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Questions tagged [knives]

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What's the curved part called on a boning knife, near the heel? And what is it for?

I was watching this instruction on deboning a chicken thigh. If I hear it correctly she says there's a "divot". I think she uses the word "divot" to describe the curve of the knife ...
desmo's user avatar
  • 272
3 votes
2 answers
302 views

Can a Japanese bread knife be used to cut hard crust bread?

I have heard that Japanese knifes should not be used to cut hard things like bones, etc. I recently bought a Japanese bread knife (Mcusta Zanmai - Damascus), and now I am scared of using my Japanese ...
Diego F Medina's user avatar
0 votes
0 answers
111 views

Henckel knife model #

Which Henckel knife sets sold in higher end department stores in the 1980s? My grandma had an excellent set that she bought for $989.00 and I want a set like that or a better made set. They were heavy,...
Dilli's user avatar
  • 1
0 votes
1 answer
152 views

To hone and then sharpen or sharpen and then hone?

I have a dull knife, and want to get it sharp. My question is, do I sharpen and then hone it, or do I hone it and then sharpen it?
Babu's user avatar
  • 1,137
1 vote
1 answer
181 views

When is it better to get a knife professionally sharpened than buying a new knife?

A noob question, would it be better to get my cheap knife sharpened or to buy a new knife. Other than it's sharpeness, the knife it self is built well and handles good. Now I am thinking if it is ...
Babu's user avatar
  • 1,137
0 votes
1 answer
125 views

Would I need to sharpen a knife if I hone it often?

I am new to this knife maintenance buisness, and would like to ask the question in title. If I regularly hone my knife, and if the knife is decent quality, could I skip ever thinking of sharpening it?
Babu's user avatar
  • 1,137
0 votes
1 answer
136 views

Knives and Knife sharpening for a college student/someone short on time and money [duplicate]

Cutting things seem to be the number one time sink when I cook. I use bought some random knifes and use them. And I keep them sharp by a machine which looks like this : I am completely unsatisfied ...
Babu's user avatar
  • 1,137
5 votes
1 answer
314 views

What type of knife is this?

My brother found it in a box in his storage. It goes back years to a pack and move. It probably belonged to my father, who wasn't a professional chef, but he was a very knowledgeable hobbyist who ...
userLTK's user avatar
  • 193
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
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
3 votes
1 answer
227 views

Honing rod with angle guide?

My mother-in-law likes to have sharp knives, but she also has unsteady hands. She needs a honing rod (not a sharpener) that has a very firm angle guide of some kind. Does such a product exist? I've ...
FuzzyChef's user avatar
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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
11 votes
3 answers
6k 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
3 votes
2 answers
617 views

Why are chef's knives wide?

I understand that a western style of blade is meant to fix the point and chop behind it while a santoku is intended to slice with. I also find the width somewhat useful for carrying cropped ...
Vorac's user avatar
  • 399
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
5 votes
1 answer
1k views

Salmon slicer vs Brisket slicer? I can only afford one

At this time I can only afford to buy one slicer - a salmon slicer or a brisket slicer. I regularly cure and smoke fish (Salmon, tuna, etc) and love cutting it very thin. I also regularly cook large ...
Wolf's user avatar
  • 51
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
4 votes
3 answers
2k views

Whilst honing, if I already push the knife away from my hand, must I still push the knife towards my hand?

Doubtless, it's safer to push knives away from your hands. When I hone, I always do this like this GIF. Source for first image below. But I just saw these images where the knife is being pushed ...
user avatar
4 votes
2 answers
599 views

Should I sharpen a brand new knife?

I recently bought a Wusthof Chinese chef's knife. When I tried it out the other day I was a bit disappointed by how sharp it is. Compared to the no-name £20 knife I have had a few years and sharpened ...
Tom's user avatar
  • 1,564
1 vote
0 answers
46 views

For the non-specialist, what is the difference between various knife qualities? [duplicate]

Trying to buy a knife recently there are some that are $10, some $50 and all the way up to $300+. I understand that there are differences in the quality of the steel and its hardness and how long it ...
Tom's user avatar
  • 1,564
5 votes
2 answers
834 views

Does anyone know the name of the knife this ice cream seller is using?

