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Comment by adrianmonk | Hacker News Reader

Also, that stand mixer isn't going to fit in my kitchen cabinet. Compare that to my consumer-grade Sunbeam. It's smaller, and the top part (motor, etc.) separates from the stand part via a quick-release button, so it fits on a shelf which isn't very tall at all.

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We made the mistake of ordering a Sunbeam set of chef knives w/wood storage block off Amazon for the kitchen at my last startup.

Every knife was dull and identically serrated like a budget steak knife, despite presenting as a comprehensive set of chef knives. The whole set was almost completely useless.

Sunbeam is not the reasonable quality brand it once was back in the Sears days, stay away.

Wow, that does sound like a truly terrible set of knives.

The mixer I have is a hand-me-down from probably the 1970s. (Model 1-7A, in "beautiful" almond color scheme.) Still works perfectly.

Neither is Sears/Craftsman. The stuff they're selling now under that name really doesn't live up to the historic quality of that brand in its heyday, and a lot of old-timers I've talked to don't seem to have caught on yet.

I have some older Craftsman tools that seem indestructible, and I really hope they are, because you can't get replacement parts or support for pretty much any Craftsman tool any more (even the newer ones).

the one you'd want to get is the kitchenaid commercial, which is a reasonable size and NSF rated

And it probably doesn’t work so well if you aren’t making enormous quantities of dough.

eh. the 5 quart hobart is the same capacity as the 5 qt plastic gear break the first time you knead machine. and it really is a joy to use and break down.

it does stand a bit taller and weight about twice as much.

Those Hobarts are usually rated for 1 kg of water. So this gives around 2.5 kg doughball. But they are rated for it so you can do it reliably. Without worry. But this is like 3 loaves of challah or 4 artisan breads.

For dedicated dough makers - spiral, fork or diving arm mixers are the standard. But planetary mixers are good if your dough is side affair or you need to whip some eggwhites from time to time.

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