The knives tag has no wiki summary.
4
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3answers
247 views
chef knives and cutting surfaces
I recently acquired a chef knife.
Alton Brown says I should never use a glass surface to cut, but when I need to cut chicken I don't want to use the wood block because it will be contaminated.
how ...
6
votes
5answers
1k views
Are Damascus steel kitchen knives worth it?
Many manufacturers currently offer kitchen knives with Damascus steel blades at a premium.
Besides looking cool do such knifes have any better characteristics compared to simply good forged stainless ...
12
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5answers
379 views
How to prevent sliced vegetables/roots from sticking to the blade
This is especially problematic with garlic, but onions, roots and other vegetables are sometimes just as bad.
When making thin slices, with the problem worsening as the portions are cut smaller, the ...
4
votes
1answer
140 views
What's optimal hardness for a kitchen knife blade?
Many knife manufacturers provide the hardness value for the knife blade in the specifications - like 53HRC or 57 HRC.
What's the optimal hardness for kitchen knives? Do I always prefer the ones with ...
7
votes
4answers
481 views
Why would I prefer carbon steel (rust prone) kitchen knife?
I've seen this question and obviously carbon steel (not stainless) knives look quite bad without extra care (picture from the linked to question)
Now my question is - why face the trouble? Why ...
0
votes
1answer
101 views
What is the best utensil kit for the cost? [closed]
Ideally I would like a set to build a kitchen around. Knives and the most vital and commonly used utensils. The best kit relative to it's price, and not leaving out important things like varied ...
4
votes
1answer
283 views
Gyuto knife - What it can & can't cut? What cutting techniques?
I bought a Gyuto knife but now I am unsure what I can cut with it. The manufacturer says I shouldn't try to cut bones or frozen things with it, which seems clear to me.
But how about raw potatoes ...
8
votes
3answers
896 views
When is a Utility Knife to be preferred over a Chef's or a Paring knife?
A Utility knife is a kitchen knife that is midway in size between a Chef's knife and a Paring knife.
Although I own a Utility knife, I don't believe that I have ever used it except when my Chef's ...
2
votes
4answers
808 views
Using a ceramic honing rod for Global knives?
I just bought a Global knife (GF-33) and the literature that came with it suggests using a ceramic honing "steel" rather than a steel one. Apparently steel could be too abrasive for the type of metal ...
5
votes
5answers
364 views
What knife and cutting technique should I use for cubing bacon?
I like to fry and cook cubed bacon for various dishes, but I sometimes have a hard time cutting through bacon, especially where the fat meets the meat. The bacon just tends to move around too much, ...
2
votes
2answers
565 views
How to choose good quality Chinese slicer knives?
Chinese slicer knives look like cleavers, but are very thin and meant to chop foods that are reasonably soft, e.g. not bone.
I've heard that Chan Chi Kee (CCK) is the best, but it's very difficult to ...
1
vote
2answers
194 views
How do I learn to cut/chop ingredients? [duplicate]
Possible Duplicate:
What are some good resources for learning Knife Skills?
I'm about to join some cooking classes but I'm totally green at this sort of thing.
So I can preserve some of my ...
5
votes
1answer
358 views
What cost-effective things can I do to help my knives stay sharp longer?
I'm a poor college student that doesn't know much about his knives, pots, and pans. Specifically is there anything that I can do to make my knives stay sharp longer and maintain them without spending ...
3
votes
1answer
355 views
Uses of kohaishu vs santoku
I have a couple santoku knives that I use all the time cooking. A friend of mine has a kohaishu knife. I've tried to use it once or twice but it wouldn't stay sharp for long so I abandoned it. My ...
5
votes
1answer
323 views
Knife cleaning: safe to do without soap?
Knife Skills Illustrated: A User's Manual suggests that knives can be cleaned with hot running water alone. "With sufficiently hot water, soap should not be necessary." Is this safe? What if I am only ...
5
votes
2answers
658 views
How do I care for a carbon steel knife?