Here is an example of the knife being used. ASMR - Energy Ice Cream Rolls Oreo | How To Make An Energy Drink Out Of Ice Cream || Chinese Food Notice it is similar but like a cleaver. I have also been ...
Nova_Super's user avatar
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
8 votes
6 answers
734 views

I'm not looking to learn a new skill; how do I make my knives better at cutting?

I am a reasonably proficient casual kitchen user and I have a set of kitchen knives I bought from a (British) supermarket a few years ago. Recently I've noticed they've become less good at cutting ...
dbmag9's user avatar
  • 12.1k
-2 votes
1 answer
236 views

How does this microscope graph with 3 axes prove that a knife became buckled and bent?

Can someone please interpret the microscope image below? How does it prove that the knife "became buckled and bent"? We examined hones and knives under a microscope at MIT. The cutting edge ...
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
  • 1,892
-1 votes
1 answer
320 views

Whetstone with an angle guide

I was thinking recently to maybe buy a whetstone so I can sharpen my knives at home. I read all the threads here, on reddit, elsewhere. I understand that: It is an art, rather than a simple process. ...
Ink blot's user avatar
  • 573
4 votes
4 answers
1k views

How to maintain my knife? What am I missing, and what am I doing wrong?

I've been cooking for a long time now, and I've been the proud owner of entry level chef knives for the better part of a decade now. Last month I've ordered a new knife, a KAI Saki Magoroku Redwood, ...
Ink blot's user avatar
  • 573
2 votes
1 answer
104 views

How can I clean utensils (e.g., knives) used to cut longkongs?

After using utensils to prepare/eat longkongs, the utensils are very sticky (by far stickier than for any other types of fruit that I have tried so far). I tried to use soap and dishwashing liquid, as ...
Franck Dernoncourt's user avatar
0 votes
2 answers
3k views

How long to sharpen Japanese knife with whetstone

I'm a fairly experienced home cook and I'm looking to upgrade to a good quality chef's knife. I'm thinking about getting a Japanese knife (e.g. a Shun Classic) but I've heard they can take a long time ...
d512's user avatar
  • 111
2 votes
1 answer
678 views

Am I unwittingly damaging my knives with amateur sharpening?

I had a bread knife that took a trip through the dishwasher and was frustratingly dull. I bought a cheap sharpening rod to attempt to salvage it (this one specifically: https://www.amazon.com/gp/...
Casey's user avatar
  • 133
2 votes
3 answers
425 views

How to know if I am stopping sharpening too early?

I'm having trouble sharpening my knives, and I'm wondering if it's just that I haven't put in enough time. I've tried spending ~5 minutes per knife at one stroke per ~3 seconds, following all the ...
mwlon's user avatar
  • 121
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
2 votes
2 answers
398 views

Sharpening a knife

Lets say I sharpend my knife starting with Grit 400, then 1000 up to 3000 and 6000 but its still is too dull. If i want to sharpen the blade again do I restart with grit 400 or 1000 ? And is there a ...
Herrsocke's user avatar
  • 123
4 votes
3 answers
699 views

Knife is rusting after using it only twice

I recently got a knife as a gift and after only using it two times it has started to rust, despite making sure to properly clean it and dry it after using it. There is also one large spot of black/...
Genzou's user avatar
  • 43
4 votes
2 answers
1k views

Can you use regular knife sharpeners on damascus steel?

Can you use regular knife sharpeners on damascus steel? I'm aware it should be sharpened properly once a month on a wet stone, but I want to know if I should keep it bright by using a steel between ...
Gamora's user avatar
  • 722
3 votes
3 answers
1k views

How and when should I use a bread knife?

