Questions tagged [knives]

The tag has no usage guidance.

Filter by
Sorted by
Tagged with
97 votes
13 answers
14k views

What knives are "required" for a serious home kitchen?

I consider myself a serious home cook. What knives are essential?
Nathan Koop's user avatar
  • 1,435
56 votes
10 answers
6k 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?
Eclipse's user avatar
  • 2,637
40 votes
6 answers
7k 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?
apaderno's user avatar
  • 7,062
37 votes
2 answers
17k views

Do magnets dull knives?

A friend of mine bought some new, very sharp knives. He has a magnetic strip that he uses to store knives, but he does not put these new knives there because he says magnets dull knives. Is that true?...
David says Reinstate Monica's user avatar
37 votes
8 answers
9k views

How to test that a knife is sharp enough?

As per the question - how to I test that a knife is sharp enough? And/or, how do you know when a knife needs sharpening? Edit: Yesterday I attempted (I feel quite successfully) to hone my knives for ...
DMA57361's user avatar
  • 1,775
34 votes
12 answers
19k 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 ...
JustRightMenus's user avatar
33 votes
2 answers
6k views

Why did James Bond heat up the knife for his foie gras?

I was reading Fleming's Casino Royale and ran into the following curious detail, when describing James Bond's meal: Later, as Bond was finishing his first straight whisky ‘on the rocks’ and was ...
DVK's user avatar
  • 1,170
32 votes
9 answers
37k 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.
JustinP8's user avatar
  • 503
30 votes
1 answer
4k views

What are the names and purposes of these six kitchen knives?

My longtime neighbor had this collection of six GONON-GIRONDE high-carbon steel knives that she inherited from her mother. I thought that they were incredible, and must be wonderful to use. Sadly she ...
Cary Jensen's user avatar
29 votes
9 answers
101k 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 ...
Mark Hatton's user avatar
27 votes
1 answer
6k views

Do plastic cutting boards dull knives faster than wood boards?

I've heard on numerous occasions that plastic cutting boards dull knives faster than wood boards. I use a large wooden cutting board often, but recently I've been finding it heavy and it sometimes ...
Behacad's user avatar
  • 1,850
26 votes
7 answers
3k 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 ...
JYelton's user avatar
  • 2,898
25 votes
5 answers
3k 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?
Alinium's user avatar
  • 353
24 votes
6 answers
18k 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 ...
Ben McCormack's user avatar
21 votes
10 answers
21k 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 ...
Daniel Bingham's user avatar
20 votes
10 answers
38k views

Can you sharpen a ceramic knife?

Can you sharpen a ceramic knife?
Cary Jensen's user avatar
20 votes
4 answers
10k 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 often?...
Martha F.'s user avatar
  • 7,482
19 votes
8 answers
4k views

What tasks require or work best with a knife point?

Most kitchen knives have pointed tips. I can imagine trying to improve safety (e.g. if they're accidentally dropped) by rounding the tip. For example, a paring knife might look like the one on the ...
Daron's user avatar
  • 960
19 votes
10 answers
23k 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 ...
TFD's user avatar
  • 25.2k
19 votes
3 answers
9k views

What is this freaky knife for?

It's long and skinny, like a bread knife. It doesn't show well in the photo, but there's a tiny fine serration on the edge of one of those pointy things…? I've asked the 2 chefs I know, and neither ...
Very Amateur's user avatar
19 votes
3 answers
22k 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 ...
NiklasJ's user avatar
  • 723
19 votes
5 answers
34k 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 ...
ysap's user avatar
  • 293
18 votes
14 answers
72k 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 ...
Chris Steinbach's user avatar
18 votes
6 answers
19k 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?
Curry's user avatar
  • 1,794
18 votes
3 answers
4k 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 ...
Goodbye Stack Exchange's user avatar
18 votes
3 answers
2k 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?
CyberSkull's user avatar
17 votes
6 answers
16k views

What to use to cut things on non stick surfaces?

