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1
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1answer
105 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 ...
2
votes
2answers
277 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 ...
2
votes
1answer
58 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 ...
2
votes
1answer
101 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 ...
3
votes
2answers
133 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 ...
0
votes
2answers
114 views

What type of knife befits peeling/skinning melons and squashes?

I prefer to peel/skin melons (e.g. watermelon, honeydew) and squashes (butternut squash, pumpkins), rather than cutting and slicing into wedges. I depict some catalogues beneath. Which type of knife ...
1
vote
3answers
178 views

How can I remove surface rust from a cleaver and keep it off

I was in Amish country in Ohio last weekend and found this in an antique shop. It seemed interesting and reasonably priced so I bought it. I did notice the surface rust. The cleaver is 9" from heel to ...
13
votes
4answers
3k 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 ...
1
vote
1answer
184 views

Are these knives safe?

I am wondering if these painted knives are safe to use.
1
vote
1answer
91 views

How to use knife

I recntly bought a knife http://www.wellberghome.com/index.php?c=content&a=show&id=394 the thing is it's heavy a bit and not much sharp in front eventhough it's weight helps easy cutting i ...
4
votes
2answers
476 views

Stained Knife Blade

My wife recently bought a new Japanese knife. The first time she used it was to cut chinese preserved vegetable. She put the knife to one side while doing something else and forgot to wash it for ...
5
votes
1answer
164 views

What to look for when purchasing a honing steel?

I currently don't have a honing steel. Since I have just started experimenting with cooking I bought a cheap IKEA santoku to learn to care about it. I am planning to buy a better knife (not ...
3
votes
1answer
127 views

What does“relax on the way forward” mean in relation to knife sharpening?

When the person says: "you relax on the way forward", when sharpening a knife, what does he mean? Here's a video where I heard that term https://youtu.be/0TPDgdo7jfM?t=2m54s
5
votes
3answers
315 views

How can I troubleshoot unsuccessful knife-sharpening?

I wanted to sharpen my knives, so I took a cheap whetstone, watched a YouTube video for guidance, and got to work. The results are unsatisfying. Is the next step to buy a better whetstone (if there's ...
1
vote
1answer
200 views

Knife bolster extended

This is a 12 cm inch blade utility knife. As you can see the bolster (fat part near handle) extends out on the edge side. On a flat surface like a cutting boards it takes the handle 1/3 of the ...
7
votes
1answer
257 views

How does a marzipan knife work?

So, marzipan - or is it marchpane? English is not my native language, but I own a cooking book where it is called marchpane - is pretty sticky, and cutting it with a normal knife doesn't really work ...
1
vote
4answers
2k views

How to clean a whetstone?

I prefer a whetstone to a "steel" for knife sharpening. Over the years my whetstone has become loaded with steel particles from the knives. As it is basically 13 % chrome stainless steel it is not ...
0
votes
1answer
198 views

Proper use of a honing steel

This question is similar to Honing Steel Forward or Backward, however the answers to that question don't really get to what I want to know. When honing a knife I see many places online indicate you ...
0
votes
1answer
153 views

Cut food with fork and sharp knife - metal in food?

I cut up some sausages with a fork and a fairly sharp knife then wondered if the knife cut the fork and tiny bits of metal got in the food. The fork looks a little scratched/barely gouged but may be ...
0
votes
2answers
111 views

Method of sharpening knives with steel

The following is an extract from 'How to Cook Everything' by 'Mark Bittman' about sharpening knives: An electric sharpener is the best, easiest, and most expensive way to keep knife blades sharp; ...
3
votes
2answers
182 views

Some advice on knives

So my parents got a knive set from St. Moritz, and wanted to give them to me. I'm an hobby cook, who just likes cooking simple stuff. I have barely any knowledge about knives or treating them, so here ...
-2
votes
1answer
437 views

Does a knife sharpener wear out? [duplicate]

A simple sharpener, will it grind as well as it ground years ago?
4
votes
1answer
264 views

Drawback of Kullenschliff (Granton) knives

For many knifes are available with or without Kullenschliff while the price differs just a few $ (or few EUR). The positive effect is that soft and sticky food such as cucumber sticks less on the ...
9
votes
1answer
489 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?
1
vote
2answers
592 views

How do I use this knife sharpener?

I'm a little bit confused since I can't find this model on the internet.
1
vote
2answers
566 views

Choosing a chinese cleaver/chukabocho fit for a cooking enthusiast [closed]

I want to buy a traditional japanese knife (EDITOR COMMENT: it is a chukabocho not a wabocho (traditional japanese knife) ) inspired by this video that demonstrates the knife as a single all-purpose ...
8
votes
3answers
1k views

“Universal” aka “Bristle” Knife Blocks: Blade Damage and Hygiene

Does anyone have any experiences of /advice about "universal" knife blocks, i.e. blocks that hold the knives in place with a dense bunch of plastic bristles instead of the usual slots in the wood. I'...
33
votes
2answers
12k 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?...
7
votes
1answer
284 views

Is there a guide to traditional culinary knives by cuisine?