I know the answer is "it's for cutting bread" but what I really want to know is when does its uniqueness actually help? What I've noticed is that it's sooooooooo much easier to use the santoku knives ...
gman's user avatar
  • 318
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
  • 65.3k
3 votes
1 answer
352 views

Swedish Knife ? What is this?

I was looking at the website for Francis Batt, a French culinary boutique (my boning knife is from there, great product IMO, so I'm a fan). I noticed a knife there called a «couteau suédois» or ...
NoahM's user avatar
  • 347
5 votes
1 answer
923 views

Do "Chinese Ironwood" cutting boards dull knives quickly?

I have an end-grain cutting board of "Chinese Ironwood" like this one from the Wok Shop. I've used it heavily for the last 16 years, and it shows very little sign of wear. However, I have to sharpen ...
FuzzyChef's user avatar
  • 65.3k
2 votes
1 answer
103 views

Who would I take my knives to, to be conditioned?

I would like my knives all to be sharpened by a professional. Some knives I cannot sharpen because they have an intricate serrated edge that I would ruin if I used my own stone. Several of my knives ...
Jason P Sallinger's user avatar
1 vote
0 answers
167 views

Should a cook be concerned about the type of symmetrical edge-grind from the manufacturer on a chef's knife?

Asymmetrical edges are out of scope of my question because I feel like they're too different from symmetrical edges as it relates to the question. If the stock edge-grind on a chef's knife is any ...
Ryan Mortensen's user avatar
3 votes
5 answers
1k views

What kind of cooking knife is this?

In a show (One Piece), the character uses the following kitchen knife. I've never seen anything like it before; what is it? Here it is in action:
LanguagesNamedAfterCofee's user avatar
3 votes
2 answers
2k views

Should sharpening nicked knives with whetstones leave the nicks in the blade?

This question is somewhat similar to How to sharpen knife with chunk missing?, but the knives I have are not ruined like the one in that question, and I doubt the answer here would be to just throw ...
Janus Bahs Jacquet's user avatar
0 votes
2 answers
817 views

How to sharpen knife with chunk missing?

Is it better to grind off the whole blade or should I find someone to add metal and then sharpen it again?
beausmith's user avatar
  • 582
1 vote
3 answers
1k views

What beginner friendly tools can be used to sharpen a dull knife to a razor edge and polished result with no prior knowledge?

Okay. I really tried to avoid going too broad in this question and before of all I did some research on my own in this community and here's what I found. This post addresses which things should come ...
Chris Steinbeck Bell's user avatar
2 votes
1 answer
230 views

Skin irritation from Victorinox Fibrox handle

All of my favourite knives are stamped Victorinox with black fibrox handles... I find the shape and grip of these knives, coupled with the thin and flexible stamped blades, are ideal for processing ...
Douglas Held's user avatar
3 votes
2 answers
2k views

How do I identify a bad sharpener?

I have a cheap plastic board with an in-built pull-through sharpener, metal and ceramic. I have have trouble believing that this can be any decent, but I have tried it on a bad knife. The knife is now ...
DottyPhone's user avatar
2 votes
1 answer
1k views

Can I use the same kind of tools to sharpen my knives as I do my chisels?

I'm not sure if this would be better suited for here or the woodworking stack, so please migrate if needed. In order to sharpen my woodworking tools (chisels and hand planes), I currently use a DMT ...
mmathis's user avatar
  • 693
2 votes
1 answer
175 views

How much does knife thickness matter?

I was looking to buy myself a chef's knife, and was interested in either the Richardson Sheffield V Sabatier range, or their Sabatier Trompette range. Now, the latter is a bit cheaper, and the only ...
DividedByZero's user avatar
3 votes
2 answers
408 views

Santoku knife from Victorinox vs Kasumi

Is there any significant difference between santoku knife from e.g. Victorinox versus santoku knife from e.g. Kasumi? Can I as normal kitchen user :) be able to distinguish the difference between ...
gembird's user avatar
  • 133