To some people a 240 gyuto is big, huge. My sink is adequate at 29" x 16 x 10.Originally Posted by mr drinky
Why are double basins important to you?
To some people a 240 gyuto is big, huge. My sink is adequate at 29" x 16 x 10.
Why are double basins important to you?
"Too much of anything is bad, but too much good whiskey is barely enough." —Mark Twain
It has to do with how I hand wash dishes. I keep one basin half filled with hot soapy water in the morning and again while I cook in the evening -- so I wash as I go. With one basin I can't do that, as you just end up rinsing food, protein juices, etc into the dish water. I also find that there are circumstance when having segregated wash bowls is handy (when dealing with proteins for instance). But mostly, it is related to hand washing dishes that can't go in the dishwasher. I've become very efficient in use of water, and when I have to hand wash in single-basin sinks, I end up using a lot more water.
k.
"In Japan they don't call it Japanese food, they just call it food." -- Children's Hospital Quote
shots of my man Cave AKA Kitchen
I smell fried spam..........
Spike C
"The Buddha resides as comfortably in the circuits of a digital computer or the gears of a cycle transmission as he does at the top of a mountain."
Pirsig
Posting Permissions
Reply With Quote
