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Questions tagged [knives]

182 questions
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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 review) that fluted knives don't actually help in…
MarkE
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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. The only difference I'm aware of between santoku…
MarkE
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Does a sharpening steel ever need to be replaced?

Possible Duplicate: Do honing steels wear out? I've been using my sharpening steel for several years. The tiny little ridges that run along its length seem to be somewhat worn, although they're still visible. I'm wondering if I'd get a better…
eigor40
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How to tell the difference between stamped and forged knives

I know the difference between the process of making these knives, but if you saw two knives -- one stamped and one forged -- how do you tell the difference simply by looking at them? I guess you could also look up the brand and the model, but…
boo-urns
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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 about 10 minutes. The result was staining as on the…
David J Corby
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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 broad array of culinary knives in patterns I had…
RI Swamp Yankee
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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 beauty. The question is, what regular maintenance…
David Bruce Borenstein
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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 sharpener. I've come upon many various ways to do…
Boehmi
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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 do I go around this conundrum? What should I use to…
Dan
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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 too much money?
Logan S.
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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 cutting vegetables? What if I am also cutting…
Michael Hoffman
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Are electric knives used in foodservice?

After learning several months ago that immersion blenders and many other kitchen gadgets/appliances have foodservice equivalents that are usually much more powerful and durable than the consumer equivalents, I've been on the lookout for a…
Aaronut
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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?
yydl
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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 things than they were before. (I am purposely…
dbmag9
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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 just bought a Japanese Water stone on…
AfterWorkGuinness
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