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Questions tagged [knives]

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2
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1answer
78 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 ...
6
votes
5answers
6k 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 ...
2
votes
4answers
5k 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 ...
1
vote
0answers
100 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 ...
1
vote
1answer
174 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 ...
34
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?...
2
votes
2answers
178 views

What kind of cooking knife is this?

In a show, the character uses the following kitchen knife. I've never seen anything like it before; what is it? Here it is in action:
2
votes
1answer
112 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 ...
31
votes
12answers
17k 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 ...
0
votes
2answers
151 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?
0
votes
1answer
225 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 ...
20
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10answers
36k views
1
vote
1answer
123 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 ...
17
votes
14answers
59k 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 ...
2
votes
2answers
414 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 ...
7
votes
4answers
1k 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. ...
0
votes
3answers
257 views

I only want to buy two knives, which two types to get?

I plan on cooking pretty simple foods and will need a knife for things like stir fry, the occasional meat dish, soups, casseroles, basically just standard fare. What brand and type will get me good ...
8
votes
5answers
11k 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 ...
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 ...
18
votes
6answers
12k 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?
2
votes
1answer
89 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
112 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
228 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
211 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 ...
13
votes
4answers
6k 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 ...
8
votes
5answers
35k 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 ...
6
votes
3answers
2k 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 ...
11
votes
5answers
8k 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 ...
21
votes
6answers
13k 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 ...
1
vote
3answers
304 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 ...
1
vote
1answer
208 views

Are these knives safe?

I am wondering if these painted knives are safe to use.
16
votes
5answers
21k 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 ...
11
votes
3answers
1k 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 ...
4
votes
2answers
1k 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 ...
13
votes
3answers
959 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 ...
24
votes
5answers
2k 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?
6
votes
3answers
452 views

How can I best select a knife to purchase for learning how to sharpen?

I want to buy a good all-purpose Chef's knife and also sharpen it myself. But I have no experience sharpening with a waterstone so I'm a little afraid of spending much money and then ruining the knife....
5
votes
1answer
361 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
142 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
7answers
8k 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 ...
4
votes
3answers
646 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
240 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 ...
0
votes
5answers
2k 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 ...
7
votes
1answer
279 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 ...
3
votes
3answers
764 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.
7
votes
2answers
1k 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 ...
0
votes
1answer
270 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 ...
18
votes
9answers
19k 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 ...
0
votes
1answer
176 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
175 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; ...