Tagged Questions
6
votes
2answers
99 views
Ridges on knife steel?
Is there any functional difference (not related to things like embedded diamond grit) between a smooth surfaced knife (or honing) steel, and one that has visible ridges? Would there be any reason to ...
6
votes
5answers
2k 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 ...
4
votes
1answer
153 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
564 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
110 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
309 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
1k 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
2answers
632 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 ...
5
votes
1answer
383 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 ...
5
votes
2answers
738 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 ...
7
votes
4answers
905 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 ...
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
7k 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
643 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, ...
16
votes
1answer
886 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 ...
8
votes
1answer
629 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 ...
12
votes
7answers
771 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
641 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
votes
6answers
4k views
3
votes
1answer
286 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 ...
2
votes
0answers
237 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 ...
27
votes
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
510 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
244 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 ...
13
votes
3answers
321 views
Am I using my knives for the correct jobs?
I've got a limited collection of knives which I was moderately pleased to discover meet the "minimum requirements". But, recent activity on here has got me thinking - am I using them for the correct ...
17
votes
4answers
2k views
How do you properly clean a cutting board and knife to prevent cross contamination?
I have one very nice cutting board that I like to use with my chef's knife. Because I only use this single cutting board and chef's knife, if I have a recipe that calls for cutting raw meat as well ...
11
votes
6answers
3k views
How do you sharpen a serrated knife?
I have some quality serrated knives but over time they get dull.
How do I sharpen them?
21
votes
7answers
4k views
Why not put knives in the dishwasher?
What is it about the dishwasher that harms knives?
The only reasons I've found are:
You could get cut... I personally have a greater change of getting cut by trying to wash them by hand.
The blades ...
-1
votes
1answer
116 views
13
votes
6answers
1k views
How many ceramic knives do I want?
I've heard that ceramic knives are the new thing. It's far easier, though, to find metal knives that look and feel nice.
So, budget notwithstanding (within reason) and assuming that I have to buy a ...
10
votes
4answers
6k views
What are the advantages of a Santoku over a French Chef's Knife?
When it comes to general cooking knives the santoku and french chef's are generally the ones most often mentioned. Is the style of use very different? The only real difference I'm aware of is that you ...
36
votes
9answers
1k views
How should I care for my knives?
I've finally put down the money to buy a quality knife and it's sharpness is amazing!
How do I take care of it so that the edge lasts and the knife stays sharp?
63
votes
11answers
3k views
What knives are “required” for a serious home kitchen?
I consider myself a serious home cook. What knives are essential?
17
votes
6answers
813 views
Cutting boards: What are some general tips on purchasing and using a cutting board?
I have heard various debates on the merits of wood versus synthetic cutting boards, and their affect on food safety, knife edges, and ease of cleaning and storage.
What are the pros and cons of the ...
15
votes
3answers
1k views
Can you hone a knife properly by using another knife?
I recall seeing this in movies. Can it be called the poor man's steel?
