The knives tag has no wiki summary.
4
votes
3answers
272 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 ...
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 ...
4
votes
4answers
331 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 ...
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 ...
3
votes
6answers
1k 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
400 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 ...
3
votes
1answer
340 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 ...
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
3answers
582 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.
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 ...
2
votes
4answers
894 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 ...
2
votes
2answers
542 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 ...
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 ...
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 ...
1
vote
2answers
199 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 ...
1
vote
1answer
746 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 ...
0
votes
3answers
295 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 ...
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 ...
0
votes
0answers
69 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 ...
-1
votes
1answer
116 views
