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4
votes
1answer
68 views

How to convert knife edge angle “ratios” into degrees?

European-style Japanese knives seem to be described (also here and here, and in my most recent post) in terms of "ratios" that always add up to 100. It's not exactly clear what this means in terms of ...
3
votes
1answer
80 views

What regular maintenance is best for a Japanese knife?

My amazing fiancee just got me a Nenox gyuto as a graduation present. (You can't have her, she's mine.) Until now, I've only had Western knives. I understand that I should never use a steel on this ...
19
votes
7answers
21k views
11
votes
8answers
18k 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 ...
7
votes
5answers
8k 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 ...
18
votes
6answers
41k 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 ...
0
votes
2answers
70 views

Buying whetstones

I'm looking to start sharpening my own knives (Wusthof's) what grit whetstone would I need to do so? Recommendations on any specific brand or is each whetstone is as good as any? I'm under the ...
5
votes
6answers
3k 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, ...
5
votes
2answers
21k 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. ...
20
votes
5answers
5k 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 ...
16
votes
3answers
1k views

What should I look for in a new kitchen knife set?

We've had the same knives for a very long time now, and we need a new set. What should I look for (or avoid) in a new kitchen knife set?
14
votes
4answers
33k 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 ...
13
votes
7answers
2k 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 ...
8
votes
8answers
23k 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
2answers
465 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 ...
4
votes
1answer
183 views

Difference between two cleavers - straight back vs curved

Hopefully this is a quick, simple question. What is the effective difference between a traditional cleaver (something like this) and a straight back cleaver (like this)? I can't tell if the curved ...
0
votes
4answers
312 views

How can I cut a tomato without a knife?

I am trying to make a salad but I can't find a knife at my work. Is there a way I can cut the tomato without a knife?
3
votes
3answers
562 views

Can a blunt knife be sharpened?

The knives I have just come from a second hand shop, and are quite blunt. Is it possible to sharpen them using an ordinary sharpening stone/steel, or is there a point that they are 'too far gone'?
0
votes
1answer
121 views

How do I properly use a ceramic honing steel?

I have a set of Global knives and I went ahead and ordered their G-45 ceramic honing steel as well. I cannot find a good picture of it, but the rubber piece on this steel has a flat edge. I want to ...
5
votes
4answers
4k views

How often should knives be sharpened?

I've a Wusthof classic ikon knife which i've had for about 5 months, it seems to be losing it's edge. It's regularly honed with a grooved honing rod, but I'm unsure if I'm doing it correctly. I've ...
7
votes
2answers
715 views

Do scalloped sides on a knife blade have any effect?

One of the first knives I was ever given was a Wusthof 7-inch Santoku. Over my years of use, I've never put much thought into the cut-outs along the side of the blade (which appear to be variously ...
2
votes
2answers
2k 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
3answers
224 views

Knife heat treatment

I visited a chef knife shop and spoke to the owner. He mentioned that he didn´t like Shun knives because they become dull so quickly due to bad heat treatment. When I asked him about details he ...
81
votes
10answers
8k views

What knives are “required” for a serious home kitchen?

I consider myself a serious home cook. What knives are essential?
7
votes
6answers
5k 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?
14
votes
8answers
9k 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 ...
5
votes
2answers
4k views

How to properly sharpen Santoku and any other knife using a water sharpener/Japanese whetstone?

I've recently bought a really nice Santoku knife from Wüsthof along with a Japanese water sharpener, and since then I've been watching a lot of videos and reading a lot of guides about how to use the ...
18
votes
8answers
6k views

Does putting knives in a wooden block blade down wear out the blade?

I'd always wondered. The blocks usually seemed designed to have the knives go in blade down, so that the blade touched wood coming in and out. But I know that when I whittle, cutting the wood wears ...
5
votes
5answers
1k views

How do you develop the knife skills to properly use a Chinese cleaver?

So I have recently been moving into the world of Asian cuisine, and I recently learned that the Chinese use a cleaver as though it is a chef's knife. Apparently, it is a great multitasker but ...
0
votes
3answers
480 views

Why get a chef's knife or santoku if I don't eat meat?

If I don't eat meat, is there any reason why I would choose a chef's knife or santoku over a vegetable knife (e.g. Japanese vegetable knives or Chinese cleavers)? I eat all kinds of foods (from ...
2
votes
5answers
5k 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 ...
14
votes
3answers
2k views

Metal dust/shavings in food from knife wear?

I've been wondering about this for a while, since getting interested in knife sharpening. When using a knife, it will get duller. One (the primary) reason being that you "bend" the edge. You fix this ...
5
votes
3answers
436 views

Better kinds of knives for elderly persons?

I'm doing research for my culminating undergrad project on what kind of knives are appropriate for elderly persons, aged about 65-75 years old, and I've got three main questions: A gerontologist ...
6
votes
1answer
699 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 ...
2
votes
1answer
518 views

How to decide between a French or a German pattern chef's knife?

I'm getting ready to buy (or commission) a nice 10" chef's knife. I need to decide between a French or a German pattern. What are the pros and cons of each?
3
votes
2answers
426 views

Will a sharpener for a wider edge ruin a knife with a narrow edge?

I'm loving my new Victorionox chefs knife, and I'm aware the it has a 15 degree blade edge. When the time comes to sharpen it, will using a sharpener for a 20 degree blade ruin the knife edge?
16
votes
7answers
2k 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 ...
17
votes
4answers
815 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?
7
votes
2answers
687 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 ...
12
votes
3answers
801 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 ...
20
votes
7answers
1k 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 ...
6
votes
3answers
7k 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 ...
4
votes
1answer
380 views

Do you hone paring knives?

I have finally invested in a nice Wusthoff Santoku and a Mac paring knife and I want to keep them up and running well! The knife shop I bought from taught me how to hone my santoku, so that's fine, ...
1
vote
6answers
632 views

What knife should I take if traveling?

At home, my Santoku is used most, but there's no way I'm bringing that with me on my travels. In the event I don't find cooking utensils at respective hostels sanitary, I will opt to use a knife and a ...
5
votes
4answers
591 views

Which knife is best for somone just learning to cook?

I'm just self-learning to cook and I'm looking for a chef's knife. I've read the many differences between a chef's knife and a santoku knife, but it's still not clear to me which one I should choose. ...
5
votes
1answer
3k views

Are fluted knives a gimmick?

I haven't been able to find a post specifically on fluted knives, so hopefully this isn't a duplicate. I was wondering if fluted knives actually work. I came across a comment (possibly an Amazon ...
3
votes
2answers
1k views

Is it true that even quality knives with wood handles can warp and be contaminated with bacteria?

I was at Bed Bath & Beyond and I spoke to one of the employees about knives with wood handles. She said that wood handles are no good because they warped from water and heat and were difficult to ...
6
votes
2answers
467 views

Knife sharpening equipment

I'm a novice at best when it comes to cooking, but I'm open to learning how to sharpen my own knives. However, I'm a quite overwhelmed with where to start and how to get things going. I have a few ...
25
votes
8answers
9k 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 ...
6
votes
5answers
867 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 ...