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5
votes
5answers
2k 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, ...
1
vote
2answers
311 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 ...
3
votes
1answer
655 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 ...
11
votes
4answers
23k 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 ...
2
votes
2answers
845 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 ...
9
votes
3answers
8k 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 ...
0
votes
3answers
591 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
593 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 ...
8
votes
3answers
2k 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 ...
4
votes
4answers
737 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 ...
7
votes
4answers
2k 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 ...
11
votes
5answers
1k views

Knife chopping through bone or coconut

Is it ok to use a chef knife to chop through bones (not too big, like chicken or pork ribs) or a coconut or will it ruin the knife permanently? I've done that on occasion and it did not seem to ...
5
votes
1answer
16k 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. ...
40
votes
9answers
2k 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?
2
votes
0answers
410 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 ...
5
votes
1answer
3k 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 ...
10
votes
3answers
6k 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 ...
4
votes
4answers
1k 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, ...
17
votes
1answer
2k 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 ...
12
votes
6answers
5k 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?
8
votes
1answer
991 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
2k 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
4answers
1k 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 ...
6
votes
2answers
1k 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 ...
15
votes
3answers
2k 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?
3
votes
6answers
2k views

How do I hold my knife to prevent blisters when chopping?

I have a Wusthof Trident Classic 8" Cook's knife that I use for chopping. I thought I was holding it properly but when chopping for extended amounts of time I end up with a blister on the edge of my ...
3
votes
1answer
365 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 ...
16
votes
3answers
1k 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 ...
20
votes
4answers
4k 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 ...
2
votes
0answers
243 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
3answers
632 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
337 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 ...
-1
votes
1answer
123 views

Where do you buy your utensils for cooking?

I am looking for good companies for stainless steel.
13
votes
3answers
349 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 ...
2
votes
3answers
737 views

What is the best knife/sharpener setup for an active cook?

There are several posts that get close to this but I am looking for a specific knife(ves)/sharpener(s) combo(s) that can be used routinely and that work(s) well. My opinion is in this answer.
17
votes
6answers
4k views

Storing knives: wood block or magnetic stripe?

What's better for storing your knives? Wood block or magnetic stripe? And why?
8
votes
2answers
420 views

How can I learn to sharpen my Japanese knives properly?

I have a couple of nice Japanese kitchen knives, and a whetstone in two grades. I can sharpen them reasonably well using the stone, but does anyone have any good tips for improving my sharpening ...