Recommended large tongs/tweezers ???

[Chefdog]

Thanks for the suggestions guys. I appreciate the input.
KC, do the wusthof have enough strength/spring to handle heavier stuff? They look very similar to all the cheap, made in china ones on Amazon. Just hoping for $20 they're a little better construction.

[mark]

im kind of a dick about this, i hate tweezers and tongs, they require no skill whatsoever to use and encourage squeezing of foods. i like to use my hands, the tweezers we were born with, and if necessary, moribashi.

You could say the same thing about hands....
Its not the tool but the neanderthal controlling it.

I second the Rosle tongs, the scalloped teeth are a nice feature and it seems like the spring tension is neither too tight or loose.
At work I grab these over don or winco.
I do like the fact that don has heavy and light weight tongs but still grab Rosle.

[TheDispossessed]

You could say the same thing about hands....
Its not the tool but the neanderthal controlling it.

yes, absolutely true. something bothers me about the use of tongs and gloves though, as i feel it's important to have a relationship with the food you are preparing. for some reason, those things make me feel more removed from the ingredients and the process. i guess it's just my preference, and a romantic one at that.

[pumbaa]

I use tongs/tweezers to plate things that my hands are too hot to handle. Tempered chocolate garnishes, for one my hands are hot and it tends to do bad things to chocolate. I also have them for things like micro greens(yes i use them on desserts), and things like that. I have very hot hands and sausage fingers.

[Jmadams13]

yes, absolutely true. something bothers me about the use of tongs and gloves though, as i feel it's important to have a relationship with the food you are preparing. for some reason, those things make me feel more removed from the ingredients and the process. i guess it's just my preference, and a romantic one at that.

That reminds me of the creepy guy in Hostel eating with his hands on the train

[Sarge]

The 12" ones from jbprince work just fine for bigger things or you can check medical supply places. Where I work we just do most things with 45cm Saibashi I do work in a very traditional Japanese Kitchen though where I don't usually deal with heavy items too much

[Chefdog]

I tried a loaner pair tonight from a colleague and they definitely weren't up to the task of replacing traditional tongs. They're a cheap pair that he bought on amazon (12" stainless, but rather lightweight and not much spring/tension) and the weren't able to reliably grip and turn pork chops. If say they are a little big and clumsy as tweezers for precise plating, but not strong enough to work as precision tongs either. If I can figure out specifically which ones they are, I'll let you guys know so no one wastes their money.

[wenus2]

I was really hoping somebody would have had some experience with the AG Russel pair, I have had my eye on those for quite a while as well. They look nice and solid.

[Chefdog]

I was really hoping somebody would have had some experience with the AG Russel pair, I have had my eye on those for quite a while as well. They look nice and solid.

Yessir,
After trying out that pair last night, I'm thinking the extra weight and size of the AG Russell ones might be just what is needed.
I might just bite the bullet and order some.

[KCMande]

Thanks for the suggestions guys. I appreciate the input.
KC, do the wusthof have enough strength/spring to handle heavier stuff? They look very similar to all the cheap, made in china ones on Amazon. Just hoping for $20 they're a little better construction.

they are strong enough to flip duck breast in the pan, steaks on the grill. They are pretty strong, thick steel. Honestly they are the only tweezers of this size I have used so I do not have anything to compare them to for you.