonded edge that doesn't need sharpening and comes with a life-time warranty. I've had an 8" Twinstar chef's knive for 3 years, use it everyday and it is still sharp plus the handle is extremely comfortable. The rest of my knives are Four Star, from paring to a 10" chef's. My only Professional handled knive is a 12" chef's, Henkels doesn't make it in any other line. As for cookware at work I use plain old Wearever saute pans ( 8 and 10" aluminum ) for general cooking and All-Clad pans for reduction sauces and soups. If you have ever tried to sear a piece of meat in a stainless steel pan then you know why they make Calphalon. The All-Clads are useless when it comes to cooking any kind of meat. The meat seizes onto the pan no matter how seasoned the pan is. At home I use primarily Calphalon, both anodized and commercial non-stick. It works the be...