I had brought brownies baked in a non-stick pan to a potluck. My friend used a metal knife to cut the brownies and scratched up my pan. I plan to bring a non-stick safe knife in the future to save ...
Classified's user avatar
17 votes
6 answers
9k views

Storing knives: wood block or magnetic stripe?

What's better for storing your knives? Wood block or magnetic stripe? And why?
Fczbkk's user avatar
  • 1,150
17 votes
7 answers
88k 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 ...
Ryan Elkins's user avatar
  • 6,203
16 votes
2 answers
14k views

Who originated the dangerous avocado-pitting technique?

There are several reasonable and safe ways to pit an avocado. There is, however, one very popular (at least in the USA) and unsafe way: digging the pit out with the point of a knife. I see people ...
FuzzyChef's user avatar
  • 63.8k
16 votes
7 answers
3k 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 ...
Andres Jaan Tack's user avatar
16 votes
7 answers
4k 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 ...
Ryan Elkins's user avatar
  • 6,203
16 votes
2 answers
4k views

Why does a whetstone create old paint like substance

I am new to using whetstones. As such, I purchased a cheap Whetstone (manufacturer is FULUDM) and used an old cheap knife to practice. What I've noticed is, the 1000g grit (which is a green stone) ...
MyDaftQuestions's user avatar
16 votes
5 answers
25k 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 ...
rumtscho's user avatar
  • 139k
16 votes
5 answers
14k 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 ...
JWiley's user avatar
  • 1,020
16 votes
4 answers
4k 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 ...
SAJ14SAJ's user avatar
  • 73.1k
15 votes
7 answers
13k 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?
rbrayb's user avatar
  • 2,322
15 votes
3 answers
720 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 ...
DMA57361's user avatar
  • 1,775
14 votes
2 answers
3k views

Does this tool where a knife edge is dragged between two angled abrasive pieces hone or sharpen?

A few weeks ago I bought an awesome Global knife. I ordered this tool from Amazon: My question: Does this tool hone the knife, or does it sharpen it?
Ram Rachum's user avatar
14 votes
4 answers
5k views

What is this double-serrated knife good for?

I was recently given an unused knife from an elderly relative who downsized her home. It is stainless steel with a sort of "double serrated" edge. Out of curiosity I gave it a try and it more "...
Stephie's user avatar
  • 59.6k
13 votes
1 answer
3k views

When honing with a ceramic rod, why alternate edges of your knife? Why not hone each edge separately?

Starting at 0:58, Owen in Vancouver counsels you to alternate the knife's edges. Each time Owen pulls the knife, he alternates as he advised. But why? Why not hone one side with 15 consecutive ...
user avatar
13 votes
4 answers
36k views

How to carry a knife around a kitchen safely?

How do I carry a knife when moving between my cutting station and the sink for cleaning safely? Any way I hold it feels like I'm either endangering my fellow cooks or myself. Context: I'm not a ...
Jordan's user avatar
  • 253
13 votes
3 answers
1k 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 ...
Joel in Gö's user avatar
12 votes
5 answers
14k 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 ...
user avatar
12 votes
5 answers
4k 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 ...
huynhjl's user avatar
  • 319
12 votes
10 answers
16k 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 would ...
sharptooth's user avatar
  • 1,273
11 votes
4 answers
5k views

How sharp should a paring knife be?

Recent bought a chef's knive and a paring knife, both are high carbon stainless steel. The chef's knife is quite sharp and can cut a piece of butcher's twine just by touching it, with little or no ...
AfterWorkGuinness's user avatar
11 votes
12 answers
98k 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 ...
sharptooth's user avatar
  • 1,273
11 votes
3 answers
5k views

Conflicting advice on which knife to use when cutting up a chicken, which should I use?

I recently took part in a knife skills workshop and during part of that workshop we were taught how to cut up a whole chicken into different sections. I was expecting to use a boning knife for this ...
JoshWigley's user avatar
11 votes
1 answer
2k views

What kind of knife is this?

Found this knife in my Grandmother's collection. None of us can figure out what the semi-circle shape and slots are for (see attached picture). Anyone have any ideas?
D. Woods's user avatar
  • 215