I recently purchased a Dexter-Russell carbon steel Chinese cleaver, because they're supposed to be amazingly useful.
I'm used to caring for good stainless steel knives, but don't know what special ...
0
votes
3answers
284 views
Is having an extending blade near the knife handle a serious risk when cutting food?
Here's an example of a very typical knife design:
Look at where the arrow points. That's a blade part that extends from the handle orthogonal to the knife axis and it's pretty thin and its side ...
3
votes
1answer
316 views
What type of whetstones are you using for sharpening stainless steel knives?
What type of whetstone should I use for sharpening knives made of VG-10, A2, D2, S30V?
More specific, for each step (grinding/sharpening/honing):
what kind of whetstone: natural or artificial? If ...
4
votes
4answers
305 views
How sharp should a filleting knife be?
I'm trying to learn to fillet and skin fish, and getting conflicting advice.
Most sources say that the boning/filleting knife should be quite sharp. But when an instructor showed me how to skin a ...
8
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3answers
3k views
Do German or Japanese knives hold their edge longer?
I want to buy a chef's knife, but I can't sharpen, and I don't plan to learn it. I will have to send my knives for sharpening, so I obviously prefer this to happen as rarely as possible.
I am ...
14
votes
6answers
3k views
What is the benefit of using a Mezzaluna Knife over a traditional knife
These seem popular in many modern knife sets, and I have seen them used (somewhat clumsily) in Europe.
I have briefly tried some before, but couldn't see the benefit of it. But then again no one ...
0
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0answers
67 views
What should I be looking for when buying new knives [duplicate]
Possible Duplicate:
What knives are “required” for a serious home kitchen?
What should I look for in a good, multi-purpose chef's knife?
I am looking to buy a knife set ...
14
votes
4answers
5k views
Should I buy steel or ceramic knives?
I am soon to be moving to a house with a very nice kitchen, and so the time has come for me to buy myself a proper set of knives. I have been looking around at the various types available. There seem ...
7
votes
4answers
856 views
Are electric knives used in foodservice?
After learning several months ago that immersion blenders and many other kitchen gadgets/appliances have foodservice equivalents that are usually much more powerful and durable than the consumer ...
2
votes
2answers
531 views
What is the difference between these tableware flatware and cutlery?
1) May i know specifically in words what the difference(s) are, if any, between
a fish knife
a master butter knife (butter serving knife) and
a fruit knife?
I have googled sufficiently and found ...
5
votes
1answer
1k views
Does a sharpening steel ever need to be replaced? [duplicate]
Possible Duplicate:
Do honing steels wear out?
I've been using my sharpening steel for several years. The tiny little ridges that run along its length seem to be somewhat worn, although ...
5
votes
1answer
6k views
Where can I find a quality comparison for Zwilling Knives?
I'm trying to find comparisons between various knives from Zwilling. I know the difference between the lines: JA Henckels International tends to be of different build quality as compared to Zwilling.
...
4
votes
4answers
622 views
What are the purposes of the various specialty knives?
I generally tend to use a paring knife for most of my cutting, but I'm sure I should be using a different knife. Recently I also made the mistake of trying to cut a watermelon with a big, ...
8
votes
3answers
3k views
Can I sharpen a knife with sandpaper?
So I was thinking, instead of purchasing a dedicated (and expensive) whetstone with limited coarse(ness?) range, why not use patches of sandpaper in increasing grit numbers (getting finer), stretched ...
16
votes
1answer
840 views
Do honing steels wear out?
We have a knife set that's approximately 15 years old, and as we were honing a knife tonight, a question arose. Do honing steels get worn down over the years? Should they be replaced? If so, how ...
6
votes
6answers
2k views
Knife to Cut Dough
What's the best type of knife [and/or method] for cutting raw bread dough? Is a special dough blade necessary, or will any blade suffice?
8
votes
1answer
606 views
How to tell the difference between stamped and forged knives
I know the difference between the process of making these knives, but if you saw two knives -- one stamped and one forged -- how do you tell the difference simply by looking at them?
I guess you ...