I went to a nearby supermarket that caters to a Spanish South American and Brazilian/Portuguese clientele. In addition to their excellent onsite fishmonger and butcher, the cookware section had a ...
4
votes
3answers
546 views

Best knives that don't need regular sharpening

I'm looking for a knife that doesn't need to be regularly sharpened. The knife is for someone who has damaged wrists, and they find it difficult to have to continuously sharpen their knife.
0
votes
0answers
26 views

Need Advice kitchen items [duplicate]

I've been thinking of getting the Tojiro DP Gyutou - 8.2" (21cm) knife The King Two Sided Sharpening Stone with Base - #1000 & #6000 The Norton Flattening Stone for Waterstones. The Winware ...
-3
votes
3answers
224 views

Buying knives and sharpening stones

I've been thinking of getting: Tojiro DP Gyutou - 8.2" (21cm) knife King Two Sided Sharpening Stone with Base - #1000 & #6000 Norton Flattening Stone for Waterstones Winware Stainless Steel ...
6
votes
3answers
2k views

Damaged knife blade repair

I've got a set of knives I've been using for roughly 12-13 years, which I've never had sharpened since the day they came home. They also haven't always been the best cared for, and occasionally abused....
5
votes
1answer
8k views

First time sharpening, do I sharpen on the coarse or fine side?

I have a Japanese Shun chef's knfve, and I've been bad about sharpening it. I haven't sharpened it since buying it in August and now it takes a bit of effort to slice through a potato or carrot. I ...
6
votes
3answers
2k views

Kitchen knife rust after one day of use?

I've taken the plunge to buy two expensive kitchen knives and somehow they picked up these stains (rust?) in less than 24 hours of use. I dried them, I thought completely, before putting into the ...
5
votes
2answers
382 views

Chef's knife for someone who uses it harshly

I have a loved one who uses their chef's knife in ways that really taxes the knife: prying stuff open, chopping hard straight up and down, etc. As you might imagine, this person's knives quickly dull ...
5
votes
1answer
717 views

Should I maintain a carbon steel knife with oil?

I just got a new All Clad chef's knife that is carbon steel. I've read that carbon steel knives require a lot of maintenance like wiping twice after every single use(once with a damp cloth and again ...
0
votes
2answers
600 views

Eden damast knives

I recently did some research for a couple of knives I'd like to buy to replace the one I have at home, and I've almost decided for the Wusthof classic. I also found those very affordable knives here: ...
3
votes
3answers
157 views

Ceramic knives for boning?

I have read that one shouldn't use ceramic knives for cutting THROUGH bones, but how about for cutting AROUND bones? Examples would include cutting breasts off a chicken, carving around bones in ...
12
votes
4answers
4k 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 ...
11
votes
3answers
937 views

What is the name of this style of knife?

Several years ago I found this knife at a thrift store: I like this knife a lot because it is very effective at transmitting force to the food I am cutting. But I am anxious because I do not know ...
3
votes
1answer
364 views

What do the numbers used to differentiate Chinese slicer knives mean?

I have a Chinese slicer knife which I bought quite a few years ago, but never much used, it is a stainless steel 3 rams number 2. I am doing more Chinese cooking now, but when reading in my cooking ...
33
votes
2answers
5k 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 ...
4
votes
1answer
701 views

Japanese knives for someone who can't sharpen freehand?

Long story short: I horribly suck at sharpening the traditional way, so I got a Lansky sharpening sytem and I'm very pleased at the results. Now I want good knives, and a friend of mine is traveling ...
14
votes
4answers
2k 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 "...
2
votes
3answers
593 views

Sanitizing Carbon Steel Chefs Knife

I'm looking for information on sanitizing carbon steel blades. I have 2 high quality knives that my girlfriend wants me to spray with Clorox cleaner as I wont put them in the dishwasher, but my manual ...
0
votes
0answers
57 views

How can I sharpen my chef's knives at home? [duplicate]

I have a beautiful Calphalon chef's knife that has served me well for years. However, lately I've noticed that it is quite dull, and the blade slips sometimes when cutting tomatoes and onions. How can ...
1
vote
2answers
472 views

How well do counter top knife sharpeners sharpen knives?

Are counter top knife sharpeners like the IQ knife sharpener good for sharpening knives (or cheap knives)? I have used the IQ sharpener and it is still hard to cut through big onions. I would like to ...
4
votes
2answers
10k views

Steel honing rod vs ceramic honing rod

I got a fairly expensive Kramer/Zwilling knife as a present and so now I am forced to learn how to at least hone a knife (or keep it on a shelf and never use it). I think for now I'll let a pro ...
3
votes
1answer
872 views

Are Santoku blades ambidextrous?

Been in the market for my first good knives - mostly want either a Chef's Knife or Santoku as well as a paring knife. I'm left handed and unsure if Santoku blades will work just as well for me or not....