I pleased with the maestro.
Haven't seen that before. I saw the KD8000 at Williams and Sonoma years and years ago but I'd already picked up a few digital scales then. I bought it because I kept reading posts on various culinary sites about it and found out it was almost the "standard" scale in many professional kitchens. Getting it with the adapter set me back extra, but it's easier than batteries, IMO.
I picked up a few Oxo scales because I like their products for kitchen use. I picked up the 22 lb, I think it was, scale. Also managed to find a brand new legacy 11 lb scale and ordered three of them. I've tried out the new one in stores before, but I find it isn't very good and the lack of fractions is awful. I don't know what they were thinking by offering decimal points. For most liquids I know the densities of, they're very accurate compared to a measuring cup that does volume.
The KD8000 should make home canning simpler for us now. It's fairly hyper sensitive without being wrong when it comes to adding a few grams of anything in say a large ceramic bowl that may be a hefty 4 lb and with 450 grams of flour inside it alongside several fluid ounces of water or whatever. That is super cool to me as silly as that sounds.
I think a scale is very useful if you're baking something and require a specific weight of say eggs rather than a total egg count. I mean we've all bought eggs that were labeled as the largest grade but are about 47 g once cracked instead of being around 60-65 g. Really messes up a recipe.
In my own experience over a few decades of cooking and learning certain things, it's that even 30 g difference of total egg can easily make a cake or cookie work or be a crumbly mess or very thick, for the former, and not rise properly.
The only kitchen tools we seem to go through are ice cream scoops for cookie use and veg peelers. The latter never lasts.
Traditional ice cream scoops are flimsy crap. I prefer to use a smooth scoop for ice cream, but those are terrible for uniform cookies. My method for years now has been recording the empty weight of the intended chilling bowl for the dough and subtracting that from the total weight at the end, and then dividing up how many cookies I want at a specific weight and scale them one at a time. Like bread dough balls.
I can freeze them, vacuum pack them and stick them in the chest freezer in the garage to use within a few months. Very fun to put a few in the grill outside and have them done within minutes.