8
votes
4answers
1k views
Is designating knives to avoid cross-contamination necessary?
I have a friend who assigns one knife for cutting raw meat, another knife for cutting fruits and vegetables, another for cutting cooked meat, etc. Is washing one knife after each specific use not ...
6
votes
2answers
920 views
chef's knife for cutting chicken, or butcher's
Hey guys, I've had a set of Global knives for a few months now and love them.
I cut up a whole chicken the other day, and had a bit of trouble getting through the bone, so use my large chef's knife ...
12
votes
6answers
745 views
How to find a competent knife sharpener
I have a santoku that I will be wanting to get professionally sharpened in the next few months. This is the first knife I've owned that was reasonably expensive so I want to make sure I take care of ...
16
votes
3answers
635 views
Will using a knife sharpener reduce the lifetime of my knife?
In the long run, is it better to regularly use a knife honer instead of a knife sharpener once in a while to keep the edge sharp?
22
votes
7answers
9k views
What is the proper way to dispose of a kitchen knife?
How do you throw away a kitchen knife (or for that matter, any knife)? It seems extremely dangerous to just throw it in the dumpster, even if it's wrapped up real well.
14
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5answers
4k views
7
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3answers
2k views
What kind of knife should I use to slice tomatoes?
Is it better to use a serrated knife, or a regular chef's knife that is really sharp?
1
vote
1answer
729 views
What are the best suggestions for cutting gloves
I've never used a cut proof or cut resistant glove but I think it may come in handy when using a mandolin slicer or prepping a bunch veggies. Any suggestions on the pros and cons between cut ...
2
votes
0answers
401 views
knife advice - good knife and good care [duplicate]
Possible Duplicate:
How should I care for my knives?
At home i have this knife:
http://www.bedbathandbeyond.com/product.asp?SKU=11097073&RN=1038&
I picked that one up several years ...
3
votes
1answer
281 views
Where can I find left-handed serrated knives?
I recently discovered that the reason I hate cheese knives (but love cheese) is because they are made to work for right-handed people.
So where can I buy a (reasonably priced) cheese knife, or other ...
6
votes
4answers
862 views
Storing knives in knife sheaths
Currently there is a question about magnetic stripes vs wood blocks, but I was wondering what the general concensus is regarding knife sheaths (like this one) They seem great if you only have a couple ...
16
votes
3answers
797 views
Why not air-dry knives?
I've read that one should hand-wash knives, and I mostly buy that. I've also seen advice that one should dry them immediately and put them away.
Why shouldn't knives air-dry? Aside from the ...
2
votes
0answers
235 views
Really good quality Cooks Knifes [duplicate]
Possible Duplicate:
What should I look for in a good, multi-purpose chef's knife?
Hi guys
Just wondering what people consider to be the best Cooks knifes you can get?
I've been to a ...
5
votes
2answers
283 views
How can I best select a knife to purchase for learning how to sharpen?
I want to buy a good all-purpose Chef's knife and also sharpen it myself. But I have no experience sharpening with a waterstone so I'm a little afraid of spending much money and then ruining the ...
8
votes
3answers
776 views
What coarseness of japanese waterstones is ideal for cooking?
Depending on the grit coarseness you can sharpen very blunt objects or refine an already sharp edge. Generally speaking, one can expect that a kitchen knife is much less heavily used than say, for ...
27
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6answers
2k views
What should I look for in a good, multi-purpose chef's knife?
If I want to buy a good multi-purpose chef's knife, which characteristics should I look for?
5
votes
3answers
503 views
Fruit peeling techniques
I came across this page (How to peel a mango) while surfing and I found it very interesting. What kind of methods and knives/kitchen gadgets do you use to peel fruits? Are there different tools to ...
5
votes
6answers
234 views
What are some suggestions for cooking tools/techniques for people that have arthritis?
I've recently been diagnosed with Rheumatoid Arthritis, and my grip is VERY poor. I can't even make a fist anymore. A few days ago I found that cutting up a left-over, cooked chicken breast was VERY ...
