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Questions tagged [knives]

182 questions
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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 with a dry cloth) and not leaving it in the sink…
Danny Rodriguez
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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 to Japan soon and I'd like to give him a shopping…
malaverdiere
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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 actually sharpen the knife since the knife sharpening…
merk
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Using a ceramic honing rod for Global knives?

I just bought a Global knife (GF-33) and the literature that came with it suggests using a ceramic honing "steel" rather than a steel one. Apparently steel could be too abrasive for the type of metal Global uses. First of all, does this assertion…
Usagi
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How sharp should a filleting knife be?

I'm trying to learn to fillet and skin fish, and getting conflicting advice. Most sources say that the boning/filleting knife should be quite sharp. But when an instructor showed me how to skin a trout fillet, the knife wasn't particularly sharp,…
Beta
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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 TOWARDS the handle and your hand! Source for image…
user91594
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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 myself on a 6000 whetstone (I'm not an expert by…
Tom
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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/blue discolouration on the back of the knife. Also…
Genzou
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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 uses? Is there anything else to bear in mind? I…
Gamora
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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
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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 away the knives as in that question. I have three…
Janus Bahs Jacquet
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What are the best suggestions for cutting gloves

I've never used a cut proof or cut resistant glove but I think it may come in handy when using a mandolin slicer or prepping a bunch veggies. Any suggestions on the pros and cons between cut resistant and cut proof gloves? Any specific products…
murisonc
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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 noticably sharper. Does that mean this is…
DottyPhone
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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 santoku knife from Victorinox, and a knife from…
Daniel Dušek
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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
Jenia Ivanov
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